BBQ Pork for Sandwiches Recipe

Pork shoulder: The main protein in this recipe, providing a rich and tender meat when slow-cooked.

BBQ sauce: Adds a smoky, tangy flavor that infuses the pork during cooking.

Chicken broth: Keeps the pork moist and adds depth to the flavor.

Onion: Adds sweetness and a subtle sharpness to the dish.

Garlic: Provides a robust, aromatic flavor that complements the pork.

Paprika: Adds a mild heat and a rich, smoky flavor.

Salt: Enhances all the flavors in the dish.

Black pepper: Adds a touch of heat and complexity.

When shredding the pork, use two forks to pull the meat apart gently. This method ensures that the pork retains its texture and absorbs the juices more effectively. If you prefer a finer shred, you can use a hand mixer on low speed to break down the pork even further.

• pork shoulder - Substitute with beef brisket: Beef brisket has a similar texture and can be slow-cooked to achieve a tender, flavorful result.

• pork shoulder - Substitute with chicken thighs: Chicken thighs are juicy and can absorb the flavors of the BBQ sauce well, making them a good alternative.

• bbq sauce - Substitute with teriyaki sauce: Teriyaki sauce provides a sweet and savory flavor profile that can complement the meat similarly to BBQ sauce.

• bbq sauce - Substitute with hoisin sauce: Hoisin sauce offers a rich, tangy flavor that can mimic the depth of BBQ sauce.

• chicken broth - Substitute with vegetable broth: Vegetable broth can provide a similar base flavor while keeping the dish suitable for those avoiding meat.

• chicken broth - Substitute with beef broth: Beef broth adds a deeper, richer flavor that pairs well with the meat.

• onion - Substitute with shallots: Shallots have a milder, sweeter flavor that can enhance the dish without overpowering it.

• onion - Substitute with leeks: Leeks offer a subtle onion flavor and a slightly different texture that can add complexity to the dish.

• garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor in a more concentrated form, making it a convenient alternative.

• garlic - Substitute with shallots: Shallots can offer a mild garlic flavor along with their onion-like qualities, adding depth to the dish.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth to the dish, enhancing the BBQ flavor.

• paprika - Substitute with chili powder: Chili powder can provide a similar color and a bit of heat, adding complexity to the flavor profile.

• salt - Substitute with soy sauce: Soy sauce can add saltiness along with umami, enhancing the overall flavor of the dish.

• salt - Substitute with sea salt: Sea salt can provide a cleaner, more nuanced salt flavor.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile that can add a unique twist.

• black pepper - Substitute with cayenne pepper: Cayenne pepper can add heat and a bit of extra spice, enhancing the dish's overall flavor.

• Allow the pork shoulder to cool completely before storing. This helps prevent condensation, which can lead to soggy meat.
• Transfer the shredded bbq pork into an airtight container or heavy-duty freezer bags. Make sure to include some of the cooking juices to keep the meat moist.
• Label the containers or bags with the date and contents. This ensures you know exactly what you have and when it was made.
• Store the bbq pork in the refrigerator if you plan to use it within 3-4 days. Keep it in the coldest part of the fridge to maintain freshness.
• For longer storage, place the containers or bags in the freezer. The bbq pork can be frozen for up to 3 months without losing its flavor and texture.
• When ready to use, thaw the bbq pork in the refrigerator overnight. This slow thawing process helps retain the meat's moisture and flavor.
• Reheat the bbq pork gently on the stovetop or in the microwave. Add a bit of extra bbq sauce or chicken broth if needed to keep it juicy.
• Serve the reheated bbq pork on fresh buns, and enjoy with your favorite sides like coleslaw or potato salad.

• For a quick and easy method, use the microwave. Place the BBQ pork in a microwave-safe dish, cover it with a damp paper towel to retain moisture, and heat on medium power for 2-3 minutes. Stir halfway through to ensure even heating.
• Reheat on the stovetop for a more controlled approach. Add the BBQ pork to a skillet over medium heat. Add a splash of chicken broth or bbq sauce to keep it moist. Stir occasionally until heated through, about 5-7 minutes.
• For a slow and steady method, use the oven. Preheat your oven to 300°F (150°C). Place the BBQ pork in an oven-safe dish, cover with foil to prevent drying out, and bake for 20-25 minutes, or until heated through.
• If you have a slow cooker, you can reheat the BBQ pork on the low setting. Add a bit of chicken broth or bbq sauce to keep it moist. Cover and heat for 1-2 hours, stirring occasionally.
• For a smoky flavor, use a grill. Wrap the BBQ pork in foil with a bit of bbq sauce or chicken broth. Place on a preheated grill over indirect heat and cook for 10-15 minutes, turning occasionally.

• Slow cooker: A countertop electrical cooking appliance used to simmer at a lower temperature than other cooking methods, allowing the pork shoulder to become tender over several hours.

• Measuring cup: Used to measure the bbq sauce and chicken broth accurately.

• Knife: Essential for chopping the onion and mincing the garlic.

• Cutting board: Provides a safe and clean surface for chopping the onion and mincing the garlic.

• Mixing spoon: Useful for stirring the ingredients together in the slow cooker.

• Forks: Used to shred the cooked pork shoulder once it is tender.

• Serving spoon: Handy for serving the shredded pork onto buns.

• Buns: The bread used to make the sandwiches.

• Measuring spoons: Necessary for measuring the paprika, salt, and black pepper accurately.

Use a pressure cooker: Cut cooking time by using a pressure cooker instead of a slow cooker. Cook on high pressure for 1 hour.

Pre-chop ingredients: Chop the onion and garlic the night before to save time in the morning.

Store-bought bbq sauce: Use a high-quality store-bought bbq sauce to avoid making your own from scratch.

Batch cooking: Double the recipe and freeze half for a quick meal later.

Pre-mix spices: Combine paprika, salt, and black pepper in a small container ahead of time.