Carolina Pulled Pork Sandwiches
Breville Test Kitchen

Breville Test Kitchen

Carolina Pulled Pork Sandwiches

Pork shoulder is the ideal cut of meat for low and slow cooking, the flavor intensifies and guarantees the meat will be super tender and moist. Any leftover pork is perfect to have the next day.
the Smart Oven® Air Fryer Pro
the Smart Oven® Air Fryer Pro Product Details

the Smart Oven® Air Fryer Pro

8 hrs 30 mins total time

20 mins active time


Serves 10



  • dark brown sugar icon
    ⅓ cup (2 oz) dark brown sugar
  • kosher salt icon
    4 tsp kosher salt
  • coarse black pepper icon
    2 tbsp coarse black pepper
  • cayenne pepper icon
    ½ tsp cayenne pepper
  • smoked paprika icon
    1 tsp smoked paprika
  • boneless pork shoulder icon
    4 lb boneless pork shoulder

    cut into 4 pieces

  • apple cider vinegar icon
    1 cup (8 fl oz) apple cider vinegar
  • water icon
    ¼ cup (2 fl oz) water
  • Worcestershire sauce icon
    2 tbsp Worcestershire sauce
  • tomato paste icon
    2 tbsp tomato paste
  • brioche bun icon
    10 brioche buns

For the coleslaw

  • finely shredded green cabbage icon
    2 cups (5 oz) finely shredded green cabbage
  • Granny Smith apple icon
    2 Granny Smith apples


  • green onion icon
    4 green onions

    thinly sliced

  • mayonnaise icon
    ¼ cup (2 oz) mayonnaise


  • 1Insert the wire rack into position 8. Set the oven to Slow Cook, Low, Convection, for 8 hours and press Start to preheat. Meanwhile, continue to the next step.
  • 2Combine the sugar, salt, black pepper, cayenne pepper and paprika in a bowl. Rub the spice mixture all over the pork. Place in a 5½-quart (10-inch) Dutch oven.
  • 3Whisk the vinegar, water, Worcestershire sauce and tomato paste together, pour over the pork and cover.
  • 4Once preheated, place the pot in the oven and cook for 8 hours.
  • 5The pork should be very tender and falling apart. If not, give it another 30 minutes.
  • 6Transfer the pork to a bowl and skim off the fat to make a leaner and cleaner tasting sauce.
  • 7Boil for 7 to 8 minutes or until the liquid reduces slightly so that it can coat and bind the pork.
  • 8Pull the pork apart. Return to the Dutch oven and turn to coat in the sauce to enhance the flavor and keep it moist.
  • 9To make the coleslaw, combine the cabbage, apples and onions. Add the mayonnaise and stir to coat. The creaminess of the mayonnaise and sourness from the apples balance the flavor of the pork.
  • 10Serve the pork and coleslaw on the brioche buns.
    Tip: Leftover pork can be stored in the refrigerator for up to 3 days and is great served with pickled onions.
Main course

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