How Do You Make Pulled Pork Sandwiches?

What should I put on my pulled pork sandwich?

As others have pointed out, a good side dish for a pulled pork sandwich is something crisp, juicy, fresh, and sour to contrast and balance the flavours and textures of the pulled pork. Cole slaw is traditional.

What do you have with pulled pork sandwiches?

What to Serve with Pulled Pork Sandwiches (17 Tempting Sides)

Jalapeno Cornbread.
Mac & Cheese.
Corn Pudding.
Coleslaw.
Macaroni Salad.
Potato Salad.
Cucumber Salad.
Baked Beans.

What liquid should I use for pulled pork?

Transfer everything to a large slow cooker and add a splash of liquid — water is great, but so is broth, apple juice, or beer if you have them handy. Cover and cook on low until the meat is tender and pulls apart easily. Here’s the thing about slow cooker pork: You can’t rush it.

How much pork do you need for pulled pork sandwiches?

For pulled pork, the standard rule of thumb is one-third to one-half pound of meat per person. When cooked and shredded, a bone-in pork shoulder will lose around 40 percent of its weight. For example, a raw 10-pound pork shoulder (or two 5-pounders) will yield about 6 pounds of finished meat, serving 12 to 18 people.

What are the best rolls for pulled pork sandwiches?

For traditional pulled pork sandwiches, we recommend using brioche or kaiser rolls since they are soft and fluffy, making them perfect for biting into.

What vegetables are good with pulled pork?

Fruits and Vegetables An ear of corn on the cob with a small smear of butter provides a healthy dose of fiber. Sprinkle fresh herbs on the corn to add flavor to this barbecue staple. Steamed green beans, grilled asparagus or baked squash are additional side dishes loaded with flavor and nutrition.

How much pulled pork do you need per person?

In general, you should plan to have about 1/3 pound of pulled pork per person. Obviously, this is the short answer. When you’re dealing with a large, fatty cut like pork shoulder, you can’t just buy two pounds of meat for six people and call it a day—that’s not how it works.

What does Dr Pepper do to pulled pork?

Using Dr Pepper to make pulled pork isn’t just a novelty, it’s actually a really key ingredient. Not only does it help keep the pork moist, but it also injects a gorgeous sweet flavour.

Can you put pork in slow cooker without liquid?

Yes you can, because the meat itself will exude much of it’s own moisture during the cooking process, and what you are doing is dissolving the connective tissue (collagen) in the tough cut.

Can you overcook pulled pork?

Can you overcook the pork? It’s hard to overcook the well-marbled and fatty shoulder cut. However, it can become mushy due to the acids in the sauce if the cooking continues too long beyond the recommended cook times. Make sure to keep an eye on the pork and take a bite for the best gauge of doneness.

How much does 20lbs of pulled pork feed?

60 people / 3 servings per pound = 20 pounds of prepared pulled pork. 20 pounds of prepared pulled pork / 0.5 = 40 pounds of raw pork you need. In a nutshell, you have to get about 40 pounds of raw pork to feed 60 guests to the fullest.

What is the difference between pork loin and pork shoulder?

Pork loin is a comparatively leaner cut of meat, meaning that it has less fat than pork shoulder. While it is the leanest cut of pork, it is also the most tender. Pork loin is most commonly found in the form of pork chops, though an entire pork loin can be transformed into delicious and juicy roast pork.

Can you freeze pulled pork after you cook it?

Yes, you can freeze pulled pork, but only either before you cook it like with this BBQ Pulled Pork Recipe or our make-ahead Dr. If freezing it after cooking it, shred it first and then store it with the sauce in a large resealable freezer bag, being sure to take out as much of the air as you can before sealing.

What kind of pickles go on pulled pork?

I prefer both dill chips.and bread & butter pickles with my pulled pork. I have been making my own quick pickles since the summer. I like sour much more than sweet, but you can always add more sugar. They will keep for 6 to 8 weeks in the fridge.

Are brioche buns good for pulled pork?

A versatile and adaptable bread that can be made in any size, shape, or form, brioche is a rich, light bread that’s fast becoming a roll of choice for both hamburgers and pulled pork sandwiches.

What is the best BBQ sauce for pulled pork?

Best BBQ Sauce for Pulled Pork Reviews

Blues Hog Original BBQ Sauce.
Guys Award Winning Sugar-Free BBQ Sauce.
Lillies Q-Smoky BBQ Sauce.
Hughes Sugar-Free Original Barbecue Sauce.
Montgomery Inn Barbecue Sauce.
Open Pit Original Barbecue Sauce.
Bone Suckin Sauce Original Seasoning & Rub.

Pulled Pork Recipe (Slow Cooker Method)

A goodPulled Pork dish is one of those comfortable meals that everyone should have in their recipe book. This is the pulled pork recipe that I’ve been making for years. Enjoy! I love how it’s extremely simple to make while yet being incredibly tasty!

Slow Cooker Pulled Pork Recipe

So what is it about this pulled pork dish that makes it my favorite?

Roasted beef with a simple homemade dry rub (seasoning combination that is spread all over the meat)
8 hours of cooking time in a somewhat sweet, acidic, and smoky broth combination
The roast is soaked and cooked in this mixture. I like that it is so tender because it has been cooked in the slow cooker
And I like the convenience of using store-bought barbeque sauce in this recipe, which makes it more manageable on hectic days (although you are welcome to use homemade if you have some on hand)

Afterwards, it’s not complete for me unless it’s served with coleslaw. Isn’t it true that the two go hand in hand? My go-to coleslaw for pulled pork sandwiches is this basic recipeHERE, but I like to dress it up with blue cheese crumbles when serving it with pulled pork sandwiches. It takes it to the next level.

Easy Pulled Pork Ingredients

To make the pulled pork seasoning, you’ll need the following ingredients:

1/4 cup salt and 1 tablespoon freshly ground black pepper
2 tablespoons brown sugar
2 tablespoons paprika
1/2 tablespoon garlic powder
1 teaspoon cayenne pepper (or a little more if you want it hotter)
1 tbsp cayenne pepper (or a little more if you like it spicier)

You’ll need the following ingredients for the roast and broth:

3 cups apple juice
2/3 cup apple cider vinegar
2 tablespoons Worcestershire sauce
1/2 tablespoon liquid smoke
1 1/4 cups BBQ sauce (I prefer Bullseye)
4 pound boneless pork shoulder roast (also known as Boston Butt roast)

If you want to prepare a barbecue pork sandwich, don’t forget about the buns and coleslaw!

