What Do You Put On Pulled Pork Sandwiches?

Coleslaw and Pickles, the Traditional Toppings Coleslaw and pickles, or just coleslaw or pickles, are crowd-pleasers. You see, pulled pork is delicious, yes, but it lacks texture.

What “else” do you put on a pulled pork sandwich?

  • Method. 1 Purée sauce ingredients in blender: Purée all of the sauce ingredients (everything except the bay leaf, the pork and the buns) in a blender until smooth. If you have extra time, marinate the pork in the sauce overnight or for several hours before cooking. 2 Simmer pork with sauce, bay leaf, water 2 hours or until tender: Put sauce,

What do you put on top of pulled pork sandwiches?

The Best Toppings for Pulled Pork Sandwiches

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

What else can you put on pulled pork sandwiches?

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 kind of pickles go with 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.

What do you put on a pulled pork sandwich Reddit?

If using BBQ sauce, you can always go with classics:

  1. Coleslaw.
  2. Macaroni/Potato Salad.
  3. Corn.
  4. More meat.

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 are the best buns for pulled pork sandwiches?

Brioche buns are arguably the best type of bread to use for a pulled pork sandwich due to its neutral flavor and usability factor.

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.

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.

Are pickles good on pulled pork?

Allow me to introduce Easy Pulled Pork Sandwiches with Sweet and Spicy Pickles. The pulled pork in these sandwiches is unreal. The meat is tender and juicy, and the sauce is packed with flavor from a few ingredients that you’re likely to already have in your fridge: onions, garlic, ketchup, beer, vinegar and Sriracha.

Do you put pickles on sandwiches?

It’s a tradition that started in the Jewish delis of New York City, but why? Turns out, pickles were served on the side with sandwiches because the acidity of the vinegar works as a palate cleanser. The sharp tang of a dill, sour, or half-sour pickle lets you taste the rest of the flavors more clearly.

Why do pickles go with BBQ?

Pickles go well with barbecue because they make a good contrast with barbecue. While BBQ is hot, pickles are cool; while ‘cue is rich, pickles are acidic; while the meat is tender, pickles are crispy and tender. Add in barbecue sauce and you get another contrast, between sweet sauce and sour pickles.

Pulled Pork Sandwiches with Crunchy Slaw

Slow cooker pulled pork sandwiches, served with a simple, crisp, vinegar-dressed slaw, are one of the easiest and most popular meals to make when feeding a large group of people.

Slow Cooker Pulled PorkSandwiches

There’s no better option for easy food like pulled pork sandwiches when it comes to summer get-togethers or a laid-back game day gathering around the television. Because they’re simple to prepare and easily customisable, I seldom get anything except happy responses such as “Oh, that sounds so nice” from the people I’m creating them for. These sandwiches are made using my slow cooker pulled pork, which becomes even better the longer it sits in the fridge, making it a great option for make-ahead meals and weekday meal planning.

How to Make Pulled Pork Sandwiches

Using pork butt or pork shoulder roast that has been cooked in the Crock Pot, shred it and combine it with the sauce that has been made in it to make these sandwiches. As a result, the slow cooker tenderizes the meat to the perfect degree, making it a super simple alternative for busy people who yet want to have a good time—both inside and outside of the kitchen. Learn how to prepare my Easy Slow Cooker Pulled Pork recipe, along with all of the tips and tricks to make it a success every time, right here!

The Best Toppings for Pulled Pork Sandwiches

I adore a good pulled pork sandwich, but they’re made even better by the addition of toppings that I can’t get enough of, such as the following:

  • Using prepared horseradish, combine sour cream or Greek yogurt with a pinch of salt and pepper for a spicy taste hit. These delectable sandwiches are made even more delicious by the addition of classic cole slaw, which has a vinegar taste and adds crunch. BBQ Sauce: I save aside half of the sauce that the pork has been slow-cooked in and mix it into the shredded pork, then put the remainder in a blender to use as a dipping sauce if I’m really in the mood for it. Additionally, potato chips, fresh sliced or caramelized onions, melted cheese, handmade pickles, and even pickled jalapenos are all excellent additions to any meal.

