BBQ Pulled Pork Sandwiches

Here’s a step-by-step recipe for BBQ Pulled Pork Sandwiches that’s juicy, flavorful, and perfect for any occasion.

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BBQ Pulled Pork Sandwiches

Ingredients:

For the Pulled Pork:

• 4-5 lbs pork shoulder (also called pork butt)

• 2 tbsp paprika

• 1 tbsp brown sugar

• 1 tbsp garlic powder

• 1 tbsp onion powder

• 1 tsp chili powder (optional for a bit of heat)

• 1 tsp salt

• 1 tsp black pepper

• 1/2 tsp cayenne pepper (optional)

• 1 cup apple cider vinegar or apple juice (for moisture during cooking)

• 1/2 cup water (optional)

• 2 tbsp olive oil or vegetable oil

For the BBQ Sauce:

• 1 cup ketchup

• 1/4 cup apple cider vinegar

• 1/4 cup brown sugar

• 2 tbsp Worcestershire sauce

• 1 tbsp Dijon mustard or yellow mustard

• 1 tsp smoked paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• Salt and pepper to taste

• Optional: a few dashes of hot sauce

For Serving:

• Hamburger buns or sandwich rolls

• Coleslaw (optional but highly recommended for crunch and creaminess)

• Pickles (optional)

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Instructions:

1. Prepare the Dry Rub for the Pork

• In a small bowl, mix together the paprika, brown sugar, garlic powder, onion powder, chili powder, salt, black pepper, and cayenne pepper.

• Rub this spice mix all over the pork shoulder. Be generous and cover all sides well.

2. Cook the Pork

• Slow Cooker Method (recommended for ease):
  Place the pork shoulder in a slow cooker. Pour the apple cider vinegar (or apple juice) and water around it (not directly on the pork to keep rub intact). Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the pork is very tender and easily shredded with a fork.

• Oven Method:
  Preheat oven to 300°F (150°C). Place the pork in a roasting pan or Dutch oven. Add apple cider vinegar and water around the pork. Cover tightly with foil or a lid. Roast for about 4-5 hours, until tender and shreddable.

3. Shred the Pork

• Once cooked, remove the pork from the cooker/oven and let it cool slightly.

• Use two forks to pull the pork apart into shreds. Discard any large chunks of fat.

4. Prepare the BBQ Sauce

• In a saucepan over medium heat, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, mustard, smoked paprika, garlic powder, onion powder, salt, and pepper.

• Stir well and let simmer for 10-15 minutes, until slightly thickened. Adjust seasoning to taste, adding hot sauce if you want it spicy.

5. Mix Pulled Pork with BBQ Sauce

• Pour some of the BBQ sauce into the shredded pork and mix well. Add as much or as little sauce as you like depending on your preference.

6. Assemble the Sandwiches

• Toast the buns lightly if desired.

• Pile the BBQ pulled pork onto the bottom half of the bun.

• Top with coleslaw if using.

• Add pickles if you like a tangy crunch.

• Cover with the top bun.

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Tips:

• Coleslaw: Adds great texture and balances the richness of the pork. You can buy premade or make your own.

• Make Ahead: Pulled pork tastes even better the next day after flavors meld.

• Leftovers: Pulled pork freezes well. Freeze in an airtight container or freezer bag for up to 3 months.