Memphis Pulled Pork Sandwich

Step 1

Pat the pork shoulder dry with paper towels, pressing gently all over until no moisture remains on the surface.

Step 2

Mix brown sugar, paprika, garlic powder, and 1 teaspoon each of salt and pepper in a small bowl until combined.

Step 3

Rub the spice mixture all over the pork shoulder, pressing it firmly into the meat on all sides so it adheres.

Step 4

Place the pork in a large heavy pot or Dutch oven, pour the apple cider vinegar around it, and add 0.5 cup water.

Step 5

Cover the pot with a lid, set heat to medium-low, and cook for 3.5 hours — the pork should be extremely tender and falling apart when prodded with a fork.

Step 6

Remove the pot from heat and carefully transfer the pork to a large cutting board, reserving the liquid in the pot.

Step 7

Let the pork rest for 5 minutes, then use two forks — one in each hand — to shred the pork into bite-sized pieces by pulling the forks in opposite directions.

Step 8

Pour 0.75 cup of the reserved cooking liquid into a bowl and stir in the hot sauce until blended.

Step 9

Return the shredded pork to the pot and stir in the vinegar-hot sauce mixture until the meat is evenly coated and moist.

Step 10

Toast the hamburger buns in a dry skillet over medium heat for 30 seconds per side until lightly golden and warm.

Step 11

Divide the pulled pork evenly between the two toasted buns, spooning any sauce left in the pot over the meat.

Step 12

Top each sandwich with 2 tablespoons of crispy fried onions, pressing gently so they adhere to the sauce.