Best 5 Bbq Pulled Pork Sandwich Recipes

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Indulge in the smoky, tender, and juicy goodness of BBQ pulled pork sandwiches, a classic American dish that's perfect for backyard gatherings, potlucks, or a satisfying weekend meal. This culinary delight starts with a succulent pork shoulder, slow-cooked to perfection in a flavorful BBQ sauce until it effortlessly shreds, delivering a symphony of smoky, tangy, and sweet notes in every bite. Served on soft and fluffy buns, these sandwiches are topped with a tangy coleslaw and a drizzle of BBQ sauce, creating a harmonious balance of flavors and textures that will tantalize your taste buds. Accompanying this main event are two additional recipes: a classic coleslaw recipe for a refreshing and crunchy side, and a homemade BBQ sauce recipe that's smoky, tangy, and versatile, perfect for brushing on chicken, ribs, or even tofu. Get ready to embark on a culinary journey that will leave you craving for more.

Here are our top 5 tried and tested recipes!

PULLED PORK SANDWICH WITH BBQ SAUCE AND COLESLAW



Pulled Pork Sandwich with BBQ Sauce and Coleslaw image

Provided by Amanda Freitag

Categories     main-dish

Time 9h45m

Yield 15 sandwiches

Number Of Ingredients 23

1 1/2 cups ketchup
1/2 cup yellow mustard
1/2 cup packed dark brown sugar
3 medium garlic cloves, finely chopped
3 tablespoons cider vinegar
3 tablespoons Worcestershire sauce
2 tablespoons Cajun seasoning
1 yellow onion, thinly sliced
4 medium cloves garlic, crushed
2 cup chicken stock or low-sodium chicken broth
3 tablespoons Cajun seasoning
1 tablespoon packed dark brown sugar
One 4 1/2- to 5-pound boneless or bone-in pork shoulder (also known as pork
butt), twine or netting removed
1/2 head green cabbage, finely shredded
1/2 head red cabbage, finely shredded
2 large carrots, finely shredded
1/2 red onion, finely sliced
3/4 cup mayonnaise
3 tablespoons cider vinegar
2 tablespoons sugar
Salt and freshly ground black pepper
15 soft hamburger buns

Steps:

  • For the BBQ sauce: Combine the ketchup, mustard, brown sugar, garlic, cider vinegar, Worcestershire, Cajun seasoning and 1/2 cup water in a small saucepan over medium heat. Bring to a boil, stirring until ingredients are completely incorporated. Reduce the heat to low and simmer gently until the flavors have melded and sauce has thickened enough to coat the back of a spoon, 30 to 40 minutes.
  • Remove from the heat and let cool to room temperature. If not using right away, cover and refrigerate for up to 2 weeks.
  • For the pulled pork: Preheat the oven to 275 degrees F.
  • Spread out the onions and garlic in an even layer in a roasting pan and pour in the chicken stock. Combine the Cajun seasoning and brown sugar in a small bowl. Pat the pork shoulder dry with paper towels and then rub all over with the spice mixture. Set the pork on top of the onions and garlic and cover the roasting pan with foil. Transfer to the oven and cook until the pork is fork tender, 6 to 8 hours.
  • Remove the pork to a cutting board to cool. Strain the cooking liquid through a fine-mesh sieve and reserve.
  • If the pork has a bone, remove and discard it. With two forks, shred the meat into bite-size pieces, discarding any large pieces of fat. Return the shredded meat to the roasting pan. Add 2 cups of the BBQ sauce and a bit of the reserved cooking liquid if too dry.
  • For the coleslaw: Combine the red and green cabbage, carrots and red onions in a large bowl. Whisk together the mayonnaise, cider vinegar, sugar, and some salt and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine. Taste for seasoning; adjust with more salt, pepper or sugar as needed.
  • Serve the pulled pork on buns topped with coleslaw.

BBQ PULLED PORK SANDWICH



BBQ Pulled Pork Sandwich image

Slow-roasted pork is shredded and mixed with a tangy barbeque sauce, then loaded into hoagie rolls and topped with homemade coleslaw. This is not a sandwich for the faint of heart!

Provided by Allrecipes

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 5h

Yield 8

Number Of Ingredients 35

Coleslaw:
1 (16 ounce) package shredded coleslaw mix
¼ cup pickled pepperoncini peppers, chopped
¼ cup diced red onion
⅓ cup mayonnaise
½ lemon, juiced
1 tablespoon red wine vinegar
1 tablespoon granulated garlic
1 teaspoon Dijon mustard
1 teaspoon white sugar
1 teaspoon salt
½ teaspoon granulated onion
¼ teaspoon lemon pepper
Pulled Pork:
2 tablespoons kosher salt
2 tablespoons ground black pepper
2 tablespoons granulated garlic
2 tablespoons granulated onion
2 tablespoons brown sugar
1 tablespoon cayenne pepper
1 tablespoon ground nutmeg
1 tablespoon ground allspice
1 teaspoon ground cinnamon
1 (4 pound) pork shoulder roast
¼ cup molasses
Sauce:
3 cups barbeque sauce
1 cup strong brewed coffee
1 tablespoon molasses
1 tablespoon brown sugar
1 teaspoon dry mustard
1 pinch cayenne pepper, or more to taste
4 Italian-style hoagie buns, split lengthwise and toasted
¼ cup onion, chopped
¼ cup jalapeno pepper, seeded and minced