How to Make Pulled Pork in the Slow Cooker

In a small mixing bowl, whisk together the salt, pepper, brown sugar, paprika, garlic powder, and cayenne pepper until well combined
Set aside. Place the roast in a baking dish and coat the entire roast with the dry rub mixture, pushing the mixture into the meat with your fingers. Cover the roast with plastic wrap and set it aside in the refrigerator for at least 2 hours, preferably overnight. Combine the apple juice, apple cider vinegar, Worcestershire sauce, and liquid smoke in a medium mixing bowl. Cook in a slow cooker with a few tablespoons of the apple juice mixture poured over the top of the roast and the rest liquid poured on the side of the roast (I do this to ensure that all of the dry rub isn’t washed away) Place all ingredients in a slow cooker and simmer on low heat for 8–10 hours.

Take the meat out of the slow cooker and shred it (leave broth in slow cooker). Continue to simmer on low for 10 – 20 minutes more after returning the shredded pork to the slow cooker (in the broth). In a large mixing bowl, pour in the barbecue sauce and whisk
Drain most of the liquid from the pork (I leave about 1/2 cup). To create pulled pork sandwiches, place the pulled pork in buns and top with coleslaw.

What’s the Best Pork for Pulled Pork?

If you want tasty, tender results, stick with pork shoulder (also known as Boston butt).

Can I Use a Bone-In Pork Roast?

A bone-in roast works well in this situation as well. To compensate for the weight of the bone, go for one that weighs around 4.5 pounds.

Can I Make Pulled Pork in an Instant Pot?

In an Instant Pot, cook for 75 minutes on high pressure or manual mode to prepare this simple pulled pork meal with no effort.

How to Reheat Pulled Pork

When warming leftover pulled pork, I recommend using the oven or a covered pan on low heat. It’s important to reheat the pulled pork with some of its liquids, else it would become dry and tasteless.

Can You Freeze Pulled Pork?

That’s right, this slow cooker pulled pork freezes very well. Place it in a freezer bag with some of the fluids to keep it fresh. Place the frozen food in your refrigerator overnight to defrost.

Tips for the Best Pulled Pork

Before you start cooking, season with salt and pepper to taste. The dry rub used in this recipe is delicious and does not require 101 ingredients
It is then simmered in a savory broth. During the extended cooking time, the roast will soak up the flavors of the broth (which is based on apple juice and apple cider vinegar in this case)
Cook on a low heat for a long period of time. The slow cooker method for pulled pork is one of my favorites since it produces extremely tender shredded pork
Don’t forget to include the sauce. It’s all about the barbecue sauce when it comes to pulled pork. Add coleslaw to the mix for texture, freshness, and color. I recommend a smoky, rich sauce that isn’t overly sweet. It makes the sandwich appear much more appetizing as a result.

More Easy Pork Recipes You’ll Love

Crispy Pulled Pork Tacos, Pork Chops with Apples and Onions, Grilled Pork Chops, Orange-Sage Pork Chops, and Carnitas are just a few of the options. Sandwiches made with balsamic honey and pulled pork

Pulled Pork (Slow Cooker)

This is the pulled pork recipe that I use the most! It’s really simple to prepare, incredibly delicate, and extremely flavored. Put it in the slow cooker first thing in the morning and return home to a supper that is almost cooked when you get home. Servings:8people Prep10minutes Cook8hours15minutes Resting2hours Prepared in 10 hours and 25 minutes

1/2 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons brown sugar
2 tablespoons paprika
1/2 teaspoon garlic powder
1 teaspoon cayenne pepper
4 pound boneless pork shoulder roast (also known as Boston Butt roast)
2 cups apple juice
2/3 cup apple cider vinegar
2 tablespoons Worcestershire sauce
1/2 tablespoon liquid smoke, 1 1/4 cups BBQ sauce (I prefer Bullseye).

Combine salt, pepper, brown sugar, paprika, garlic powder, and cayenne pepper in a small mixing bowl until well-combined and well-combined
In a baking dish, place the pork shoulder and massage the entire roast with the dry rub mixture, pushing the mixture into the roast. Cover the roast with plastic wrap and set it aside in the refrigerator for at least 2 hours, preferably overnight. Combine the apple juice, apple cider vinegar, Worcestershire sauce, and liquid smoke in a medium mixing bowl. Cook in a slow cooker with a few tablespoons of the apple juice mixture poured over the top of the roast and the rest liquid poured on the side of the roast (I do this to ensure that all of the dry rub isn’t washed away) Cover the slow cooker and set it on low heat for 8 to 10 hours. Take the meat out of the slow cooker and shred it (leave broth in slow cooker). Return the shredded pork to the slow cooker (with the broth) and allow it to simmer for another 10 to 20 minutes. Toss with barbecue sauce after straining off the majority of the broth from the meat (I leave approximately 1/2 cup). Sandwiches should be served in buns with coleslaw if preferred

This coleslawHERE is one of my favorites to serve with it. Add some blue cheese crumbles to it as well, and it’ll be much better
It’ll go perfectly with the pork. For optimal results, serve with freshly baked bakery buns. Those who are down the bread aisle should be avoided. Recipe derived from Food Network
Recipe source:

Nutritional Values Amount Per ServingCalories338Calories from Fat 90 percent Daily ValuePulled Pork (Slow Cooker)Amount Per Serving 10g15 percent of calories come from fat; 3g19 percent come from saturated fat. Sodium1921mg84 percent Cholesterol92mg31 percent Sodium1921mg84 percent The potassium content is 747mg21 percent, while the carbohydrate content is 31g10 percent 14% of the diet is made up of fiber Sugar (24 g, 27 percent) Protein (27 g, 27 percent) 54 percent of the population Vitamin A is worth 1040 IU.

A 2000-calorie diet is used to calculate the percent Daily Values (%DV).

