Juicy Pulled Pork Sandwich – Southern Style Lunch in 8 Hours

Nothing beats the smell of slow-cooked pork filling your kitchen on a lazy weekend afternoon. My love affair with Southern-style pulled pork sandwiches started years ago at a roadside BBQ joint in Tennessee – one bite of that tender, saucy pork piled high on a soft bun, and I was hooked. Now, this Pulled Pork Sandwich – Southern Style Lunch has become my go-to comfort food for feeding a crowd (or just treating myself). The magic happens when that pork shoulder cooks low and slow until it practically falls apart at the touch of a fork. Trust me, once you try this method, you’ll never go back to dry, tough pulled pork again.

Why You’ll Love This Pulled Pork Sandwich – Southern Style Lunch

Listen, I know everyone claims their pulled pork recipe is the best – but this one? This one’s different. Here’s why:

• Juicy doesn’t even begin to describe it: That pork shoulder cooks so slow and low, every bite melts like butter. No knife needed – just grab two forks and watch it effortlessly pull apart.
• Nearly foolproof slow-cooker magic: Forget babysitting a smoker all day. Your crockpot does all the heavy lifting while you go about your day (or take a well-deserved nap).
• Your sandwich, your rules: Love it smoky? Add liquid smoke. Prefer spicy? Mix in some cayenne. Want it extra tangy? More vinegar please! This recipe plays well with all your BBQ daydreams.
• Crowd-pleaser alert: Whether it’s game day, a backyard bash, or just Tuesday night, these sandwiches disappear faster than you can say “seconds please!”

The best part? You probably have most ingredients in your pantry already. Now let’s get cooking!

Ingredients for Pulled Pork Sandwich – Southern Style Lunch

Gather these simple ingredients – I promise you won’t need anything fancy for the most incredible pulled pork sandwiches of your life. Here’s what you’ll need:

• The Star Player: 4 lbs pork shoulder (bone-in gives the best flavor, but boneless works too – just don’t tell my Southern grandma I said that)
• Dry Rub Dream Team:
  • 1 tbsp paprika (smoked paprika if you’re feeling fancy)
  • 1 tbsp garlic powder (not garlic salt – we’ll add our own salt)
  • 1 tbsp onion powder
  • 1 tsp black pepper (freshly ground if you’ve got it)
  • 1 tsp salt (I use kosher)
• The Saucy Business:
  • 1 cup barbecue sauce (use your favorite brand – mine’s Sweet Baby Ray’s)
  • 1/2 cup apple cider vinegar (this is the secret tang that makes it Southern)
  • 1 tbsp brown sugar (dark brown for extra molasses goodness)
• For Assembly:
  • 4 hamburger buns (brioche is heavenly, but plain ol’ sesame works great too)
  • 1 cup coleslaw (optional but highly recommended – see my easy recipe in the notes!)

Pro tip: Double check your pantry before starting – nothing worse than realizing you’re out of paprika mid-recipe! (Trust me, I’ve been there.)

How to Make Pulled Pork Sandwich – Southern Style Lunch

Okay, let’s get down to business! Making perfect pulled pork is easier than you think – just follow these steps and you’ll be biting into sandwich heaven before you know it.

Prep the Pork Shoulder

First things first – pat that beautiful pork shoulder dry with paper towels. Trust me, you want a dry surface for the rub to stick to. Now, in a small bowl, mix together all your dry rub ingredients (paprika, garlic powder, onion powder, black pepper, and salt).

Here’s my trick: massage that rub all over the pork like you’re giving it a spa treatment. Get into every nook and cranny! If you’ve got time, let it sit uncovered in the fridge for an hour (or overnight if you’re really planning ahead). This lets the flavors really sink in.

Slow Cook to Perfection

Now, place your rubbed pork shoulder in the slow cooker – fat side up, please! That fat will melt down and keep everything juicy. Pour the apple cider vinegar around (not over!) the pork – we want that tangy steam to work its magic.

Set your slow cooker to low and walk away for 8 glorious hours. No peeking! Every time you lift that lid, you’re letting heat escape. The pork is done when it shreds effortlessly with two forks – if it’s resisting, give it another 30 minutes.

Shred and Sauce the Pork

Carefully remove the pork to a large bowl (save those juices!). Now comes the fun part – shredding! Use two forks to pull the meat apart. See those crispy bits? Those are gold – mix them right in!

