Pulled pork sandwiches

American · Sandwich · 2 hr · Serves 6

Tender, smoky pulled pork that falls apart at the touch of a fork—this is the kind of sandwich that brings people back to the table. It's pure comfort food: slow-cooked, effortless, and endlessly customizable with your favorite toppings and sauces.

Ingredients

• 4 lbpork shoulder (bone-in)
• 3 tbspbrown sugar
• 2 tbsppaprika
• 1 tbspgarlic powder
• 1 tbspsalt
• 1 tspblack pepper
• 1.5 cupsbarbecue sauce
• 0.5 cupapple cider vinegar
• 1 cupchicken broth
• 6brioche buns
• 2 cupscoleslaw (store-bought or homemade)
• 2 tbspbutter

Method

1. 1

   Preheat oven to 300°F (150°C). Pat the pork shoulder dry and rub all over with brown sugar, paprika, garlic powder, salt, and pepper.

2. 2

   Place pork skin-side up in a large roasting pan. Pour barbecue sauce, apple cider vinegar, and chicken broth around (not over) the meat.

3. 3

   Cover tightly with foil and roast for 4 to 5 hours, until the meat shreds easily with a fork and reaches an internal temperature of 190°F (88°C).

   4–5 hours

4. 4

   Remove from oven and let rest for 10 minutes. Shred the pork directly in the pan using two forks, stirring it into the cooking liquid and sauce.

   10 min

5. 5

   If the mixture looks dry, add more barbecue sauce or broth to taste. Keep warm on low heat while you finish the buns.

6. 6

   Butter and lightly toast the brioche buns in a skillet or under the broiler until golden.

   2–3 min

7. 7

   Pile pulled pork onto each bun, top with coleslaw, and serve with extra sauce on the side.