BBQ Pulled Pork Sandwich Recipe
This BBQ Pulled Pork Sandwich Recipe is the one that makes the whole house smell incredible all day long. A pork shoulder rubbed in a bold spice mix and slow cooked in the oven for hours until the meat is impossibly tender, deeply caramelized and falls apart at the touch of two forks. Furthermore, tossed generously in a rich, sticky homemade BBQ sauce and piled onto a toasted brioche bun with cool creamy coleslaw.
Moreover, this BBQ Pulled Pork Sandwich Recipe delivers genuinely extraordinary results with minimal effort. For more incredible meat recipes, also explore our hearty Beef Stew Recipe, our juicy Classic American Cheeseburger and our full Fast Food collection.
The Dry Rub in This BBQ Pulled Pork Sandwich Recipe
The dry rub is what builds the incredible crust and deep flavor in this BBQ Pulled Pork Sandwich Recipe. Furthermore, applying it the night before and refrigerating overnight allows the spices to penetrate the meat deeply. Consequently, every single strand of pulled pork is packed with flavor rather than just the outer surface.
Key Dry Rub Spices
- Smoked paprika — The most important spice. Moreover, it provides a deep smoky flavor that mimics the taste of a proper BBQ smoker without one.
- Brown sugar — Caramelizes on the surface during roasting. Furthermore, it creates the beautiful dark, sticky bark on the outside of the pork that is the signature of great pulled pork.
- Ground cumin — Adds an earthy, slightly nutty depth. Additionally, it pairs perfectly with the smoky paprika and sweet brown sugar.
- Garlic and onion powder — Build the savory base. Consequently, they penetrate the meat more evenly than fresh garlic and onion during a long slow cook.
- Mustard powder — Adds a subtle sharpness. Moreover, it helps the rub adhere to the surface of the pork more effectively.
The Homemade BBQ Sauce in This Recipe
A great BBQ Pulled Pork Sandwich Recipe deserves a great homemade BBQ sauce. Furthermore, this sauce takes only 10 minutes to make and is dramatically better than any bottled version.
Building the BBQ Sauce
The base is a combination of ketchup, apple cider vinegar, brown sugar and Worcestershire sauce. Furthermore, smoked paprika, garlic powder and a pinch of cayenne add warmth and smokiness. Moreover, simmering everything together for 10 minutes concentrates all the flavors and produces a thick, glossy and deeply complex sauce. Consequently, every strand of pulled pork gets coated in this extraordinary sauce.
Adjusting the Sauce
Taste the sauce before tossing the pork and adjust to your preference. Furthermore, add more vinegar for a sharper, tangier style. Add more sugar for a sweeter Kansas City style. On the other hand, add more cayenne for a hotter, more fiery Texas inspired result. Consequently, this one sauce recipe can be adapted to recreate multiple regional BBQ styles.
The Slow Cooking Method in This BBQ Pulled Pork Sandwich Recipe
Slow cooking is the key to truly extraordinary pulled pork. Furthermore, cooking at a low temperature for a long time breaks down the tough connective tissue in the pork shoulder into collagen. Consequently, the meat becomes incredibly tender, juicy and practically falls apart on its own.
Oven vs Slow Cooker
Both methods work well. The oven method used in this recipe gives the pork a better outer crust and deeper caramelization. Furthermore, the low steady oven heat also reduces the liquid around the pork which concentrates the flavors dramatically. On the other hand, a slow cooker is more convenient and hands off. Consequently, both methods produce excellent results.
How to Make This BBQ Pulled Pork Sandwich Recipe
The method is simple but requires time. First, apply the dry rub and refrigerate overnight if possible. Then slow roast in the oven for 4 to 5 hours. Next, shred the pork and toss in homemade BBQ sauce. Finally, pile onto toasted brioche buns with coleslaw. The full method is in the recipe card below.