When it comes to my favorite pulled pork sandwiches, I usually go for an extremely soft bread or roll. Simple hamburger buns from the grocery store work well for family dinners, and smaller rolls work well if you’re feeding a larger party audience and want to stretch the dish further. Further information may be found at: Make these 31 Days of Comfort Food Favorites Right Now!

Good Side Dishes with Pulled Pork Sandwiches

There are a variety of great sides to serve with these sandwiches to turn it into a dinner, including:

  • Heavenly Funeral Potatoes
  • How to Make the Best Potato Salad
  • Heavenly Funeral Potatoes
  • Classic Macaroni Salad Recipe
  • The Best Homemade Mac and Cheese Recipe
  • How to Make Classic Macaroni Salad Recipe
  • The Most Delicious BBQ Baked Beans
  • If you try this recipe, please let me know how it turned out! This recipe has been bookmarked, so please leave a comment below, or snap a photo and tag me on Instagram with the hashtag #foodiecrusheatsPrint

Slow Cooker Pulled Pork Sandwiches

Cook on low for 8 hours for the most soft, fall-apart chunks of pork butt roast, then use the sauce to season and flavor the shredded sandwich meat. Course Course I: The Main Course American CuisineKeywordporkPreparation time1 hourCooking time8 hours 9 hours is the total time allotted. Calories: 147kcal per serving (12 serves).

For the Slow Cooker Pulled Pork

  • A 15-pound bone-in pork butt (shoulder roast), 1 tablespoon canola oil, 3 cloves garlic, minced or pressed
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon canola oil
  • 1 medium white onionchopped
  • 3 cloves garlic, minced or pressed
  • 1 teaspoon freshly ground black pepper half-cup beef or chicken stock
  • Half-cup ketchup
  • Quarter-cup cider vinegar

For the Crunchy Coleslaw

  • A 16-ounce bag of shredded coleslaw mix
  • 1/2 red onion, thinly sliced
  • 1/3 cup canola oil
  • 1/4 cup apple cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon caraway seeds
  • 1 teaspoon celery seed
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly crushed black pepper

For the Sandwiches

  • 12-buns or rolls for hamburgers
  • 1 cup sour cream
  • 1/4 cup prepared horseradish (or more to taste)

For the Slow Cooker Pork

  • Preheat a 6 quart slow cooker on high for 10 minutes. Cook’s Note: Combine the brown sugar, paprika, cumin, coriander, kosher salt, and black pepper in a small mixing bowl until well combined. Rub half of the mixture onto the pork, reserving the remainder of the spice rub for later. Over medium-high heat, heat the oil in a large Dutch oven or high-sided pan until shimmering. Heat a large skillet over medium heat and brown the pork on both sides, about 5 minutes each side. Place the onion and garlic in the slow cooker and top with the pork butt. Cook on low for 8 hours. Combine the remaining spice rub with the stock, ketchup, and vinegar in a mixing dish or measuring cup, then pour over the pork. Cover and simmer on LOW for 8-9 hours or HIGH for 4-5 hours, or until the vegetables are soft when fork-tested
  • Cooking time: 20-30 minutes. Place the pork on a baking sheet or chopping board and allow to rest for 20-30 minutes, or until it is safe to handle. Slice or julienne the pork into small pieces and lay them in a dish or the slow cooker insert. Remove the fat from the cooking liquid and place it in a blender to puree. Stir in about a cup of the liquid until it is smooth, then pour it over the shredded pork and mix well.

For the Coleslaw

  • Toss the coleslaw mix and red onion with the canola oil, apple cider vinegar, sugar, caraway seeds, celery seeds, kosher salt, and freshly ground black pepper in a large mixing bowl until everything is well combined. For best results, cover and refrigerate for 1 hour to allow flavors to mix

To Assemble the Sandwiches

  • Stir together with the prepared horseradish, adding more to taste, in a small mixing bowl
  • Serve immediately. Spread the horseradish mayo on one side of a bread, then cover it with the shredded pork and crunchy slaw to make a sandwich. Serve hot, with more dipping sauce on the side if preferred.

