Tangy Barbecue Pulled Pork Sandwich

There's nothing quite like the savory satisfaction of a perfectly made Pulled Pork Sandwich. This recipe guides you through creating incredibly tender, slow-cooked pork shoulder, seasoned with a rich blend of spices. The meat is shredded and bathed in a tangy barbecue sauce, then piled high on soft buns for a classic American comfort food experience that's sure to be a crowd-pleaser.

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The secret to this recipe lies in its simplicity. A robust dry rub made with smoked paprika, cumin, and a touch of brown sugar creates a beautiful crust on the pork shoulder as it cooks low and slow. The apple cider vinegar and chicken broth not only keep the meat moist but also form the base of a flavorful cooking liquid that you'll use to finish the dish.

Ingredients

• For the Pulled Pork
• 1.5 kg (3.3 lbs) boneless pork shoulder (Boston butt), trimmed
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tbsp smoked paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tbsp brown sugar
• 120 ml (½ cup) apple cider vinegar
• 240 ml (1 cup) chicken broth
• For the Barbecue Sauce
• 240 ml (1 cup) barbecue sauce, plus more for serving
• For Serving
• 6 soft sandwich buns
• Coleslaw (optional)
• Dill pickle slices (optional)

Instructions

Step 1

In a small bowl, mix together the salt, pepper, smoked paprika, garlic powder, onion powder, cumin, oregano, and brown sugar.

Step 2

Rub the spice mixture all over the pork shoulder.

Step 3

Place the pork in a slow cooker. Pour the apple cider vinegar and chicken broth around (not over) the pork.

Step 4

Cover and cook on low for 8 hours, or until the pork is very tender and shreds easily with a fork.

Step 5

Transfer the pork to a large bowl and shred using two forks, discarding excess fat.

Step 6

Skim excess fat from the cooking liquid in the slow cooker. Return the shredded pork to the slow cooker and toss with barbecue sauce. Heat for another 10–15 minutes on low.

Step 7

Pile the pulled pork onto buns. Top with extra barbecue sauce, coleslaw, and pickles if desired. Serve immediately.

Zusatztipps für die Zubereitung

For a deeper, more authentic smoky flavor, add a few drops of liquid smoke to the chicken broth before pouring it into the slow cooker.

Varianten und Anpassungen

If you don't have a slow cooker, this pulled pork can also be made in a Dutch oven. Simply prepare as directed and bake covered in an oven preheated to 150°C (300°F) for 3–4 hours, or until the pork is fork-tender.

Serviervorschläge

These sandwiches are fantastic on their own but are even better served with classic sides like potato chips, french fries, or a fresh, crisp salad to balance the richness.

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Whether you're serving it at a backyard barbecue or for a simple weeknight dinner, this Pulled Pork Sandwich recipe is a guaranteed winner. Enjoy every juicy, flavorful bite!

Recipe Help & Answers

→ What cut of pork works best for shredding?

Pork shoulder, also called Boston butt, is ideal. The marbling and connective tissue break down during slow cooking, creating tender, shreddable meat.

→ Can I make this without a slow cooker?

A Dutch oven works beautifully. Cook at 150°C (300°F) for 3-4 hours until the pork shreds easily. Check periodically and add liquid if needed.

→ How do I know when the pork is done?

The pork is ready when it shreds effortlessly with a fork. This typically takes 8 hours on low in a slow cooker. The internal temperature should reach 95°C (205°F).

→ What sides pair well with these sandwiches?

Potato chips, crispy fries, or fresh salad complement the rich meat. Coleslaw adds crunch and tang when piled right on top. Baked beans or corn on the cob round out the meal.

→ Can I freeze leftover pulled pork?

Yes, freeze shredded pork in airtight containers for up to three months. Thaw overnight in the refrigerator and reheat gently with a splash of barbecue sauce or broth.

→ How can I add more smoky flavor?

Stir a few drops of liquid smoke into the cooking liquid before starting. Alternatively, use additional smoked paprika in the rub or choose a hickory-smoked barbecue sauce.