BBQ Pulled Pork Sandwiches
BBQ pulled pork sandwich is a sandwich made with slow-cooked pork—usually pork shoulder—that’s cooked until it becomes very tender and can be pulled apart into shreds.It’s typically served like this:Pulled pork piled onto a bunMixed with or topped with barbecue sauceOften includes coleslaw, pickles, or onionsIt’s popular in American barbecue, especially in the Southern U.S.In simple terms:soft shredded pork + BBQ sauce + bread = BBQ pulled pork sandwich
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Ingredients
For the pork
- 2 pounds pork shoulder or pork butt
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
For cooking
- 1 cup barbecue sauce plus more for serving
- 1/2 cup chicken broth or water
- 1 tablespoon apple cider vinegar
- 1 tablespoon brown sugar
For serving
- 4 hamburger buns or brioche buns
- 1 cup coleslaw optional
- Pickles optional
Instructions
- Pat the pork dry with paper towels. Rub it with olive oil, then season all over with salt, pepper, smoked paprika, garlic powder, and onion powder.
- Heat a large skillet over medium-high heat. Sear the pork for 2 to 3 minutes per side until browned. This adds flavor, but you can skip it if needed.
- Place the pork in a slow cooker. Add: 1 cup barbecue sauce 1/2 cup chicken broth or water 1 tablespoon apple cider vinegar 1 tablespoon brown sugar Cover and cook: Low: 8 to 10 hours or High: 4 to 5 hours The pork should be very tender and easy to shred.
- Remove the pork from the slow cooker and place it on a plate or cutting board. Use two forks to shred the meat. Discard large pieces of fat. Return the shredded pork to the slow cooker and toss it with the sauce. Let it sit for 10 to 15 minutes to soak up flavor.
- Toast the buns if desired. Pile the pulled pork onto each bun. Top with extra barbecue sauce, coleslaw, and pickles if using.
- Serve with Potato chips French fries Baked beans Corn on the cob
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 502kcal (25%)Carbohydrates: 56g (19%)Protein: 32g (64%)Fat: 16g (25%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 93mg (31%)Sodium: 1750mg (76%)Potassium: 758mg (22%)Fiber: 2g (8%)Sugar: 31g (34%)Vitamin A: 434IU (9%)Vitamin C: 9mg (11%)Calcium: 120mg (12%)Iron: 4mg (22%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
Equipment
- large skillet for searing the pork
- Tongs to turn the pork
- measuring cups and measuring spoons
- Forks two for shredding the pork
- Mixing spoon or tongs for tossing pork with sauce
- Paper towels for patting the pork dry
- Bun toaster toaster oven, or baking sheet for toasting buns. Optional
- small saucepan if warming extra barbecue sauce. Optional
- Serving spoon for assembling sandwiches. Optional
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