How To Make Barbecue Pulled Pork Sandwiches?

How do you make pulled pork sandwiches?

  • Stir barbeque sauce, onion, ketchup, brown sugar, salt, black pepper, and chili powder in slow cooker; add pork loin and coat with sauce. Cover and cook on High until pork is very tender, about 4 1/2 hours. Shred pork with 2 forks. Keep warm on Low until ready to serve.

What goes good on a BBQ pulled pork sandwich?

The options included: cole slaw, pickles, roasted bell peppers, sautéed mushrooms, and caramelized onions. Charles loved the cole slaw and pickles, while I preferred to add the roasted peppers, mushrooms, and onions to my sandwich.

What meat is best for pulled pork sandwiches?

Pork shoulder is ideal for pulling purposes. It has an optimum fat content that yields to create tender, melty meat, but it’s essential you cook it slowly to allow the protein to break down properly.

What’s 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.

How many pulled BBQ sandwiches can you make out of a pound?

On average, one pound of BBQ pork will feed three people, so serve one-third pound of pulled pork per head. When pulled pork is cooked and shredded, it will lose half its weight. For example, a raw 8-pound pork shoulder will yield 4 pounds of shredded pulled pork, serving approximately 12 people.

What cheese goes with pork?

Pork comes in many forms: pork roasts, medallions, fillets, chops and pulled pork. And many of these taste better with some cheese, whether the cheese is used to stuff pork, shredded on top of pork or added to a sauce. Cheeses that pair well with pork include blue, mozzarella, cheddar and fresh cheeses.

Are Pulled pork sandwiches served hot or cold?

It can be served alone and is great hot or cold. So if you want something simple, just pull it straight from the fridge and forget reheating or cooking. Just enjoy it cold! There are no steps to provide here for eating your pulled pork cold.

What is the secret to pulled pork?

To prevent it from becoming too dry (a mishap that often befalls even pulled pork experts!), choose one large cut of meat. The secret, in this case, is to reduce the amount of meat surface exposed to the heat, which is the part most prone to dryness, while preserving the moisture within.

Which part of pork is best for BBQ?

The loin includes some of the most tender and popular cuts. Center cut chops are from the middle of the loin and include rib and loin cuts. Center cut chops can be bone-in or boneless and are best when they are cut at least one inch thick, which will help them from drying out while grilling.

What condiments go on a pulled pork sandwich?

The Best Toppings for Pulled Pork Sandwiches

  • Horseradish Sauce: Mix together sour cream or Greek yogurt with prepared horseradish for a hot flavor bite.
  • Classic Coleslaw: A simple slaw with a vinegar tang gives a crunchy bite to these succulent sandwiches.

Do you add BBQ sauce to pulled pork?

Place pork shoulder/butt on top of the onions. Pour bbq sauce over the pork. If it looks good, put the pulled pork back into the slow cooker and keep on low for at least another hour, up to 3-4 hours. The pork will soak up the flavor of the sauce and make it even more tender.

What can I use instead of BBQ sauce?

Here they are:

  • Dry Rub Recipe.
  • Seafood Sauce.
  • Teriyaki Sauce.
  • Sugar-Free Sauce.
  • Plum Sauce.

How much liquid do I add to pulled pork?

Add about 1/4 Cup Liquid Per Pound of Pork Aromatics aside, the actual liquid you put in the crock pot is what will flavor the pork the most. I use the term “liquid” loosely—some of your liquid could be ketchup or barbecue sauce or mustard.

How much pork do you need for pulled pork sandwiches?

One pound of pulled pork will feed approximately 3 people (about 5 ounces per serving). Cooked pulled pork will loose about half of its weight as it cooks (so a 5 pound raw pork roast will cook down to 2.5 pounds of meat).

How much BBQ do I need per person calculator?

A good rule of thumb is to count on about ⅓ pound of cooked meat for each person for a main. This amount may vary between ½ pound if your guests are big eaters or you don’t have many sides, to ¼ pound if your sides are generous.

