Here’s a classic, juicy BBQ Pulled Pork Sandwich recipe—perfect for casual dinners, game days, or summer cookouts:
Ingredients (Serves 4–6)
For the pulled pork:
- 1.5–2 kg (3–4 lbs) pork shoulder (also called pork butt)
- 1 cup barbecue sauce (your favorite)
- 1/2 cup apple cider vinegar
- 1/2 cup chicken or beef broth
- 2 tbsp brown sugar
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- Optional: 1/4 tsp cayenne for heat
For serving:
- Hamburger buns or sandwich rolls
- Coleslaw (optional, for topping)
Instructions
- Prepare the pork:
Mix brown sugar, smoked paprika, garlic powder, onion powder, salt, pepper, and cayenne (if using). Rub the spice mix all over the pork shoulder. - Cook the pork (slow cooker method):
Place pork in a slow cooker. Pour in apple cider vinegar and broth. Cover and cook on low for 8 hours or high for 4–5 hours, until the pork is very tender and easily shredded with a fork. - Shred the pork:
Remove the pork from the slow cooker and shred using two forks. Mix in about 1/2–1 cup of barbecue sauce (adjust to taste). - Assemble the sandwiches:
Toast the buns lightly. Pile the pulled pork on the bottom half, add extra barbecue sauce if desired, and top with coleslaw. Cover with the top bun. - Serve:
Serve warm with fries, pickles, or extra coleslaw on the side.
💡 Tips:
- For more smoky flavor, you can add a few drops of liquid smoke or use smoked paprika in the rub.
- If you want a sticky BBQ crust, after shredding, place the pork under the broiler for 3–5 minutes with extra sauce.
- Coleslaw adds crunch and a fresh tang that balances the rich pork.
If you want, I can also give an oven-baked pulled pork version that doesn’t require a slow cooker but still comes out tender and flavorful. Do you want that version?