Pulled Pork Sandwiches Recipe

Whole coriander seed
1 12teaspoon whole cumin seed
1 12teaspoon whole black peppercorns
2 14teaspoon coarse kosher salt
1 12teaspoon dry mustard powder
1 12teaspoon chile powder
3tablespoons dark brown sugar
3 12 pounds boneless pork shoulder

For the Barbecue Sauce

14 cup packed dark brown sugar, 2 tablespoons molasses, 2 garlic cloves, chopped or grated, 14 cup apple cider vinegar, 2 tablespoons Worcestershire sauce, 2 teaspoons sweet or spicy paprika, 1 teaspoon black pepper, 1 teaspoon dry mustard powder, pinch of cayenne pepper a dash of spicy sauce, and more to your liking

For the Slaw

1 small head green cabbage, outer leaves removed, shredded (about 1 1/2 pounds)
12 tiny red onion, thinly sliced
1 small red pepper, thinly sliced thinly sliced 1 large jalapeno, seeded if preferred
1 large onion, thinly sliced a quarter-cup mayonnaise, two tablespoons cider vinegar, two tablespoons extra-virgin olive oil, one teaspoon coarse kosher salt, and black pepper

See also: How Many Calories Are In Mcdonalds 10 Piece Chicken Nuggets?

Preparation

Prepare the spice rub for the pork by combining the following ingredients: In a small dry skillet over medium-low heat, roast the coriander, cumin, and peppercorns until fragrant, 1 to 2 minutes. Remove from heat and set aside. To make a fine powder, pound roasted spices in a spice grinder or mortar and pestle until they are powdery. Transfer to a mixing dish and combine with the salt, mustard powder, chili powder, and sugar
If your roast is knotted, untie it now! Spice rub should be applied liberally to the meat. Allow the meat to rest for an hour or two at room temperature, or refrigerate for many hours or overnight if you have the luxury of time. Preheat the oven to 300 degrees Fahrenheit. In a baking pan, place the pork and roast it for 3 to 4 hours, or until the flesh is fall-apart tender and an internal temperature of 200 degrees is reached using a meat thermometer. Allow the meat to cool for at least 30 minutes before tearing it apart with your hands or two forks and shredding it into small pieces. Ideally, the meat should be warm but not hot when doing this.
Preparing the barbecue sauce consists of the following steps: In a medium-sized saucepan, combine all of the ingredients. Cook, stirring periodically, over medium-low heat for 15 to 20 minutes, or until the sauce has thickened and deepened in color. If desired, season with more spicy sauce. Stir in about two-thirds of the sauce to coat the meat, adding more if necessary to achieve the desired consistency. It will keep for at least 2 weeks in the refrigerator if there is any leftover sauce.
Preparing the slaw is simple: In a large mixing basin, combine the cabbage, onion, and jalapeo. In a small mixing bowl, whisk together the mayonnaise, vinegar, olive oil, salt, and pepper until well combined and smooth. Toss the cabbage with the dressing until it is completely coated. Put out the pulled pork, slaw, buns, and spicy sauce on the side, and let folks to put together their own sandwiches.

Slow-Cooker Pulled Pork Sandwiches

This luscious pulled pork, slow-cooked with ProgressoTM chicken broth, cider vinegar, and barbecue sauce, is topped with a crisp slaw for a simple recipe that will help both you and your kitchen stay calm and collected.

Ingredients

3 tablespoons packed brown sugar
3 tablespoons chili powder
2 teaspoons salt
1/2 teaspoon freshly ground pepper
3 1/2 pound boneless pork shoulder, trimmed of excess fat and cut into 2-inch pieces
3 1/2 pound boneless pork shoulder, trimmed of excess fat and cut into 2-inch pieces 3/4 cup ProgressoTM ProgressoTM chicken broth (from a 32-ounce carton)
1/2 cup apple cider vinegar
1/2 cup barbecue sauce
3/4 cup ProgressoTM ProgressoTM chicken broth

Slaw

1/4 cup mayonnaise, 3 tablespoons apple cider vinegar, 2 teaspoons packed brown sugar, 1/4 teaspoon salt, 4 cups coleslaw mix
Toss well to combine.

Buns

Progresso Broth is used in this recipe.

Steps

1In a small mixing bowl, combine 3 tablespoons brown sugar, the chili powder, 2 teaspoons salt, and 1 teaspoon pepper to taste. Using your hands, rub the mixture all over the meat. Place the ingredients in a 4 1/2- to 5-quart slow cooker
Simmer on low for 4 1/2 to 5 hours. 2Ladle the broth and 1/4 cup of the vinegar over the pork shoulder. Cover and cook on High heat for 4 hours
3 hours on Low heat. In a medium-sized mixing bowl, whisk together the mayonnaise, 3 tablespoons vinegar, 2 teaspoons brown sugar, and 1/4 teaspoon salt until well combined. In a separate bowl, combine the coleslaw mix. Refrigerate for at least 30 minutes but no more than 4 hours after covering with plastic wrap. 4 Transfer the pork to a chopping board and shred it with two forks. 1 cup of the cooking liquid should be set aside. Remove and discard any residual cooking liquid. In a medium-sized mixing bowl, combine the saved cooking liquid with the barbecue sauce and the remaining 1/4 cup vinegar
Transfer to a slow cooker along with the shredded meat. Cook, covered, for about 20 minutes on Low heat setting, or until the pork mixture is warmed through. 5Using a slotted spoon, spoon about 1/2 cup of the pork mixture onto the bottom halves of each bun. Approximately 1/4 cup coleslaw should be placed on top of each serving. Top with the top half of the buns. Using the Low heat setting, you may keep the pork mixture heated for up to 2 hours, stirring regularly.

Tips from the Betty Crocker Kitchens

To make your pulled pork more smokey, try adding 1/2 teaspoon smoked paprika to the pork rub
To make it in less time, use a slow cooker
To make it faster, use a slow cooker. Store-bought coleslaw is a delicious sandwich topping that saves you time by eliminating a step in the process.

Nutrition

520 calories, 25 grams of total fat, 37 grams of protein, 37 grams of total carbohydrate, and 15 grams of sugar

Nutrition Facts

Calories520 Calories from Fat220 calories 25 grams of total fat (38 percent) 8g38 percent of total fat is saturated fat. Trans Fat0g is an abbreviation for Trans Fat0g. Cholesterol100mg 33 percent of the population Sodium (1120mg) is 47 percent sodium. The amount of potassium in the body is 570 mg (16 percent). Carbohydrates (total): 37g12 percent Dietary Fiber2g10 percent of total calories Sugars15g Protein37g Vitamin A (25 percent) Vitamin A (25 percent) ten percent of the daily recommended intake of vitamin C ten percent of the total Calcium accounts about 10% of the total.

