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Southern Pulled-Pork Sandwiches

Pork shoulder, a well-marbled cut available at most supermarkets, turns fork-tender after long, slow cooking. Ours is especially succulent with a spice rub and vinegar.

  • Prep:
  • Total Time:
  • Servings: 8
Southern Pulled-Pork Sandwiches

Source: Everyday Food, May 2008

Ingredients

  • 1/4 cup packed light-brown sugar
  • 1/2 to 1 teaspoon cayenne pepper
  • Coarse salt and ground pepper
  • 3 pounds boneless pork shoulder (Boston butt), cut into 4 equal pieces
  • 1 1/2 cups cider vinegar
  • 4 garlic cloves, minced
  • 8 soft sandwich rolls, split
  • Store-bought barbecue sauce, for serving (optional)

Directions

  1. Preheat oven to 350 degrees, with racks in lower and upper positions. In a small bowl, combine sugar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper.

  2. Place pork in a 5-quart Dutch oven or large heavy-bottomed pot; rub with spice mixture.

  3. In a medium bowl, combine vinegar, garlic, and 1/2 cup water; pour over pork. Cover pot, and place in oven on lower rack. Bake until pork is very tender and separates easily when pulled with a fork, 2 to 2 1/2 hours.

  4. Transfer pork to a work surface, reserving pan juices. With two forks, shred meat. Transfer to a large bowl, and toss with pan juices to moisten (you may not need all the juices). Pile pork on rolls, and top with barbecue sauce, if desired.

Reviews (19)

  • luvMS 27 Oct, 2014

    I love this recipe, it's so easy, fast and tasty. I sometimes dress up the spice rub by adding different spices to the mix. I place the pork in a ziploc with spice rub and refrigerate overnight. This is my go to recipe for pulled pork.

  • LovelyZ 13 Jul, 2014

    Made this last night and it was SO GOOD. I don't normally eat pork, but I intend on making an exception for this recipe for many events to come. I cooked the pork in a crock pot for 8 hours on low. Super easy, low maintenance, and utterly delicious. The leftovers were just as yummy. Note: I had to double the amount of rub to get all of the pork covered.

  • Crienandpien 26 Jan, 2014

    It tasted to acid/ sour. I used white wine vinegar in stead of cider. Can that be the reason why it taste to mutch like the vinegar???

  • LorifromWA 6 Nov, 2013

    I followed the recipe exactly and it was wonderful! My shoulder roast with bone in was over 8 lbs. I cut out the bone, then cut the roast into 7 or 8 pieces (like the recipe suggests). I cooked mine for 3 hrs because of the extra meat and it came out very tender and easy to shred - mostly just mushing it with the back of my forks. I usually make pulled pork in my crockpot, but needed something quicker today. This is my new "go to" recipe!

  • masoab 2 Jun, 2013

    This recipe was excellent! My family asked for seconds. The meat was tender and Juicy... cooked closer to 3 hrs. DELICIOUS!!

  • Edward Hays 13 Mar, 2013

    What a load. 2 1/2 hours at 350 degrees? Not even close to falling off the bone. Notice al the positive reviews say how they used a slow cooker for 8 hours...... wasn't nearly done and had to improvise by making family hot dogs and apologizing. Martha Stewart doesn't know a damn thing. I been cooking professionally for 17 years (way less than her). This will be the last time I take another's advice for a shortcut.

  • Slightly 12 Feb, 2013

    I made this recipe in the slow cooker instead of the oven yesterday. Cooked on low for 8 hours. After 8 hours, I removed the pork, shredded it, and put it back in the slow cooker for another hour (until we were ready to eat) with a little barbecue sauce mixed in. The meat did cook down a little more than I had expected.

    This recipe is absolutely wonderful!! It's very easy and the meat is delicious and tender. I'll definitely be making this one again.

  • luvMS 1 Nov, 2012

    This recipe is now a family favorite. It is so tasty and easy to make with readily available ingredients. Love it!

  • Alvydas 14 Oct, 2012

    I've made this recipe twice now and each time it has been a great success! Most pulled pork recipes require hours of slow cooking, but you would be surprised at how tender and flavourful the pork is in just two hours.
    I also made Martha's homemade BBQ sauce which was a winning combo!

  • BillRubino 12 Jan, 2012

    Made this last night on a desire to try something new. Also unexpectedly got guests for dinner. All 4 of us thought it was a very good recipe and it tasted really good. I will definitely use this recipe at our summer place as doubling it will serve a lot of hungry friends cheaply and quickly. Try this, its really tasty. Served it with homemade cole slaw and steamed then pan fried small potatoes. Yum!

  • JohnBuckleyIII 18 Sep, 2011

    This is by far the yummiest pork recipe of the slow cookers on Martha's site. I've made it a few times using slightly more meat-you can adjust the amount-I'm trying it with the bone in today-in a slow cooker on low for about 8 hours that is a 4 lb piece of pork. I never have any leftovers with this dish-It's an easy delicious sandwich-be sure to add some cabbage tossed in rice wine vinegar for the topping. Enjoy!!!

  • jetchy 12 Feb, 2011

    excellent! made it last night and my husband, who hates anything with vinegar in it, couldn't say anything but good things about this meaty sandwich. we can't wait to have leftovers tonight! i used a slow cooker on high for 4-5 hrs. i also used a bone-in shoulder roast and once done i shredded it in the slow cooker to sop up all the wonderful juices....YUM!

  • Jess1982 25 Jan, 2011

    This recipe is awesome! The pork was so flavorful and it was so easy to make. I am definitely going to make this again. My boyfriend could not stop telling me how delicious it was while he was eating! I don't have a dutch oven so I used a large pot and reduced the cooking time to about 1 hour and 40 minutes. I used Sweet Baby Rays BBQ sauce which really complimented the flavor of the pork.

  • misto76 19 Jul, 2010

    This recipe is even easier to do in the crock pot! Just put it in in the morning (on low 6-8 hours) and dinner is ready and waiting when you get home from work! my family LOVES it!

  • stacebabe 29 May, 2009

    We don't eat pork, can I use beef?

  • slrmk 1 Nov, 2008

    According to the Prep Schedule, you could leave the rub on overnight. When I tried this, juices accumulated in the pot. Should I leave the juices, adding the vinegar mixture to it? Or, should I pour out the juices?

  • yanksgirl 22 Oct, 2008

    These sandwiches are great! We used a big picnic shoulder ($1.49/pd) and tripled the recipe. It fed my whole family and still had plenty of leftovers all week. I will be making this again and again!!

  • nealcrispin 28 Apr, 2008

    Definitely a winner.....

  • Mrs_Younger 21 Apr, 2008

    I used a 2 lb pork shoulder, and put it all in the crockpot on low for 8 hours. It was very good and moist, and we put it on pitas (ran out of bread!). Added a side of baby spinage salad, and it was a simiple, and yummy dinner.

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