How much BBQ sauce do I need for pulled pork?

How Much BBQ Sauce for Pulled Pork? What is this? When serving barbecue sauce on the side, you should plan on offering about 2 tablespoons per serving. Since we’ve determined that there are 3 servings in a single pound of pulled pork, that amounts to 6 tablespoons per pound.

Slow Cooker BBQ Pulled Pork Sandwich

These Slow Cooker BBQ Pulled Pork Sandwiches are brimming with juicy, flavorful pulled pork slathered in a homemade BBQ sauce, heaped high on buns, and topped with coleslaw, and are the perfect summertime meal. Please give it to me! My favorite sandwiches are soft buns stuffed with juicy ingredients, such as Sloppy Joes, huge Parma sandwiches, and juicy burgers.

Pulled Pork Sandwich

Sandwiches with Steak Monday. Today’s lunch will be pulled pork. It appears like we are in the midst of sandwich week. Is it possible that no one told you? Don’t be concerned. There was no one who told me! Actually, I could have rearranged the posting schedule a little bit better. But it’s not something I want to do. I’ve been itching to share this recipe for a long time, and now it’s finally here, and I’m not going to keep it back any longer! Get a good look at this.every it’s meat lover’s fantasy come true.

Knees are shaky.

Without fail.

It’s the kind of cuisine that you want to get your hands into and get it all over your hands and mouth.

Also included is cuisine that tastes like it came from a restaurant but is actually rather simple to prepare.

  1. That suckling pig. That pig, it’s all about the meat. Cooked till extremely soft but not mushy, after being generously seasoned with a flavor-packed rub. Because there is so much flavor infusion throughout the slow cooking process, just an hour of marinating time is required for this dish. Either in the slow cooker or the oven will suffice. The BBQ Sauce, on the other hand, may easily be made in a pressure cooker if you’re tight for time. Use store-bought and dress it up by combining it with the pig juices, like I do, or make it from scratch as I do. In any case, the addition of the pig juices truly elevates the flavor of the sauce to a whole new level. My preference is to create the sauce separately from the pork fluids, utilizing some but not all of the liquids from the pork. I’ve attempted to make a “self-saucing” version in the past by combining all of the BBQ Sauce components with the pork, but the sauce turned out to be far too porky.

Make a fast traditional coleslaw * and some golden buns, then spread everything out on the table and let everyone serve themselves. * It’s time to celebrate! Australia Day, Super Bowl Sunday, and so on. or any other day of the week! – Nagi x*, a.k.a. Nagi x* You should definitely try this No Mayo Coleslaw (it’s very delicious!) if you or your hips are against mayo. also delicious!) or a creamy Yogurt Coleslaw Dressing (also delicious!)

More Burgers, Sliders and Sandwiches

  • Big, juicy burgers
  • Steak Sandwiches that are quick and easy to make
  • A delicious marinated chicken breast steak with all the fixings
  • A chicken burger Nando’s Peri Peri Chicken Burger–chicken marinated in a special Peri Peri sauce that is bursting with flavor
  • BBQ Pulled Pork Sliders
  • Cubanos–the iconic Cuban roast pork sandwich from the film The Chef
  • And a variety of salads and sides. Pastrami Sandwiches–Rye bread is stuffed with handmade pastrami and baked till golden brown. EPIC
  • Veggie Burger– A meatless burger that is very delicious. Those doughy bricks in the stores are nothing compared to this
  • Recipes for Burgers and Sandwiches Sliders may be found here.


The Slow Cooker BBQ Pulled Pork Sandwich recipe is demonstrated in video! Subscribe to my email and follow me on social media platforms such as Facebook, Pinterest, and Instagram to stay up to speed on the newest news. Servings6-8Hover over the image to see the scale. See the recipe video above for more information. Slow cooker pulled pork slathered in a homemade BBQ sauce that is tender and wonderfully seasoned (see notes for using store bought). Dress the meat with a traditional coleslaw and load it high on buns.

