The Classic Pulled Pork Sandwich is a summertime food staple! Tender, succulent, BBQ slathered pulled pork stacked high on a toasted bun with coleslaw and pickles. This one uses my Smoked Pulled Pork recipe and is a killer sandwich. Grab your appetite and a napkin, let’s dig in! 🙂
The Classic Pulled Pork Sandwich
Pulled Pork, originating from the Southern United States, uses shredded barbecued pork shoulder (Boston Butt) as the main ingredient. Slow-smoking over wood chips on a grill, in a smoker, or using a slow cooker (the inside/kitchen version), the meat gets “pulled” or shredded and mixed with a BBQ sauce. It’s served on bread or a hamburger bun of choice as a sandwich.
What goes on a pulled pork sandwich?
- It all starts with tender, succulent pulled pork that’s been slowly cooked so the meat just falls apart.
- I like to use toasted brioche buns, they hold up well to the amount of filling for these. Although you can use whatever hamburger buns you prefer.
- Next, your favorite BBQ sauce – slathered on each bun and your pulled pork.
- Top that with some coleslaw and pickles and you are set for a feast!
How much pork do you need for pulled pork?
A third to a half pound of meat per person is pretty standard. When cooked and shredded, a bone-in pork shoulder will lose around 40% of its weight. For example, this 10 pound pork shoulder (Boston Butt bone-in) recipe yielded about 6 pounds of pulled pork, serving 12 to 16 people depending on how much you stack on your bun.
What cut of pork is best for pulled pork?
It’s the shoulder. The pork shoulder includes the entire front leg and shoulder of a hog. Sometimes in your meat department, you’ll find this divided into two cuts, the Boston butt and the picnic roast. My butcher has it labeled as a Pork Shoulder (Boston Butt).
Do I need to dry rub the pork shoulder?
Adding a dry rub all over prior to smoking is crucial to penetrating the flavors deep and helps with getting the “bark” on the outside due to the spices and sugars creating a caramelization.
What spices are in a pork dry rub?
The spice rub consists of pantry spices starting with brown sugar, garlic and onion powders, kosher salt and black pepper, paprika, cayenne and chili powder. Check out my Sweet Pork Dry Rub.
What temperature is smoked pulled pork done at?
If you’re going for fall apart pulled pork, then cook until internal temperature reaches 205°F.
What temperature should my smoker be at?
I set mine at 225°F for a low and slow cook.
How long does it take to smoke a pork shoulder?
If I’m going to be making pulled pork I make a lot. You can always freeze the leftovers. I typically get a 10 pound pork shoulder. Smoke your shoulder at 225°F at 90 minutes per pound. Start early, or even better, smoke it overnight while you sleep!
For this 10 pound pork shoulder (Boston Butt) it went 90 minutes per pound which came to 900 minutes or 15 hours total. Allow it to rest and if you love that fall apart pulled pork, I also set it in a cooler to rest for 1 additional hour covered, before pulling the pork. So you’re looking at 16 hours.
OK, that’s it. Enjoy!
The Classic Pulled Pork Sandwich
- 1/2 head green cabbage shredded
- 1/2 head purple cabbage shredded
- 2 carrots grated
- 1 1/2 cups mayonnaise
- 1/4 cup Creole mustard
- 1 tbsp apple cider vinegar
- 1 lemon juiced
- 1 tsp sugar
- 1/2 tsp celery seed
- salt to taste
- black pepper to taste
Pulled Pork Sandwiches
- Spread BBQ sauce on each of the cut sides of the bun. Top each bottom half with desired amount (about one third to half cuof pulled pork. Layer with coleslaw and top with other bun half. Serve with dill pickles.
- Combine the cabbages and carrot in a large bowl.
- In another bowl, whisk together the mayonnaise, mustard, vinegar, lemon juice, sugar, celery seed. Season with kosher salt and black pepper to taste.
- Pour the dressing over the cabbage mixture and toss gently to mix. Cover and chill for 2 hours in the refrigerator before serving.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.