Exchanges:

The following foods are allowed: 2 starch, 0 fruit, 1/2 carbohydrate, 0 skim milk, 0 low-fat milk, zero milk, zero vegetable, zero very lean meat. 4 1/2 lean meat; 0 high-fat meat; 2 fat; 1/2 fat; 1/2 fat; 1/2 fat

Carbohydrate Choice

2 1/2*Percent Daily Values are based on a 2,000 calorie diet. 2 1/2*Percent Daily Values do not include fiber. Twenty-first Century Mills ®/TM General Mills All Rights Reserved

Slow Cooker Texas Pulled Pork

Perfect! I followed the instructions to the letter and it turned out perfectly. There were an inordinate amount of leftovers. I used a 5-pound roast for this recipe. Despite the fact that I refrigerated some of the additional meat for later use, I still had a lot of leftover meat. I used a scoop of meat to fill the muffin cups in my muffin pan. Each individual muffin pan carries the same amount of food as a standard sandwich. I put the muffin pan in the freezer and portioned up the leftovers into individual serving sizes to freeze.

After that, they were placed in a ziploc bag so that they would not cling together.

A simple sandwich made with them would be delicious with rice, beans, or eggs on the side.

Most helpful critical review

I was really looking forward to trying this, however I was a bit underwhelmed. Despite the fact that it was quite simple to put together and that the pork was properly cooked and just came apart, the flavor didn’t quite hit the spot for me. I found it to be far too sweet, and I had hoped for a more smokey taste to come through. If I make this again, I won’t use any sugar and instead will use more vinegar and perhaps some liquid smoke to give it the pulled pork flavor that everyone loves. 3031 people have given their opinions.

5star values were 2133
4star values totaled 556
3star values totaled 195
2star values totaled 89
1star values totaled 58

Perfect! I followed the instructions to the letter and it turned out perfectly. There were an inordinate amount of leftovers. I used a 5-pound roast for this recipe. Despite the fact that I refrigerated some of the additional meat for later use, I still had a lot of leftover meat. I used a scoop of meat to fill the muffin cups in my muffin pan. Each individual muffin pan carries the same amount of food as a standard sandwich. I put the muffin pan in the freezer and portioned up the leftovers into individual serving sizes to freeze.

After that, they were placed in a ziploc bag so that they would not cling together.
A simple sandwich made with them would be delicious with rice, beans, or eggs on the side.
I would give this one a perfect score of ten stars!
This is a recipe that I will treasure for the rest of my life.
Additionally, by shredding the meat, you may eliminate the majority of the fat.
I used kraft honey barbecue sauce because that was the only thing I had on hand.
You won’t be able to stop eating this.

of pork for my son’s graduation celebration, and it was delicious.

I received a lot of positive feedback.

I did offer BBQ on the side, but I’m not sure it was necessary in this situation.

It’s something I’ve made multiple times, and everyone always raves about it.

I’ve tried both deboned and bone-in chicken breasts, and the bone-in chicken breasts are considerably tastier.

Instead, I just poured the full bottle of barbecue sauce into the pan.

You won’t have to worry about slicing the onions and garlic too finely because they’ll be completely dissolved by the time the dish is finished.

The cinnamon, in my view, and I believe everyone who has tried this would agree, is essential to the recipe.

Although it is not specified in the recipe, it is important to place the roast in the slow cooker fat side up so that the fat may drop down into the flesh as it is cooking.

The leftovers do, in fact, taste better with each passing day.

pork loin roast that I had purchased on sale for a fast sale to make this dish.

For the cooking, I used the high setting for 2 hours and the low setting for 7.

After throwing the shredded beef back in the crockpot, there was a lot of liquid, which needed to be reduced by at least two cups before serving.

After another two hours, this was the best-tasting pork I’d ever prepared in a slow cooker, and it was ready to serve.

I’m not sure I’d add the broth again because the fat in the beef produced plenty of juice in my opinion.

That was something I read somewhere.

Despite the fact that it was quite simple to put together and that the pork was properly cooked and just came apart, the flavor didn’t quite hit the spot for me.

If I make this again, I won’t use any sugar and instead will use more vinegar and perhaps some liquid smoke to give it the pulled pork flavor that everyone loves.

The estimated cooking time turned out to be approximately accurate.

It’s something I’ll certainly cook again.

This recipe easily doubled in my huge oval crock pot, which was perfect for the 8-pound roast I had.

and it tasted just as nice after being frozen!

It was a big hit with my family, and it was rapidly depleted.

Trying to discover a nice pulled pork recipe has been a year-long endeavor for me.

People Go Crazy Over These BBQ Pulled Pork “Burnt Ends”

Anyone who enjoys pulled pork should try this recipe, which is, by far, the best I’ve ever tasted. You’ll be thinking about it (sandwiched between two soft potato buns) all the time. It’s insanely tender and bursting with barbeque flavor. And that’s understandable considering how simple it is to produce. What type of pork should I purchase? This recipe asks for boneless pork shoulder, which is available at most grocery stores. Despite the fact that there isn’t much fat, the meat loses its hardness as a result of the lengthy cooking period.

Why is it necessary to cook pulled pork in the oven rather than the slow cooker?
However, it takes significantly longer–at least 5 hours.
What exactly are “burnt ends”?
Is it necessary to sear the meat before cooking it?
Furthermore, if you’re using a Dutch oven, this is a quick and simple procedure.
Is it okay if I use store-bought sauce?
Although you should be aware that our recipe calls for things that you most likely already have in your cupboard.

To summarize, the answer is yes.

Consider the consequences of leaving it out simply because you don’t like it.

Is there anything more I can do than make sandwiches?

Tacos with pineapple slaw, pulled-pork crescent rings, and BBQ shepherd’s pie are just a few of the mouthwatering pulled-pork dish ideas we’ve gathered for you.

If the answer is yes, then YAY!

Note from the editor: After reading the comments on the BBQ sauce, we retested the recipe and found that the amount of apple cider vinegar needed to be lowered.

Cal/Serv:634 Yields: 6 to 8 lbs.