147 calories per serving|10 grams of carbohydrate|11 grams of fat|2 grams of saturated fat|9 milligrams of cholesterol |517 milligrams of sodium |117 milligrams of potassium |8 grams of sugar|335 international units of vitamin A|3.1 milligrams of vitamin C|40 milligrams of calcium|0.5 milligrams of iron

More Slow Cooker Recipes to Feed a Crowd

  • Slow Cooker Butternut Squash Beef Stew (can be made in an Instant Pot, pressure cooker, or slow cooker)
  • Slow Cooker Corned Beef and Cabbage
  • Slow Cooker Chicken Fajita Chili
  • Slow Cooker Hatch Green Chile Verde
  • Vegetarian Crockpot Lasagna Soup
  • Slow Cooker Mexican Pot Roast
  • Slow Cooker Butternut Squash Beef Stew (can be made in an Instant Pot, pressure cooker, or slow cooker).

More Pork Recipes to Try for Dinner Too

  • Braised Pork Roast with Almond Milk
  • Quick and Easy Homemade Chile Verde Burritos
  • Grandma’s Easy German Schnitzel
  • Baby Back Ribs in the Instant Pot
  • Slow Cooker Smoky Pulled Pork Tacos
  • Grilled Pork Chops with Spicy Balsamic Grilled Peaches
  • Braised Pork Roast with Almond Milk
  • Braised Por

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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

Preparation

  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.
See also:  Who Has The Best Sandwiches?

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.

Sandwiches with BBQ Pulled Pork 820 min.

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

Instructions

  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 7.8.1.269*

BBQ Pulled Pork Sandwich Recipe

When it comes to potlucks and gatherings, the BBQ pulled pork sandwich is usually a hit with the guests. Freshly baked buns are loaded with soft, BBQ-flavored beef and as many toppings as one’s heart wants! Check out the page for step-by-step directions as well as suggestions for toppings and sides.

How to make BBQ pulled pork sandwiches

To begin, prepare pulled pork. It may be prepared in a variety of methods, including the oven, slow cooker, and pressure cooker. Instant Pot Pulled Pork is one of my favorite recipes since it is quick and easy to prepare. In the inner pot of your Instant Pot, combine the sauce, chicken stock, and sugar until well combined and smooth. Afterwards, divide the pork shoulder into four pieces. Season the meat pieces with salt, pepper, paprika, and cinnamon, then massage the mixture all over them. This is a straightforward dry rub, but it imparts just the appropriate amount of flavor to BBQ pulled pork sandwiches without being overbearing.

  • Afterwards, just cook under pressure for 50 minutes, then wait for another 10 minutes before manually removing the pressure from the cooker.
  • When done in the instant pot, I like to transfer the sauce into a small sauce pan and shred the beef with my hands.
  • This is entirely up to the individual.
  • The following step is to prepare all of the ingredients and toppings for your sandwiches.
  • It is simplest to prepare everything on a large tray and then let your guests to pick what they want to put in their BBQ pulled pork sandwich when they have finished it.

In order to make pulled pork, what is the best cut of meat to use? Pork buttocks (pork shoulder). Besides pulled pork sandwiches, what should you offer with them?

There is no right or incorrect answer in this situation. Select the items that you or your guests/diners will like the best! What kinds of toppings are appropriate for pulled pork sandwiches? This is absolutely up to you at this point. You may customize your BBQ pulled pork sandwich by adding whatever you want on top. This is the terminology I like to use:

  • (Have you ever tried preparing it at home?) Coleslaw is a fantastic choice for a topping. Delicious-sounding simple coleslaw from Dinner and Dessert
  • I prefer baby romaine lettuce, but an iceberg salad will also work nicely
  • Lettuce Onion, either white or red (if you like a milder flavor), Arugula
  • + a sauce (I like basic recipes such as the homemade garlic dip I used while cooking Oven Roasted Artichokes or just mixing mayonnaise and mustard and you’re set to go

Other delectable toppings include: Here are some other recipes you might enjoy:

  • Hoisin Ribs in the Instant Pot
  • Sticky Chicken Wings
  • Banh-Mi Vietnamese Sandwich
  • And more.

