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Looking for a hearty and satisfying meal that can be prepared with minimal effort? This Delicious Pulled Pork Sandwich with Barbecue Sauce is just what you need. Tender, flavorful pulled pork is nestled between soft sesame seed buns and topped with tangy barbecue sauce, making it a perfect choice for an easy weeknight dinner or a weekend gathering. Let’s dive into this mouthwatering recipe!
Why You’ll Love This Recipe
This pulled pork sandwich is not only delicious but also incredibly versatile and easy to make. The slow-cooked pork is infused with flavors, and the homemade barbecue sauce is a delightful addition. Plus, it’s perfect for serving a crowd or meal prepping for the week.
- Simple Preparation: Just set it and forget it while the pork cooks.
- Flavorful: The combination of spices and sauce creates a rich flavor profile.
- Customizable: Top with your favorite ingredients for a personal touch.
- Great for Leftovers: Enjoy it on its own or in other dishes.
Ingredients
- 2 pounds pork shoulder (or pork butt), trimmed
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 cup barbecue sauce (store-bought or homemade)
- 4 sesame seed hamburger buns
- 1 cup pickles, sliced
- 1/2 cup red onion, thinly sliced
How to Make Pulled Pork Sandwich
- In a small bowl, combine paprika, onion powder, garlic powder, cumin, black pepper, and salt. Rub the spice mixture all over the pork shoulder.
- In a large skillet, heat olive oil over medium-high heat. Sear the pork on all sides until browned, about 3-4 minutes per side. Transfer the pork to a slow cooker.
- Pour half of the barbecue sauce over the pork. Cover and cook on low for 8 hours or high for 4 hours, until the pork is tender and easily pulls apart with a fork.
- Once cooked, remove the pork from the slow cooker and shred it with two forks. Return the shredded pork to the slow cooker and mix with the remaining barbecue sauce. Let it warm for an additional 15 minutes.
- To assemble the sandwiches, place a generous amount of pulled pork on each sesame seed bun. Top with sliced pickles and red onions. Serve immediately.
Tips for the Best Results
- For extra flavor, marinate the pork shoulder with the spice rub overnight in the refrigerator before cooking.
- Use a meat thermometer to ensure the pork reaches an internal temperature of at least 190°F for optimal tenderness.
- If you prefer a smoky flavor, consider adding a few drops of liquid smoke to the barbecue sauce.
Easy Variations
- Swap out the barbecue sauce for a spicy chipotle sauce for an added kick.
- Add slaw on top of the sandwich for a crunchy texture.
- Try using different types of bread, like brioche or whole wheat rolls, for a unique twist.
What to Serve With It
- Classic coleslaw for a refreshing crunch
- Sweet potato fries for a delicious side
- Corn on the cob for a summertime treat
- Baked beans for a hearty addition
Storage and Reheating
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Store any leftover pulled pork in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it in a skillet over medium heat or in the microwave until heated through. You can also freeze the pulled pork for up to 3 months. Thaw in the refrigerator overnight before reheating.
Recipe Card
Prep Time: 15 minutes
Cook Time: 8 hours (slow cooker)
Total Time: 8 hours 15 minutes
Yield: 4 servings
Ingredients:
- 2 pounds pork shoulder, trimmed
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 cup barbecue sauce
- 4 sesame seed hamburger buns
- 1 cup pickles, sliced
- 1/2 cup red onion, thinly sliced
Instructions:
1. Combine spices and rub on pork.
2. Sear pork in olive oil and transfer to slow cooker.
3. Add barbecue sauce and cook on low for 8 hours.
4. Shred pork and mix with remaining sauce.
5. Assemble sandwiches with pork, pickles, and onions.
Notes:
For the best flavor, marinate the pork overnight and ensure it reaches 190°F for tenderness.
