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Tennessee Pulled Pork Sandwiches with BBQ Vinegar Sauce

Roger Mooking serves up Tennessee-style pulled pork sandwiches
Nathan Congleton / TODAY


Pulled Pork
  • 3 pounds boneless pork shoulder
  • 1 tablespoon kosher salt
  • 1 tablespoon cracked black pepper
Tennessee-Style BBQ Vinegar Sauce
  • 1/2 cup BBQ sauce
  • 1/2 cup red wine vinegar
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
Additional Ingredients
  • 8 buns
  • 2 tablespoons unsalted butter, room temperature

Chef notes

For the authentic Tennessee pulled pork sandwich experience, the dish is just the bun, meat and sauce. If you are looking for a little extra, then garnish with pickles, coleslaw, herbs and/or potato chips. Enjoy.


For the Pulled Pork:

Preheat one side of a grill to 300°F, you will be cooking the pork shoulder over indirect heat so only half of the grill is needed.

Season the pork all over with the salt and pepper and place on the grill over indirect heat (or "cold" side of the grill). Cover the grill and cook for 2 hours. Remove the pork from the grill, wrap it tightly in heavy duty foil or a double layer of regular foil and return it to the grill over indirect heat. Cook for another 2 hours or until the meat is fork tender.

Unwrap the meat and place in a large baking pan. Using two forks, shred the meat into strands making sure to incorporate all of the cooking juices. Cover and keep warm until you are ready to put it together the sandwiches.

For the Tennessee Style BBQ Vinegar Sauce:

In a small pot, add the BBQ sauce, vinegar, salt and pepper. Stir to combine and bring the mixture to a boil. Reduce the heat and simmer for 1 minute, then set aside until it cools to room temperature.

To Assemble:

Butter both sides inside each bun. Place the buns over direct heat on the grill until the buns are warmed through and have some grill marks.

Place a healthy portion of the pulled pork on the bottom half of each bun, followed by a healthy portion the BBQ sauce. Enjoy.