Did you know Americans consume over 9 billion sandwiches annually, and BBQ pulled pork consistently ranks in the top 5? You’ll discover why this comfort food classic deserves its stellar reputation.

Let’s see how a perfectly tender, smoky pulled pork paired with crisp, tangy coleslaw creates pure sandwich magic.

Whether you’re a BBQ veteran or just getting started, you’ll desire to stick around to master this mouthwatering combination that’ll have your friends begging for seconds.

Why This Recipe Deserves a Spot on Your Table

Fall-apart tender meat that’s packed with protein and essential nutrients – perfect for a satisfying and wholesome family meal. Like Dutch oven cooking, this recipe develops deep, rich flavors over time.
Set-it-and-forget-it simplicity makes this ideal for busy weeknights or stress-free entertaining. Like one-pot meals, it minimizes cleanup while maximizing flavor development.
Incredibly versatile – use leftovers in tacos, salads, nachos, or freeze for future meals.
Budget-friendly choice that transforms an affordable cut of meat into restaurant-quality sandwiches.
Customizable flavors let everyone adjust the sauce and toppings to their taste, making it kid-friendly and great for picky eaters.

Top with our creamy coleslaw recipe for the perfect balance of tangy crunch and smooth texture in every bite.

Applewood-Smoked Pulled Pork Sandwich

Wisconsin-style BBQ pulled pork sandwiches combine slow-cooked local pork shoulder with a sweet and tangy sauce. This recipe features locally-sourced pork and incorporates Wisconsin’s famous apple harvest for a unique regional twist. For an extra kick of flavor, serve alongside spicy beer cheese salsa for dipping.

Prep Time: 30 mins | Cook Time: 8 hrs | Total Time: 8.5 hrs | Serves: 8

Ingredients

4 lbs pork shoulder (Boston butt)
2 medium Wisconsin apples, diced
1 large yellow onion, chopped
3 cloves garlic, minced
1 cup apple cider
1 cup BBQ sauce
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
1 tablespoon smoked paprika
1 tablespoon kosher salt
1 teaspoon black pepper
8 brioche buns

The pork shoulder’s high fat content guarantees tender, juicy meat after slow cooking. Wisconsin apples add natural sweetness and help tenderize the meat. Local apple cider deepens flavor and assists in the breakdown of connective tissues. Substitute pork butt with pork loin for a leaner option, though results won’t be as tender. Any sweet-tart apple variety works well.

Cooking Instructions

Mix paprika, salt, and pepper; rub thoroughly on pork shoulder
Place onions, apples, and garlic in the slow cooker bottom
Position seasoned pork on top of the vegetables
Pour apple cider around the sides
Cook on low for 8 hours
Remove pork, shred with two forks
Strain the cooking liquid, discard solids
Mix BBQ sauce, apple cider vinegar, and brown sugar with 1/2 cup cooking liquid
Toss the shredded pork with the sauce mixture
Serve on toasted brioche buns topped with coleslaw

Chef’s Notes

From my restaurant experience, letting the meat rest for 20 minutes before shredding prevents moisture loss. For an authentic Wisconsin touch, I smoke the pork shoulder for 2 hours with apple wood before transferring it to the slow cooker. The fat cap should face up during cooking to self-baste the meat. When selecting pork, look for marbling similar to what you’d see in venison backstrap.

Serving Suggestions

Wisconsin Beer-battered cheese curds
Honey-apple coleslaw
Sweet potato fries with maple aioli
Local craft beer, particularly New Glarus Spotted Cow
Fresh apple cider (hot or cold)

Nutritional Guide (per Serving)

Nutritional Information (Per Serving):

Calories: ~450
Protein: 28g
Fat: 18g
Carbohydrates: 48g
Fiber: 3g
Sodium: 820mg

*Values are approximate and may vary based on specific ingredients, brands, and portion sizes.

Nutritional content is calculated using lean pork shoulder and includes coleslaw topping.

Great Cooking Starts With the Right Tools

Ready to create your own perfect BBQ pulled pork sandwich? As a professional chef who’s cooked in kitchens across America, I’ve learned that exceptional results start with quality equipment. The same tools I rely on in my kitchen can help elevate your home cooking game.

From my trusty digital meat thermometer to my heavy-duty Dutch oven, I’ve curated a collection of essential BBQ tools and equipment that I use and recommend. These aren’t just random gadgets, they’re the workhorses that help me deliver consistent results, whether I’m smoking a locally-sourced pork shoulder for my family or catering a weekend event.

After years of testing different products and brands, both in professional kitchens and while cooking for my three daughters at home, I’ve identified the gear that offers the best value and performance.

Invest in the right tools now, and you’ll set yourself up for BBQ success for years.

Frequently Asked Questions

Can you use chicken instead?

While chicken can be substituted, pork shoulder delivers superior tenderness and rich flavor. That makes it the ideal choice for pulled-meat sandwiches.

What’s the best BBQ sauce?

Local Wisconsin craft sauces are excellent, but homemade sauce offers the best customization. A basic mixture of ketchup, brown sugar, apple cider vinegar, and preferred spices creates an ideal foundation.

How long does pulled pork keep?

Pulled pork remains fresh for 3-4 days in the refrigerator, and can last 2-3 months when stored properly in the freezer.

Final Thoughts

Perfecting a BBQ pulled pork sandwich takes time and patience, but trust me – it’s worth every minute.

There’s something magical about that first bite: tender meat falling apart, tangy sauce dripping down your chin, and that perfect crunch of fresh coleslaw.

As a Wisconsin chef who’s cooked everywhere from California to the East Coast, I can tell you this sandwich is pure comfort food gold.

Whether serving it at a backyard BBQ or game day spread, you’ll be the hero of any gathering.

Just remember: low and slow wins the race!