Arby's Pulled Pork Sandwich Copycat Recipe

This copycat recipe recreates the sweet, smoky, and tangy pulled pork sandwich that made Arby’s famous. It uses a pork shoulder slow-cooked until it shreds easily, then tossed in a simple homemade BBQ sauce that mimics the original’s flavor profile. It’s a genuinely useful recipe because it delivers that same crave-worthy sandwich at home with minimal effort and a handful of everyday ingredients.

Ingredients

4 lb (1.8 kg) pork shoulder (also called pork butt), trimmed of excess fat
1 tbsp (15 g) kosher salt
1 tbsp (8 g) smoked paprika
1 tsp (2 g) garlic powder
1 tsp (2 g) onion powder
1/2 tsp (1 g) black pepper
1/2 tsp (1 g) cayenne pepper (optional, for heat)
1 cup (240 ml) apple cider vinegar
1 cup (240 ml) water
1 cup (240 ml) ketchup
1/2 cup (170 g) honey
1/4 cup (60 ml) Worcestershire sauce
2 tbsp (30 ml) liquid smoke (optional, but recommended)
8 brioche or soft hamburger buns
Optional: pickle slices, for serving

Instructions

In a small bowl, mix the salt, smoked paprika, garlic powder, onion powder, black pepper, and cayenne. Rub this spice mixture all over the pork shoulder, pressing it into the meat.
Place the seasoned pork in a slow cooker. In a separate bowl, whisk together the apple cider vinegar, water, ketchup, honey, Worcestershire sauce, and liquid smoke. Pour this sauce over the pork.
Cover the slow cooker and cook on LOW for 8 hours, or on HIGH for 5-6 hours, until the pork is fork-tender and easily shreds.
Carefully transfer the pork to a large cutting board or bowl. Using two forks, shred the meat, discarding any large pieces of fat. Return the shredded pork to the slow cooker with the sauce.
Stir the pork to coat it evenly with the sauce. Let it sit in the warm sauce for 15-20 minutes to absorb the flavors.
While the pork rests, toast the buns lightly if desired. Pile a generous amount of pulled pork onto each bun bottom, add pickles if using, and top with the bun top. Serve immediately.

Tips

Trim the fat: While pork shoulder has great flavor, too much fat can make the final dish greasy. Trim any large, thick fat caps before cooking, but leave some for moisture.
Don’t rush the cook: The low-and-slow method is key to breaking down the collagen in the pork. If you’re short on time, the high setting works, but the texture will be slightly less tender.
Adjust the sauce: Taste the sauce before adding the pork. If you prefer a tangier sauce, add more vinegar. For a sweeter version, add more honey. The liquid smoke is crucial for that smoky flavor; don’t skip it if you can help it.
Bun choice matters: A soft, slightly sweet bun like brioche or a potato roll holds up well to the saucy pork without getting soggy too quickly.

Serving Suggestions

Serve these sandwiches with classic BBQ sides like coleslaw, potato salad, or baked beans. For a full meal, add some crispy french fries or onion rings. A simple green salad with a tangy vinaigrette also balances the richness of the pork.

Variations

Spicy Southwest: Add a sliced jalapeÃ±o and a few dashes of hot sauce to the sauce before cooking. Top the sandwich with pepper jack cheese and a drizzle of ranch dressing.
Carolina-Style: Replace the ketchup and honey with 1 cup (240 ml) of yellow mustard and 1/2 cup (120 ml) of brown sugar for a tangy, mustard-based sauce.
Smoky Chipotle: Add 2 minced chipotle peppers in adobo sauce to the sauce mixture for a smoky, spicy kick.
Hawaiian Twist: Add 1 cup (240 ml) of pineapple juice and 1/2 cup (120 ml) of soy sauce to the cooking liquid, and top the sandwich with grilled pineapple slices.

Storage and Reheating

Store any leftover pulled pork in an airtight container in the refrigerator for up to 4 days. To reheat, place the pork in a saucepan over medium-low heat with a splash of water or extra BBQ sauce, stirring occasionally until heated through to 165Â°F (74Â°C) as per USDA FSIS guidelines for leftovers. You can also reheat individual portions in the microwave for 1-2 minutes, but the stovetop method preserves the texture better. The pulled pork also freezes well for up to 3 months in a freezer-safe container.

Frequently Asked Questions

Can I use a different cut of pork? Yes, you can use pork loin or tenderloin, but they are much leaner and will dry out more easily. If using these, reduce the cooking time to 4-5 hours on LOW and check for tenderness earlier. The result will be less rich and shred less easily than pork shoulder.

Do I need to sear the pork first? Searing is optional but recommended. It adds a nice crust and deeper flavor, but for a true slow-cooker dump-and-go recipe, you can skip it. If you do sear, do it in a hot skillet with a little oil for 2-3 minutes per side before adding to the slow cooker.

Can I make this in an Instant Pot or Dutch oven? Absolutely. For an Instant Pot, use the sautÃ© function to sear the pork, then cook on high pressure for 90 minutes with a natural release. For a Dutch oven, cook covered in a 300Â°F (150Â°C) oven for 3-4 hours, or until fork-tender.

How do I thicken the sauce? If the sauce is too thin at the end, remove the pork and simmer the sauce on the stovetop for 10-15 minutes to reduce it. Alternatively, mix 1 tablespoon (8 g) of cornstarch with 2 tablespoons (30 ml) of cold water and stir it into the sauce, then cook for a few minutes until thickened.

Is liquid smoke safe? Yes, liquid smoke is a natural flavoring made by condensing smoke from burning wood. It’s safe to consume and widely available in grocery stores. If you prefer not to use it, you can add 1 teaspoon of smoked paprika instead, but the flavor will be less intense.

Can I double this recipe? Yes, this recipe doubles easily. Just ensure your slow cooker is large enough (at least 8 quarts) and don’t overfill it. The cooking time may need to be extended by 1-2 hours if the pork is piled too high.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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Arby’s Pulled Pork Sandwich Copycat Recipe