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Pulled Pork Sourdough Sandwich

Pulled Pork Sourdough Sandwich

This sandwich starts with a slice of Abigail’s Oven Country Loaf or Rustic Loaf bread (pictured above) toasted in butter, but first, we need to make some slow-roasted pulled pork and coleslaw. 

If you have a smoker, you likely already know how to prepare pork for pulling, but if not and you have a grill, these instructions will help you get that smokey flavor and crusty bark pulled pork is known for.



Pulled Pork Rub

  • 1 teaspoon coriander 
  • 1 teaspoon cumin 
  • 1 teaspoon chili flakes 
  • 1 teaspoon mustard seeds 
  • 1 teaspoon dried herbs
  • ¼  teaspoon allspice 
  • 4 -5 cardamom pods
  • 1 tablespoon smoked paprika 
  • 1 teaspoon cinnamon 
  • 1 teaspoon salt 
  • ¼ teaspoon peppercorns 
  • 1 pork shoulder (approximately 3 pounds)
  1. Preheat the oven to 275°F. 
  2. Meanwhile, soak wood chips for the grill. 
  3. Pork Rub: grind 1 teaspoon coriander, 1 teaspoon cumin, 1 teaspoon chili flakes, 1 teaspoon mustard seeds, 1 teaspoon dried herbs, ¼  teaspoon allspice, and 4–5 cardamom pods and grind until you get a fine powder mix. Add in 1 tablespoon smoked paprika, 1 teaspoon cinnamon, 1 teaspoon salt, ¼ teaspoon peppercorns, and give it another good grind for a nice spice blend. 
  4. Rinse the pork shoulder under cold water; pat dry. 
  5. Liberally spread spice rub on the pork until well coated. Wrap in tin foil and place on a baking sheet in the oven for 3–4 hours. 
  6. After the slow roast, take the pork to the grill. Reserve any of the liquids that have come out of the pork to add to your BBQ sauce 
  7. Heat one end of the grill with charcoal and soaked wood chips. 
  8. Place the pork on the grate and close the grill. Keep heat steady at 275°F temperature for 3 hours. (For extra moisture you add water to a pie tin; place it anywhere on the grill grates as the meat smokes).
  9. If the pork starts drying out, wrap it with some tin foil and smoke it until the internal temperature is between 185–200°F.
  10. Take the pork off the grill to cool down some, then using two forks “pull” or shred the meat.

A toasted slice of  Abigail’s Oven Country Loaf sourdough

Cole Slaw

Your favorite BBQ sauce

  1. Toast two slices of sourdough bread, pile on the pulled pork, and top with your favorite BBQ sauce. 
  2. Serve with a side of coleslaw or, even better, top the sandwich with a big scoop of it.


Tell us all about your pulled pork sandwiches in the comment section below.


Darryl Alder, blogs for Abigail’s Oven, The Voice of Scouting, The Boy Scout,, and His hobbies include gardening vegetables, annuals, and perennials; baking artisan sourdough bread; outdoor cooking, and Scouting. You can follow him on Facebook, Instagram, and Twitter.

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1 comment

What is the


between pulled pork and regular cut pork?
Ilmu Forensik

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