Awesome Barbecued Pork Sandwiches
Get ready to elevate your backyard barbecue game with these irresistible Awesome Barbecued Pork Sandwiches! This recipe starts with a perfectly seasoned and slow-cooked pork shoulder that transforms into tender, juicy, melt-in-your-mouth shredded barbecue pork. Flavored with a tangy kick of apple cider vinegar and coated in a smoky barbecue sauce, each bite delivers a punch of sweet and savory goodness. Served on soft sandwich buns, these sandwiches are the perfect handheld delight, especially when topped with crunchy coleslaw and tangy pickles for extra texture and flavor. Whether you're hosting a casual crowd or craving comfort food, these easy-to-make sandwiches are guaranteed to be a hit. With just 20 minutes of prep and a slow, hands-off cook time, this recipe is ideal for busy days or special gatherings. Pair them with classic sides like potato chips or corn on the cob for a full barbecue feast everyone will adore!
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Recipe Information
Ingredients
- 3 pounds pork shoulder (also called pork butt)
- 3 tablespoons barbecue dry rub
- 2 tablespoons olive oil
- 1 cup apple cider vinegar
- 1.5 cups barbecue sauce
- 8 pieces soft sandwich buns
- 2 cups coleslaw (optional, for serving)
- 0.5 cup pickles (optional, for serving)
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Pat the pork shoulder dry with paper towels. Rub it evenly with the barbecue dry rub, making sure to coat all sides. Let it sit at room temperature for 20-30 minutes.
Heat a large skillet or grill pan over medium-high heat. Add olive oil and sear the pork shoulder on all sides until browned, about 2-3 minutes per side. This helps to lock in flavor.
Place the seared pork shoulder into a slow cooker or a Dutch oven. Add the apple cider vinegar to the cooking vessel, which will help tenderize the meat and add a slight tanginess.
Cover and cook on low heat in a slow cooker for 6-8 hours, or in a 300°F (150°C) oven for 4-5 hours, until the pork is fall-apart tender.
Carefully remove the cooked pork from the cooking vessel and transfer it to a large cutting board. Use two forks to shred the meat, discarding any excess fat.
In a large bowl, mix the shredded pork with barbecue sauce until it is evenly coated. Taste and season with additional salt and pepper if needed.
To assemble the sandwiches, place a generous scoop of barbecue pork onto the bottom half of each bun. Top with coleslaw and pickles, if desired, then add the top half of the bun.
Serve the sandwiches warm and enjoy with your favorite sides, such as potato chips or corn on the cob.
Nutrition Facts
Calories |
3419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 272.5 g | 349% | |
| Saturated Fat | 95.3 g | 476% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 952 mg | 318% | |
| Sodium | 1841 mg | 80% | |
| Total Carbohydrate | 4.1 g | 1% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 1.4 g | ||
| Protein | 232.0 g | 464% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 170 mg | 13% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 3830 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
