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Cozy Pulled Pork Sandwiches Recipe with Easy Homemade BBQ Sauce

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Tender, smoky pulled pork sandwiches with a tangy homemade BBQ sauce, perfect for cozy meals and casual get-togethers.

Ingredients

Scale
  • 3 to 4 pounds boneless pork shoulder (pork butt), trimmed of excess fat
  • 2 tbsp paprika (smoked if possible)
  • 1 tbsp brown sugar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp cayenne pepper (optional)
  • 1 cup ketchup
  • ½ cup apple cider vinegar
  • ¼ cup brown sugar
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • Soft hamburger buns or brioche buns, lightly toasted
  • Optional toppings: classic coleslaw, dill pickle slices, sliced red onions

Instructions

  1. Pat the pork shoulder dry with paper towels. Mix paprika, brown sugar, garlic powder, onion powder, salt, black pepper, and cayenne pepper in a bowl.
  2. Rub the spice mixture all over the pork shoulder. Let it sit at room temperature for 30 minutes.
  3. Place the pork shoulder into a slow cooker. Cook on low for 8 to 10 hours or on high for 5 to 6 hours until tender and shreddable. Alternatively, use an Instant Pot on high pressure for 90 minutes with a 15-minute natural release.
  4. While the pork cooks, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, and garlic powder in a saucepan. Simmer over medium heat for 15 to 20 minutes until slightly thickened. Season with salt and pepper.
  5. Transfer cooked pork to a large bowl and shred using two forks or meat claws. Remove large fat pieces if desired.
  6. Pour about half of the BBQ sauce over the shredded pork and mix well. Reserve the rest for serving.
  7. Toast the buns lightly. Pile pulled pork on the bottom bun, add extra BBQ sauce if desired, and top with coleslaw or pickles. Cap with the top bun and serve warm.

Notes

Pat pork dry before applying rub for better flavor adherence. Cook low and slow for tender meat. Mix half the BBQ sauce into shredded pork to keep moist and serve extra on the side. Toast buns just before serving to prevent sogginess. Leftover pork can be refrigerated up to 4 days or frozen up to 3 months. Reheat gently with a splash of water or reserved sauce to maintain moisture.

Nutrition

Keywords: pulled pork, BBQ sauce, slow cooker, homemade BBQ sauce, pork shoulder, sandwiches, comfort food, easy recipe

Find it online: https://goldensimmer.com/cozy-pulled-pork-sandwiches-recipe-with-easy-homemade-bbq-sauce/