Steps:

  • Combine coleslaw mix, pepperoncini peppers, red onion, mayonnaise, lemon juice, red wine vinegar, 1 tablespoon granulated garlic, Dijon mustard, white sugar, salt, 1/2 teaspoon granulated onion, and lemon pepper in a large bowl. Toss until well combined. Cover and refrigerate until ready to use.
  • Preheat oven to 300 degrees F (150 degrees C).
  • Combine kosher salt, black pepper, 2 tablespoons granulated garlic, 2 tablespoons granulated onion, 2 tablespoons brown sugar, 1 tablespoon cayenne pepper, nutmeg, allspice, and cinnamon together in a bowl.
  • Place pork shoulder in a large roasting pan. Rub with 1/4 cup molasses on all sides and between any crevices. Sprinkle with kosher salt seasoning mixture and rub over all sides.
  • Cover pan tightly with heavy-duty aluminum foil and roast pork in the preheated oven until tender and a thermometer inserted reaches 200 degrees F (95 degrees C), 3 to 4 hours. Transfer pork to a cutting board, reserving pan juice, and allow to cool slightly before pulling. Using two forks, shred the pork shoulder into bite-size pieces. Transfer meat to a large bowl and toss with some of the pan juices to keep it moist.
  • Pour reserved pan juices into a large pot over medium heat. Add barbeque sauce, coffee, 1 tablespoon molasses, 1 tablespoon brown sugar, dry mustard, and a pinch of cayenne pepper. Bring to a simmer, reduce heat, and cook for 15 minutes. Add shredded pork and stir until warm, about 5 minutes.
  • Fill each hoagie bun with pork mixture. Top with 1 to 2 cups coleslaw. Garnish with 1 tablespoon onion and 1 tablespoon jalapeno.

Nutrition Facts : Calories 838.4 calories, Carbohydrate 100.1 g, Cholesterol 97.5 mg, Fat 34.7 g, Fiber 7 g, Protein 31.2 g, SaturatedFat 10.3 g, Sodium 3478.9 mg, Sugar 40.9 g

BBQ PULLED PORK SANDWICH



BBQ Pulled Pork Sandwich image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 6h30m

Yield 4 servings

Number Of Ingredients 19

1 cup ketchup
1/3 cup brown sugar
1/3 cup apple cider vinegar
2 teaspoons Worcestershire sauce
1/4 teaspoon cayenne
1/4 teaspoon red pepper flakes
Pinch salt and freshly ground black pepper
2 tablespoons paprika
1 tablespoon dried oregano
1 tablespoon freshly ground black pepper
1 tablespoon brown sugar
2 teaspoons salt
1/2 teaspoon cayenne
One 2 1/2-pound boneless pork shoulder, excess fat trimmed
1 tablespoon apple cider vinegar
1 teaspoon granulated sugar
1 1/2 tablespoons fresh parsley leaves, chopped
2 carrots, shredded
Salt and freshly ground black pepper

Steps:

  • 4 hamburger buns, warmed
  • For the BBQ sauce: Combine the ketchup, brown sugar, vinegar, Worcestershire, cayenne, red pepper flakes and salt and black pepper in a small bowl.
  • For the spice rub: Combine the paprika, oregano, black pepper, brown sugar, salt and cayenne in a medium bowl and toss with your fingers to mix. Rub the spice mixture onto the pork on all sides.
  • Place the pork in a slow cooker insert. Add 1/2 cup BBQ sauce and cover the slow cooker. Cook on high until the pork is fork-tender, 4 to 5 hours, or on low, 8 to 10 hours. Transfer the pork to a carving board. Let the pork stand, about 5 minutes.
  • Meanwhile add 2 tablespoons of the simmering pork liquids to the remaining BBQ sauce. Bring the BBQ sauce to a simmer in a small saucepan over low heat, about 10 minutes.
  • For the tangy carrots: Pour the vinegar into a medium bowl and sprinkle with the granulated sugar. Whisk until well combined. Add the parsley and carrots and toss. Sprinkle with salt and black pepper.
  • Using two forks, shred the pork and discard any excess fat. Heap the pork onto the buns and top with extra BBQ sauce and the tangy carrots. Serve immediately.

