BBQ Pulled Pork Sandwich Recipe

BBQ Pulled Pork Sandwich Recipe

Yields: 8-10 servings Prep time: 15-20 minutes Cook time: 6-8 hours (slow cooker on low) or 3-5 hours (oven)

Ingredients:

• For the Pork:
  • 3-4 lb (1.3-1.8 kg) boneless pork shoulder (also called pork butt or Boston butt), ideally with a good amount of marbling.
  • 1 tablespoon smoked paprika
  • 1 tablespoon brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper (optional, for a little heat)
  • 1 cup (240ml) apple cider vinegar (or chicken broth)
• For the BBQ Sauce (Homemade, or use your favorite store-bought):
  • 1 ½ cups (360ml) ketchup
  • ½ cup (120ml) apple cider vinegar
  • ¼ cup (60ml) molasses or dark brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon cayenne pepper (optional)
• For Serving:
  • 8-10 hamburger buns, brioche buns, or slider buns
  • Optional toppings: coleslaw, sliced pickles, extra BBQ sauce

Equipment:

• Slow cooker (6-quart or larger) OR Large Dutch oven/oven-safe pot with a lid
• Large fork or meat shredders
• Small saucepan (if making homemade BBQ sauce)

Instructions:

Part 1: Cooking the Pulled Pork

Slow Cooker Method (Recommended for Ease):

1. Prepare the Rub: In a small bowl, combine the smoked paprika, brown sugar, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using).
2. Rub the Pork: Pat the pork shoulder dry with paper towels. Generously rub the spice mixture all over the pork.
3. Slow Cook: Place the seasoned pork shoulder in the slow cooker. Pour the apple cider vinegar around the base of the pork (not directly over the rub to avoid washing it off).
4. Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the pork is fall-apart tender and easily shreds with a fork. The internal temperature should be around 190-205°F (88-96°C).

Oven Method:

1. Prepare the Rub: Same as step 1 for the slow cooker method.
2. Rub the Pork: Same as step 2 for the slow cooker method.
3. Sear (Optional but Recommended for Flavor): Heat 1 tablespoon of oil in a large, oven-safe Dutch oven or pot over medium-high heat. Sear the pork shoulder on all sides until deeply browned (about 2-3 minutes per side). Remove pork from pot.
4. Braise: Deglaze the pot with a splash of apple cider vinegar, scraping up any browned bits. Return the pork to the pot. Pour the remaining apple cider vinegar around the base.
5. Bake: Cover the Dutch oven tightly with its lid (or foil if your pot doesn’t have a tight lid). Bake in a preheated oven at 300°F (150°C) for 3-5 hours, or until the pork is fall-apart tender. Check halfway and add a splash more liquid if the pot seems dry.

Part 2: Making the BBQ Sauce (While Pork Cooks)

1. Combine Ingredients: In a small saucepan, whisk together the ketchup, apple cider vinegar, molasses (or brown sugar), Worcestershire sauce, smoked paprika, garlic powder, onion powder, and cayenne pepper (if using).
2. Simmer: Bring the sauce to a gentle simmer over medium-low heat, stirring occasionally.
3. Thicken: Reduce the heat to low and simmer for 10-15 minutes, or until the sauce has thickened slightly and the flavors have melded. Taste and adjust seasonings if needed (add more salt, sugar, or vinegar to balance). Set aside.

Part 3: Shredding and Finishing

1. Remove Pork: Once cooked, carefully remove the pork shoulder from the slow cooker or pot and place it in a large bowl. Reserve the cooking liquid from the pot.
2. Shred: Using two forks or meat shredders, shred the pork, discarding any large pieces of excess fat or connective tissue.
3. Moisten & Sauce: Skim any excess fat from the reserved cooking liquid. Add about ½ cup (120ml) of this liquid to the shredded pork to keep it moist. Then, pour about 1 ½ – 2 cups (or more, to taste) of your prepared BBQ sauce over the shredded pork and toss to combine thoroughly.
4. Keep Warm (Optional): If not serving immediately, you can return the sauced pork to the slow cooker on the “warm” setting or keep it covered in a low oven (around 200°F/95°C) until ready to serve.

Part 4: Assembling the Sandwiches

1. Toast Buns (Optional but Recommended): Lightly butter or oil the cut sides of your buns. Toast them on a grill, in a dry skillet, or under the broiler until lightly golden.
2. Assemble: Spoon a generous amount of the saucy pulled pork onto the bottom half of each toasted bun.
3. Top: Add any desired toppings like coleslaw or pickles. Place the top bun and serve immediately!

Enjoy your deliciously tender and flavorful BBQ Pulled Pork Sandwiches!