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Get ready to embark on a smokin’ journey with me as we dive into the world of BBQ Pulled Pork Sandwiches. Picture this: succulent, slow-cooked pork, bathed in a rich barbecue sauce, sandwiched between perfectly toasted buns. This isn’t just a meal; it’s a flavor explosion that’ll make your taste buds dance.
If you’re a barbecue enthusiast or just someone looking to elevate their sandwich game, this BBQ Pulled Pork recipe is your ticket to culinary bliss. The secret lies in the slow-cooking process, allowing the flavors to meld and the pork to become tender and juicy. With a symphony of spices and a homemade barbecue sauce, this dish is a celebration of smoky, savory goodness that will have your guests singing your praises.
Ingredients:
- 4-5 pounds pork shoulder or pork butt
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper (adjust for spice preference)
- Salt and pepper to taste
- 1 cup chicken or vegetable broth
- 1 cup barbecue sauce (plus extra for serving)
- 1/4 cup apple cider vinegar
- Hamburger buns or your favorite sandwich rolls
- Coleslaw (optional, for topping)
Step-by-Step Guide:
- Prepare the Pork:
- In a bowl, mix brown sugar, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper for the dry rub.
- Rub the mixture all over the pork and let it marinate for at least 30 minutes.
- Preheat and Sear:
- Preheat your grill or smoker to 225-250°F.
- Sear the pork on all sides over high heat for a flavorful crust.
- Slow Cook:
- Move the pork to indirect heat, adding broth to the pan.
- Cook low and slow for 5-7 hours until the internal temperature reaches 195°F.
- Shred the Pork:
- Let the pork rest, then shred using forks.
- Combine with a mixture of warmed barbecue sauce and apple cider vinegar.
- Serve:
- Toast buns, spoon pulled pork onto them, and top with coleslaw if desired.
Expert Tips and Tricks:
- Use applewood or hickory chips for an extra layer of smokiness.
- Invest in a meat thermometer to ensure your pork reaches the perfect temperature.
- Save some of the rub to sprinkle on the pulled pork for an added burst of flavor before serving.
Variations:
- Spicy Kick: Add diced jalapeños to the coleslaw.
- Hawaiian Twist: Top with pineapple slices for a tropical touch.
- Texas-Style: Mix in chopped brisket for a hearty, meaty delight.
- Maple Glaze: Incorporate maple syrup into your barbecue sauce for a sweet twist.
- Asian Fusion: Garnish with sesame seeds and a drizzle of soy sauce.
What to Serve It With:
- Classic Fries: Crispy on the outside, fluffy on the inside.
- Baked Beans: A sweet and savory side dish.
- Cornbread: The perfect balance of moist and crumbly.
- Pickles: Tangy and crunchy for contrast.
- Mac and Cheese: Creamy comfort food at its finest.
- Cucumber Salad: A refreshing palate cleanser.
- Sweet Potato Fries: A healthier alternative with a hint of sweetness.
- Grilled Vegetables: Light and flavorful for a balanced meal.
- Onion Rings: Crispy perfection to complement the tender pork.
- Collard Greens: A Southern classic that adds a touch of bitterness.
BBQ Pulled Pork Sandwiches
Ingredients
- 4 – 5 lb pork shoulder or pork butt
- 2 tbsp brown sugar
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper
- Salt and pepper to taste
- 1 cup chicken or vegetable broth
- 1 cup barbecue sauce (plus extra for serving)
- 1/4 cup apple cider vinegar
For the Sandwiches:
- Hamburger buns or your favorite sandwich rolls
- Coleslaw (optional, for topping)
Instructions
- In a small bowl, mix together brown sugar, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper to create a dry rub. Rub the dry rub all over the pork shoulder, ensuring it is well-coated. Let it marinate for at least 30 minutes to allow the flavors to penetrate the meat.
- Preheat your grill or smoker to 225-250°F (107-121°C). Sear the pork on all sides over high heat for a few minutes to develop a flavorful crust.
- Once seared, move the pork to the indirect heat side of the grill or smoker. Pour the chicken or vegetable broth into the bottom of the pan to keep the meat moist during cooking. Cook the pork low and slow for 5-7 hours or until the internal temperature reaches at least 195°F (90°C). The meat should be tender and easily shred with a fork.
- Once cooked, let the pork rest for a few minutes. Use two forks to shred the meat. Discard any excess fat.
- In a saucepan, combine the barbecue sauce and apple cider vinegar. Heat over medium heat until warmed through.
- Mix the shredded pork with the warm barbecue sauce mixture. Toast the hamburger buns or rolls on the grill or in an oven. Spoon the pulled pork onto the buns and top with coleslaw if desired. Serve with additional barbecue sauce on the side.
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