Pulled Pork Sandwich
Slow-cooked pork shoulder piled on a soft roll with a heap of creamy coleslaw.
- Prep20 min
- Cook240 min
- Total260 min
- Serves8
- LevelEasy
- Calories620
About this recipe
Pulled pork is a low-oven dish. Shoulder has enough fat to stay moist for hours, and it shreds when a fork slides in.
The sandwich in the photo is pork plus a thick layer of slaw on a soft roll. The slaw is not a side. It is part of the bite.
Why this recipe works
- Low heat melts the collagen so the pork shreds.
- A vinegar splash keeps it from tasting flat.
- Cold slaw against hot pork is the contrast.
Variations
- Stir a spoon of barbecue sauce into the pork.
- Use a vinegar slaw if you want it lighter.
How to serve
Serve on a tray with extra slaw in a cup beside the roll.
Storage and reheating
Cool leftovers within 2 hours and refrigerate in a covered container for up to 4 days. Reheat gently in a covered pan or a 325°F oven with a little broth or water so the meat stays moist. Most braises and roasts also freeze well for up to 3 months.
Questions
How long does Pulled Pork Sandwich take?
About 260 minutes in total: 20 minutes of prep and 240 minutes of cooking. It serves 8.
Is this recipe hard to make?
We rate it easy. Read the full recipe once before you start, set out your ingredients, and follow the steps in order.
Can I make it ahead?
Yes. Cook it completely, cool, and refrigerate. Reheat gently the next day — many roasts and braises taste even better.