BBQ Pulled Pork Sandwich

When it comes to potlucks and gatherings, the BBQ pulled pork sandwich is usually a hit with the guests. Freshly baked buns are loaded with soft, BBQ-flavored beef and as many toppings as one’s heart wants! Preparation time: 25 minutes Cooking Time: 50 minutes Time allotted: 1hr15mins Servings: 6–8 per recipe Calories:438

For the sandwiches:

  • 6-8 Buns
  • Coleslaw
  • 1 small Red Onion
  • Romaine Lettuce
  • 6-8 Buns

For the sauce (optional):

  • To make the BBQ sauce, mix it with the chicken stock and the brown sugar in the inner pot of your instant pot. Cut the meat into four pieces that are similar in appearance. Season the meat pieces with salt, pepper, paprika, and cinnamon in a small bowl, then massage the mixture into the flesh. In a large mixing bowl, combine the chunks and water. Turn them around so that they are completely covered with sauce. Cover the container with the lid and secure it in place. Steam release valve should be set to SEALING and the cooker should be set to HIGH for 50 minutes. Then wait 10 minutes before attempting to physically release the pressure (you may also wait until the pressure naturally decreases before lifting the lid). Pour the liquid into a sauce pan when you’re ready to use it. Pork should be pulled apart with two forks, and some of the sauce (as much as you like) should be poured over it. Make a thorough stir. Serving suggestions: bread, coleslaw, mustard sauce (optional), and any other toppings of your choosing
  1. This recipe was created for an instant pot that holds 6 quarts/6 liters. The use of a different size or brand of electric pressure cooker may have an impact on the final results. The total cooking time does not include the time it takes for the pot to come to pressure or the time it takes to release the pressure it has built up. Count on an additional 15-20 minutes
  2. Try toasting the buns before stuffing them with the meat
  3. It’s important to cut the meat into four pieces before stuffing them. If you do not follow these instructions, your meat will not be cooked through.

Dinner and lunch are included in the price. Cuisine:American Recipe for Pulled Pork Sandwiches (Keyword) Nutritional Values Sandwich with BBQ Pulled Pork **Percent Daily Values are based on a 2,000-calorie diet. Because I am an Amazon Associate, I receive money when people make eligible purchases. Follow us on Twitter @happyfoodstube and use the hashtag #happyfoodstube. COMMENT ON THIS PAGE

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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. After a few hours of simmering in the sauce, we remove the pork shoulder (admittedly also known as pig “butt”) and shred it with a fork. After that, we take the pork to shred it, reduce the sauce, and then return the pork to the sauce.Annika Panikker is the author of this recipe.

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

  • 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

See also:  What Goes With Bbq Pork Sandwiches?

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
  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
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.

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.

  • 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.

Perfecting the Pulled Pork Sandwich

All of the goods that appear on this page have been hand-picked by our editors. If you make a purchase after clicking on one of our retail links, we may get a commission. Pulled pork sandwiches are delicious—but only if they are correctly constructed and the meat is cooked to exquisite perfection. Fortunately, we have the ultimate pulled pork sandwich recipe that will take you through all four seasons and beyond. The return of pulled pork sandwiches as the go-to dish for every backyard BBQ, picnic, tailgate, or even lunch on the fly is a given now that summer is in full swing.

Chowhound Personally… I’m not a huge lover of pork, but I really like a good pulled pork sandwich.

When slow-cooked, pulled pork has a naturally sweet and savory taste profile, which can be enhanced even more by the addition of the correct spices, seasonings, sauces, and garnishes, the flavors become even more delicious.

In other words, if you’re thinking about serving pulled pork sandwiches at your next summer get-together, follow these instructions from the top bun to the bottom bun and everything in between, and your sandwiches will turn out perfectly every time!

The Bread

Chowhound Because pulled pork sandwiches, with their combination of meat, sauce, and toppings, tend to be quite tasty, you want a bread that will absorb some of the flavor. When making sliders, I strongly advise using a hamburger bread (or tiny buns if you’re doing sliders). If you want to capitalize on how tender the meat is, you’ll want softer bread, and you’ll want buns that are robust enough to handle a hefty sandwich without ripping or falling apart. Because they are a little bit sweeter than a typical hamburger bread, Kings Hawaiian rolls in particular are ideal for pulled pork sandwiches because the sweetness will draw attention to the complimentary tastes in your sandwich.

It is perfectly OK to provide crunch in your sandwich through other means (e.g., coleslaw!

