Pulled Pork Sandwich
Slow-smoked pork shoulder pulled into tender shreds, piled on a brioche bun with tangy BBQ sauce and coleslaw.
Origin Story
Pulled pork is the flagship of the American BBQ tradition, with roots deep in the Carolinas. Pit masters in eastern North Carolina developed a whole-hog smoking tradition over centuries, while western Carolina developed the shoulder cut with a tomato-based sauce. The sandwich format — pulled pork on a bun — spread nationally with the rise of regional BBQ culture.
Cultural Context
Pulled pork represents the slow-food ethos at its American extreme: 12–16 hours of smoking creates something that takes seconds to eat but carries decades of tradition. Carolina style (vinegar-forward sauce) versus Kansas City style (thick sweet sauce) is a genuine regional identity debate. The sandwich is the centrepiece of every American BBQ competition.
Recipe
Rub a pork shoulder with brown sugar, smoked paprika, garlic powder, cayenne, salt, and black pepper. Smoke over hickory or apple wood at 110°C for 12–14 hours until it reaches 95°C internal temperature. Rest for 1 hour, then pull the meat with two forks. Pile on a brioche bun, top with vinegar or tomato BBQ sauce and creamy coleslaw.