Pulled Pork Sandwich
Slow-roasted pork shoulder shreds into tender strands soaked in tangy barbecue sauce.
Dietary
Dairy free, Nut free
Allergens
Wheat
Pork shoulder is rubbed with a smoky spice blend, then roasted low and slow until it falls apart with a fork. Tossed with barbecue sauce and piled onto soft buns, this is classic backyard cookout fare that also works for game day gatherings. A quick vinegar slaw on top adds crunch and brightness.
Ingredients
- 4 pounds boneless pork shoulder (Boston butt)
- 2 tablespoons brown sugar
- 1 tablespoons paprika
- 1 teaspoons garlic powder
- 1 teaspoons onion powder
- 1 teaspoons ground black pepper
- 1 teaspoons kosher salt
- 1/2 teaspoons cayenne pepper
- 1 cups chicken stock
- 1 1/2 cups barbecue sauce
- 8 hamburger buns, split
- 2 cups coleslaw mix
- 1/3 cups coleslaw dressing
Method
-
Trim excess surface fat from the pork shoulder, leaving a thin layer for moisture during cooking.
-
In a small bowl, mix brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper.
-
Rub the spice mixture all over the pork shoulder, pressing it into the surface. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
-
Preheat oven to 300°F (150°C). Place the pork shoulder fat-side up in a large roasting pan or Dutch oven and pour chicken stock into the bottom of the pan.
-
Cover tightly with a lid or foil and roast until the pork is fork-tender and shreds easily, about 5 hours.
-
Remove the pork from the oven and let it rest in the pan, covered, for 20 minutes.
-
Transfer the pork to a large bowl or baking sheet, discarding excess fat. Shred the meat using two forks, discarding any large fatty pieces.
-
Moisten the shredded pork with 1/2 cup of the reserved pan juices, then toss with the barbecue sauce until evenly coated.
-
In a separate bowl, toss coleslaw mix with coleslaw dressing until coated.
-
Pile pulled pork onto the bottom half of each bun, top with a scoop of slaw, and cover with the top bun.
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Pulled Pork Sandwich
Pork shoulder is rubbed with a smoky spice blend, then roasted low and slow until it falls apart with a fork. Tossed with barbecue sauce and piled onto soft buns, this is classic backyard cookout fare that also works for game day gatherings. A quick vinegar slaw on top adds crunch and brightness.
5 hr 30 min 8 servings 520 cal
Ingredients
- 4 pounds boneless pork shoulder (Boston butt)
- 2 tablespoons brown sugar
- 1 tablespoons paprika
- 1 teaspoons garlic powder
- 1 teaspoons onion powder
- 1 teaspoons ground black pepper
- 1 teaspoons kosher salt
- 1/2 teaspoons cayenne pepper
- 1 cups chicken stock
- 1 1/2 cups barbecue sauce
- 8 hamburger buns, split
- 2 cups coleslaw mix
- 1/3 cups coleslaw dressing
Method
- 1
Trim excess surface fat from the pork shoulder, leaving a thin layer for moisture during cooking.
- 2
In a small bowl, mix brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper.
- 3
Rub the spice mixture all over the pork shoulder, pressing it into the surface. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
- 4
Preheat oven to 300°F (150°C). Place the pork shoulder fat-side up in a large roasting pan or Dutch oven and pour chicken stock into the bottom of the pan.
- 5
Cover tightly with a lid or foil and roast until the pork is fork-tender and shreds easily, about 5 hours.
- 6
Remove the pork from the oven and let it rest in the pan, covered, for 20 minutes.
- 7
Transfer the pork to a large bowl or baking sheet, discarding excess fat. Shred the meat using two forks, discarding any large fatty pieces.
- 8
Moisten the shredded pork with 1/2 cup of the reserved pan juices, then toss with the barbecue sauce until evenly coated.
- 9
In a separate bowl, toss coleslaw mix with coleslaw dressing until coated.
- 10
Pile pulled pork onto the bottom half of each bun, top with a scoop of slaw, and cover with the top bun.
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