This dish may be prepared in the slow cooker, the oven, or the pressure cooker.


  • 2 tablespoons brown sugar
  • 2 teaspoons paprika powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin powder
  • 3/4 teaspoon mustard powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper


  • Pork shoulder or butt, skinless and boneless (Note 1), 1.5 – 2.2 kg/ 3 – 4.5 pound a cup of apple cider or apple juice(Note 2)
  • A quantity of Coleslaw
  • 6 – 8 rolls of bread
  • And a cup of water

BBQ Sauce (Note 5)

  • 1 cup of the pork juices from the slow cooker after the meat has been cooked
  • 2 1/2 cups ketchup
  • 1/2 cup apple cider vinegar
  • 2/3 cup brown sugar
  • 1 1/2 teaspoons peach black pepper, onion (or garlic powder), mustard powder
  • 1 tablespoon lemon juice
  • 1 tablespoon Worcestershire sauce
  • 2 1/2 teaspoons ketchup
  • Rub the pork with the mixture once it has been rubbed all over the surface. Optional: Cook on low for 1 hour, then add apple cider to the slow cooker and turn it on. Slow cook for 8 hours on low or pressure cook for 1 hour and 30 minutes on high for the most tender results. (See also Note 3)
  • Remove the pork from the liquid and place it in a roasting pan. Make a liquid reserve. OPTIONAL: Roast the pork for 20 – 30 minutes at 180C/350F until it is browned on the outside (Note 4). In the meantime, prepare the BBQ sauce. Pork should be shredded with forks and should be fall-apart tender (see video). In a large bowl, combine the BBQ sauce and toss to cover the pork. Use as much as you like
  • The recipe produces plenty to coat the pork nicely without dripping in sauce, plus a little extra on the side. Pulled pork sandwiches are made by piling the pork on warmed bread and topping them with coleslaw. I enjoy laying everything out in front of people so they can make their own decisions.

BBQ Sauce

  • Whisk together all of the ingredients in a medium saucepan over medium heat until well combined. Bring the mixture to a simmer, then reduce the heat so that it simmers softly. Cook for 1 hour and 15 minutes. Remove from the heat and proceed as directed in the recipe

1. Increase the amount of Rub and Sauce used for bigger pig cuts. In the slow cooker, it will take 10 hours to cook a 3 – 4 kilogram / 6 – 8lb pork shoulder. Keep in mind that one batch of Coleslaw will provide enough for 6 – 8 sandwiches, so be sure to double or triple the recipe! (i.e. this recipe as is). This dish is equally delicious when cooked with beef. 2. The cider does not have a strong flavor; it is mostly used to provide liquid to the slow cooker as well as a hint of flavor to the liquid in which the pork is cooked and then utilized to make the sauce.

  • Sweet is also acceptable, and non-alcoholic cider and apple juice are other excellent choices.
  • Put the chicken in a 325F/160C oven and roast it for 3 hours, covered, before uncovering it for another 30 minutes to brown it.
  • When the cooking process is complete, you should have around 2 cups of liquid.
  • I really enjoy having some good brown chunks in my pulled pork, which is why I go to the trouble of doing this.
  • If you want to prepare this with shop purchased BBQ sauce, you will need 650ml / 22oz of your favorite barbecue sauce.
  • 6.
  • The amount of pork I normally allow each serving (raw pork weight) is 250g / 0.5 lb, which is ample and safe.
  • Make Ahead: Because it stores so well, this dish is excellent for preparing ahead of time.
  • To prepare the dish, add the sauce and reheat the pork in the microwave (or oven) before tossing (hard to toss when cold).
  • To reheat, first thaw the dish before reheating it according to the directions above.
  • The BBQ Sauce is a beefed-up version of the Neely’s enormously famous BBQ Sauce from Food Network, which is available online.

