Bbq Pork Sandwich (8") Recipe
Shredded pork and our special BBQ sauce mixed together and served on a loaf of our own Italian bread.
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Ingredients
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Pork and Sauce
Sandwich and Garnish
Method
Pork and Sauce
- 1
Prepare pork
Pat the pork shoulder dry with paper towels. In a small bowl mix kosher salt, black pepper, garlic powder and smoked paprika. Rub the spice mix all over the pork, pressing to adhere.
- 2
Sear (optional)
Heat vegetable oil in a large Dutch oven or heavy pot over medium-high heat. When shimmering, add the pork and brown on all sides, 3–4 minutes per side, until a deep golden crust forms. Remove pork and set aside.
- 3
- 4
Braise pork
Return pork to the pot. Cover, reduce heat to low, and simmer gently for 3–3.5 hours, turning once, until pork is fork-tender and easily pulls apart. Alternatively, braise in a 300°F (150°C) oven for the same amount of time, or cook on low in a slow cooker for 6–8 hours.
- 5
Make BBQ sauce
While pork cooks (or during last 30 minutes), combine apple cider vinegar, ketchup, brown sugar, Worcestershire sauce, Dijon mustard, hot sauce, and liquid smoke in a small saucepan. Bring to a simmer over medium heat, then reduce to low and simmer gently 10–15 minutes, stirring occasionally, until slightly thickened. Taste and adjust sweetness, acidity, or heat to preference.
- 6
Shred and mix
When pork is done, transfer to a cutting board and let rest 10 minutes. Using two forks or meat claws, shred pork into bite-sized pieces, discarding excess fat and bone. Skim any fat from the braising liquid and reserve 1/4 cup of the cooking liquid. In a large bowl, combine shredded pork, 3/4 of the prepared BBQ sauce (reserve remaining for serving), and 2–4 tablespoons of the reserved braising liquid as needed to moisten. Toss until well coated and warm. Taste and add more sauce if desired.
Sandwich Assembly
- 7
Slice and toast
Slice the 8-inch Italian loaf lengthwise to create a top and bottom. Spread softened butter evenly on the cut sides. Heat a large skillet or griddle over medium heat and toast the cut sides, buttered side down, 1–2 minutes until golden and crisp. Alternatively, place under a broiler for 1–2 minutes, watching carefully to avoid burning.
- 8
Assemble sandwiches
Place a generous portion (about 1 to 1¼ cups) of the sauced shredded pork on the bottom half of the loaf, spreading evenly. Top with sliced pickles and/or 1/2 cup coleslaw if using. Spoon additional reserved BBQ sauce over the pork if you like it saucier.
- 9
Finish and serve
Replace the top half of the loaf and press gently. Slice into portions (this recipe fills one 8-inch sandwich; slice into 2–3 servings if serving smaller portions). Serve immediately with extra sauce on the side.