Bbq Sandwich Recipe

Prepare and Season Pork

Trim excess exterior fat from the pork shoulder, leaving a thin layer for flavor. Pat dry with paper towels. Rub the pork all over with kosher salt, black pepper, smoked paprika, and garlic powder. Let sit at room temperature for 15 minutes while preparing the other ingredients.

Sear (optional)

Heat a large heavy-bottomed skillet over medium-high heat and add a small amount of oil. Sear the pork 2–3 minutes per side until well browned (optional step for deeper flavor). Transfer pork to a slow cooker or a heavy Dutch oven.

Slow Cook

Add the sliced onion around and under the pork. Pour 1 cup chicken or beef broth and 2 tablespoons apple cider vinegar into the pot/slow cooker (do not pour directly on top of the seasoned surface if possible). If using a slow cooker, cook on LOW for 7–8 hours or HIGH for 4–5 hours, until pork is fork-tender and pulls apart easily. If using oven in a Dutch oven, cover and roast at 300°F (150°C) for 3.5–4 hours until tender.

Shred Pork

Remove pork to a cutting board or large bowl and let rest 10 minutes. Using two forks or meat claws, shred the pork into bite-sized pieces, discarding large chunks of fat. Reserve cooking liquid.

Combine with Sauce and Reduce

Skim fat from the reserved cooking liquid, then strain or measure about 1/2 cup of liquid to add back to shredded pork. Pour prepared BBQ sauce (see next section) over shredded pork, adding the reserved liquid a little at a time to reach desired moisture. Transfer mixture to a skillet and simmer gently 8–10 minutes, stirring occasionally, until sauce coats pork and is slightly reduced. Taste and adjust salt, pepper, or vinegar if needed.

Make Sauce: In a small saucepan over medium heat combine 1 cup ketchup, 2 tablespoons brown sugar, 2 tablespoons apple cider vinegar, 1 teaspoon Worcestershire sauce, 1 teaspoon Dijon mustard, 1 teaspoon smoked paprika, 1 teaspoon hot sauce (optional) and salt and pepper. Whisk to combine and bring to a low simmer. Reduce heat to low and simmer gently 6–8 minutes, stirring, until slightly thickened. Remove from heat and taste; adjust sweetness, acidity, or heat as desired. Reserve about 1/2 cup for serving and use the rest to mix with shredded pork as directed above.

Toast Buns: Preheat a skillet or griddle over medium heat. Lightly butter the cut sides of the buns. Toast buttered sides in the skillet until golden brown, 1–2 minutes.

Assemble Sandwiches: Pile about 1 heaping cup (roughly 5–6 oz) of the sauced pulled pork onto the bottom bun. Spoon a little extra reserved BBQ sauce over the pork if desired. Top with about 1/2 cup coleslaw to add crunch and acidity. Add 2 pickle slices (or a few slices to taste), then place the top bun. Repeat for remaining buns.

Serve: Serve sandwiches hot with remaining BBQ sauce on the side. Leftover pork keeps covered in the refrigerator up to 3–4 days.