Name: Texas-Style Pulled Pork BBQ Sandwiches
Prep time: 4 h
Total time: 4 h
Yield: 4 servings
Ingredients: 2 lbs boneless pork shoulder; 1 tbsp kosher salt; 1 tsp black pepper; 1 tbsp smoked paprika; 1 tbsp brown sugar; 1 tsp garlic powder; 1 tsp onion powder; 1/2 cup apple cider vinegar; 1/2 cup barbecue sauce (Texas-style, tomato-based); 4 brioche buns; 1 cup coleslaw mix (cabbage & carrot, pre-shredded)

Texas-Style Pulled Pork BBQ Sandwiches

HoneyedLettuce1846

These Texas-style pulled pork BBQ sandwiches deliver bold, smoky flavor with a hint of sweetness, perfect for a sunny Texas evening. The pork is generously seasoned and slow-cooked until fall-apart tender, then tossed with a tangy barbecue sauce. A simple coleslaw adds cool crunch, balancing the rich pork and making each bite irresistible. Piled high on toasted brioche buns, this BBQ classic is ideal for backyard gatherings or an easy, impressive dinner. Enjoy a taste of Texas, made simple for home cooks, with all the flavor of a true smokehouse—without needing a smoker!

Ingredients

Instructions

Pat pork shoulder dry with paper towels. In a small bowl, mix salt, pepper, smoked paprika, brown sugar, garlic powder, and onion powder. Rub spice blend all over pork.
Place pork in a large Dutch oven or heavy pot. Pour in apple cider vinegar around the pork (not over the top). Cover tightly with a lid.
Roast at 325°F for 3 hours, until pork is fork-tender. (Alternatively, cook on low in a slow cooker for 8 hours.)
Transfer pork to a large bowl. Shred using two forks, discarding excess fat. Skim fat from cooking liquid; add 1/2 cup of the juices back to pork along with barbecue sauce. Toss to coat.
Toast brioche buns lightly. Pile pulled pork onto buns, top with coleslaw mix, and serve hot.