Pulled Pork Sandwiches

Method

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1. Pat the pork dry and score the fat cap in a diamond pattern, cutting into the fat but not the meat.

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2. Mix the rub and massage it into every surface, working it into the scores. Refrigerate uncovered overnight if you can.

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3. Take the pork out 2 hours before cooking. Set it fat side up on a rack over a roasting tin with 300 ml of water in the bottom.

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4. Roast at 150°C / 300°F for 6 to 7 hours. Do not open the oven for the first 4 hours.

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5. The pork is ready when a probe slides in like warm butter and the internal temperature reaches 95°C. If it stalls around 70°C, that is expected — keep going.

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6. Rest, loosely tented, for 45 minutes. This is a long rest and it matters; the gelatine needs to set.

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7. Meanwhile simmer the vinegar sauce ingredients together for 5 minutes.

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8. Pull the pork apart with two forks, discarding the bone and any hard gristle, and chop through the crisp bark so it distributes.

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9. Toss with enough vinegar sauce to moisten, then pile onto buns with coleslaw and pickles.

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Chef’s Tips

• Bone-in gives you more flavour and a built-in doneness indicator — the bone should pull out clean.
• Do not discard the bark. Those dark crusty edges are the best part; chop them through the whole batch.
• Sauce is added after pulling, not before roasting, so the bark stays crisp.

Pairing Suggestions

• A cold lager or a bourbon
• Serve with coleslaw, cornbread and pickles
• Finish with banana pudding

Storage & Reheating

Refrigerate 4 days, freeze 3 months in its juices. Reheat covered with a splash of stock at 150°C / 300°F for 25 minutes.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.