The Best BBQ Pulled Pork Sandwich

Amazing Food Made Easy

Get Ed Mitchell's Amazing 'Cue delivered by ordering on GoldBely!

Get Ed Mitchell's Amazing 'Cue delivered by ordering on GoldBely!

Ed Mitchell's Whole Hog cooking at the Big Apple BBQ

Ed Mitchell's Whole Hog cooking at the Big Apple BBQ

True Made Foods' Pitmaster BBQ Sauce  in partnership with Ed Mitchell - the perfect topping or ingredient for BBQ

True Made Foods' Pitmaster BBQ Sauce in partnership with Ed Mitchell - the perfect topping or ingredient for BBQ

Ed Mitchell himself and True Made Foods' Pitmaster BBQ Sauce

Ed Mitchell himself and True Made Foods' Pitmaster BBQ Sauce

The Background on BBQ Pulled Pork Sandwiches

We have an awesome recipe for BBQ Pulled Pork sandwiches that's accessible for just about anybody.

BBQ purists, please stop reading here. This recipe is a “cheat” to get you that pulled pork you desire without the need for a smoker.

This quick and easy BBQ Pulled Pork recipe is all you need to create world peace...or at least create peace in your household for a short time. Remember, the first ingredient in any great BBQ is love. 


If you're going to make the best BBQ Pulled Pork Sandwich your friends and family have ever had, well first you may want to educate yourself some on the subject. One of the best sources we know for the scientific study of BBQ is 'MeatHead' Goldwyn the author of Meathead, The Science of Great Barbecue and Grilling, a New York Times Best Seller and named one of the "100 Best Cookbooks of All Time" by Southern Living.  

MeatHead gives a quick history on the "balkanization" of pulled or chopped pork on his site. If you're not from North Carolina, you may not know the difference, but you should...

Meathead writes:

"In North Carolina there is controversy, to put it mildly, over what part of the hog to use for pork sandwiches. In the eastern part of the state, most joints cook the whole hog, chop the meat, and mix it all together. They feel that the unique textures and flavors of the different muscles makes the meat more interesting....

Inland and in the foothills of North Carolina [also known as the "Piedmont" area or "Lexington."], the preference is for shoulder meat and a sauce with a little tomato paste or ketchup mixed in."

Full Article Here

The True Made Foods way...

The TMF preference is for "Chopped Pork," the Eastern NC stye that includes the whole hog, because it creates such a fantastic variety of flavors and textures by combining the meat from every part of the pig. 

But, we also know that barbecuing and chopping up a whole hog is not a reality for most folks just looking to fire up the grill and have a few friends over. So we're going to provide you with some "cheats" to help show off your BBQ prowess.

The first cheat....don't cook the meat yourself! Order the best BBQ in the world from True Made Foods' Pitmaster and the living legend, Ed Mitchell!

You can order Ed's BBQ direct and quick through GoldBely!

Order Ed Mitchell's 'Cue' on GoldBely today!

If you still want to make your own's what you can do...we've created a "BBQ" Pulled Pork  recipe that is approachable and combines some of the best aspects of authentic East and West cuisine (East and West North Carolina), using a few cheats and providing some awesome healthy substitutions.

There are three key components to a killer pulled pork sandwich: (1) The Pork (of course), (2) The Slaw and (3) the bun / bread.

Ideally Pulled Pork BBQ Sandwiches are served on a bun with coleslaw on top. Use your own discretion on choosing the best bun, but don't ignore this often overlooked piece. A cheap hamburger bun could flatten out an otherwise awesome BBQ Pork experience. You want to balance softness with flavor. A soft bun, like a brioche, perfectly sops up the juices and excess BBQ sauce, becoming a perfect part of the BBQ experience. The important "sponge effect" of bread in BBQ is often why barbecue is the only cuisine still using Wonder Bread. Still, we can't bring ourselves to ever recommend Wonder Bread. If you look, there are better options. Shoot for a bread / bun that is low in sugar, but still soft enough to absorb the juices and sauces. 

For the slaw we riffed off of a classic Southern recipe that adds a kick and complexity of flavors. If you have bad memories of slaw, it's because good slaw has been lost after years of mass produced slaw stuffed into tiny solo cups. A good slaw should compliment the spicy, salty and sweet flavors from the barbecue.

You will need a crock pot and at least 24 hours to prep the pork


For the Pulled Pork

1x Berkshire Butt 5-8lbs

(it's a Pork Shoulder, but shoulders are often called "butts"...I don't know why). 

1 cup Apple Cider Vinegar

1x tsp of garlic salt

1x tsp of onion powder

1x tsp of paprika

1x tsp sage

1/2 tsp of turmeric

1x tsp kosher salt

2x tsp course black pepper

2x tsp crushed red pepper

1x Bottle True Made Foods BBQ Sauce

For the Slaw

3/4 cup mayonnaise...we recommend either Duke's Mayo for authenticity or Chosen Food's Avocado Mayo, neither has added sugar.

1/4 cup Dijon mustard

1 tsp raw honey (optional)

3 tablespoons apple cider vinegar

2 tablespoons buttermilk

4 teaspoons celery seeds

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon cayenne

3 cups shredded green cabbage (about 1/2 head cabbage)

3 cups shredded red cabbage (about 1/2 head cabbage)

1 green bell pepper, finely diced

1 large carrot, peeled and shredded

1/2 cup grated yellow onion

1/4 cup minced fresh parsley


1.  36 hrs before serving rub the kosher sea salt on the pork shoulder and refrigerate it for 12 hours.

2. 12-24 hrs (depending on shoulder size and weight) before serving add the pork shoulder, apple cider vinegar and the rest of the ingredients, except for the BBQ Sauce, to the crock pot. Set the pot to Low and let it cook. Remember, if you're "looking, it ain't cooking."

3. For the Slaw, in a bowl, combine the mayonnaise, mustard, honey, vinegar, buttermilk, celery seeds, salt, pepper, and cayenne, and whisk well to dissolve the honey.  In a larger bowl, combine the remaining ingredients. Add the dressing, toss until evenly coated. Place in the refrigerator, covered, to chill slightly before serving.  

4. After 12 hours of cooking, check the pork, if it tears apart easily, and is thoroughly cooked (use a meat thermometer), then tear it apart and serve on sandwiches.

5. Add True Made Foods' Pitmaster BBQ Sauce to every sandwich or use it to dip like a mop sauce for that extra smoky, sweet tang

6. As an alternative or bonus to the Slaw, use dill pickle slices or pickled jalapeño slices for extra spice. 

7. Watch your guests devour your pork deliciousness as all the problems in the world just melt away...