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Pulled Pork Sandwich Recipe

Name: Willie's Grill & Icehouses Pulled Pork Sandwich Recipe
Cook time: 9 h
Total time: 9 h
Yield: 8 servings
Cuisine: American
Ingredients: 2 kg pork shoulder (bone-in or boneless); 1 whole yellow onion (halved); 4 whole garlic cloves (smashed); 250 ml chicken or beef stock; 60 ml apple cider vinegar; 3 tbs brown sugar; 2 tsp smoked paprika; 1 tsp ground cumin; 2 tsp kosher salt; 1 tsp black pepper; 1 tbs vegetable oil; 240 ml ketchup; 45 ml apple cider vinegar; 2 tbs brown sugar; 1 tbs Worcestershire sauce; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp hot sauce (optional); 1 tsp salt; 8 whole hamburger buns (split); 1 whole red onion (thinly sliced); 120 g dill pickle slices; 2 tbs butter (softened, for toasting buns); 300 g coleslaw (optional, for topping); 1 tbs fresh parsley (chopped, optional garnish)

Inspired by Willie's Grill & Icehouse

Time9h

Serves8

with BBQ sauce, red onions, and pickles

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Ingredients

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Pulled Pork

4.41 lb (2 kg) pork shoulder (bone-in or boneless)

1 whole yellow onion (halved)

4 whole garlic cloves (smashed)

1.06 cup (250 ml) chicken or beef stock

1/4 cup (60 ml) Apple cider vinegar

3 tbs Brown sugar

2 tsp Smoked paprika

1 tsp Ground cumin

2 tsp kosher salt

1 tsp black pepper

1 tbs Tuscany sunflower oil

BBQ Sauce

1.01 cup (240 ml) Ketchup

3.04 tbsp (45 ml) Apple cider vinegar

2 tbs Brown sugar

1 tbs Original Worcestershire Sauce

1 tsp Smoked paprika

1 tsp Watkins garlic powder

1 tsp Onion powder

1 tsp hot sauce (optional)

1 tsp Celtic sea salt

Toppings & Assembly

8 whole hamburger buns (split)

1 whole red onion (thinly sliced)

4 1/4 oz (120 g) dill pickle slices

2 tbs butter (softened, for toasting buns)

10.6 oz (300 g) coleslaw (optional, for topping)

1 tbs fresh parsley (chopped, optional garnish)

Method

Pulled Pork

Prepare the pork

Pat the pork shoulder dry with paper towels. Rub the pork all over with vegetable oil, then combine brown sugar, smoked paprika, ground cumin, kosher salt, and black pepper and rub the spice mix evenly over the pork.

Sear (optional)

Heat a heavy skillet over medium-high heat. Sear the pork on all sides until browned, about 3–4 minutes per side. This step adds flavor but can be skipped if using a slow cooker.

Slow-cook the pork

Place the halved yellow onion and smashed garlic cloves in the bottom of a slow cooker or Dutch oven. Put the seared pork on top. Pour the stock and apple cider vinegar around (not over) the pork. Cover and cook: - Slow cooker: low for 8–9 hours or high for 4–5 hours. - Oven (Dutch oven): preheat to 150°C (300°F), cover and braise for 4–5 hours until fork-tender.

Shred and finish

Remove pork to a cutting board and let rest 10 minutes. Use two forks to pull the meat into shreds, discarding excess fat and any large connective tissue. Skim any fat from the cooking liquid and reserve 120–180 ml. Mix some of the reserved cooking liquid into the shredded pork to keep it moist (start with 60 ml and add as needed).

BBQ Sauce

Combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, hot sauce (if using), and salt in a small saucepan. Bring to a gentle simmer over medium heat, stirring frequently. Reduce heat to low and simmer 8–10 minutes until slightly thickened. Taste and adjust seasoning. Remove from heat and set aside.

Toss 300–400 g of the shredded pork with 120–180 ml of the prepared BBQ sauce, depending on how saucy you like the sandwiches. Reserve extra sauce for serving.

Toppings & Assembly

Toast buns: heat a skillet over medium. Spread a little softened butter on cut sides of each bun and toast until golden, 1–2 minutes per side.

Prepare toppings: thinly slice the red onion into rings and set out pickle slices. If using coleslaw, have it chilled and ready.

Assemble sandwiches: pile a generous portion (about 100–150 g) of sauced pulled pork onto the bottom bun. Top with a few red onion slices and 3–4 pickle slices. Add coleslaw if using, then place the top bun. Garnish with chopped parsley if desired.

Serve: serve immediately with extra BBQ sauce on the side and remaining pickles. Leftover pork can be refrigerated up to 4 days or frozen for up to 3 months.