Pulled Pork Sandwiches

Juicy pulled pork sandwich with BBQ sauce on a bun

Pulled Pork Sandwiches are a classic comfort food, featuring tender, slow-cooked pork shoulder smothered in BBQ sauce and served on a soft bun. Perfect for family gatherings or an easy weeknight dinner.

Author: Palmer's Direct To You Market
Prep Time: 15 min
Cook Time: 8-10 hours (low) or 4-5 hours (high)
Total Time: 8-10 hours and 15 minutes
Yield: 8 servings 1x
Category: Main Course
Method: Slow-Cooking
Cuisine: American

Ingredients

Scale

3 pounds pork shoulder (Boston butt)

1 tablespoon olive oil

1 large onion, sliced

4 cloves garlic, minced

1 cup chicken broth

1 cup BBQ sauce, plus extra for serving

1 tablespoon brown sugar

1 tablespoon smoked paprika

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon salt

1/2 teaspoon black pepper

8 hamburger buns

Coleslaw (optional, for serving)

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Instructions

Preparation: Pat the pork shoulder dry and rub it with smoked paprika, cumin, chili powder, salt, and pepper.
Searing: Heat olive oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides until browned, about 4-5 minutes per side.
Slow Cooking: Place the sliced onions and minced garlic in the bottom of a slow cooker. Put the seared pork shoulder on top. Pour in the chicken broth and BBQ sauce. Sprinkle the brown sugar over the top.
Cook: Cover and cook on low for 8-10 hours, or on high for 4-5 hours, until the pork is very tender and easily shredded with a fork.
Shred: Remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker and mix it with the juices.
Serve the pulled pork on hamburger buns, topped with extra BBQ sauce and coleslaw if desired.

Notes

Serve with a side of baked beans or potato salad for a complete meal.

Leftover pulled pork can be used for tacos, nachos, or added to a salad.

Nutrition

Serving Size: 1 sandwich
Calories: Approximately 450 calories per serving

Find it online: https://palmersdirecttoyou.com/pulled-pork-sandwiches/

Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.