9. Because so much hog fat is lost when the pork is cooked, it is impossible to measure the nutritional value, thus this is merely a guideline based on 8 serves and the assumption that the pork is served on a standard bread roll. Serving:295g Calories: 670 calories (34 percent )


While staring at a massive mound of pulled pork, you can only imagine the thoughts that are racing through his mind. I believe that even if you are limited on time and money, you can still prepare delicious meals using common products. All you have to do is cook shrewdly and be inventive! More information can be found at

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

Display the Complete Nutrition Label Hide the entire nutrition label

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
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
  1. 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
  2. Pour over the roast
  3. 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.
See also:  How To Defrost Hotdog Buns?

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. More information can be found at

  • 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.

  1. After that, they were placed in a ziploc bag so that they would not cling together.
  2. A simple sandwich made with them would be delicious with rice, beans, or eggs on the side.
  3. I would give this one a perfect score of ten stars!
  4. This is a recipe that I will treasure for the rest of my life.
  5. Additionally, by shredding the meat, you may eliminate the majority of the fat.
  6. I used kraft honey barbecue sauce because that was the only thing I had on hand.
  7. 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 can drip down into the meat while 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 made 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 meat 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 about right.

It’s something I’ll definitely make again.

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

and it tasted just as good after being frozen!

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

Trying to find a good pulled pork recipe has been a year-long endeavor for me.

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:

  • With the slow cooker or pressure cooker, this meal is ridiculously simple. The following must be included regardless of which one is used.

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

Pour on as much BBQ sauce as your soul can stand, and you’re done for the night! Cooking the pork in liquid smoke and herbs imparts a fantastic taste to the meat, but it’s the BBQ sauce that has brought us all to this location. Consequently, select a barbecue sauce that you enjoy using. Something like a drink that you’d be happy to consume by itself. That level of excellence is required. Recipe for homemade BBQ sauce, which is one of my favorites. We like Sweet Baby Ray’s and Kinders when I don’t have them on hand, but we also enjoy other store-bought kinds.

  1. Whatever you like, store-bought or handmade, is OK.
  2. The only family members who do not feel this is a match made in heaven are a few close relatives.
  3. It’s up to each individual.
  4. All you really need to know is that these BBQ pulled pork sandwiches are hands down the greatest you’ll ever eat in your life.

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 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!

BBQ pulled pork sandwich

  • 3 bay leaves
  • 1 tablespoon each of peach mustard powder and smoked paprika
  • 1.5-2kg (3lb 5oz – 4lb 8oz) of ground beef pork shoulder, boned and knotted with the skin still intact (ask your butcher to do this for you)
  • To prepare the sauce, combine the following ingredients: 140g tomato ketchup
  • 4 tablespoons red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 3 tablespoons soft dark brown sugar
  • 2 French sticks, split into rolls, and coleslaw to serve.


  • STEP 1: Preheat the oven to 160 degrees Celsius (140 degrees Celsius fan/gas). 3. Place the onions and bay leaves in the bottom of a large roasting pan and set aside. 4. Combine the mustard powder, paprika, and 1 teaspoon freshly ground black pepper in a large mixing bowl with a generous sprinkle of salt. Using your hands, spread the sauce all over the pork, being careful to get it into all the cracks. Place the pork, rind-side up, on top of the onions and cook until the pig is done. Pour 200ml water into the bottom of the baking tray, cover tightly with aluminum foil, and bake for four hours. This may be done up to 2 days ahead of time
  • Simply wrap the tray in aluminum foil and place it in the refrigerator until ready to grill. STEP 2: Turn on the barbeque. Combine the ketchup, vinegar, Worcestershire sauce, and brown sugar in a large mixing basin. Remove the pork from the tin and blot it dry using paper towels. Place the roasting tin on the stovetop, pour in the ketchup mixture, and cook, stirring constantly, for 10-15 minutes, or until the sauce is thick and glossy. Remove the bay leaves and transfer the sauce to a food processor, where it will be blended until smooth. Half of the sauce mixture should be spread over the meat
  • STEP 3After all of the barbecue flames have died down, add the pork, skin-side down, to the grill. Cook for 15 minutes, or until the outside is beautifully browned, then turn the pan over and cook for another 10 minutes. Because the meat will be quite sensitive, take care not to lose any of it between the bars. If you prefer to use an oven-grill, preheat it to high and cook the pork on a baking pan for 10-15 minutes on each side until well charred. STEP 4Transfer the meat to a big dish or tray. Remove the thread from the skin and peel it off. With 2 forks, shred the meat into large, bite-sized pieces. Using 3-4 tablespoons of the barbecue sauce, cover the meat and vegetables thoroughly. Fill the buns with the mixture and top with additional sauce and a little coleslaw
See also:  How Much Are Starbucks Breakfast Sandwiches?

