I realized recently I didn’t have a pulled pork recipe on the site, and I knew I had to change that. Pulled pork is one of those dishes I love to make for gatherings because it can be prepared ahead, refrigerated, and reheated before serving. It’s incredibly versatile — perfect for tacos, sandwiches, pizza toppings, or simply piled onto a bun.
Let’s Break Down the Ingredients
Choosing the right cut of meat is key. Pork shoulder with the bone and skin on delivers the best results for pulled pork because it contains the right amount of fat and connective tissue to yield tender, flavorful meat after slow braising.
Dry Rub
The dry rub for this recipe includes kosher salt, black pepper, smoked paprika, chili powder, cumin, garlic powder, and dried oregano. Kosher salt’s coarse grains help season the meat without overwhelming it. Black pepper adds a clean, peppery heat. Smoked paprika contributes a subtle smoke note, while chili powder and cumin bring savory warmth. Garlic powder provides a sweet, mellow garlic flavor, and dried oregano adds an herbal, slightly peppery edge.
Braising Liquid
A flavorful braising liquid is essential for tender meat and a rich sauce. This recipe uses a combination of maple syrup, apple cider vinegar, beef stock, water, and a can of Coca-Cola. Maple syrup adds a touch of sweetness that balances the spices. Apple cider vinegar brings acidity to cut through the richness. Beef stock and water help create a balanced cooking liquid that partially submerges the pork. The Coca-Cola contributes caramel-like complexity and enhances browning. I also add canned chipotle peppers and some of the adobo sauce for a smoky, mildly spicy depth.
Slaw
The slaw is simple and fresh: thinly sliced red cabbage, leeks, chopped cilantro (or basil/parsley if preferred), mayonnaise, salt, and fresh lemon juice. Red cabbage is slightly peppery compared to green cabbage. Leeks add a gentle sweetness and onion character, while cilantro brings a bright citrus note. Mayonnaise gives creaminess and lemon thins the dressing while adding brightness. Chill the slaw before serving for the best texture and flavor contrast with the warm pork.
Tips for Nailing This Recipe
- Dry rub and sear: I prefer a nice crust on pulled pork. After coating the shoulder thoroughly with the dry rub, sear it in a lightly oiled Dutch oven over medium-high heat. Sear each side for about 3–4 minutes until well browned — a few darker spots are fine and add flavor.
- Use a heavy, lidded pot for braising: A Dutch oven or similar heavy pot is ideal because it retains heat and braising liquid well. You don’t need an expensive one; any sturdy lidded pot will work.
- Rest before shredding: When the pork is done, let it rest in the pot with the lid on for 10 minutes. This allows the meat to relax and reabsorb juices.
- Toast the buns: Toasting brings texture and prevents the buns from becoming soggy when dressed with sauce and slaw.
- Serve the slaw cold: The cool, crisp slaw contrasts nicely with the warm, saucy pork.
Sweet and Spicy Pulled Pork Sandwich
Ingredients:
Pulled pork (dry rub)
- 4 lb Pork shoulder, bone-in, skin-on
- 4 tsp kosher salt
- 1 tbsp black pepper
- 1 tbsp smoked paprika
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tbsp garlic powder
- 1 tbsp dried oregano
Pulled pork (braising liquid)
- 2 canned chipotle peppers
- 1 tbsp sauce from the canned chipotles
- 1 tbsp maple syrup
- 1/4 cup apple cider vinegar
- 4 cloves garlic, sliced
- 1 can Coca-Cola
- 1 cup beef stock
- 1 cup water
Slaw
- 1 cup thinly sliced red cabbage
- 1/2 cup thinly sliced leeks
- 1/4 cup chopped cilantro (or basil/parsley)
- 1/4 cup mayonnaise
- 1/2 tsp salt
- 1 squeeze fresh lemon
Buns — toasted
Instructions:
- Preheat the oven to 350°F (175°C).
- Place the pork shoulder on a baking sheet or cutting board and evenly coat it with the dry rub. Massage the spices into the meat so all surfaces are covered.
- Heat a lightly oiled Dutch oven over medium-high. When hot, add the pork and sear on all sides until a deep brown crust forms, about 3–4 minutes per side.
- Once seared, add the braising liquid ingredients to the pot. Bring to a simmer on the stovetop, then cover and transfer to the preheated oven. Braise for 90 minutes.
- Carefully remove the lid, turn the pork over (watch for splashes of hot liquid), cover again, and return to the oven for another 90 minutes.
- While the pork finishes, make the slaw: combine cabbage, leeks, cilantro, mayonnaise, salt, and lemon juice in a bowl. Mix well and chill until ready to serve.
- When the pork is done, remove the pot from the oven and let it rest with the lid on for 10 minutes. Shred the pork with two forks directly in the braising liquid, tasting and adjusting if the heat is too strong for your preference.
- Toast the buns, assemble sandwiches with pulled pork and slaw, and serve. Enjoy!
