Oven Roasted Pulled Pork Sandwiches
Tender, smoky, and bursting with flavor, these Oven Roasted Pulled Pork Sandwiches are the ultimate comfort food. Perfectly seasoned with a blend of brown sugar, paprika, garlic, and cumin, the slow-roasted pork shoulder becomes irresistibly juicy and fork-tender after hours in the oven. Shredded and coated in tangy barbecue sauce, the savory meat is piled high on soft sandwich buns and crowned with optional toppings like crunchy coleslaw and tangy pickles for a delightful textural contrast. With minimal prep and a low-and-slow cooking method that locks in moisture, this recipe is ideal for weekend gatherings, game days, or a delicious make-ahead family meal. Get ready to savor every bite of these irresistible BBQ pulled pork sandwiches!
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Recipe Information
Ingredients
- 4 lbs Pork shoulder (bone-in or boneless)
- 2 tbsp Brown sugar
- 1 tbsp Paprika
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Ground cumin
- 2 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
- 1 cup Water or chicken stock
- 1 cup Barbecue sauce
- 8 pieces Sandwich buns
- 2 cups Coleslaw (optional, for topping)
- 0.5 cup Pickles (optional, for topping)
Instructions
Preheat your oven to 300°F (150°C).
In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, ground cumin, salt, and black pepper.
Rub the pork shoulder with olive oil to coat it evenly, then generously apply the spice mix, pressing it onto the surface of the meat.
Place the pork shoulder in a roasting pan or a Dutch oven. Add the water or chicken stock to the bottom of the pan to keep the meat moist as it cooks.
Cover the roasting pan tightly with aluminum foil or secure the lid on your Dutch oven.
Roast in the oven for 5–6 hours, or until the pork is fork-tender and easily pulls apart.
Once the pork is done, remove it from the oven and let it rest, covered, for 20 minutes.
Using two forks, shred the pork into bite-sized pieces, discarding any excess fat or bone.
Mix the shredded pork with barbecue sauce to your taste, adding more if desired.
To assemble the sandwiches, toast the buns if preferred, then pile the pulled pork on the bottom half of each bun.
Top with coleslaw and pickles if desired, then place the top bun over the filling.
Serve the sandwiches warm with additional barbecue sauce on the side.
Nutrition Facts
Calories |
2458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.7 g | 112% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 11380 mg | 495% | |
| Total Carbohydrate | 370.3 g | 135% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 174.0 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 660 mg | 51% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 2048 mg | 44% | |
*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.