The Pork

Given that this is a pulled pork sandwich, where would we be if we didn’t have the best possible pulled pork? Tips for Cooking Pulled Pork Pulled Pork: The Complete Guide to Cooking It I’m sure you’ve all heard the adage that the longer you cook pig, the better the end result will be. As an example, there’s an episode of “American Dad” in which one of the guys cooks pork in a slow cooker for 12 days because he’s heard it tastes better if it cooks longer (spoiler alert: everyone got sick). While that could (probably) be a little over the top in real life, there is some truth to this expression!

We have a few of fantastic pulled pork recipes for you to try: OurEasy Slow Cooker Pulled Pork recipeprovides a more traditional taste; ourSpicy Pulled Pork recipeis perfect if you’re looking for something with a bit more kick; and ourBeer-Braised Pulled Pork recipecombines the best of both worlds, plus a splash of beer.

  • First and foremost, as I already stated, pork is naturally flavored with both sweet and savory qualities.
  • We also use cinnamon and brown sugar to enhance the sweetness of the meat.
  • When it comes to the spicy dish, you’d be adding some acid to balance out the natural tastes of the pork.
  • It’s all about combining tastes and allowing them to work together to their fullest extent before serving.

A nutty brown ale brings out the sweetness and mellows some of the spiciness in the slow-cooked beef, while also imparting a deep, rich flavor to the dish. A suggestion for shredding the meat: While a couple of forks would suffice, a stand mixer will make short work of the task.

The Sauce

By far, the finest choice for a pulled pork sandwich is barbecue sauce, and you can never have too much of it since you want to load on as much flavor as possible. Seriously, put it on both buns, pour it over the meat before you shut the buns, and even dip your sandwich in some sauce on the side to make it more interesting! Because of its sweetness and moderate bite, it complements the sweetness of the pork that we’ve been discussing. Chowhound If you want to buy barbecue sauce from your local store, there is absolutely nothing wrong with it.

  • Sweet Baby Ray’s has always been a favorite of mine when my family comes together for a cookout, if you’re having trouble deciding.
  • The Best Keto BBQ Sauce You Can Get Your Hands On Alternatively, if you’re in the mood to be a little more creative and make your own barbecue sauce from scratch, try our Basic Barbecue Sauce recipe instead.
  • For example, I would absolutely add a little amount of mustard to our basic recipe to give it a subtle bite amid the sweeter tastes, but I would alter it depending on the foundation flavors of your pork dish as well as your personal preferences.
  • Horseradishi is surprisingly nice on a pulled pork sandwich, or a small amount of mayo can go a long way in a variety of dishes.
  • Read more:Curtis Stone’s Easy Steak Sauce is delicious on just about anything.

The Toppings

So far, you’ve created a sandwich with a soft and supple texture, as well as a sweet and savory flavor combination. As far as toppings are concerned, you’ll want to stay away from anything we’ve already done. You’ll need some crunch to balance off the tender meat and soft bun, as well as some acid, heat, or salt (or a combination of the three) to balance out the sweet and savory meat and sauce on the sandwich. To be clear, you will still be able to taste the pork, but your sandwich toppings will serve to enhance the tastes and textures that you already have while also creating a new flavor and texture profile that will be enjoyed along with the meat and sauce in a single bite.

See also:  How Much Are Foot Long Sandwiches At Subway?

They are quick and easy to prepare, and you can create them out of almost anything; there are literally hundreds of slaw recipes on our website alone.

The 15 Most Ingenious Coleslaw Recipes for Your Summer BBQ Our Tangy Cabbage Slaw, Fennel Apple Slaw, and Spicy Lime and Jalapeno Slaw are the three slaws I’d suggest above all others for pulled pork sandwiches in particular.

The fennel apple slaw was a serendipitous discovery, since everyone knows that pork and apples (and fennel) go together like peanut butter and jelly.

Chowhound All three dishes are crunchy and acidic, and they would provide an excellent balance to the tastes of the pork and sauce. Not to mention how refreshing the fresh, subtle crunch is when paired with the warm, soft pulled pork. You might also experiment with pickled red onions.

The Sides

Chowhound Aside from the main course, side dishes are as significant! The guideline I use when organizing a barbeque is that if it’s available at your local deli, chances are it’ll make an excellent side dish for pulled pork. The potato or macaroni salad would be a nice side dish if you already have coleslaw on your sandwich. In addition, you can never go wrong with a bag of chips in your bag. As you already have a lot of barbecue taste in your sandwich, it would be unnecessary to provide barbecue-flavored chips (unless you skipped the sauce, that is).

