Pulled Pork Sandwich Recipe
Tender, smoky pulled pork piled high on a soft bun for the ultimate comfort food delight.
When you bite into this pulled pork sandwich, you're greeted with a burst of flavors that harmonize beautifully in your mouth. The pork is silky and rich, with a hint of smokiness that pairs perfectly with the tangy, sweet barbecue sauce. Topped with a crunchy slaw, it’s a symphony of textures, all nestled in a pillowy bun. Pulled pork is a dish that never fails to bring people together, its origins rooted deep in Southern culinary traditions. I remember my first taste of it at a friendly neighborhood cookout, where everyone gathered around, eagerly waiting for the host to unveil this smoky treasure. That memory always brings a smile, and I wanted to recreate that feeling at home. The magic of this recipe lies in the slow cooking, allowing time to tenderize the pork until it falls apart at the mere touch of a fork. But here’s the trick: a slow roast in a low oven with a gentle rub of spices that infuse the meat with flavor. It’s perfect for a lazy weekend when you can let it cook away while you relax. Serve this at your next gathering, and watch as it disappears within minutes, each bite a reminder of why we love cooking at home.
Step-by-Step
- 01Step 1 / 8
Preheat your oven to 300°F (150°C).
- 02Step 2 / 8
In a small bowl, mix smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- 03Step 3 / 8
Rub the spice mixture all over the pork shoulder, ensuring it's evenly covered.
Drizzle with olive oil.
- 04Step 4 / 8
Place the pork in a roasting pan and cover tightly with foil.
Roast in the oven for about 5 hours, or until the meat is tender and easily pulls apart with a fork.
- 05Step 5 / 8
While the pork cooks, prepare the barbecue sauce by combining ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, and garlic powder in a saucepan.
Simmer over medium heat for 10 minutes, stirring occasionally.
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- 06Step 6 / 8
Once the pork is done, let it rest for 10 minutes.
Then, pull the pork into succulent shreds with two forks.
- 07Step 7 / 8
Toss the pulled pork with half of the barbecue sauce, reserving the rest for serving.
- 08Step 8 / 8
To assemble the sandwiches, pile the pulled pork onto the bottom half of each bun, top with coleslaw, and add a drizzle of remaining sauce before closing with the top bun.
Chef Tips
- •For extra flavor, let the rubbed pork shoulder rest in the refrigerator overnight before cooking.
- •Add a splash of liquid smoke to the sauce for an enhanced smoky flavor if you're not using a smoker.
- •Keep an eye on the pork's moisture; add a splash of water or broth if needed during roasting.
- •Use a meat thermometer to ensure the pork reaches an internal temperature of 195°F for optimal tenderness.
- •The barbecue sauce can be made a day ahead and stored in the fridge to let the flavors meld.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
Yes, the pork can be cooked and pulled a day in advance. Reheat gently and assemble sandwiches fresh.
What can I substitute?+
You can use chicken thighs as a leaner alternative or add hot sauce for a spicier kick.
How do I store leftovers?+
Store leftover pulled pork in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
