Pulled Pork Sandwich
● United StatesPulled 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.
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.
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.