Pulled Pork Sandwich Recipe
Slow-cooked pulled pork with BBQ sauce on a brioche bun.
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Ingredients
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Pork Preparation
BBQ Sauce
To Assemble
Method
Pork Preparation
- 1
Season the Pork
In a small bowl, combine salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Rub this spice mix all over the pork shoulder.
- 2
Cook the Pork
Place the seasoned pork shoulder in a slow cooker. Add apple cider vinegar and water. Cover and cook on low for 8-10 hours or until the pork is tender and easily shredded.
- 3
Shred the Pork
Once cooked, remove the pork shoulder from the slow cooker and let it rest for 15 minutes. Then, shred the meat using two forks.
BBQ Sauce
- 4
Make the BBQ Sauce
In a medium saucepan, combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and black pepper. Cook over medium heat, stirring occasionally until the sauce is heated through and slightly thickened, about 10 minutes.
- 5
Combine Pork and Sauce
Add the shredded pork back into the slow cooker, pour the BBQ sauce over the top, and mix well. Allow it to cook on low for another 30 minutes to meld the flavors.
To Assemble
- 6
Prepare the Buns
Lightly toast the brioche buns if desired. This adds a nice texture and prevents them from getting soggy.
- 7
Assemble the Sandwiches
Spoon a generous amount of the pulled pork onto the bottom half of each bun. Top with coleslaw and place the top half of the bun over the filling. Serve immediately.