  • I personally prefer Cape Cod brand salt and vinegar, but Wise and Lays make the finest basic chips if you’re in a hurry to get to the market.
  • Isn’t it true that you either go hard or go home?
  • More information may be found at: Japanese Potato Salad Is the Perfect Summer Side Dish|15 Easy Crock-Pot BBQ Sides That You Can Make in the Crock-Pot So we’ve finally figured out how to prepare the ideal pulled pork sandwich from start to finish.
  • Share your favorite way to make the best pulled pork sandwich in the comments section below.
  • Spicy dishes, hard seltzers, and Ariana Grande are some of her favorite things.
  • To keep up with her, follow her on Instagram at toniannpasqueralle and Twitter at @NOTtoriann.
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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 very simple to make using slow cooker and pressure cooker instructions, and the tender, juicy pork is insanely wonderful. It is, without a doubt, the greatest BBQ pork recipe available. Sandwiches (as well as salads and quesadillas!) are a must-have.

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 flavor from cooking in the liquid smoke and seasonings, but it’s the BBQ sauce that has brought us all to this place in the first place. As a result, use a BBQ sauce you enjoy. For example, one that you’d be willing 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 prefer Sweet Baby Ray’s and Kinders when I don’t have it on hand, but we also enjoy other store-bought brands.

  1. Whatever makes you happy, whether it’s store-bought or homemade.
  2. I am convinced that this is a match made in heaven, but only a few of my remaining family members are of the same opinion.
  3. Each to his or her own, as they say.
  4. All you really need to know is that these BBQ pulled pork sandwiches are, without a doubt, the best sandwiches on the planet.

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.

Is it possible to double (or quadruple) this recipe? This dish may easily be doubled or tripled in size. You may cook the pork in an electric roaster at a temperature of 250 or 275 degrees for many hours, depending on how much pork is packed in there. This method is best for very big batches.

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!

Recipe: Pulled Pork Sandwiches

To be honest, a delicious pulled pork sandwich makes me joyful from head to toe. It’s porky and rich, and it’s mixed with just enough sauce to whet the appetite of even the most jaded palate. Whatever you want to put on top of it, I don’t care as long as I have a handkerchief to wipe the sweat off my brow after eating it. Pulled pork sandwiches are a must-have item on the summertime menu list. You may obtain your pulled pork in any manner that is convenient for you. Pork shoulder braised in the oven or slow cooker until it is so soft that it falls apart on its own is my favorite way to prepare it personally.

If you have access to a different source of pork, by all means take use of that opportunity.

Some purists are certain that the pork should be served on its own, without the addition of any sauce.

However, I prefer to add a dash of barbeque sauce to my sandwich to give it a little zip.

You don’t want to use so much sauce that the pork flavor is drowned out.

While a naked pulled pork sandwich is a terrific way to appreciate all of the porky goodness that is laid out in front of you, I prefer to cut through all of that rich, fatty meat with something crunchy and acidic to balance it out.

They’re obviously married in some alternate universe where food reigns supreme, since there’s nothing quite like the cool crunch of that slaw with each piece of pork.

You may also try some small slices of grilled pineapple or even some kimchi if you’re feeling brave.

Pulled pork sandwiches are pulled pork sandwiches, and no matter how you prepare them, they will be magnificent. Do you have a favorite way to prepare pulled pork? Or do you have a favorite method to finish them off?

Ingredients

  1. In a large mixing bowl, combine the shredded pork and the remaining ingredients. Stir in 1/2 cup barbecue sauce until everything is well-combined. Cook the pork until it’s as saucy as you want it by adding more barbecue sauce as needed. Serve right away or store in the refrigerator for up to 3 days. If the pork has been refrigerated, reheat it gently in a foil-covered casserole dish in a 300°F oven before serving (or in a slow-cooker set to WARM) before serving. Sandwiches should be served with a variety of toppings and side dishes.

Emma ChristensenContributorEmma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She has written for a variety of publications. She is the author of True Brews and Brew Better Beer, among other books. For more information on her food, see her website.

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