BBQ PULLED PORK AND COLE SLAW SANDWICH



BBQ Pulled Pork and Cole Slaw Sandwich image

BBQ Pork topped with cole slaw. If you are a serious BBQ fan then you must try this recipe. It may look like a lot of work because it is. However when you see the expressions on your friends faces when they bite into these sandwiches it will all be worth the effort. Don't skip the first step or you will be sorry. The brine should taste like the ocean.

Provided by DJ Seph

Categories     Lunch/Snacks

Time P3DT10h

Yield 10-15 serving(s)

Number Of Ingredients 19

5 -6 lbs pork butt
4 tablespoons cumin
4 tablespoons thyme
4 tablespoons garlic powder
4 tablespoons black pepper, freshly ground
2 tablespoons cayenne pepper
2 tablespoons salt
2 tablespoons curry powder
1 tablespoon onion powder
1 head cabbage, shredded
1/4 cup carrot, shredded
2 tablespoons minced onions
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 cup buttermilk
1/2 cup mayonnaise
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice

Steps:

  • Submerse pork butt in a container of salty water. Place in refrigerator for 12 to 16 hours. Take pork butt out of water and pat dry. Discard brine.
  • Mix the cumin, thyme, garlic powder, black pepper, cayenne pepper, salt, curry powder, and onion power. Rub on each side of pork butt. Wrap in plastic wrap and refrigerate for 24 hours.
  • In the mean time make the cole slaw by combining the shredded cabbage, shredded carrots and minced onion. Combine the last seven ingredients and whisk. Stir into cabbage and refrigerate for 24 hours.
  • Place pork butt in oven heated to 250 degrees and cook until internal temperature reaches 190 degrees. About 10-12 hours. I start it before I go to bed.
  • Carefully take pork butt out of cooking vessel and place on a cutting board. Reserve pan drippings.
  • Cover with aluminum foil and let rest for 1/2 hour.
  • Shred pork by pulling it with two forks. Place in serving dish and pour pan drippings (some or all) on the pork.
  • Smack some pork on a bun, top it off with the cole slaw and enjoy.

BBQ PULLED PORK SANDWICH



BBQ Pulled Pork Sandwich image

The only match for this decadent slow cooker pulled pork is a slaw. I like my slaws simple: No mayo, nothing creamy, just zingy and crunchy. It's simply cabbage, carrots, cilantro or parsley, lime juice and salt. The end forever.

Provided by Bev Weidner

Categories     main-dish

Time 6h25m

Yield 4 to 6 servings

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil
1 package onion soup mix
Kosher salt
One 3-pound boneless pork shoulder (I used picnic)
1/2 cup apple cider vinegar
2 tablespoons light brown sugar
1 tablespoon molasses
1 teaspoon smoked paprika
1 large carrot, peeled and cut into matchsticks (about 2 cups)
1/2 head green cabbage, shredded (about 3 cups)
1/4 cup chopped fresh flat-leaf parsley
Juice of 1 lime

Steps:

  • Split hamburger buns and your favorite barbecue sauce, for serving
  • Heat the oil in a large skillet over medium-high heat until shimmering. Rub the onion soup mix and 2 tablespoons salt all over the pork, then sear until brown all over, about 4 minutes per side and 1 minute per edge.
  • Add the apple cider vinegar, brown sugar, molasses, paprika and a pinch of salt to the slow cooker. Transfer the pork to the slow cooker and cook on low for 6 to 8 hours.
  • Meanwhile, combine the carrot, cabbage, parsley, lime juice and a pinch of salt in a large bowl. Toss to combine and chill until you're ready to inhale.
  • Remove the pork from the slow cooker, and gently shred it with two forks. (Discard any fat.) Toss the shreds back in with the cooking juices.
  • Serve the pulled pork on buns, topped with your favorite barbecue sauce and slaw!

Tips:

  • Choose the right cut of pork: Pork shoulder (also known as pork butt) is the best cut for pulled pork because it has a good amount of fat that will help keep the meat moist and flavorful during the long cooking process.
  • Use a flavorful rub: A good rub will help to add flavor to the pork and create a nice crust. Be sure to use a rub that is specifically designed for pulled pork.
  • Cook the pork slowly and low: The best way to achieve tender, juicy pulled pork is to cook it slowly and low. This will allow the pork to break down and become fall-apart tender.
  • Use a smoker or grill: A smoker is the ideal way to cook pulled pork, but you can also use a grill. If using a grill, be sure to use indirect heat and keep the temperature low.
  • Let the pork rest before shredding: Once the pork is cooked, let it rest for at least 15 minutes before shredding. This will help the juices redistribute throughout the meat and make it easier to shred.

Conclusion:

Pulled pork is a delicious and versatile dish that can be enjoyed in many different ways. Whether you serve it on a bun with your favorite BBQ sauce, or use it as a filling for tacos or burritos, pulled pork is sure to be a hit. So next time you're looking for a hearty and flavorful meal, give pulled pork a try. You won't be disappointed!

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