Bbq Pork Sandwich Recipe

Prepare and Season Pork

Pat the pork shoulder dry with paper towels. Rub kosher salt and freshly ground black pepper evenly over the surface. Rub the liquid smoke into the meat, then tuck the smashed garlic cloves around the pork.

Slow Cook

Place the pork in a slow cooker or Dutch oven. Add 1 cup water to the bottom (not directly over the seasoned surface if possible). If using a slow cooker: cover and cook on low for 8–9 hours or on high for 4–5 hours, until the pork is extremely tender and pulls apart easily. If using an oven/Dutch oven: cover tightly and roast at 275°F (135°C) for 4–6 hours until fork-tender.

Shred and Reserve

Remove pork and let rest 10 minutes. Using two forks or meat claws, shred the pork into bite-sized strands, discarding large pieces of fat as desired. Skim fat from the cooking liquid and reserve 1/2 cup of the juices. Return shredded pork to the pot or a bowl and mix in 1/2 cup of cooking juices to keep it moist. Keep warm while finishing sauce and assembly.

If using guava paste, chop it into small pieces. In a medium saucepan over medium heat, combine guava paste or jam, ketchup, apple cider vinegar, brown sugar, soy sauce, Worcestershire sauce, chili flakes (if using), and 2 tablespoons water. Stir to combine.

Bring the mixture to a gentle simmer, then reduce heat to low. Simmer, stirring occasionally, 8–10 minutes until slightly thickened and glossy. Taste and adjust seasoning — add a pinch more salt, sugar, or vinegar to balance sweetness and acidity.

Reserve about 1/2 cup of sauce for serving. Mix the remaining sauce into the shredded pork (use more or less depending on how saucy you want the sandwich). Keep warm.

In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt, and black pepper until smooth.

Add shredded green cabbage, red cabbage, and grated carrot. Toss thoroughly to coat. Taste and adjust salt, pepper, or vinegar. Refrigerate at least 30 minutes to let flavors meld; can be made up to 4 hours ahead for best texture.

Cook fries according to package instructions or your preferred method. For oven fries: preheat oven as directed and bake until golden and crisp. For fresh fries: heat oil in a deep pot to 350°F (175°C) and fry in batches until golden, drain on paper towels, and season with salt immediately.

Meanwhile, toast buns: spread softened butter on cut sides of buns. Heat a skillet over medium heat and toast buns cut-side down until golden, about 1–2 minutes.

Assemble sandwiches: pile a generous portion (about 1/2 to 3/4 cup) of sauced pulled pork onto the bottom bun. Top with 1/4–1/3 cup coleslaw, drizzle a little reserved guava barbecue sauce over the slaw if desired, and place the top bun. Repeat for remaining sandwiches.

Serve: plate each sandwich with a serving of fries and an extra ramekin of guava barbecue sauce for dipping.