BBQ Pulled Pork Sandwich
Pork shoulder rubbed with a smoky spice blend, braised low and slow until it shreds effortlessly, then tossed in tangy BBQ sauce and piled onto a toasted brioche bun with crunchy vinegar coleslaw. This is backyard barbecue comfort in sandwich form.
By YumYum Editorial · American Comfort
Prep: 20 min · Cook: 6 min · Total: 26 min · Serves 6
Ingredients
- 4 lbs boneless pork shoulder (Boston butt)
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon kosher salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1 cup chicken or beef broth
- 1 1/2 cups BBQ sauce, divided
- 6 brioche or potato hamburger buns, toasted
- 2 cups coleslaw mix with vinegar-based dressing
- to taste Dill pickle slices, for serving
Instructions
- Trim excess fat from the pork shoulder, leaving a thin layer for moisture.
- Combine brown sugar, smoked paprika, salt, garlic powder, onion powder, black pepper, and cayenne; rub thoroughly over the entire pork shoulder.
- Place the pork in a Dutch oven or slow cooker, pour in the broth, cover, and cook at 300°F in the oven for 4-5 hours, or on low in a slow cooker for 8 hours, until the meat shreds easily with a fork.
- Remove the pork and let it rest for 15 minutes, reserving the cooking liquid.
- Shred the pork with two forks, discarding excess fat, and mix in 1 cup of the reserved cooking liquid to keep it moist.
- Toss the shredded pork with 1 cup of BBQ sauce.
- Pile the pulled pork onto toasted buns, top with coleslaw and pickle slices.
- Serve immediately with extra BBQ sauce on the side.