By The foodoodle kitchen · Published September 20, 2026
Pulled Pork Sandwiches
Pork shoulder cooked low and slow, shredded and piled on buns with slaw; a weekend crowd feeder.
Serves 4 · Prep 15 min · Cook 8 h · 8 h 15 min total · Medium
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Ingredients
- 2 lb pork shoulder, trimmed of excess fat, cut into large chunks
- 1 onion, chopped
- 3 cloves garlic cloves, minced
- 1 cup barbecue sauce
- 4 burger buns
- 2 cups cabbage, shredded
- 1 carrot, shredded
- 0.5 cups mayonnaise
- 1 tbsp vinegar
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Method
- Preheat the oven to 300°F (150°C). 0 min
- Place the pork shoulder in a large roasting pan. 0 min
- Scatter the chopped onion and minced garlic around the pork. 0 min
- Cover the pan tightly with aluminum foil. 0 min
- Cook in the oven for 6 hours. 6 h
- Remove the pork and let it rest for 30 min. 30 min
- Shred the pork using two forks. 10 min
- Mix the shredded pork with barbecue sauce. 5 min
- In a bowl, combine the shredded cabbage, carrot, mayonnaise, and vinegar. 5 min
- Assemble the sandwiches by placing pulled pork on buns and topping with slaw. 5 min
