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Restaurants›Chuckwagon BBQ & Burgers›Pulled Pork Sandwich Recipe

Pulled Pork Sandwich Recipe

Name: Chuckwagon BBQ & Burgers Pulled Pork Sandwich Recipe
Cook time: 4 h 20 min
Total time: 4 h 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 lbs pork shoulder (bone-in or boneless), trimmed and cut into 3–4 lb pieces; 2 tbs kosher salt; 1 tsp black pepper, freshly ground; 2 tbs brown sugar, packed; 1 tbs smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; 0.5 tsp cumin; 1 tbs olive oil; 1 cup yellow onion, sliced; 1 cup chicken or beef stock; 0.25 cup apple cider vinegar; 1 tbs Worcestershire sauce; 1 cup ketchup; 2 tbs brown sugar; 2 tbs apple cider vinegar; 1 tsp Dijon mustard; 1 tsp Worcestershire sauce; 0.5 tsp smoked paprika; 1 tsp hot sauce (optional); 0.5 tsp salt; 6 each hamburger buns or brioche buns; 2 cups coleslaw (store-bought or homemade); 2 tbs butter, softened (for toasting buns); 0.5 cup pickles, sliced (optional); 2 tbsp fresh cilantro or parsley, chopped (optional)

Inspired by Chuckwagon BBQ & Burgers

Time4h 20m

Serves6

Make Pulled Pork Sandwich Recipe in just 4h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pulled Pork

3 lbs pork shoulder (bone-in or boneless), trimmed and cut into 3–4 lb pieces

2 tbs kosher salt

1 tsp Black pepper, freshly ground

2 tbs brown sugar, packed

1 tbs Smoked paprika

1 tsp Watkins garlic powder

1 tsp Onion powder

1/2 tsp Cumin

1 tbs olive oil

1 cup yellow onion, sliced

1 cup chicken or beef stock

1/4 cup Apple cider vinegar

1 tbs Original Worcestershire Sauce

Barbecue Sauce (quick)

1 cup Ketchup

2 tbs Brown sugar

2 tbs Apple cider vinegar

1 tsp Dijon mustard

1 tsp Original Worcestershire Sauce

1/2 tsp Smoked paprika

1 tsp hot sauce (optional)

1/2 tsp Celtic sea salt

Sandwich Assembly & Toppings

6 each hamburger buns or brioche buns

2 cups coleslaw (store-bought or homemade)

2 tbs butter, softened (for toasting buns)

1/2 cup pickles, sliced (optional)

2 tbsp fresh cilantro or parsley, chopped (optional)

Method

Pulled Pork

Prepare and season pork

Pat the pork shoulder dry with paper towels. In a small bowl combine kosher salt, black pepper, brown sugar, smoked paprika, garlic powder, onion powder and cumin. Rub the olive oil over the pork, then massage the dry rub evenly over all sides of the meat. Let sit at room temperature for 30 minutes or refrigerate for up to overnight (bring to room temperature before cooking).

Sear (optional)

Preheat a large Dutch oven or heavy ovenproof pot over medium-high heat and add a tablespoon of neutral oil if needed. Brown the pork on all sides, about 3–4 minutes per side, to develop color. Use tongs to turn carefully. This step adds flavor but can be skipped if short on time.

Braise the pork

Reduce heat to medium, add the sliced onion to the pot around the pork, then pour in 1 cup stock, 1/4 cup apple cider vinegar and 1 tablespoon Worcestershire sauce. Bring to a simmer, cover with a tight-fitting lid and transfer to a preheated 300°F (150°C) oven. Braise until the pork is very tender and shreds easily, 3 to 4 hours (time depends on size). Alternatively, cook on low in a slow cooker for 8–9 hours or on high for 4–5 hours.

Rest and shred

Carefully remove the pork from the pot to a cutting board, reserve braising liquid. Let rest 10–15 minutes, then use two forks (or meat claws) to shred the meat into bite-sized pieces, discarding excess fat and any large pieces of connective tissue.

Moisten and season shredded pork

Skim fat from the reserved braising liquid if desired. Add 1/2 to 1 cup of the braising liquid to the shredded pork to keep it moist (start with 1/2 cup and add more if needed). Taste and adjust seasoning with salt and pepper as desired. If you prefer more tang or sweetness, add a few tablespoons of the prepared barbecue sauce (below) and mix to combine.

Barbecue Sauce (quick)

Combine ketchup, brown sugar, apple cider vinegar, Dijon mustard, Worcestershire sauce, smoked paprika, hot sauce (if using) and salt in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring frequently. Cook for 6–8 minutes until slightly thickened and glossy. Taste and adjust sweetness, acidity or heat to preference. Remove from heat and let cool slightly.

Sandwich Assembly & Toppings

Toast buns

Butter the cut sides of the buns. Heat a skillet or griddle over medium heat and toast the buns, buttered side down, until golden and crisp, about 1–2 minutes. Alternatively, toast under a broiler for 1–2 minutes, watching carefully.

Assemble sandwiches

Toss the shredded pork with the desired amount of barbecue sauce (start with 1/2 cup sauce for the 3 lbs pork and add more to taste). Pile a generous portion of the sauced pulled pork on the bottom bun, top with 1/3 cup coleslaw (or to taste), a few pickle slices if using, and chopped cilantro or parsley. Cap with the top bun.

Serve

Serve the pulled pork sandwiches immediately with extra barbecue sauce on the side. Leftover pork keeps well refrigerated for 3–4 days and can be reheated gently with a splash of stock or sauce.