BBQ Pulled Pork Sandwich Recipe

Pork shoulder: A cut of meat that becomes incredibly tender when slow-cooked.

Bbq sauce: Provides a smoky, sweet flavor that is essential for pulled pork.

Chicken broth: Adds moisture and depth of flavor to the pork as it cooks.

Garlic powder: Enhances the overall flavor with a subtle garlic taste.

Onion powder: Adds a mild onion flavor that complements the pork.

Burger buns: Soft buns that hold the pulled pork and toppings together.

Coleslaw: An optional topping that adds a crunchy texture and a tangy contrast to the rich pork.

To achieve the most flavorful and tender pork shoulder, make sure to sear it on all sides in a hot pan before placing it in the slow cooker. This step caramelizes the exterior, adding depth to the overall flavor. Additionally, for a richer sauce, reduce the chicken broth by half before adding it to the slow cooker. This concentrates the flavors and ensures a thicker, more robust bbq sauce.

• pork shoulder - Substitute with chicken thighs: Chicken thighs are tender and can absorb flavors well, making them a good alternative for pulled meat dishes.

• pork shoulder - Substitute with jackfruit: For a vegetarian option, jackfruit has a similar texture to pulled pork when cooked and seasoned properly.

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

• bbq sauce - Substitute with hoisin sauce: Hoisin sauce offers a rich, tangy flavor that can work well in place of traditional BBQ sauce.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a good alternative for those looking to make the dish vegetarian or if chicken broth is unavailable.

• chicken broth - Substitute with beef broth: Beef broth can add a deeper, richer flavor to the dish.

• garlic powder - Substitute with fresh garlic: Fresh garlic provides a more robust and aromatic flavor compared to garlic powder.

• garlic powder - Substitute with shallot powder: Shallot powder can offer a slightly sweeter and more complex flavor.

• onion powder - Substitute with fresh onions: Fresh onions can provide a more intense and fresh flavor.

• onion powder - Substitute with leek powder: Leek powder offers a milder, slightly sweet onion-like flavor.

• burger buns - Substitute with ciabatta rolls: Ciabatta rolls are sturdy and can hold up well to the moist pulled meat and sauce.

• burger buns - Substitute with whole wheat buns: Whole wheat buns provide a healthier alternative with added fiber.

• coleslaw - Substitute with pickled vegetables: Pickled vegetables can add a tangy crunch that complements the richness of the pulled meat.

• coleslaw - Substitute with sliced avocado: Sliced avocado can add a creamy texture and a mild flavor that pairs well with the sandwich.

• Allow the pork shoulder to cool completely before storing. This helps prevent condensation, which can lead to sogginess and spoilage.
• Transfer the shredded pulled pork into an airtight container. Make sure to include some of the bbq sauce to keep the meat moist.
• Store the container in the refrigerator if you plan to consume the pulled pork within 3-4 days. For longer storage, place the container in the freezer.
• If freezing, consider dividing the pulled pork into smaller portions. This makes it easier to thaw only what you need for a meal.
• Label the containers with the date to keep track of freshness. Frozen pulled pork can be stored for up to 3 months.
• To reheat, thaw the pulled pork in the refrigerator overnight if frozen. Reheat gently on the stovetop or in the microwave, adding a bit more bbq sauce or chicken broth if needed to maintain moisture.
• Store burger buns separately in a bread box or airtight container at room temperature. They can also be frozen for up to 3 months. Thaw at room temperature before using.
• If you have coleslaw, store it in a separate airtight container in the refrigerator. Consume within 2-3 days for optimal freshness.
• When ready to serve, assemble the pulled pork sandwiches with freshly reheated pulled pork, burger buns, and coleslaw if desired.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the pulled pork in an oven-safe dish and cover it with aluminum foil to retain moisture.
  3. Heat for about 20-30 minutes, or until the pork is warmed through.
  4. Stir occasionally to ensure even heating.
  5. Toast the burger buns in the oven for the last 5 minutes of reheating.

• Stovetop Method:

  1. Place the pulled pork in a skillet over medium heat.
  2. Add a splash of chicken broth or bbq sauce to keep it moist.
  3. Stir frequently until the pork is heated through, about 10-15 minutes.
  4. Toast the burger buns in a separate pan or in the oven.

• Microwave Method:

  1. Place the pulled pork in a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on medium power for 2-3 minutes, stirring halfway through.
  4. Continue heating in 1-minute intervals until the pork is hot.
  5. Toast the burger buns in a toaster or toaster oven.

• Slow Cooker Method:

  1. Place the pulled pork back in the slow cooker.
  2. Add a bit of chicken broth or bbq sauce to keep it moist.
  3. Set the slow cooker to low and heat for 1-2 hours, stirring occasionally.
  4. Toast the burger buns in the oven or toaster oven during the last 10 minutes of reheating.

• Sous Vide Method:

  1. Place the pulled pork in a vacuum-sealed bag or a resealable plastic bag with the air removed.
  2. Set your sous vide machine to 165°F (74°C).
  3. Submerge the bag in the water bath and heat for 1 hour.
  4. Remove the pork from the bag and serve on toasted burger buns.

• Slow cooker: Used to cook the pork shoulder slowly over a long period, ensuring it becomes tender and flavorful.

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

• Teaspoon: Used to measure the garlic powder and onion powder.

• Forks: Used to shred the cooked pork shoulder into fine pieces.

• Burger buns: Used to serve the pulled pork as a sandwich.

• Mixing bowl: Optional, used to mix coleslaw if desired.

• Knife: Used to cut the burger buns if they are not pre-sliced.

• Serving spoon: Used to scoop the shredded pork onto the burger buns.

Use a pressure cooker: Cut the cooking time by using a pressure cooker instead of a slow cooker. Your pork shoulder will be tender in about an hour.

Pre-made coleslaw: Save time by using store-bought coleslaw instead of making it from scratch.

Shred with a mixer: Use a hand mixer to quickly shred the pork instead of doing it manually with forks.

Double the recipe: Cook extra pork and freeze the leftovers for a quick meal later.

Use pre-minced garlic and onion: Substitute fresh garlic and onion with pre-minced versions to save prep time.