What to Serve with BBQ Pulled Pork Sandwiches
This BBQ Pulled Pork Sandwich Recipe is a feast on its own. However, these sides complete the ultimate BBQ spread:
Perfect BBQ Sides
- Our creamy Coleslaw Recipe both inside the bun and as a side dish
- Our golden crispy Onion Rings Recipe for the ultimate BBQ side
- Our vibrant Pasta Salad Recipe as a fresh and colorful cold side
- Our loaded Loaded Nachos Recipe as a crowd pleasing starter before the sandwiches
- Baked beans, corn on the cob and pickles for a full American BBQ experience
Easy Variations for This BBQ Pulled Pork Sandwich Recipe
Pulled Pork Tacos — Use the pulled pork in warm flour tortillas instead of buns. Moreover, top with fresh mango salsa, pickled red onion and a drizzle of chipotle mayo for a vibrant taco twist.
Pulled Pork Pizza — Spread BBQ sauce on pizza dough and top with pulled pork, red onion and mozzarella. Furthermore, finish with fresh coriander after baking for an incredible BBQ pizza that disappears instantly.
Pulled Pork Mac and Cheese — Stir pulled pork into our creamy Mac and Cheese Recipe. Additionally, top with crispy breadcrumbs and bake until golden for the most indulgent comfort food imaginable.
Pulled Pork Loaded Fries — Pile pulled pork over crispy fries with melted cheddar, pickled jalapeños and sour cream. Consequently, this loaded fries version is one of the most shared and saved BBQ recipes on Pinterest right now.
Make This BBQ Pulled Pork Sandwich Recipe This Weekend
In conclusion, this BBQ Pulled Pork Sandwich Recipe is the most impressive and deeply satisfying low effort cook you can make at home. Therefore, whether it is a weekend BBQ, a game day gathering or a special family dinner, this recipe always delivers. Browse more of our incredible Fast Food recipes and share your results in the comments below!
BBQ Pulled Pork Sandwich Recipe
Slow cooked pork shoulder with a bold dry rub tossed in homemade BBQ sauce, piled high on a toasted brioche bun with creamy coleslaw.
Ingredients
- The Pork
- 2 kgBone in pork shoulderBone in gives more flavor and the bone helps the meat stay moist during long cooking
- 2 tbspOlive oil for searing
- The Dry Rub
- 2 tbspSmoked paprika
- 2 tbspSoft brown sugar
- 1 tspGround cumin
- 1 tspGarlic powder
- 1 tspOnion powder
- 1 tspMustard powder
- 1 tspSalt
- 1/2 tspBlack pepper
- 1/2 tspCayenne pepper
- 200 mlApple cider vinegar or apple juice for the roasting pan
- The Homemade BBQ Sauce
- 300 mlTomato ketchup
- 4 tbspApple cider vinegar
- 3 tbspSoft brown sugar
- 2 tbspWorcestershire sauce
- 1 tspSmoked paprika
- 1/2 tspGarlic powder
- PinchCayenne pepper
- To Assemble
- 8 to 10Brioche burger buns, split and toasted
- As desiredCreamy coleslaw (see our Coleslaw Recipe), sliced pickles and extra BBQ sauce
Equipment
Method for This BBQ Pulled Pork Sandwich Recipe
- 1 Apply the dry rub: Mix all dry rub ingredients together in a bowl. Pat the pork shoulder completely dry with paper towels. Rub the spice mix all over the pork, pressing it firmly into every surface including the underside. Wrap tightly in cling film and refrigerate for at least 2 hours or overnight. Furthermore, overnight resting allows the spices to penetrate the meat deeply and produces a significantly more flavorful result.
- 2 Sear the pork: Preheat the oven to 150 degrees C (130 degrees C fan). Remove the pork from the refrigerator 30 minutes before cooking. Heat olive oil in a large frying pan over high heat. Sear the pork on all sides for 2 to 3 minutes per side until deeply browned. Furthermore, searing creates a caramelized crust that adds an enormous amount of flavor and color to the finished pulled pork.
- 3 Slow roast: Place the seared pork in a large roasting tin. Pour the apple cider vinegar around the base of the pork. Cover tightly with a lid or two layers of foil. Roast in the preheated oven for 4 to 5 hours until the meat is falling off the bone and the internal temperature reaches 95 degrees C. Moreover, the long slow cook breaks down the connective tissue completely and produces meat of extraordinary tenderness.
