Pulled Pork Sandwiches Recipe

Boneless pork shoulder: This cut of meat is ideal for slow cooking, becoming tender and easy to shred.

Bbq sauce: Adds a smoky, sweet flavor to the pork, enhancing its taste.

Low sodium chicken broth: Keeps the pork moist and adds depth to the sauce.

Brown sugar: Provides a hint of sweetness that balances the savory flavors.

Paprika: Adds a mild, smoky flavor and a touch of color.

Garlic powder: Infuses the pork with a subtle garlic flavor.

Onion powder: Adds a savory depth to the seasoning mix.

Salt: Enhances all the flavors in the dish.

Black pepper: Adds a bit of heat and complexity.

Buns: Soft and sturdy, perfect for holding the pulled pork.

When shredding the pork shoulder, use two forks to pull the meat apart along the grain. This ensures that the pulled pork has a consistent texture and absorbs the sauce mixture more effectively. For an extra layer of flavor, you can also sear the pork shoulder in a hot pan before placing it in the slow cooker. This caramelizes the exterior and adds depth to the final dish.

• boneless pork shoulder - Substitute with boneless chicken thighs: Chicken thighs are tender and can absorb flavors well, making them a good alternative for pulled pork.

• bbq sauce - Substitute with hoisin sauce: Hoisin sauce provides a sweet and tangy flavor similar to BBQ sauce, though it has a slightly different profile.

• low sodium chicken broth - Substitute with vegetable broth: Vegetable broth can provide a similar depth of flavor while keeping the dish vegetarian.

• brown sugar - Substitute with honey: Honey adds sweetness and a bit of complexity to the dish, similar to brown sugar.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky flavor that can enhance the overall taste of the dish.

• garlic powder - Substitute with fresh minced garlic: Fresh garlic provides a more robust and aromatic flavor compared to garlic powder.

• onion powder - Substitute with finely chopped onions: Fresh onions offer a more intense and natural onion flavor.

• salt - Substitute with soy sauce: Soy sauce can add saltiness along with a bit of umami, enhancing the overall flavor.

• black pepper - Substitute with white pepper: White pepper has a slightly different heat profile but can still provide the necessary spiciness.

• buns - Substitute with lettuce wraps: Lettuce wraps offer a low-carb alternative while still providing a fresh and crunchy texture.

• Allow the pulled pork to cool completely before storing. This helps prevent condensation, which can lead to soggy meat.
• Transfer the shredded pork into an airtight container or a resealable plastic bag. Make sure to include some of the bbq sauce to keep the meat moist.
• Label the container or bag with the date to keep track of freshness.
• Store the pulled pork in the refrigerator for up to 3-4 days.
• For longer storage, place the pulled pork in the freezer. It can be frozen for up to 3 months.
• When ready to use, thaw the pulled pork in the refrigerator overnight.
• Reheat the pulled pork in a saucepan over medium heat, adding a bit more bbq sauce or chicken broth if needed to keep it moist.
• Alternatively, you can reheat the pulled pork in the microwave. Place it in a microwave-safe dish, cover it with a damp paper towel, and heat in 1-minute intervals, stirring in between, until heated through.
• Serve the reheated pulled pork on fresh buns and enjoy!

• Oven Method: Preheat your oven to 250°F (120°C). Place the pulled pork in an oven-safe dish and cover it with aluminum foil to retain moisture. Heat for about 20-30 minutes, or until the pork is warmed through. Stir occasionally to ensure even heating.

• Stovetop Method: In a skillet, add a small amount of chicken broth or bbq sauce to prevent the pork from drying out. Heat the pulled pork over medium heat, stirring frequently, until it is hot and steamy. This should take about 10-15 minutes.

• Microwave Method: Place the pulled pork in a microwave-safe dish and cover it with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Microwave on medium power in 1-minute intervals, stirring in between, until the pork is heated through. This usually takes about 3-5 minutes.

• Slow Cooker Method: If you have a bit more time, you can reheat the pulled pork in a slow cooker. Set it to low and add a splash of chicken broth or bbq sauce. Cover and heat for 1-2 hours, stirring occasionally, until the pork is hot.

• Sous Vide Method: For a gourmet touch, place the pulled pork in a vacuum-sealed bag or a resealable plastic bag with the air removed. Submerge the bag in a water bath set to 165°F (74°C) and heat for about 45 minutes to 1 hour. This method ensures the pork remains juicy and flavorful.

• Steam Method: Place the pulled pork in a heatproof dish and set it in a steamer basket over boiling water. Cover and steam for about 10-15 minutes, or until the pork is thoroughly heated. This method helps retain moisture and tenderness.

• Mixing bowl: A large bowl used to combine the bbq sauce, chicken broth, brown sugar, paprika, garlic powder, onion powder, salt, and black pepper.

• Slow cooker: An appliance used to cook the pork shoulder slowly over 8 hours, ensuring it becomes tender and easily shredded.

• Measuring cups: Tools used to measure out the bbq sauce and chicken broth accurately.

• Measuring spoons: Tools used to measure the brown sugar, paprika, garlic powder, onion powder, salt, and black pepper precisely.

• Forks: Utensils used to shred the cooked pork shoulder into fine pieces.

• Tongs: Used to remove the pork shoulder from the slow cooker without burning yourself.

• Buns: The bread used to serve the pulled pork.

• Serving platter: A dish to place the buns and pulled pork for serving.

Prepare the sauce ahead: Mix the bbq sauce, chicken broth, and spices the night before to save time in the morning.

Use a slow cooker liner: This makes cleanup a breeze and saves you time scrubbing the slow cooker.

Pre-shred the pork: If you have extra time, shred the pork shoulder the night before and store it in the fridge.

Toast the buns: Toasting the buns in advance can save a few minutes when you're ready to serve.

Double the recipe: Make extra pulled pork and freeze it for a quick meal later.