Southern Pulled-Pork Sandwiches [RECIPE]

Southern pulled-pork sandwich with potato salad

Southern Pulled-Pork Sandwich with Potato Salad (Photo by Jathan Fink/Jadeworks Entertainment)

Having lived in different regions of the U.S., we quickly learned that every region has its own take on barbecue. But only of those regions seems to really get it right – the South. This recipe for pulled-pork sandwiches marries everything that we love most about Southern barbecue: heat from cayenne pepper, tangy flavor from cider vinegar, and a touch of sweetness from brown sugar. The best part about this dish, however, is how easy it is to prepare! So enjoy a taste of the South with your family this weekend.

PREP: 10 minutes
COOK: 2 1/2 hours


  • 1/4 cup packed brown sugar
  • 1 teaspoon cayenne pepper
  • Kosher salt
  • Fresh ground pepper
  • 3 pounds boneless pork shoulder, cut into four pieces
  • 1 1/2 cups cider vinegar
  • 5 cloves garlic, minced
  • 8 Kaiser rolls split
  • Barbecue sauce for serving


  1. Preheat oven to 350 degrees Fahrenheit, with racks in the upper and lower positions. Combine brown sugar, cayenne pepper, 1 tablespoon Kosher salt and 1 teaspoon of fresh cracked pepper in a small bowl.
  2. Place pork quarters in a large Dutch oven and rub with spice mixture.
  3. In a medium bowl, combine garlic, cider vinegar and 1/2 cup water, then pour over pork. Cover pot and place in oven on lower rack. Cook until pork is tender, about 2 to 2 1/2 hours. Pork will be done when it is easy to tear with a fork.
  4. Transfer pork to a large bowl and reserve pan juices. Using two forks, shred meat. Drizzle pan juices over top of it and toss to combine. Put pork on rolls and top off with a dollop of your favorite barbecue sauce.

YIELDS: 8 servings

About Jathan Fink
Jathan is a journalist, philanthropist, and entrepreneur. He is also a travel junkie, foodie and jazz aficionado. A California native, he resides in Texas.

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