Pre-heat the oven to 160 degrees Celsius (140 degrees Celsius with a fan) or gas mark 1. Place the onions and bay leaves in the bottom of a large roasting pan and set it aside. With a generous sprinkle of salt, combine the mustard powder, paprika, and 1 teaspoon freshly ground black pepper in a small mixing bowl. Rub this mixture all over the pork, being careful to get it into all of the cracks and crevices. Stack the pork chops on top of the onions, rinds facing up. Wrap tightly with aluminum foil and bake for 4 hours.

  1. To prepare this ahead of time, simply wrap the baking tray in aluminum foil and refrigerate until ready to cook.
  2. In a large mixing basin, combine the ketchup, vinegar, Worcestershire sauce, and brown sugar until well combined and well blended.
  3. To finish, place the roasting tin on the stovetop and bring it to a boil for 10-15 minutes, or until the ketchup mixture has thickened and become shiny.
  4. STEP 3Once the barbecue flames have cooled down, place the pig on the grill, skin-side down, and cook until the sauce has been absorbed.
  5. Be cautious not to lose any of the flesh between the bars, since it will be quite delicate!
  6. STEP 4Transfer the meat to a big dish or tray and set aside.

Using a thread, remove the skin from the body. Using two forks, shred the meat into bite-sized pieces and set aside. Using 3-4 tablespoons of the barbecue sauce, coat the pork and toss it thoroughly. Fill the rolls with the meat mixture and top with additional sauce and a little cabbage, if desired.

Slow Cooker BBQ Pulled Pork

Despite the fact that this slow cooker pulled pork recipe is relatively simple to prepare, it produces fall-apart tender and tasty bbq pulled pork. If you’re looking for a stress-free supper recipe, go no further than this. (After all, who could really be upset when pulled pork sandwiches and pulled pork nachos are on the menu?) I don’t consider myself to be a culinary connoisseur. I consume frozen dinners on a very regular basis. From time to time, I cook recipes that call for biscuit dough from a pop-can.

  1. When it comes to pulled pork, on the other hand, I don’t mess around.
  2. While being transferred to a plate, it begins to break apart, and eventually tears as if there had never been anything keeping it together in the first place.
  3. And I’m not going to settle for anything less.
  4. But in preparation for the Super Bowl, I decided to create one for myself.


If you want to produce absolutely wonderful slow-cooked pulled pork, you’ll need to follow a few simple steps.

