BBQ Pulled Pork Sandwich

Ingredients

• 2 lbpork shoulder (Boston butt)$7.21
• 1 tbspvegetable oil$0.07
• 1 eachyellow onion$0.84
• 3 eachgarlic cloves$0.11
• 1 cupketchup$1.35
• 0.25 cupapple cider vinegar$0.28
• 2 tbspbrown sugar$0.03
• 1.5 tbspWorcestershire sauce$0.25
• 1 tspsmoked paprika$0.11
• 1 tspkosher salt$0.01
• 0.5 tspblack pepper$0.06
• 4 eachhamburger buns$2.62
• 2 cupcoleslaw$2.15
• Total for 4 servings$15.09

Most of the cost is pork shoulder (boston butt) ($7.21) and hamburger buns ($2.62). With oil, spices and staples already at home, the shop drops to about $14.34. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Preheat the oven to 300°F (150°C). Pat the pork shoulder chunks dry with paper towels, then rub evenly on all sides with the kosher salt, black pepper, and smoked paprika.
2. Heat the vegetable oil in a large oven-safe Dutch oven over medium-high heat until shimmering. Add the seasoned pork chunks in a single layer and sear without crowding until deeply browned on all sides, 6 to 8 minutes, then transfer the meat to a plate.
3. Reduce the heat to medium, add the yellow onion to the Dutch oven, and sauté until soft and translucent, 4 to 5 minutes. Stir in the minced garlic cloves and cook just until fragrant, about 1 minute.
4. Pour in the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, and 1/2 cup of water. Whisk thoroughly over medium heat, scraping up any browned bits stuck to the bottom of the pot, until the sauce begins to simmer.
5. Return the seared pork chunks and any accumulated juices to the Dutch oven, turning them to coat in the sauce. Cover tightly with a lid and braise in the oven at 300°F (150°C) for 3 to 3.5 hours, until the pork is completely fork-tender and registers at least 200°F (93°C) on an instant-read thermometer.
6. Transfer the pork to a cutting board and shred the meat using two forks, discarding any large pieces of fat. Skim any excess melted fat from the surface of the sauce in the pot, return the shredded pork to the Dutch oven, and toss until the meat is thoroughly coated and juicy.
7. Pile the warm pulled pork generously onto the bottom halves of the toasted hamburger buns, top each with 1/2 cup of coleslaw, close with the bun tops, and serve immediately.