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An Irresistible BBQ Pulled Pork Sandwich Recipe!
This Perfect Pulled Pork Sandwich recipe will take you on a culinary journey filled with rich, smoky flavors and tender, succulent pork. Slow-cooked to perfection and paired with a homemade barbecue sauce, this sandwich is the ultimate comfort food. Whether you're preparing it for a family gathering or a weekend treat, the time and effort are well worth the delicious results.
👥 8 Servings👤 Chef Jean-Pierre📖 chefjeanpierre
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- dutch oven
- oven
- mixing bowl
📝 Preparation Steps
1
Prepare the Pulled Pork:
2
In a bowl, combine brown sugar, onion powder, garlic powder, smoked paprika, black pepper, salt, cayenne pepper, oregano or thyme, and cumin.
Onion Powder1 teaspoonGarlic Powder1 teaspoonSmoked Paprika2 tablespoonsBlack Pepper1 teaspoonSalt1 teaspoonCayenne Pepper (adjust to taste)1 teaspoonteaspoon Cayenne Pepper (adjust to taste)1/4Oregano or Thyme1 teaspoonCumin1 teaspoon
3
At medium heart, add the Garlic olive oil in your Dutch Oven and when hot add the sliced onions and sauté them until light golden brown.
Garlic Olive Oil2 tablespoonslarge Onions, sliced in the same direction of the grain2Reserved cooked Onions (optional)
4
Trim excess fat from the pork shoulder if necessary.
Pork Shoulder4 pounds
5
Rub the spice mixture evenly all over the pork shoulder, giving it a good massage.
Pork Shoulder4 pounds
6
Place the pork shoulder on top of the onions, fat side up.
Pork Shoulder4 poundslarge Onions, sliced in the same direction of the grain2Reserved cooked Onions (optional)
7
Cover the Dutch oven with a lid or aluminum foil, sealing it tightly.
8
Place the Dutch oven in the preheated oven and roast for approximately ⏱️ 5-6 hours, or until the pork is tender and can easily be pulled apart with a fork. Baste with some of the rendered juices every hour if you can.
9
After ⏱️ 5-6 hours, increase the oven temperature to 400°F (205°C) and remove the lid or foil.
10
Continue roasting for an additional ⏱️ 30-60 minutes until the pork develops a beautiful crust.
11
Once done, remove the pork from the oven, and let it rest for about ⏱️ 30 minutes. During this time, you can prepare the barbecue sauce and coleslaw.
12
Prepare the Barbecue Sauce:
13
In a mixing bowl, combine ketchup, honey, white vinegar, molasses, corn syrup, Dijon mustard, Worcestershire sauce, cayenne pepper, onion powder, garlic powder, salt, and black pepper.
Ketchup2 cupsDijon Mustard2 tablespoonsWorcestershire Sauce1 teaspoonCayenne Pepper (adjust to taste)1 teaspoonteaspoon Cayenne Pepper (adjust to taste)1/4Onion Powder1 teaspoonGarlic Powder1 teaspoonSalt1 teaspoonBlack Pepper1 teaspoon
14
Add hot sauce, liquid smoke and mix well.
15
Optionally, add Bourbon to the sauce for extra flavor. Start with 1-2 tablespoons, adjusting to taste. Taste the sauce and adjust the seasonings or heat level according to your preference. Set the barbecue sauce aside for serving.
16
Assembling the Pulled Pork Sandwich:
17
While the pork is resting, gently reheat the reserved cooked onions if desired.
large Onions, sliced in the same direction of the grain2Reserved cooked Onions (optional)
18
Pull the tender pork apart using two forks to create shreds.
19
Place a generous portion of pulled pork on the bottom half of each Brioche Bun.
20
Drizzle a spoonful of barbecue sauce over the pork.
21
Optionally, add a layer of coleslaw for added texture and freshness.
22
If you like, top the sandwich with some of the reserved cooked Onions.
large Onions, sliced in the same direction of the grain2Reserved cooked Onions (optional)
23
Place the top half of the Brioche Bun on the sandwich to complete it.
24
Serve your Perfect Pulled Pork Sandwiches immediately, accompanied by extra barbecue sauce for dipping and your favorite sides.
25
Enjoy this flavorful, mouthwatering pulled pork sandwich that's been slow-cooked to perfection and generously sauced to satisfy your barbecue cravings!
Nutrition Facts
calories
823.78 kcal
fat Content
33.18 g
serving Size
1 serving
fiber Content
1.98 g
sugar Content
47.46 g
sodium Content
2267.94 mg
protein Content
38.7 g
cholesterol Content
236.33 mg
carbohydrate Content
95.44 g
saturated Fat Content
14.82 g
unsaturated Fat Content
8.87 g
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