  • Use a piece of pork with a lot of intramuscular fat and marbling, such as pig butt or pork shoulder, to make this recipe. Because the fat will gradually melt while cooking in the slow cooker, you will get juicy, tender pulled pork that will shred effortlessly. When gradually cooked, less fatty portions will become rough and dry
  • Whereas, fatty cuts will become tender and juicy.
  • Pour a small amount of liquid into the slow cooker, but not too much! The liquid that collects at the bottom of the slow cooker performs three functions. This is similar to what you would anticipate when cooking on the stovetop: a small amount of liquid keeps components at the bottom of the pot from becoming too hot and sticking or burning when it is heated to high temperatures. In addition, these liquids mix with the liquids generated by the pig during cooking to produce tasty juices that may be poured over the pulled pork when it is served. The final point to mention is that acidic additives such as apple cider vinegar and barbecue sauce aid in the tenderization of the meat while it cooks. However, be careful not to overfill the slow cooker because the pork will produce a lot of liquid on its own, and you don’t want your slow cooker to overflow.
  • Extra flavor may be added to the meat by rubbing it. Excellent barbecue pulled pork, like any decent dish, necessitates the use of delectable spices. I season the pulled pork with bbq-inspired spices like as brown sugar, smoked paprika, chili powder, cumin, mustard powder, and, of course, salt and pepper to ensure that it has lots of flavor. This also contributes to the taste of the drippings, which we’ll use to re-sauté the pork once it’s been shredded.
  • Cook it on a low heat for a long time. I understand what you’re going through. You don’t have a lot of time, so you want to turn the slow cooker up to high and let it do all the work for you while you sleep. You are welcome to do so, but I will tell you ahead of time that the results will be less than satisfactory. It will be more difficult to shred and will be a little dryer. The low setting on your slow cooker is the best option if you can manage around 10 hours in it (give or take depending on your exact slow cooker). If you really must get it done faster, consider beginning on high heat for a few hours and then turning the heat down to low till it shreds with ease.
  • Don’t let the fluids go to waste. I’ve mentioned it a few times before, but once you’ve shredded the pulled pork, ladle some of the liquids from the slow cooker on top of the meat. The fluids will keep your pork soft, savory, and tasty, even if you don’t utilize all of it (since there will be a lot).
  • Make use of a barbeque sauce that you really enjoy. Even though starting with prepared barbecue sauce is contentious, I believe that anything you whip up with a few simple ingredients and cook in the slow cooker will not be nearly as good as this. The addition of more spices as well as the inclusion of other liquid components is excellent for doctoring up the dish, but you can rely on your favorite barbeque sauce to do some of the heavy lifting here. Sweet Baby Ray’s is the brand that I personally use.


Is it possible to create this slow cooker pulled pork dish ahead of time? Make it ahead of time and store it in the refrigerator for 4-5 days or the freezer for 3 months before warming it in a microwave. If desired, you may reheat the dish in the slow cooker or the microwave oven. It’s possible that you’ll need to add a bit more bb1 sauce because it tends to soak as it sits. You may even start cooking the pulled pork up to SIXTEEN HOURS before you plan to serve it, as long as you maintain it on a low temperature.

You can keep the pulled pork warm in your slow cooker for up to 4 hours if you use the “warm” option on your cooker.


Pulled pork is a versatile ingredient that I like to utilize in two ways: sandwiches and nachos. While brioche buns are my favorite for sandwiches, slider buns are also a good option for feeding a large group of people. I like to add a little coleslaw to my sandwiches, which I normally prepare with broccoli slaw or power mixes rather than the traditional coleslaw dressing. Sweet and Spicy Pulled Pork(another fave!) with Honey Jalapeno Lime Slawhas even been a side dish for me in the past, and it was delicious.

Afterwards, I top with chopped jalapenos, chopped red onion, and occasionally even additional cheese sauce, such as the sort I used in my Cheesesteak Sheet Pan Nachos recipe!

You can’t go wrong with some delicious baked mac and cheese, cornbread, potato wedge fries, green beans, and baked beans as a side dish to go with your meal.


