Pulled Pork Sandwiches Recipe

Boneless pork shoulder: This cut of meat is ideal for slow cooking, becoming tender and easy to shred after hours of cooking.

Bbq sauce: A tangy and sweet sauce that adds depth of flavor to the pork.

Chicken broth: Adds moisture and richness to the cooking process.

Brown sugar: Provides a touch of sweetness that balances the savory elements.

Paprika: Adds a mild, smoky flavor to the dish.

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

Onion powder: Adds a hint of onion flavor without the need for fresh onions.

Sandwich buns: Soft buns that hold the pulled pork and soak up the delicious sauce.

When shredding the pork shoulder, use two forks to pull the meat apart. This method ensures that the pulled pork has a consistent texture, making it easier to mix with the bbq sauce. Additionally, after shredding, let the pork sit in the slow cooker for an extra 10-15 minutes to absorb more of the flavorful sauce. This step enhances the overall taste and juiciness of your pulled pork sandwiches.

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

• bbq sauce - Substitute with hoisin sauce: Hoisin sauce provides a sweet and tangy flavor similar to BBQ sauce, though it will add an Asian twist to the dish.

• chicken broth - Substitute with vegetable broth: Vegetable broth can provide a similar depth of flavor and is suitable for those avoiding meat products.

• brown sugar - Substitute with honey: Honey can provide the same sweetness and caramelization effect as brown sugar.

• paprika - Substitute with smoked paprika: Smoked paprika adds a similar flavor with an extra smoky depth, enhancing the overall taste.

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

• onion powder - Substitute with finely chopped onions: Finely chopped onions can provide a similar flavor profile with a bit more texture and freshness.

• sandwich buns - Substitute with ciabatta rolls: Ciabatta rolls have a sturdy structure that can hold up well to the moist pulled meat and sauce.

• Allow the pulled pork to cool completely before storing. This prevents condensation, which can make the meat soggy.
• Transfer the shredded pork into an airtight container. If you have a lot, consider dividing it into smaller portions for easier reheating.
• Store the container in the refrigerator if you plan to consume the pulled pork sandwiches within 3-4 days.
• For longer storage, place the pulled pork in a freezer-safe bag or container. Squeeze out as much air as possible to prevent freezer burn.
• Label the container with the date to keep track of its freshness. Pulled pork can be frozen for up to 3 months.
• When ready to reheat, thaw the pulled pork in the refrigerator overnight if frozen.
• Reheat the pulled pork in a saucepan over medium heat, adding a splash of chicken broth or bbq sauce to keep it moist.
• Alternatively, you can reheat in the microwave. Place the pulled pork in a microwave-safe dish, cover with a damp paper towel, and heat in 1-minute intervals, stirring in between.
• Once heated through, serve the pulled pork on fresh sandwich buns for a delicious meal.

• Oven Method: Preheat your oven to 300°F (150°C). Place the pulled pork in an oven-safe dish and cover it with aluminum foil to keep the moisture in. Heat for about 20-30 minutes, or until the pork is warmed through. Stir occasionally to ensure even heating.

• Stovetop Method: Place the pulled pork in a skillet over medium heat. Add a splash of chicken broth or bbq sauce to keep it moist. Stir frequently and cook until the pork is heated through, about 10-15 minutes.

• Microwave Method: Place the pulled pork in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on medium power for 2-3 minutes, stirring halfway through. Continue heating in 1-minute intervals until the pork is hot.

• Slow Cooker Method: If you have time, place the pulled pork back in the slow cooker. Add a bit of chicken broth or bbq sauce to keep it moist. Set the slow cooker to low and heat for 1-2 hours, stirring occasionally.

• Sous Vide Method: Place the pulled pork in a vacuum-sealed bag or a resealable plastic bag with the air removed. Submerge the bag in a water bath set to 165°F (74°C). Heat for about 45 minutes to an hour. This method ensures the pork remains juicy and tender.

• Slow cooker: A countertop electrical cooking appliance used to simmer at a lower temperature than other cooking methods, perfect for cooking the pork shoulder slowly and evenly.

• Mixing bowl: A bowl used to combine the bbq sauce, chicken broth, brown sugar, paprika, garlic powder, and onion powder.

• Measuring cups: Tools used to measure the volume of liquid or bulk solid cooking ingredients such as the bbq sauce and chicken broth.

• Measuring spoons: Tools used to measure small quantities of ingredients like brown sugar, paprika, garlic powder, and onion powder.

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

• Tongs: A tool used to handle the pork shoulder when removing it from the slow cooker.

• Sandwich buns: The bread used to serve the pulled pork, providing a base and top for the sandwich.

• Knife: A tool used to cut the sandwich buns if they are not pre-sliced.

• Cutting board: A durable board on which to place the sandwich buns while cutting them.

Prepare ingredients ahead: Measure and mix bbq sauce, chicken broth, and spices the night before to save time in the morning.

Use pre-made sauce: Opt for a high-quality store-bought bbq sauce to cut down on preparation time.

Shred efficiently: Use a stand mixer with a paddle attachment to quickly shred the pork shoulder.

Double the recipe: Cook extra pork shoulder and freeze portions for future meals.

Pre-toast buns: Toast sandwich buns in advance and keep them warm in the oven.