Kids Pulled Pork Sandwich Recipe
Make Kids Pulled Pork Sandwich Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pulled Pork
Kid-Friendly BBQ Sauce
Sandwiches & Toppings
Method
Pulled Pork
Prep the pork
Pat the pork shoulder dry with paper towels. Trim any excessively large outer fat pieces, leaving a thin fat layer for flavor.
Season
Rub the pork all over with yellow mustard. In a small bowl combine kosher salt, black pepper, smoked paprika, brown sugar, garlic powder, and onion powder. Massage the dry rub into the pork so it is evenly coated.
Sear (optional, for extra flavor)
Heat olive oil in a large heavy-bottomed skillet over medium-high heat. When shimmering, sear the pork on all sides, 2–3 minutes per side, until browned. Transfer to a slow cooker or a Dutch oven.
Cook low and slow
Add chicken or vegetable stock and apple cider vinegar to the cooker or pot (liquid should come about 1–2 cm up the side, not cover the pork). If using a slow cooker: cook on LOW for 8 hours or HIGH for 4–5 hours until the meat is very tender and pulls apart with a fork. If using the oven: cover and bake at 150°C (300°F) for 3.5–4 hours or until fork-tender.
Shred
Remove the pork to a cutting board and let rest 10 minutes. Reserve cooking juices. Using two forks or meat claws, shred the pork into bite-sized pieces. Discard any large pieces of fat.
Moisten and season
Return shredded pork to the cooker or a bowl and add 3–4 tablespoons of the reserved cooking juices to keep the meat moist. Taste and add a pinch more salt or a splash of apple cider vinegar if desired. Keep warm.
Kid-Friendly BBQ Sauce
Combine ketchup, apple juice, brown sugar, apple cider vinegar, mild chili powder (if using), garlic powder, and salt in a small saucepan. Stir to combine.
Bring to a gentle simmer over medium-low heat, stirring occasionally. Let simmer 6–8 minutes until slightly thickened and glossy. Taste and adjust sweetness or acidity: add a little more brown sugar if too tangy or a splash more vinegar if too sweet. Remove from heat and let cool slightly.
Mix with pulled pork: stir 120–160 ml (about 1/2 to 2/3 cup) of the warm sauce into the shredded pork until evenly coated. Reserve extra sauce for serving on the side for kids who want more.
Sandwiches & Assembly
Toast buns: Spread a thin layer of softened butter on cut sides of the buns. Heat a large skillet over medium heat and toast buns butter-side down until golden, about 1–2 minutes. Alternatively, warm in a 180°C (350°F) oven for 5 minutes.
Portion pork: Divide the sauced pulled pork into 8 even portions (about 120–150 g cooked pork per sandwich). Pile onto the bottom bun.
Add toppings: Spoon a small handful (about 2 tablespoons) of mild coleslaw on top of the pork for crunch and creaminess. Add 2 pickle slices if using.
Finish: Place top bun on sandwich. Serve warm with extra BBQ sauce on the side for dipping.
Storage & reheating: Refrigerate leftover pork in an airtight container up to 3–4 days. Reheat gently in a saucepan with a splash of water or reserved cooking juices over low heat until hot, then stir in additional BBQ sauce as needed.