- 4 Make the BBQ sauce: While the pork rests after cooking, combine all BBQ sauce ingredients in a small saucepan. Bring to a simmer over medium heat and cook for 10 minutes, stirring occasionally, until slightly thickened and deeply fragrant. Taste and adjust the balance of sweet, sour and spice to your preference. Furthermore, the sauce should be thick enough to coat a spoon but still pourable.
- 5 Shred and sauce the pork: Remove the pork from the oven and let it rest for 15 minutes. Remove the bone and any large pieces of fat. Use two forks to shred the meat into long, tender strands. Pour over three quarters of the BBQ sauce and toss well to coat every strand. Taste and add more sauce as needed. Furthermore, the shredded pork soaks up the sauce as it rests and every strand becomes deeply flavored.
- 6 Assemble and serve: Toast the brioche buns cut side down in a dry pan until golden. Pile a generous amount of sauced pulled pork onto the bottom bun. Add a large spoonful of creamy coleslaw on top of the pork. Add sliced pickles. Drizzle with extra BBQ sauce if desired. Close with the top bun and serve immediately with extra napkins because this sandwich is spectacularly messy in the best possible way.
Nutrition (Per Serving - 1 sandwich with coleslaw and BBQ sauce)
* Nutritional values are estimates per sandwich with coleslaw and BBQ sauce. Serving without coleslaw reduces calories by approximately 90 kcal per serving.
Notes
- Apply the dry rub overnight if possible. The longer the rub sits on the meat the deeper the flavors penetrate. Furthermore, an overnight rub produces a noticeably more complex and deeply seasoned pulled pork compared to a 2 hour rub.
- Do not skip the searing step. Searing creates a caramelized, deeply flavored crust that slow roasting alone cannot produce. Furthermore, the browned surface develops the Maillard reaction flavors that make pulled pork taste genuinely extraordinary rather than simply cooked.
- The pork is done when it reaches 95 degrees C internally and shreds effortlessly with two forks. Moreover, if it feels at all resistant when you try to shred it, return it to the oven for a further 30 minutes. Consequently, patience with the cooking time produces the most tender and impressive result.
- This recipe makes enough pulled pork for 8 to 10 generous sandwiches. Leftover pulled pork keeps in the refrigerator for up to 4 days. Furthermore, it freezes perfectly for up to 3 months and reheats beautifully with a splash of BBQ sauce in a pan over low heat.
- The homemade BBQ sauce makes approximately 350ml. Furthermore, any leftover sauce keeps in the refrigerator for up to 2 weeks in an airtight jar. Additionally, it works beautifully as a dipping sauce or marinade for other meats.
Tips for the Perfect BBQ Pulled Pork Sandwich Recipe Every Time
- Always use bone in pork shoulder. The bone conducts heat into the center of the meat and helps it cook more evenly. Furthermore, the gelatin released from the bone as it cooks adds extraordinary richness and moisture to the finished pulled pork. Consequently, bone in shoulder produces a noticeably juicier result than boneless.
- Let the pork rest for at least 15 minutes after cooking before shredding. Resting allows the juices to redistribute throughout the meat. Furthermore, shredding immediately after removing from the oven causes all the juices to run out onto the board leaving the meat dry. Consequently, patience during resting is one of the most impactful techniques in this recipe.
- Shred while still warm not hot. Meat that is too hot is more difficult to shred cleanly and can become stringy and tangled. Furthermore, slightly cooled meat separates into clean long strands much more easily. Consequently, a 15 minute rest before shredding produces the best texture and appearance.
- Save the cooking juices from the roasting tin. After removing the pork, skim the fat from the surface of the cooking juices. Furthermore, stir a few tablespoons of the defatted juices back into the shredded pork along with the BBQ sauce. Consequently, these intensely flavored juices add an additional layer of incredible depth to the finished pulled pork.
- Toast the buns until deeply golden. A lightly toasted bun softens immediately under the weight and moisture of the pulled pork. Furthermore, a deeply golden toasted bun holds up for the entire eating experience and adds a satisfying contrasting crunch to the tender, yielding pork.