This is the recipe that turned me on to Pulled Pork. Tender and flavorful, it’s the perfect tutorial for How to Make Pulled Pork Sandwiches.
Pulled Pork Sandwiches
Why, oh why, did it take me so long to make pulled pork???? Maybe it’s that I’m not a huge fan of BBQ sauce. Maybe it’s the icky Liquid Smoke called for in some recipes. But this pulled pork recipe clinched it. I now love pulled pork. The aroma in the kitchen as this cooked for 6 hours was absolutely incredible. It was hard not to nibble a whole meal’s worth of pork while shredding it. Piled on a bun, and topped with coleslaw made marvelous pulled pork sandwiches!
Tips for Serving, Storing and Repurposing Your Pulled Pork Recipe
I love making a pulled pork sandwich with the optional topping of coleslaw, but there are other marvelous ways to use the leftover pork. With a 6 pound Boston butt roast, there are bound to be a few leftovers.
- Coleslaw is always a fabulous topping unless you’re my picky husband! Bill looked at me like I was crazy when I told him the coleslaw was to go on top of the pork. He wasn’t having any of that, but he did eat it on the side. The cool creamy dressing is a delicious contrast to the hot barbecue pork. A tender brioche bun is my favorite vehicle for the BBQ pork, but regular hamburger buns or even sandwich bread is fine.
- The picky offspring did not partake of the slaw either, though the boys also enjoyed their pulled pork sans cabbage. I thought the BBQ pork was terrific with my tried and true coleslaw with a light buttermilk dressing. I think this will become a new Memorial Day tradition; these pulled pork sandwiches offer the perfect combination of textures and flavors!
- Leftover pulled pork makes terrific tacos! Layer the pulled pork with your favorite taco fixings like shredded cheddar cheese, lettuce, diced tomatoes, and salsa onto your tortillas.
- Make burrito bowls, quesadillas, lettuce wraps or any favorite casserole with pulled pork in place of chicken or ground beef!
- You can also freeze leftover pulled pork. Add the pork and enough sauce to coat it into a freezer-safe Ziploc bag. Remove excess air and write the date on the bag. Freeze up to 3 months.
- Pulled pork will be fine in the refrigerator for 3-4 days if handled properly and not left out on the counter for more than 2 hours.
More Pork Recipes to Try:
If your family loves pork as much as mine does, try this Apple Mustard Pork Tenderloin, Instant Pot Baby Back Ribs or these Slow Cooker Asian Pork Tacos! The Food Charlatan shared her marvelous Honey Balsamic Slow Cooker Pork Ribs and I also love the sound of Foodie with Family’s Easy Garlic Ginger Glazed Sticky Pork. Check out all my Entree Recipes, too.
Photo from 2012
- 3 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon brown sugar
- 1 tablespoon dry mustard
- 3 tablespoons kosher salt
- 6 pound Pork shoulder roast
Cider-Vinegar Barbecue Sauce:
- 1 1/2 cups cider vinegar
- 1 cup yellow or brown mustard
- 1/2 cup ketchup
- 1/3 cup packed brown sugar
- 2 garlic cloves, smashed
- 1 teaspoon kosher salt
- 1/2-1 teaspoon cayenne
- 1/2 teaspoon freshly ground black pepper
- Pan drippings from the pork, defatted (use fat separator, or skim fat from top of drippings)
- Mix together the rub ingredients then sprinkle and rub all over pork. Cover and refrigerate for at least 1 hour, or up to overnight.
- Preheat the oven to 300º. Put the pork in a roasting pan and roast it for about 6 hours or until it's falling apart.
- While the pork is roasting, make the barbecue sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan and simmer for 10 minutes until the sugar dissolves, stirring occasionally. Remove from burner and allow to cool to room temperature.
- When the pork is done, take it out of the oven and allow to rest for about 10 minutes. Pour about a half cup very hot water into the pan and whisk to bring up all the crusts and juices. Pour that into the saucepan with the sauce and cook 5 minutes.
- While the pork is still warm, shred the meat using two forks (remove obvious fat). Put the shredded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce.
- To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some cole slaw, if desired. Serve the remaining sauce on the side.
Amount Per Serving: Calories: 742 Total Fat: 51g Saturated Fat: 18g Trans Fat: 0g Unsaturated Fat: 28g Cholesterol: 210mg Sodium: 2245mg Carbohydrates: 12g Net Carbohydrates: 0g Fiber: 2g Sugar: 8g Sugar Alcohols: 0g Protein: 56g