BBQ Pulled Pork Sandwiches

Barbecue pulled pork is more than just a dish; it’s a culinary tradition that has captured the hearts and taste buds of many. Originating in the Southern United States, this savory delight is synonymous with gatherings, tailgate parties, and family barbecues. Its rich, smoky flavor combined with tender, shredded pork creates an irresistible eating experience that’s hard to resist. The allure lies in its versatility—served on a bun, as a topping for nachos, or even as a filling for tacos, BBQ pulled pork is perfect for any occasion.

Discover the ultimate comfort food with this Smoky & Sweet BBQ Pulled Pork recipe! Perfect for gatherings and casual meals, this dish features tender, shredded pork seasoned with a delightful blend of spices for a rich, smoky flavor. Cook it low and slow to achieve melt-in-your-mouth perfection, and serve it on buns, nachos, or tacos. Explore tips for preparing, seasoning, and layering your pulled pork for a truly memorable dining experience that will impress family and friends alike.

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Ingredients

4-5 lbs pork shoulder (also known as pork butt)

1 tablespoon extra virgin olive oil

2 teaspoons smoked paprika

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon cayenne pepper (adjust for spice preference)

1 teaspoon freshly ground black pepper

1 tablespoon light brown sugar

1 tablespoon kosher salt

1 cup apple cider vinegar

1 cup BBQ sauce (choose your favorite, homemade or store-bought)

1 tablespoon Worcestershire sauce

1 tablespoon yellow mustard or Dijon mustard

4-6 sturdy hamburger buns

Optional toppings: creamy coleslaw, tangy pickles, sliced jalapeños

Instructions

Prepare the Pork: Start by trimming away any excess fat from the pork shoulder to prevent greasiness. In a small mixing bowl, combine smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper, brown sugar, and salt to create an aromatic spice blend. Generously rub this mixture all over the pork shoulder, ensuring every inch is coated for maximum flavor.

Sear the Meat: Heat a large skillet or Dutch oven over medium-high heat and add the olive oil. Once the oil shimmers, carefully place the pork shoulder in the pan. Sear the pork on all sides until beautifully browned (about 4-5 minutes per side). This step not only enhances the flavor but also helps seal in the juices.

Slow Cook the Pork: After searing, transfer the pork shoulder into a slow cooker. In a separate bowl, whisk together the apple cider vinegar, BBQ sauce, Worcestershire sauce, and mustard until combined. Pour this savory mixture over the seared pork.

Cook: Cover the slow cooker and set it to cook on low for 8-10 hours or on high for 4-6 hours. The pork should become fork-tender and easily shredable by the end of the cooking time.

Shred the Pork: Once the cooking time is complete, carefully remove the pork from the slow cooker and place it into a large bowl. Using two forks, shred the meat into bite-sized pieces, discarding any tough bits of fat you encounter.

Mix with Sauce: Return the shredded pork back into the slow cooker with the remaining sauce. Stir well to ensure the pork is fully coated. Allow it to cook on low for an additional 30 minutes so it can absorb all those wonderful flavors.

Assemble the Sandwiches: If you prefer toasted buns, lightly toast the hamburger buns under a broiler or in a skillet. Pile a generous serving of the BBQ pulled pork onto the bottom half of each bun, then add your choice of enticing toppings such as creamy coleslaw, zesty pickles, or spicy jalapeños. Cap it off with the top half of the bun.

Serve: Serve your Smoky & Sweet BBQ Pulled Pork Sandwiches hot, and enjoy them with your favorite side dishes like crispy potato chips, fresh corn on the cob, or a garden salad.

Prep Time, Total Time, Servings:

15 minutes | 10 hours (including cooking time) | Serves 6-8

Optional Presentation Tips: For a stunning presentation, arrange the assembled sandwiches on a large platter and garnish with extra pickles and a sprinkle of fresh herbs. Serve alongside bowls of coleslaw and BBQ sauce for dipping. Enjoy!