Description
Learn how to make delicious Smoky BBQ Pulled Pork Sandwiches. This recipe features slow-cooked pork shoulder coated in a rich barbecue sauce, perfect for serving on soft buns.
Ingredients
Scale
- 3–4 pounds boneless pork shoulder
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup your favorite BBQ sauce
- 1/4 cup apple cider vinegar
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 12–16 sandwich buns
- Optional toppings: coleslaw, pickles, sliced onions
Instructions
- Preheat your oven to 300°F (150°C).
- In a small bowl, mix together smoked paprika, garlic powder, onion powder, salt, and pepper.
- Rub the spice mixture all over the pork shoulder.
- Place the pork in a Dutch oven or oven-safe pot.
- In another bowl, whisk together BBQ sauce, apple cider vinegar, brown sugar, and Worcestershire sauce.
- Pour the BBQ sauce mixture over the pork.
- Cover the pot tightly and cook in the preheated oven for 4-5 hours, or until the pork is tender and easily shreds with a fork.
- Remove the pork from the pot and place it on a cutting board. Shred the pork using two forks.
- Return the shredded pork to the pot with the sauce and stir to combine.
- Serve the pulled pork on sandwich buns with your favorite toppings.
Notes
- For an even smokier flavor, you can use a liquid smoke product, adding about 1 teaspoon to the sauce mixture.
- This recipe can also be made in a slow cooker. Cook on low for 8-10 hours or on high for 4-6 hours.
- Leftover pulled pork can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 4-5 hours
- Category: Main Course
- Method: Oven Baked
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich with pork
- Calories: Approx. 450-550 (will vary based on bun and toppings)
- Sugar: Approx. 20-30g
- Sodium: Approx. 800-1200mg
- Fat: Approx. 25-35g
- Saturated Fat: Approx. 8-12g
- Unsaturated Fat: Approx. 15-20g
- Trans Fat: 0g
- Carbohydrates: Approx. 30-40g
- Fiber: Approx. 2-4g
- Protein: Approx. 30-40g
- Cholesterol: Approx. 100-150mg