Preparing the pork: Preheat the oven to 300°. Extra fat should be trimmed from the pork, which should be sliced into big chunks to fit in a large Dutch oven. Brown sugar, salt, paprika, garlic powder, onion powder, cumin, and cumin powder are combined in a small mixing dish before seasoning with black pepper. Rub the rub all over the meat. (This can be completed the evening before.) Heat the oil in a large Dutch oven over medium high heat until shimmering. Working in batches, add the pork and sear on both sides until it is cooked through. Keep an eye on it since spices may burn fast if left alone.
Pour beer around the pork and cover with a lid to keep the beer from escaping. Insert a baking sheet in the oven and bake for 3 hours, or until the pork is beginning to get soft. Remove the top and continue to boil until the pork is extremely soft and easily pulls apart with a fork, another 1 to 2 hours. Cooking time: 30 minutes Remove the pork from the Dutch oven and set aside while you make the barbecue sauce Make your own barbecue sauce by following these steps: Whisk in the ketchup, apple cider vinegar, mustard, brown sugar, and Worcestershire sauce to the pan drippings in the Dutch oven until well combined. Bring the mixture to a boil over medium-high heat, stirring constantly. Reduce the heat to low and continue to cook until the sauce has thickened slightly, about 5 minutes. Using two forks, shred the meat. Add roughly half of the barbecue sauce to the shredded meat and mix well. Serve while still hot with buns and more barbecue sauce.

See also: What Happened To Backyard Burger?

Nutritional Information (per serving): 634 calories, 53 g protein, 67 g carbs, 3 g fiber, 29 g sugar, 15 g fat, 4 g saturated fat, 2,105 mg sodium, and This material has been imported from another source. Visiting their website may allow you to access the same stuff in a different format, or it may provide you with even more information than you could get elsewhere. Director of Food Services, Lauren Miyashiro Lauren Miyashiro is a recipe developer who contributes to Delish and was previously the Food Director at the company.

You may be able to discover further information on this and other related items at the website piano.io.

Pulled Pork Sandwich Recipe

Pulled pork sandwiches are barely deserving of the term “sandwich”! The sauce seeps into the buns, and if you tried to pick one up with your hands, it would come apart totally. Perhaps if you used a sturdier bread and covered the sandwich in aluminum foil like a burrito, you could eat it like a sandwich instead. We just lay the pulled pork on top of a hamburger bun and eat it with a fork and knife. Packed with flavor and heat, pulled pork is the ideal meal for chilly times (though we enjoy it any time of the year).

How to Make Pulled Pork

A purée of garlic, onion, jalapeo, mustard, vinegar, ketchup and a few more ingredients is the starting point for this dish. The pork can be marinated in the sauce overnight or for a few hours before it is cooked if you have the time and patience to wait. This will allow the pork to absorb even more of the sauce’s flavor as a result of the cooking process. We cook the pork shoulder (affectionately referred to as “butt”) in the marinating sauce for a couple of hours, or until the flesh is fall-apart tender, before serving.

Annika Panikker is a Swedish actress and singer.

What to Serve With Pulled Pork

Pulled pork can be served on its own or layered between hamburger buns for a sandwich. We like to serve it with coleslaw on the side, either our no-mayo coleslaw or our standard coleslaw, depending on the occasion. You could also serve it with baked beans and collard greens, or prepare a batch of slow cooker mac & cheese to go with it while the pork is cooking.

Adapting This Recipe for a Slow Cooker

The use of a slow cooker to cook pork shoulder is a convenient and hands-off method of preparing pulled pork. If you want to go that route, cook the pork for 6 to 10 hours on low heat, or until the meat can be readily shredded with a fork, until the meat is tender.

Storing and Keeping Pulled Pork

Pulled pork may be stored in an airtight container in the refrigerator for up to 5 days. You may also store it in an airtight jar in the freezer for up to three months. Annika Panikker is a Swedish actress and singer.

More Pulled Pork, You Say? Here You Go

Mexican Pulled Pork Tacos made in the slow cooker
Cider Pulled Pork in a Slow Cooker
Carnitas with Salsa Verde
Mexican Pulled Pork made in a pressure cooker
Chinese Pulled Pork in a Slow Cooker

You may also be interested in:6 Distinctive Recipes Using Pulled Pork

How to Make Pulled Pork Sandwiches

To make the sauce, combine the following ingredients:

2tbspchipotle chili powder
1tablespoon tomato paste
2tablespoonsDijon mustard
3/4cupdistilled white vinegar
1tbsppaprika
1/3cupketchup
2tbspWorcestershire sauce
1/4cuplight brown sugar
1tbspsalt

For the pork, prepare the following:

Burgerbuns, 1 bayleaf, 3 pound spork butt shoulder roast

Blend all of the sauce ingredients (except the bay leaf, the pork, and the buns) until smooth in a blender: Blend all of the sauce ingredients (except the bay leaf, the pork, and the buns) in a blender until smooth. You may marinate the pork in the sauce overnight or for several hours before cooking it if you have the luxury of time. Annika Panikker’s recipe for simmering pork: Pour 1 quart of water into a large saucepan and add the sauce, bay leaf, and meat. Bring to a boil. Cook over medium heat until the mixture comes to a boil, then lower to a simmer. Cook for 2 hours, covered and turning often, or until the flesh breaks apart easily when prodded with a fork. Annika Panikker is a Swedish actress and singer. Annika Panikker
Shred the pork: Remove the pork from the heat and allow it to cool in the sauce for a few minutes. Remove the pork from the sauce and shred it into tiny pieces after it has cooled enough to handle comfortably. Make a mental note to put it away. Annika Panikker’s recipe for reducing sauce and returning the pork to the sauce:Put the sauce back on the burner and bring it to a simmer over low heat. Allow the sauce to decrease by two-thirds by simmering it for a few minutes. Return the meat to the sauce and mix well. Season with salt to taste. Annika Panikker is a Swedish actress and singer. Remove the bay leaf just before serving, according to Annika Panikker. Serve the pork on open-faced hamburger buns while it’s still hot. Annika Panikker is a Swedish actress and singer.

Nutrition Facts(per serving)
515	Calories
28g	Fat
28g	Carbs
36g	Protein

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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories	515
% Daily Value*
Total Fat28g	36%
Saturated Fat 9g	47%
Cholesterol114mg	38%
Sodium615mg	27%
Total Carbohydrate28g	10%
Dietary Fiber 2g	8%
Total Sugars 10g
Protein36g
Vitamin C 4mg	19%
Calcium 116mg	9%
Iron 3mg	18%
Potassium 747mg	16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

The nutritional information has been estimated using an ingredient database and should be regarded as an educated guess at best. When there are numerous ingredient alternatives mentioned, the first one listed is used to compute the nutritional value. There are no garnishes or extra ingredients listed in this recipe.

Pulled-Pork Sandwiches Recipe

After watching the video, you may read the complete recipe.

