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Pulled Pork Sandwich Recipe

Name: MK Ranch Bar & Grills Pulled Pork Sandwich Recipe
Cook time: 9 h
Total time: 9 h
Yield: 6 servings
Cuisine: American
Ingredients: 3 lb pork shoulder (bone-in or boneless), trimmed; 2 tbs kosher salt; 1 tsp black pepper, freshly ground; 1 tbs smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; 2 tbs brown sugar (packed); 2 tbs yellow mustard (for binding rub); 1 cup chicken or pork stock; 2 tbs apple cider vinegar; 1 cup ketchup; 3 tbs brown sugar (packed); 2 tbs apple cider vinegar; 2 tbs honey; 1 tbs Worcestershire sauce; 1 tsp hot sauce (such as Frank's or your choice); 1 tsp smoked paprika; 2 cloves garlic, minced; 1 tsp black pepper; 1 tsp salt; 1 tbs butter (optional, for sheen); 6 each brioche buns; 3 tbs unsalted butter, softened (for toasting); 12 each pickles, dill slices; 2 cups coleslaw (optional), prepared; 2 tbs fresh cilantro or parsley (optional), chopped

Inspired by MK Ranch Bar & Grill

Time9h

Serves6

6oz slow-cooked, pulled pork glazed in a sweet and spicy BBQ sauce. Served on a toasted brioche bun.

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Ingredients

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Pulled Pork

3 lb pork shoulder (bone-in or boneless), trimmed

2 tbs kosher salt

1 tsp Black pepper, freshly ground

1 tbs Smoked paprika

1 tsp Watkins garlic powder

1 tsp Onion powder

2 tbs brown sugar (packed)

2 tbs yellow mustard (for binding rub)

1 cup chicken or pork stock

2 tbs Apple cider vinegar

Sweet & Spicy BBQ Glaze

1 cup Ketchup

3 tbs brown sugar (packed)

2 tbs Apple cider vinegar

2 tbs Honey

1 tbs Original Worcestershire Sauce

1 tsp hot sauce (such as Frank's or your choice)

1 tsp Smoked paprika

2 cloves Garlic, minced

1 tsp black pepper

1 tsp Celtic sea salt

1 tbs butter (optional, for sheen)

Assembly & Garnish

6 each brioche buns

3 tbs unsalted butter, softened (for toasting)

12 each pickles, dill slices

2 cups coleslaw (optional), prepared

2 tbs fresh cilantro or parsley (optional), chopped

Method

Pulled Pork

Prepare pork and rub

Trim excess exterior fat from the pork shoulder leaving a thin fat cap. Pat the pork dry with paper towels. In a small bowl combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder and brown sugar. Rub the pork all over with the yellow mustard, then evenly coat with the dry rub mixture, pressing it into the meat.

Slow-cook (oven or slow cooker)

Option A - Slow Cooker: Place the rubbed pork in a 6-quart slow cooker. Pour 1 cup chicken or pork stock and 2 tablespoons apple cider vinegar around (not over) the pork to preserve the rub. Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the pork reaches an internal temperature of 195–205°F and pulls apart easily. Option B - Oven: Preheat oven to 300°F (150°C). Place the pork fat-side up in a Dutch oven or roasting pan with a lid. Add the stock and apple cider vinegar to the pan. Cover tightly and roast for 4–5 hours (depending on size) until tender and pull-apart ready.

Rest and shred

Remove the pork to a large cutting board or tray and let rest, covered loosely with foil, for 15–20 minutes. Using two forks or meat claws, shred the pork into bite-sized pieces, discarding any large bits of hard fat or bone.

Sweet & Spicy BBQ Glaze

Make the glaze

While the pork cooks or during the last 30 minutes, combine ketchup, brown sugar, apple cider vinegar, honey, Worcestershire sauce, hot sauce, smoked paprika, minced garlic, black pepper and salt in a small saucepan. Bring to a gentle simmer over medium heat, stirring frequently. Reduce heat to low and simmer 6–8 minutes until slightly thickened. If desired, whisk in 1 tablespoon butter for shine and silkiness. Taste and adjust heat/sweetness.

Combine glaze with shredded pork

Transfer shredded pork to a large pot or bowl. Pour 3/4 of the glaze over the pork and gently toss to coat. Reserve the remaining glaze to serve on the side. If the pork seems dry, warm it over low heat in a pot with the glaze for 8–10 minutes to meld flavors and loosen any fibers; add a splash of reserved cooking liquid if needed to keep moist.

Assembly & Garnish

Portion the pork

Weigh or divide the glazed pulled pork into 6 portions of approximately 6 oz (by cooked weight) each.

Toast brioche buns

Split the brioche buns and butter the cut sides lightly. Heat a skillet or griddle over medium heat. Toast the buttered sides face-down until golden brown, about 1–2 minutes, or use a broiler for 30–60 seconds—watch carefully to prevent burning.

Assemble sandwiches

Place a toasted bottom bun on a plate. Pile one 6-oz portion of glazed pulled pork on the bun. Top with 2 tablespoons of prepared coleslaw if using, then add two pickle slices and a sprinkle of chopped cilantro or parsley if desired. Spoon a little reserved glaze over the pork for extra shine. Cap with the top bun.

Serve

Serve sandwiches warm with extra glaze and pickles on the side. Leftover pulled pork can be refrigerated for up to 4 days or frozen for up to 3 months.