Pulled Pork Sandwiches Recipe

This pulled pork recipe is my absolute fave because it’s super easy to make and the flavors are insanely delicious! The tender, juicy pork combined with the tangy barbecue sauce and a hint of spice never fails to impress at any gathering or casual dinner.

My favorite dish to make is the perfect Pulled Pork Sandwich, and this recipe spotlights the best ingredients to do just that. I start with a reasoned selection of a boneless 4 lbs pork shoulder, seasoned simply with salt and pepper.

I invest time and love into slow-cooking it with olive oil, onion, garlic, and a not-so-secret mix of barbecue sauce, apple cider vinegar, and chicken broth. I give the ensemble a missed call to Worcestershire sauce, and I brew a pot and add to the half-cooked hanging meat a mix, as I see it, of wonderfulness: a dose of brown sugar, a good sprinkle of paprika, and some pinch of red pepper or cayenne optional.

Served on fresh hamburger buns, it’s a sandwich that begs for a side of coleslaw.

Ingredients

4 lbs pork shoulder (Boston butt): A protein-rich cut of meat, ideal for slow-cooking and the tasty, tender, juicy sandwiches that follow.

1 cup barbecue sauce: Provides a sweet, smoky flavor, which is essential for the classic pulled pork taste.

1/2 cup apple cider vinegar: Offers a pleasant tang, helps soften the meat, and balances the flavors.

1 onion, sliced: Brings natural sweetness, enhances the umami taste, is rich in antioxidants.

1 tablespoon olive oil: Aids in searing and flavor absorption, and is a heart-healthy fat.

Served as part of the meal, coleslaw does these things and adds another: It contributes a playful blend of textures that makes eating a sandwich and its comestible companions all the more satisfying.

Ingredient Quantities

• 4 lbs pork shoulder (Boston butt), boneless
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 onion, sliced
• 4 cloves garlic, minced
• 1 cup barbecue sauce
• 1/2 cup apple cider vinegar
• 1/2 cup chicken broth
• 1 tbsp Worcestershire sauce
• 1 tbsp brown sugar
• 1 tsp paprika
• 1/2 tsp cayenne pepper (optional for heat)
• 8 hamburger buns
• Coleslaw (for serving, optional)

Instructions

1. Set your oven to an even 300 degrees Fahrenheit (150 degrees Celsius) and let it warm up while you prepare your ingredients.

2. Using the elements of the list that follows, “rub” might be a good word for the first step in seasoning a pork shoulder for roasting.

The first step in seasoning a pork shoulder for roasting is a comprehensive rub of these few golden elements: olive oil, salt, and pepper.

3. In a large, heavy oven-safe pot or Dutch oven, brown the pork in medium-high heat until seared and deeply colored on all sides. Remove the pork and set it aside.

4. In the identical pot, include the sliced onion and minced garlic; these will be your next sauté.

5. Put the pork back in the pot, and add the barbecue sauce, apple cider vinegar, chicken broth, Worcestershire sauce, brown sugar, paprika, and cayenne pepper. Stir to combine.

6. Put the lid on the pot and move it to the preheated oven. Let everything cook together for about 4-5 hours, and check in on the pork’s progress. When it’s fork-tender and falls apart with very little prompting, that means it’s done.

7. Take the pork from the oven and shred it with a couple of forks.

8. Mix the sauce with the pulled pork and return to the pot.

9. Lightly toast the hamburger buns.

10. Put together the sandwiches by heaping the pulled pork onto the buns. Add coleslaw if you like, and serve warm.

Equipment Needed

1. Oven
2. Large, heavy oven-safe pot or Dutch oven with lid
3. Stovetop
4. Measuring spoons
5. Measuring cups
6. Cutting board
7. Sharp knife
8. Wooden spoon or spatula
9. Tongs
10. Two forks (for shredding pork)
11. Baking sheet (for toasting buns)

FAQ

• How long does it take to cook the pulled pork?In a slow cooker, pork takes about 6-8 hours on low or 4-5 hours on high to become so tender that it can be easily shredded with a fork.
• Can I make this recipe without a slow cooker? Yes, you can use an oven. Cook the pork covered in a Dutch oven at 300°F (150°C) for 3 to 4 hours, or until it is tender.
• How do I store leftover pulled pork?Keep leftover pulled pork in the fridge. Use an airtight container. It is good for 3-4 days. If you want to keep it longer, freeze it. Freeze it in an airtight container. That way, you can keep leftover pulled pork for up to 3 months.
• Can I make the pulled pork ahead of time?Sure! You can prepare pulled pork a day or two prior to your event and heat it up when you’re ready to put the sandwiches together.
• What type of barbecue sauce is best for this recipe?Pick your favored barbecue sauce, be it sweet, tangy, or smoky, and use it freely. Use it liberally. Adjust it according to the specific taste you prefer.
• Is the cayenne pepper necessary?Cayenne pepper is not mandatory. If you want a more moderate flavor, don’t include it.
• What can I serve on the side?A common companion dish for pulled pork sandwiches is coleslaw, yet one can also serve baked beans, corn on the cob, or potato salad as a side.

Substitutions and Variations

Substituting a pork shoulder with a 3 ½–4 lb. beef chuck roast gives a different flavor profile to this dish and works well if you’re not a fan of pork.
Canola oil or vegetable oil can stand in for olive oil.
To achieve a smokier flavor, use smoked paprika instead of regular paprika.
If apple cider vinegar is unavailable, use white wine vinegar or red wine vinegar.
Replace brown sugar with honey or maple syrup when you want an alternative sweetener.

Pro Tips

1. Flavorful Marinade For an extra depth of flavor, consider marinating the pork shoulder overnight with the olive oil, salt, pepper, and spices. This allows the seasoning to penetrate the meat more deeply.

2. Browning Technique Ensure the pork is thoroughly dried with paper towels before searing. This helps achieve a better crust during browning, which is essential for flavor development.

3. Layering Aromatics For enhanced aroma, add the onion slices in a single layer and let them caramelize slightly before adding the minced garlic. This adds a richer flavor base to the dish.

4. Adjusting Cooking Liquid If you find the sauce too thick towards the end, you can stir in a bit more chicken broth to achieve your desired consistency. This ensures the pork stays juicy when mixed with the sauce.

5. Serving Tip Toasting the buns in a buttered skillet rather than a toaster can give them a nice crunch and buttery flavor, complementing the pulled pork well. Optionally, serve with a small bowl of extra barbecue sauce on the side for dipping.