Pulled Pork Sandwich Recipe
Mojo pulled pork, house BBQ sauce, arugula, slaw, Dijonnaise, pickle, on toasted coca bun, with choice of side.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pulled Pork
House BBQ Sauce
Sandwich Assembly
Method
Pulled Pork Preparation
- 1
Marinate the Pork
In a large bowl, combine the pork shoulder with the mojo marinade, salt, and black pepper. Make sure the pork is well coated. Cover and refrigerate for at least 4 hours, preferably overnight.
- 2
Cook the Pork
Preheat your slow cooker or oven to 300°F (150°C). If using a slow cooker, place the marinated pork in it and cook on low for 8 hours. If using an oven, place the pork in a roasting pan, cover with foil, and roast for about 4-5 hours, until the pork is tender and easily shredded.
- 3
Shred the Pork
Once cooked, remove the pork from the cooker/oven and let it rest for 15 minutes. Using two forks, shred the pork into bite-sized pieces.
BBQ Sauce Preparation
- 4
Make the BBQ Sauce
In a saucepan over medium heat, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and black pepper. Stir well and bring to a simmer. Reduce heat to low and let it cook for 15 minutes, stirring occasionally.
Sandwich Assembly
- 5
Prepare the Buns
Slice the coca buns in half and toast them lightly on a skillet or in a toaster until golden brown.
- 6
Assemble the Sandwich
Spread 1 tablespoon of Dijonnaise on the bottom half of each bun. Add a generous portion of shredded pulled pork, followed by a layer of BBQ sauce, arugula, coleslaw, and pickle slices. Top with the other half of the bun.