Recipe Summary test

Preparation time: 10 minutes scook: 30 minutes scook total time: 40 minutes Nutritional InformationAdvertisement Yield:Serves 6

Ingredients

3 lb. boneless pork roast (optional)
13 cup cider vinegar
1 12 cups barbecue sauce plus more for serving
Salt and pepper to taste
6 hamburger buns
2 cups coleslaw that has been made

Directions

Step 1: Trim away any extra fat from the pork roast before cooking. Add a little of salt if desired. Place the roast in a slow cooker and pour the vinegar over it. Cook on low for 8 to 10 hours, or until the roast is fork-tender and easily pulls apart from the bone. Advertisement
2. Remove the roast from the cooker and shred the meat into tiny pieces using your hands. Cooking liquid should be discarded. Return the meat to the slow cooker and mix in the barbecue sauce until well combined. Continue to simmer until the chicken is well heated, about 30 minutes. Fill the bottom half of the hamburger buns with coleslaw and serve. Pork is layered on top of the bun, which is then topped with the other half of the bun. Serve immediately, with more barbecue sauce on the side for dipping.

Nutrition Facts

Per serving: 578 calories; 21 grams of fat (7 grams of saturated fat); 51 grams of protein; 42 grams of carbs; 3 grams of fiber; 155 milligrams of cholesterol; 1161 milligrams of sodium

Easy Barbecued Pulled Pork From Your Slow Cooker

Nutrition Facts(per serving)
776	Calories
39g	Fat
58g	Carbs
45g	Protein

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Nutrition Facts
Servings: 8
Amount per serving
Calories	776
% Daily Value*
Total Fat39g	50%
Saturated Fat 14g	70%
Cholesterol153mg	51%
Sodium889mg	39%
Total Carbohydrate58g	21%
Dietary Fiber 3g	10%
Total Sugars 24g
Protein45g
Vitamin C 3mg	13%
Calcium 115mg	9%
Iron 4mg	23%
Potassium 777mg	17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is generated using an ingredient database and should be regarded as an educated guess at this time. The barbecued pulled pork sandwiches, which originated in the American South, are a delicious addition to any picnic or party spread. This slow cooker dish includes all of the features that make it a good choice for feeding a large group: It is simple, it can be prepared ahead of time, and it requires little or no care throughout its preparation in the slow cooker. Making the pulled pork in a slow cooker is another excellent alternative, especially on hot summer days when you don’t want to even think about turning on the oven.

Make use of boneless pork shoulder for the meat.
Cooking the beef gently for many hours results in extremely soft and delicious flesh.
As the meat cools, it is simple to remove the fat from the cooking liquid using a slotted spoon.
Barbecue sauce comes in a variety of tastes and varieties, including sweet, spicy, reduced sodium, and no sugar added.
Alternatively, you may prepare your own barbecue sauce from scratch.
Pulling the pork apart can be accomplished in a variety of ways.
You may prepare the pulled pork ahead of time and keep it in a tightly sealed plastic container in your refrigerator.

This dish may easily be doubled in size. The only restriction on the size of a whole pork shoulder is the capacity of your slow cooker. It may weigh up to 20 pounds.

6-8sandwich buns
Coleslaw (optional)
1(2 1/2- to 3-pound)boneless spork shoulder roast
1cupchopped onion
1(12-ounce) bottlebarbecue sauce
3 to 4tablespoonsshoney and 1dashcayenne pepper

Place the pork shoulder roast in a 3 1/2- to 5-quart slow cooker that has been gently oiled. Combine the onion, barbecue sauce, honey, and cayenne pepper in a mixing bowl
Pour over the roast
Mix well. Cook on a low heat for 7 to 9 hours on a covered grill. Serve on buns, with coleslaw on the side if preferred.

The Best BBQ Pulled Pork Sandwiches {Instant Pot or Slow Cooker}

The most delicious BBQ pulled pork sandwiches you’ll ever eat. The pork is extremely tender and tasty, and it can be prepared in either a slow cooker or an instant pot. With over 1,500 recipes on my site, I believe I can confidently state that in the last 10 years, this BBQ pork sandwich recipe has been made more than any other meal on my blog. In addition to family reunions and church celebrations, it has been my go-to dish for entertaining visitors, basic weeknight dinners, and feeding groups of 200 or more people.

It is, without a doubt, the greatest BBQ pork recipe available.

How to Choose a Pork Roast

Pork sirloin roasts are what I use nearly exclusively for my BBQ pork recipe. Costco carries a 4-pack of sour cream that I keep on hand just for this use. Pork shoulder or butt roasts are also excellent choices. Choose a pig roast that has plenty of fat and dark, marbled flesh if you want to make extremely soft pork. I’ve had mixed results when attempting to make this BBQ pork with pork loin (which is frequently too skinny) or pork tenderloin.

Slow Cooker or Pressure Cooker

With the slow cooker or pressure cooker, this dish is really simple to prepare. No matter which one you choose, you must include the following:

I used a broth base, pork roast (which I sliced into huge chunks), liquid smoke (which adds incredible flavor! ), salt, and pepper.

The slow cooker works its magic for around 8-9 hours on low or 5-6 hours on high (high). I cook the pork shoulder in an electric pressure cooker on high pressure for 55-60 minutes and then allow the pressure naturally release all the way, unless otherwise instructed. The pork should be fall-apart tender after it has been cooked. If it isn’t, increase the cooking time till it is!

BBQ Sauce Matters

All that’s left is to slather on as much BBQ sauce as your heart desires. The pork has a fantastic taste from cooking in the liquid smoke and spices, but it’s the BBQ sauce that has brought us all to this place in the first place. As a result, choose a BBQ sauce you enjoy. For example, one that you’d be prepared to consume on its own. It has to be that good in order to be considered. This is the recipe for my favorite homemade BBQ sauce. We like Sweet Baby Ray’s and Kinders when I don’t have it on hand, but we also enjoy other store-bought kinds.

Whatever makes you joyful, whether it’s store-bought or homemade.

I am convinced that this is a match made in heaven, but just a handful of my remaining family members are of the same opinion.

Each to his or her own, as they say.

All you really need to know is that these BBQ pulled pork sandwiches are, without a doubt, the finest sandwiches on the earth. The cooking process is straightforward, and the finished pork freezes wonderfully, making them an excellent freezer or make-ahead dinner.

