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Pulled pork sandwiches topped with creamy mashed potatoes create a comforting and satisfying meal that’s perfect for cozy evenings. This recipe combines tender, flavorful pulled pork with a rich and buttery mashed potato topping, all nestled in a soft bun. Whether you’re feeding a crowd or enjoying a quiet dinner at home, this dish is sure to please.
Why You’ll Love This Recipe
This pulled pork sandwich with creamy mashed potatoes is a delightful blend of textures and flavors. Each bite offers savory pork, smooth potatoes, and a hint of fresh herbs. It’s not only delicious but also comforting, making it an ideal choice for any occasion.
- Simple to make, even for beginners.
- Perfect for meal prep and leftovers.
- Hearty and satisfying, great for hungry appetites.
- Customizable with your favorite toppings.
Ingredients
- 2 pounds pork shoulder
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup barbecue sauce
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 4 large russet potatoes, peeled and cubed
- ½ cup milk
- 4 tablespoons unsalted butter
- 4 hamburger buns
- Fresh herbs (such as parsley or chives), for garnish
How to Make Pulled Pork Sandwich with Creamy Mashed Potatoes
- Start by preparing the pulled pork. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
- Season the pork shoulder with smoked paprika, salt, and pepper. Add it to the skillet, searing on all sides until browned, about 3-4 minutes per side.
- Transfer the pork shoulder to a slow cooker. Pour the barbecue sauce over the top, covering the meat evenly. Cook on low for 8 hours or on high for 4 hours, until the pork is tender and easily shredded with a fork.
- While the pork is cooking, prepare the mashed potatoes. In a large pot, boil the cubed potatoes in salted water until tender, about 15-20 minutes. Drain and return them to the pot.
- Add the milk and butter to the potatoes. Mash until smooth and creamy. Season with salt and pepper to taste.
- Once the pork is done, shred it with two forks directly in the slow cooker, mixing it with the barbecue sauce.
- To assemble the sandwiches, place a generous portion of pulled pork onto the bottom half of each hamburger bun. Top with a scoop of creamy mashed potatoes and sprinkle with fresh herbs. Close the sandwich with the top half of the bun.
- Serve immediately and enjoy your hearty pulled pork sandwich!
Tips for the Best Results
- For extra flavor, let the pulled pork marinate in the barbecue sauce overnight before cooking.
- Use a meat thermometer to ensure the pork reaches an internal temperature of at least 190°F for perfect shreddability.
- Experiment with different barbecue sauces to find your favorite flavor profile.
Easy Variations
- Swap the pork for chicken or beef for a different flavor.
- Add coleslaw on top of the pulled pork for a crunchy texture.
- Mix in some cheese into the mashed potatoes for added creaminess.
What to Serve With It
- A side of pickles for a tangy crunch.
- Crispy potato wedges or fries for a classic pairing.
- A light salad to balance the richness of the sandwich.
Storage and Reheating
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Leftover pulled pork can be stored in an airtight container in the refrigerator for up to 4 days. The mashed potatoes can be stored separately. To reheat, place the pork in a skillet over low heat until warmed through, adding a splash of water or barbecue sauce if needed. Reheat the mashed potatoes in the microwave or on the stovetop, adding a little milk to restore creaminess if necessary.
Recipe Card
Prep Time: 30 minutes
Cook Time: 8 hours (slow cooker)
Total Time: 8 hours 30 minutes
Yield/Servings: 4 servings
Ingredients:
- 2 pounds pork shoulder
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup barbecue sauce
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 4 large russet potatoes, peeled and cubed
- ½ cup milk
- 4 tablespoons unsalted butter
- 4 hamburger buns
- Fresh herbs (such as parsley or chives), for garnish
Instructions:
- Start by preparing the pulled pork. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
- Season the pork shoulder with smoked paprika, salt, and pepper. Add it to the skillet, searing on all sides until browned, about 3-4 minutes per side.
- Transfer the pork shoulder to a slow cooker. Pour the barbecue sauce over the top, covering the meat evenly. Cook on low for 8 hours or on high for 4 hours, until the pork is tender and easily shredded with a fork.
- While the pork is cooking, prepare the mashed potatoes. In a large pot, boil the cubed potatoes in salted water until tender, about 15-20 minutes. Drain and return them to the pot.
- Add the milk and butter to the potatoes. Mash until smooth and creamy. Season with salt and pepper to taste.
- Once the pork is done, shred it with two forks directly in the slow cooker, mixing it with the barbecue sauce.
- To assemble the sandwiches, place a generous portion of pulled pork onto the bottom half of each hamburger bun. Top with a scoop of creamy mashed potatoes and sprinkle with fresh herbs. Close the sandwich with the top half of the bun.
- Serve immediately and enjoy your hearty pulled pork sandwich!
Notes: Leftover pulled pork can be stored in an airtight container in the refrigerator for up to 4 days. The mashed potatoes can be stored separately.