Now, add about 3/4 cup of barbecue sauce and a splash of those saved juices. Fold gently – you want to keep those beautiful shreds intact, not turn it into mush. Taste and add more sauce if needed. Remember, you can always add more, but you can’t take it out!

Assemble the Sandwiches

While the pork rests, lightly toast your buns – this prevents sogginess. Pile that saucy pork high on each bun (don’t be shy!). Top with coleslaw if you’re feeling fancy – the cool crunch against the warm pork is everything.

Warning: Have napkins ready! These sandwiches are gloriously messy in the best possible way. Now dig in and try not to moan too loudly – though I won’t judge if you do.

Tips for the Best Pulled Pork Sandwich – Southern Style Lunch

After making more pulled pork sandwiches than I can count (and taste-testing every single one), I’ve picked up some game-changing tricks you won’t find on most recipe cards:

• The overnight advantage: If you’ve got time, rub that pork shoulder the night before and let it hang out uncovered in your fridge. The flavors penetrate deeper, and you’ll wake up to meat that’s basically begging to be cooked.
• Sauce smarts: Always mix barbecue sauce into the pork AFTER shredding – never before cooking! And reserve some extra sauce for serving – some folks (like my brother-in-law) always want “just a little more.”
• Fat cap wisdom: Leave that fat layer on top during cooking – it’s nature’s basting brush! You can always skim off excess fat later if needed.
• Bun selection: Sturdier buns like brioche or potato rolls hold up best to juicy pulled pork. Toast them lightly to prevent sogginess – nobody likes a sandwich that falls apart!
• The resting period: Let your shredded pork sit for 10 minutes after saucing – those flavors need time to get acquainted.
• Crispy bits bonus: If you’ve got leftovers (lucky you!), crisp them up in a skillet the next day for amazing pulled pork tacos.

Remember – great BBQ isn’t about perfection, it’s about patience and joy. If your pork’s a little too saucy or not saucy enough? Guess what – you get to make it again next week!

Pulled Pork Sandwich – Southern Style Lunch Variations

One of my favorite things about this recipe? It’s like a choose-your-own-adventure book, but with barbecue! Here are some of my go-to twists when I want to mix things up:

• Slaw switcheroo: Not a mayo fan? Try vinegar-based slaw instead. Or skip the slaw altogether and top with pickled red onions for a bright crunch.
• Heat seekers unite: Add 1-2 chopped chipotles in adobo to the barbecue sauce, or mix in a tablespoon of your favorite hot sauce when shredding the pork.
• Bun alternatives: For gluten-free folks, toasted gluten-free buns work great. Sometimes I even use sweet Hawaiian rolls for bite-sized sliders at parties.
• Sweet & smoky: Swap half the barbecue sauce for peach preserves – the fruitiness plays so nicely with the pork.
• Breakfast upgrade: Leftovers? Pile that pork on a toasted English muffin with a fried egg. You’re welcome.
• Low-carb option: Skip the bun and serve over crisp lettuce cups with extra pickles on the side.

The beauty is – there’s no wrong way to do it! Whatever makes your taste buds happy is the right variation for you.

Serving Suggestions for Pulled Pork Sandwich – Southern Style Lunch

Now, let’s talk about turning these incredible pulled pork sandwiches into a full Southern-style feast! Whether you’re feeding your family on a weeknight or hosting a backyard bash, here’s how I love to serve them:

Classic Sidekicks:

• The pickle power move: Always have dill pickles on the side – their briny crunch cuts through the richness of the pork like a dream. Bread-and-butter pickles work too if you like it sweet.
• Bean bonanza: A big scoop of smoky baked beans (the kind that cook all day next to the pork) makes this meal sing. My secret? Stir in a spoonful of leftover pulled pork right before serving.
• Cornbread love: Warm, buttery cornbread is practically the law in the South. Either crumble it over your sandwich or use it to mop up every last bit of sauce from your plate.

