Jul 14 2026
Restaurants›17th Street Barbecue›Bbq Pork Sandwich Recipe

Bbq Pork Sandwich Recipe

Inspired by 17th Street Barbecue
Time4h
Serves8

Make Bbq Pork Sandwich Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pulled Pork

BBQ Sauce

Sandwich Build & Garnish

Method

Pulled Pork

  1. 1

    Prepare the rub and pork

    Pat the pork shoulder dry with paper towels. In a small bowl combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and brown sugar. Rub the mixture evenly all over the pork, pressing it into crevices.

  2. 2

    Sear the pork

    Heat vegetable oil in a large Dutch oven or heavy ovenproof pot over medium-high heat until shimmering. Add the pork and sear on all sides until deeply browned, about 3–4 minutes per side. Use tongs to turn carefully so the rub doesn't fall off.

  3. 3

    Braise

    Once seared, remove pork briefly. Pour 1 cup stock and 2 tablespoons apple cider vinegar into the pot, scraping up browned bits with a wooden spoon. Return the pork to the pot, cover with a tight-fitting lid, and transfer to a preheated oven at 300°F (150°C). Braise until fork-tender, about 3 to 3 1/2 hours (internal temp ~195–205°F). Alternatively, cook on low in a slow cooker for 7–8 hours.

  4. 4

    Shred and finish

    Remove pork to a cutting board; let rest 10 minutes. Using two forks or meat claws, shred the pork, discarding excess fat and any large pieces of connective tissue. Skim fat from the braising liquid and reserve about 1/4 cup of the liquid. Return shredded pork to the pot or a bowl, add reserved braising liquid to moisten, and toss to combine. Taste and adjust seasoning.

BBQ Sauce

  1. 5

    Make the sauce

    In a small saucepan over medium heat combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, minced garlic, hot sauce (if using), salt, and black pepper. Bring to a gentle simmer, stirring frequently. Reduce heat to low and simmer 6–8 minutes until slightly thickened and smooth.

  2. 6

    Combine sauce with pork

    Pour 3/4 to 1 cup of the warm BBQ sauce over the shredded pork and toss to coat. Reserve extra sauce for serving. Adjust amount to taste — pork should be moist but not soupy.

Sandwich Build & Garnish

  1. 7

    Toast buns

    Spread softened butter on cut sides of buns. Heat a skillet or griddle over medium heat and toast buns butter-side down until golden and crisp, about 1–2 minutes. Alternatively, place under a broiler for 1–2 minutes, watching carefully.

  2. 8

    Assemble sandwiches

    Pile a generous portion (about 1/2 to 3/4 cup) of sauced pulled pork onto the bottom half of each bun. Top with about 1/4 cup coleslaw per sandwich for crunch and tang. Add sliced pickles if using, then place the bun top to finish.

  3. 9

    Garnish and serve

    Sprinkle chopped parsley over coleslaw or pork for color, if desired. Serve immediately with extra BBQ sauce on the side and kettle chips or fries.

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