FAQs for BBQ Pulled Pork

Is it okay if I don’t use the liquid smoke? I strongly recommend that you use it since it provides an incredible depth of flavor to your dish. However, if you absolutely don’t want to utilize it or don’t have it, you may leave it out of the equation. You might want to consider adding a sprinkle of smoked paprika or another smokey spice to give the dish a little extra flavor. Is this something that can be frozen? It most certainly does! I cook the pork, combine it with the BBQ sauce, allow it to cool for a few minutes, and then store it in gallon-size freezer ziploc bags for later use.

Will this recipe for shredded pork work if I omit or substitute the BBQ sauce?
It creates wonderful pulled pork, whether it’s served with or without the barbecue sauce.
This dish may easily be doubled or tripled in size.
This method is best for very big batches.

See also: How To Wrap Sandwiches In Wax Paper?

BBQ Pulled Pork Sandwiches

Yield:12servings Preparation time: 15 minutes Cooking Time: 8 hours Total time: 8 hours and 15 minutes

1 teaspoonsalt (I use coarse, kosher salt)
12 teaspoonsblack pepper (I use roughly ground)
2 cups water or low-sodium chicken broth
2 teaspoonsliquid smoke
3 cups BBQ sauce (plus extra for serving)
3 pounds boneless pork shoulder, pork butt, or pork sirloin roast

Pork roast should be cut into generous 4-inch slices (optional, but helps cook a bit faster and more evenly). Season the pork with salt and pepper on all sides before cooking it. Slow Cooker Instructions: Fill the slow cooker halfway with water or broth and liquid smoke. Pork should be included. Cook on low for 8-10 hours or on high for 5-6 hours, or until the pork is fall-apart tender
Remove from heat. Directions for Using a Pressure Cooker: Reduce the amount of water/broth to 1 cup. In an electric pressure cooker, combine the water or broth, the meat, and the liquid smoke. Cook on high pressure for 55-60 minutes, with the valve set to seal, once you’ve secured the lid. Allow for a natural release of pressure for a total of 10 minutes (or all the way). Release any leftover pressure as soon as possible
Remove the pork from the slow cooker or pressure cooker and discard most of the residual liquid (I usually save about 1/4 cup or so for garnishing the plate). To shred the pork, use a couple of forks to shred it until it readily falls apart into little pieces. Replacing the meat in the slow cooker or pressure cooker is a good idea. Remove from heat and set aside for many hours (or maintain on low heat for several hours). Serve on buns with more barbecue sauce on the side.

In case the pork isn’t falling apart tender when you reach to the end of cooking time in either the slow cooker or pressure cooker, simply cook it for a few minutes more in either one until it’s falling apart tender. Pig Roasts with Bones: If you like, you may use bone-in pork roasts for this dish. Approximately the same amount of time should be required for cooking. Before shredding, remove the bone. 227 calories, 29 grams of carbohydrates, 14 grams of protein, 5 grams of fat, 2 grams of saturated fat, 46 milligrams of cholesterol, 936 milligrams of sodium, 1 gram of fiber, 24 grams of sugar Follow @MelsKitchenCafe on Instagram and use the hashtag melskitchencafe to show me the recipes you’ve been experimenting with from my blog.

Recipe taken from my great buddy, Sarah M., with some modifications.

Disclaimer: I am a member in the Amazon Services LLC Associates Program, which is an affiliate advertising program designed to offer a method for me to make revenue by referring to Amazon.com and other related sites on the internet.

posted on the 28th of October, 2020 (last updated August 14, 2021) Join over 50,000 people in making cooking simple and enjoyable!

Crock Pot Pulled Pork Recipe {with Dr. Pepper}

Dr. Pepper Crock Pot Pulled Pork is a delicious method to feed a large group of people. This slow cooker pulled pork recipe is simple, tender, and tasty, and it is always a hit with the family. This dish takes about 5 minutes to prepare and is excellent for throwing into the crock pot before leaving to work.

Bring a slow cooker full of delicious, juicy pulled pork to your door when you get home, and use it to make sandwiches or serve as a topping for baked potatoes or Mac & Cheese Casserole.

Crock Pot Pulled Pork is Easy and Versatile

Pulled pork in the Crock Pot is a family favorite that’s simple to prepare. Make everything in the Slow Cooker, then place the pulled pork on crusty buns and top with fresh handmade coleslaw for a dinner that will be a hit with everyone. This slow cooker pulled pork is ideal for a Sunday dinner, tailgating, or even a party (served on slider buns or heaped on top of roasted sweet potatoes). Because it cooks in the slow cooker, it is ready whenever you are, making it a simple dish to prepare. Slow Cooker Pulled Pork Bar: If you are serving a large number of people, you can easily turn your slow cooker pulled pork on low to keep it warm until guests are ready to eat it.

What Kind of Pork for Pulled Pork?

While some people use a tenderloin for pulled pork, since it is so lean, it may rapidly become dry and harsh (it is better suited for medium-rare or medium-high cooking). A pork roast with loads of excellent fat marbled throughout gets extremely soft in the Crock Pot, just like most other slow cooker dishes do! Pork shoulder is the greatest piece of pork to use for pulled pork recipes. It can be referred to by a variety of names (and names can vary by location). When I’m shopping for pork, I seek for boneless cuts (bone in still works just fine, may need a little bit extra time but not much).

Shoulder butt roast
Shoulder roast
Blade roast
Pig butt
Boston butt
Picnic roast
Pork steaks (which are pieces of pork butt)
Shoulder butt roast

How to Make Pulled Pork in the Crock Pot

Onion slices should be used to line the bottom of the Crock Pot. Season the pork roast with salt and pepper before placing it in the slow cooker (see recipe below). Pour Dr. Pepper (or Rootbeer) over the top and set the Crock Pot to work its magic for many hours. Once the chicken is done, shred it with two forks and add it back to the pan with the juices. Serve on crusty bread with more barbecue sauce if desired.

How Long to Cook Pulled Pork in the Crock Pot

The recipe that follows is for a 4 pound boneless pork roast. If you are pressed for time, chop the pork into 3′′ cubes instead of slices. Cooking time should be increased if your pork is not fall-apart tender; if it is not, add some more time. Slow cooker pulled pork requires only a few simple ingredients to produce a dish that is both tasty and easy to prepare.

What to Serve with Crock Pot Pulled Pork

A quick and easy recipe for classic cole slaw
Dill-pickle cole slaw
Creamy cucumber salad
Corn on the cob cooked in a Crock-Pot
Baked beans
A fresh corn salad

Dr. Pepper Crock Pot Pulled Pork Recipe

Preparation time: 5 minutes Preparation Time4 hours Time allotted: 4 hours 5 minutes Servings8servings Dr. Pepper Slow Cooker (Dr. Pepper Slow Cooker) Pulled Pork is a fantastic dish to feed a large group of people. It’s simple, delicate, and delicious, and everyone who tries it raves about it!

