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Pulled Pork Sandwich
Braised pork shoulder in a smoky spice rub, tossed with barbecue sauce and piled with raw onion and dill pickles on a brioche bun.
Tested time and yield
- Prep
- 20 min
- Cook
- 210 min
- Total
- 230 min
- Yield
- 6 servings
- Difficulty
- medium
Times include any resting, chilling, or marinating Scale the servings below Cooked in the test kitchen
Method
- 01
Rub the pork with brown sugar, paprika, salt, pepper, garlic powder, and onion powder.
- 02
Braise covered at 300°F (150°C) with apple juice for 3 to 3 1/2 hours, or slow-cook on LOW 7 to 8 hours, until fork-tender.
- 03
Shred the pork, discard excess fat, and mix with enough cooking liquid and barbecue sauce to keep it moist but not soupy.
- 04
Toast the buns and pile on the pork. Top with raw onion and dill pickles.
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