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Roasted Pulled Pork Sandwiches

Tender, oven‑roasted pulled pork piled high on toasted brioche buns, drizzled with tangy barbecue sauce and topped with crisp coleslaw—an effortless, crowd‑pleasing sandwich perfect for game days, weeknight dinners, or meal prep.
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Prep Time 30 minutes
Cook Time 6 hours
marinating 4 hours
Course Main Course
Cuisine American
Servings 6 sandwiches
Calories 650 kcal

Ingredients
  

For the Pork:

  • 4 –6 lb pork shoulder Boston butt, trimmed
  • ¼ cup brown sugar
  • 2 Tbsp smoked paprika
  • 1 Tbsp kosher salt
  • 2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp cayenne pepper optional
  • ½ cup apple cider vinegar
  • ¼ cup olive oil
  • 2 Tbsp Worcestershire sauce
  • 2 Tbsp Dijon mustard
  • 1 Tbsp honey

For the Sandwiches:

  • 8 –10 brioche or potato rolls split and lightly toasted
  • 1½ cups coleslaw store‑bought or homemade
  • ¾ cup your favorite barbecue sauce
  • Bread‑and‑butter pickles or sliced dill pickles optional

Instructions
 

  • Prep the Pork: Pat pork dry. In a bowl, whisk brown sugar, smoked paprika, salt, pepper, garlic powder, onion powder, and cayenne. Rub evenly over all sides of the pork, massaging into any score marks.
  • Marinate: In a separate bowl, whisk vinegar, oil, Worcestershire, mustard, and honey. Place pork in a large resealable bag or covered dish; pour marinade over, turning to coat. Refrigerate 4–12 hours.
  • Roast: Preheat oven to 275°F (135°C). Place pork fat‑side up on a rack in a roasting pan. Roast, uncovered, until internal temperature reads 200°F (93°C), about 6–8 hours. At 160°F, tent loosely with foil to protect the crust, then remove foil for the final hours to deepen the bark.
  • Rest & Shred: Transfer pork to a cutting board; tent with foil and rest 30 minutes. Use two forks or meat claws to shred, discarding any large fat pieces.
  • Moisten & Season: Stir in 2–3 Tbsp reserved pan juices or extra barbecue sauce to keep meat juicy.
  • Assemble Sandwiches: On each bottom bun, pile ¾–1 cup pulled pork, drizzle with barbecue sauce, top with coleslaw and pickles, then crown with the top bun. Serve immediately.

Notes

  • Make‑Ahead: Roast pork up to 24 hours ahead; store shredded pork and juices in an airtight container.
  • Storage: Keeps 3–4 days refrigerated, up to 3 months frozen (vacuum‑seal for best results).
  • Reheating: Gently warm in a covered dish with a splash of broth or reserved juices, either on stovetop over low heat or in a 300°F oven for 15–20 minutes.
  • Variations: Swap coleslaw for peppery arugula, add pickled jalapeños, or stir in a Carolina vinegar dressing for extra tang.