Party Perfect: When I’m feeding a crowd, I set up a “build-your-own-sandwich” bar with:

• Mini slider buns alongside regular buns
• Bowls of different BBQ sauces (smoky, sweet, spicy)
• Multiple slaw options (creamy and vinegar-based)
• Extra pickled veggies (jalapeños, red onions, okra)
• Piles of crispy potato chips for crunch

Weeknight Easy: For casual family dinners, I keep it simple – just the sandwich with:

• A handful of potato chips thrown right on the plate
• Some quick-pickled cucumbers (just slice and toss with vinegar, salt, and sugar)
• Maybe some roasted sweet potato wedges if I’m feeling fancy

Pro tip: Don’t forget the wet naps! These sandwiches are meant to be messy, and you’ll want something to clean those sticky, saucy fingers afterwards.

Storing and Reheating Pulled Pork Sandwich – Southern Style Lunch

Alright, let’s talk leftovers—because let’s be real, you’re probably going to have some (unless you’ve got a house full of hungry teens). Here’s how to keep that pulled pork tasting just as amazing as the first day:

• Fridge storage: Keep your pulled pork in an airtight container for up to 3-4 days. Pro tip: Store the pork and sauce separately if you can—it helps prevent the meat from getting too soggy.
• Freezer magic: Pulled pork freezes like a dream! Portion it into freezer bags or containers (I like to do sandwich-sized portions) and it’ll stay good for up to 3 months. Thaw overnight in the fridge when you’re ready to use it.
• Reheating without drying out: The trick here is moisture. For the microwave, sprinkle a little water or apple cider vinegar over the pork before heating it in 30-second bursts. For the stovetop, warm it in a skillet with a splash of barbecue sauce or chicken broth to keep it juicy.
• Reviving the buns: If you froze the whole sandwich, reheat the bun separately in the toaster or oven to keep it from getting soggy. Trust me, it makes all the difference.
• Crispy upgrade: For next-level leftovers, crisp up the pork in a skillet with a little oil until the edges get caramelized. It’s like a whole new sandwich!

Remember, great BBQ is always better the next day—those flavors just keep getting deeper. So don’t be afraid to make extra on purpose!

Pulled Pork Sandwich – Southern Style Lunch Nutritional Info

Now, let’s talk numbers – because I know some folks like to keep track (while others prefer to blissfully ignore them). Here’s the scoop on what you’re getting in each glorious sandwich:

• Calories: About 450 per sandwich (but honestly, who’s counting when it tastes this good?)
• Protein: A whopping 30g – that pork shoulder packs a serious protein punch
• Carbs: Around 40g (mostly from the bun and sauce)
• Fat: 18g total (6g saturated) – remember, fat equals flavor!
• Sugar: 12g (mostly from the barbecue sauce)
• Sodium: Approximately 800mg (you can reduce this by using low-sodium sauce)

Important note: These are estimates based on my specific ingredients – your numbers might dance around a bit depending on your bun choice, sauce brand, and whether you go heavy on that delicious slaw. The pork shoulder itself is actually pretty lean once you remove the fat cap after cooking!

My philosophy? Enjoy every messy, saucy bite – life’s too short to stress over every calorie when you’re eating something this soul-satisfying!

FAQs About Pulled Pork Sandwich – Southern Style Lunch

Over the years, I’ve gotten all sorts of questions about my pulled pork sandwiches – here are the ones that pop up most often with my tried-and-true answers:

Can I use a different cut of pork?
Yes, but pork shoulder (also called Boston butt) is best – its marbling keeps it juicy during long cooking. Loin or tenderloin will dry out faster. If you must substitute, try pork belly for extra richness.

Can I cook it faster than 8 hours?
Not if you want that fall-apart tenderness! High heat makes tough pork. In a pinch, you can do 4-5 hours on high in the slow cooker, but low-and-slow is the Southern way.

What’s the best barbecue sauce brand?
That’s like asking someone to pick a favorite child! I love Sweet Baby Ray’s for its balance, but use whatever makes you happy. Some folks swear by homemade – I’ll share my recipe soon!

Do I have to use apple cider vinegar?
It gives that classic tang, but white vinegar works in a pinch. Just reduce the amount slightly as it’s more acidic. Some folks use beer or cola instead for sweetness!

Can I make this in an Instant Pot?
Absolutely! Pressure cook for 90 minutes with natural release. It’ll be tender, but won’t have that slow-cooked depth. Still delicious when you’re in a time crunch!

Tag us when you make this! We’d love to see your saucy sandwich creations and hear how you made it your own.

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