BBQ sauce (to taste), 1 pork butt/pork shoulder roast (4-5 lbs), salt, pepper, and garlic powder
1 onion (sliced optional)
1canDr. Pepper
34 cupbarbecue sauce (to taste)
Rollscoleslaw (to serve)

FollowSpend with Pennies on Pinterest for more information.

Place the onion in the bottom of the slow cooker and set the slow cooker to low. Season the exterior of the roast with salt, pepper, and garlic powder
Cook until the roast is done. Fill a slow cooker halfway with Dr. Pepper and simmer on high for 4-5 hours or low for 7-8 hours
The meat will be very tender. Shred the pork with two forks and return it to the pan with the juices
Taste and season with barbecue sauce. Allow for an extra 30-60 minutes of cooking time if desired. Toss on crusty buns and top with coleslaw.

When cooking a large amount of pork, you may want to drain some of the juices before re-incorporating the shredded pork back into the mixture. Rolls are not included in the nutritional information. 276, Carbohydrates: 10, Protein: 30, Fat: 11, Saturated Fat: 3, Cholesterol: 104mg, Sodium: 393, Potassium: 592mg, Sugar: 8, Vitamin A: 70 IU, Vitamin C: 1.4mg, Calcium: 31mg, Iron: 2.1mg (The nutritional information supplied is an estimate, and it will vary depending on the cooking technique and the brands of components used).

The content and photos are protected by intellectual property rights. We invite you to share this dish with your friends and family. It is extremely forbidden to copy and/or paste whole recipes into any social media platform. Please see my photo usage policy, which may be found here.

Perfect Pulled Pork Recipe — An Easy Oven Pulled Pork Recipe

1 (4-7 pound) entire Boston Butt or pork shoulder (bone-in with a layer of fat on the bottom)
1 (4-7 pound) whole Boston Butt or pork shoulder (bone-in with a layer of fat on the bottom)

Dry Rub

1 tablespoon cumin, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon chili powder, 1 tablespoon cayenne pepper, 1 tablespoon salt, 1 tablespoon crushed pepper, 1 tablespoon paprika, 1/2 cup brown sugar

Brine Solution

3 teaspoons of dry rub mix
1/2 cup salt
1/2 cup brown sugar
2 quarts of cold water
2 bay leaves

Instructions

In a large bowl, combine the salt and cold water and whisk vigorously until the salt is fully dissolved. Then add the brown sugar, dry rub, and bay leaves and whisk everything together until everything is well-combined.

PORK SHOULDER PREPARATION

Pork shoulder should be rinsed before being placed in a big container and covered with the brine solution until the pork shoulder is thoroughly coated. Place the container in the refrigerator for at least 12 hours after it has been covered. Remove the pork shoulder from the brine solution and blot it dry with paper towels before placing it in a baking pan that is at least an inch longer and wider than the shoulder and at least 3 inches deeper than the shoulder. Sprinkle dry rub onto the area of the shoulder and massage it in so that it becomes firmly adhered to the skin of the shoulder. Coat the entire surface. Before you begin cooking, check to see that the fat layer on the shoulder is facing up. Preheat the oven at 225 degrees Fahrenheit and place the baking pan on the center rack. Insert a probe thermometer into the middle of the shoulder or into the thickest section of the shoulder, but avoid contacting the bone with the thermometer. Throughout the cooking process, keep an eye on the temperature (a digital thermometer with an alarm function is the easiest way to do this). Wait until the middle of the shoulder reaches 200 degrees before taking the roast out of the oven
Once the shoulder has reached 200 degrees, turn off the oven and allow the roast to cool for a couple of hours before removing it from the oven. Using aluminum foil, cover the pan if the bottom of the pan is dry (or coated with dried spices) to keep the interior moisture of the meat from evaporating throughout the cooling time. Remove the baking sheet from the oven when the temperature reaches 170 degrees or little lower. Place on a big, clean work surface, such as a cutting board, and carefully remove the huge film of crusted fat that has formed on the surface. Using two forks, separate the pieces
It will come apart fairly simply. Serve for the benefit of friends and family

pulled pork sandwich, how to make pulled pork, pulled pork in the oven, baked pulled pork recipe, pulled pork sandwich If you enjoyed this post, be sure to follow Kevin and Amanda on Instagram at @kevinandamanda! Kevinandamanda is a hashtag that you may use to tag your recipes and adventures. We’d be interested in seeing what you’re posting!

Pulled pork

1 tablespoon smoked paprika
2 tablespoons ground cumin
2 tablespoons pepper
2 tablespoons brown sugar
1 tablespoon salt
2 medium mugfuls of cider
A boneless shoulder of pork (about 2.5kg)
A mugful of a good smoky barbecue sauce
Soft white rolls
Coleslaw (see ‘Goes well with.’ below)
1 tablespoon ketchup
1 tablespoon mustard

Method

STEP 1Combine 2 teaspoons each of smoked paprika, ground cumin, pepper, and brown sugar, plus 1 teaspoon salt, in a large mixing bowl. Apply a generous amount of rub to the 2.5kg boneless shoulder of pork. STEP 2Place the pork in a large casserole dish, skin-side up, and pour in 2 medium-sized mugs of cider
Season to taste. In a large mixing bowl, combine all of the ingredients and mix well. Cover with a cover and bake at 150C/130C fan/gas 2 for 4 to 8 hours, or until coming apart. Make sure to check it every few hours to see whether it has become dry
If it has, add another cup of cider. STEP 4Remove the casserole from the oven and transfer the meat to a large serving dish, leaving the liquid in the casserole. STEP 5Remove the skin off the meat and shred the meat with two forks. Remove any fatty parts from the sauce and skim off any extra fat from the surface of the sauce
SIXTH STEP: Toss in 1 cup of a nice smokey BBQ sauce to the casserole and mix well, then spoon some into a bowl for dipping
STEP 7Return the pulled pork to the casserole, along with the liquids, to ensure that it remains moist. Season with salt and pepper to taste. It’s possible to prepare it a day ahead of time. STEP 8Transfer the sandwich on soft white buns and serve with coleslaw and a dish of liquids on the side for dipping the sandwich in while you’re eating it.

Recipe adapted from the March 2017 issue of Good Food magazine.

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