  • 1 cup barbecue sauce, plus more sauce to serve
  • 1/4 cup apple cider vinegar
  • 1/2 cup chicken stock or low-sodium chicken broth 1 teaspoon of vaporized smoke
  • 1 medium yellow onion, peeled and sliced 4 cloves chopped garlic
  • 1 teaspoon salt 1 (four to five-pound) pork shoulder roast


  • 1/2 teaspoon cayenne pepper powder
  • 1/4 cup dark brown sugar
  • 2 tablespoons smoked paprika
  • 1 tablespoon kosher salt
  • 2 teaspoons chili powder
  • 2 teaspoons black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon mustard powder


  1. Whisk together the barbecue sauce, chicken stock, apple cider vinegar, and liquid smoke in the bowl of a slow cooker until well combined. Stir in the onions and garlic until everything is well-combined. In a small dish, combine all of the spices and massage them all over the pork, being sure to get into any wrinkles in the flesh as well. When the dish is ready, there should be no trace of the spices. Place the pork in a slow cooker, cover it, and simmer on low for about 10 hours, or until it can be easily shredded with a fork. Pork should be shredded after being taken out of the slow cooker. Pour some of the fluids from the slow cooker over the pasta. Season with additional barbecue sauce and stir
  2. Toss with coleslaw and serve on toasted brioche buns, if preferred

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


  1. 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
  2. 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.
  3. 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.
  4. 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.

BBQ Pulled Pork Sandwiches

Preparation time: 20 minutes Cooking time: 6 hours


a total of 8 servings Pork roast prepared in a slow cooker is extremely juicy and tender because of the slow cooking method. As a result, it’s ideal for these sandwiches. The beef is easy to shred, and the cumin and garlic provide just the appropriate amount of flavor. This sandwich is completed with the sourdough bread, chipotle mayonnaise, cheese, and tomato. • Tiffany Martinez (Aliso Viejo, California) — Recipe photo courtesy of Taste of Home for BBQ Pulled Pork Sandwiches Every editorial product is chosen on its own merits, while we may be compensated or earn an affiliate commission if you purchase something after clicking on one of our affiliate links.

See also:  What Do You Put On Roast Beef Sandwiches?


  • A 2-pound boneless pork loin roast
  • 1 cup barbecue sauce
  • 1/4 cup chopped onion
  • 2 garlic cloves, minced
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 16 slices sourdough bread
  • 1 chipotle pepper in adobo sauce, chopped
  • 3/4 cup mayonnaise
  • 8 slices cheddar cheese
  • 2 plum tomatoes, thinly sliced
  • 1 cup sour cream
  • 1 cup


  1. Put the pork in a 3-quart slow cooker and set it on low for 3 hours. Combine the barbecue sauce, onion, garlic, cumin, salt, and pepper in a large mixing bowl
  2. Pour over the pork roasting pan. Place meat in a slow cooker and simmer on low for 6-7 hours, or until it is tender. Remove the meat from the pan. Cook until thoroughly heated in the slow cooker after shredding with two forks Place the bread on baking pans that have not been oiled. Broil for 2-3 minutes on each side, 4-6 inches from the flame, or until golden brown
  3. Combine chipotle pepper and mayonnaise
  4. Spread on toasted sourdough bread. On each of the eight slices of bread, spoon 1/2 cup of the meat mixture on top. Cheese, tomatoes, and the remaining bread should be placed on top.

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.

  1. Why is it necessary to cook pulled pork in the oven rather than the slow cooker?
  2. However, it takes significantly longer–at least 5 hours.
  3. What exactly are “burnt ends”?
  4. Is it necessary to sear the meat before cooking it?
  5. Furthermore, if you’re using a Dutch oven, this is a quick and simple procedure.
  6. Is it okay if I use store-bought sauce?
  7. 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.

  1. 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.
  2. 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.

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

BBQ Pulled Pork Sandwiches – The Easiest Recipe

These BBQ Pulled Pork Sandwiches are a crowd pleaser that can be produced in the slow cooker in minutes, allowing you to spend more time enjoying your guests. I’ve prepared something entertaining for you today. Several of my favorite Chicago food bloggers and I have come together for a virtual dinner party! For a summer BBQ, everyone of us brought something unique to the table, and when you put it all together, you have a comprehensive meal to serve your guests. I made BBQ Pulled Pork Sandwiches in a slow cooker and then gathered a variety of exciting toppings so that my “guests” could make their own sandwiches to take home with them.

The cole slaw and pickles were a hit with Charles, but I decided to pile on the roasted peppers, mushrooms, and onions to make my sandwich my own.

Menu for a Summer Barbecue: Appetizer: Basil Burrata Dip with Fresh Tomatoes created by Erica at Everything Delicious.

Spicy Chicken with Grilled Peaches, created by Brett of Her Tasty Life, for the main course.

BBQ Pulled Pork Sandwiches – recipe below!

Bourbon Milkshake is a popular cocktail. Jocelyn of Grandbaby Cakes contributed to this article. While you’re there, be sure to check out her Grandbaby Cakes Cookbook! a dessert made by Jenny ofHoneyBirch that includes plums, blueberries, and ginger I’d want to express my gratitude to all of the gorgeous and brilliant ladies that took part in this virtual dinner party! These ladies are without a doubt some of the kindest and most supportive bloggers you’ll ever meet. Everyone deserves high fives and bear hugs!

The pork was first rubbed with a barbecue spice mix, then pan seared before being placed in a slow cooker with two jars of barbecue sauce and half an onion, all of which cooked for eight hours.

This dish is quite easy, and it also happens to be a fun BBQ meal for those who do not have access to a grill. Sandwiches with BBQ Pulled Pork 820 min. yields Preparation time: 6 hours Cooking time: 6 hours, 20Total time: 8 hours Recipes can be saved. Recipes can be printed Ingredients

  • 1 cup sliced White Onion
  • 2 teaspoons Barbecue Rub (I used Weber Classic BBQ Seasoning)
  • 2 jars Barbecue Sauce (I used Dinosaur BBQ’s sauce)
  • 2-3 pounds Pork Shoulder The following toppings are recommended: Cole Slaw
  • Sauteed Mushrooms
  • Roasted Bell Pepper
  • Caramelized Onions
  • Bread and Butter Pickles
  • Onion Rings


  1. Toss the pork with a generous amount of BBQ spice and cook until the pig is done. A pan should be heated at a high heat. All sides of the pork shoulder should be seared for 2 minutes on each side. Place the pork in a slow cooker on top of the cut onion and cook on low for 8 hours. Pour the BBQ sauce into the slow cooker and cover it with a lid
  2. Set the slow cooker to low. Preheat the oven to 350°F and cook for 6-8 hours, or until the pork is falling apart tender. Toss the pork into a large mixing dish with tongs. I transferred the sauce (along with the onions) to a big pot and thickened it by allowing it to reduce by one-third before serving. Using two forks, shred the pork and toss in the BBQ sauce until well combined. On each bun, place about 1/2 cup of the shredded pork and any additional ingredients you choose

Erin M Bassett took a photograph of my hands on*

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

When it comes to making pulled pork, using a slow cooker makes it simple and hands-free. To do so, cook the pork for 6 to 10 hours on low heat, or until the flesh shreds readily when shredded with a fork.

More Pulled Pork, You Say? Here You Go

  • Slow Cooker Mexican Pulled Pork Tacos
  • Slow Cooker Cider Pulled Pork
  • Salsa Verde Carnitas
  • Pressure Cooker Mexican Pulled Pork
  • Slow Cooker Chinese Pulled Pork
  • Slow Cooker Mexican Pulled Pork Tacos

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:

  • 3 medium-sized onions, chopped
  • 6 cloves garlic, peeled
  • 1 pickled jalapeo pepper, seeded and chopped
  • 2 teaspoons chipotle chili powder
  • 1 tablespoon tomato paste
  • 2 tablespoons Dijon mustard
  • 3/4 cup distilled white vinegar, 1 teaspoon paprika
  • 1/3 cup ketchup
  • 2 teaspoons Worcestershire sauce
  • 1/4 cup light brown sugar

For the pork, prepare the following:

  • Burgerbuns, 1 bayleaf, 3 pound spork butt shoulder roast
  1. 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
  2. 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

Display the Complete Nutrition Label Hide the entire nutrition label

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
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.

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