Pulled Pork Sandwiches with West Carolina Barbecue Sauce
Get ready to elevate your barbecue game with these irresistible Pulled Pork Sandwiches with West Carolina Barbecue Sauce! This recipe features tender, slow-cooked pork shoulder, expertly seasoned with a smoky dry rub, and paired with a tangy, mustard-based Carolina-style barbecue sauce that’s bursting with bold flavors. Perfectly balanced with a hint of sweetness from honey and the kick of crushed red pepper flakes, this sauce truly sets these sandwiches apart. Piled high on soft buns and optionally topped with crunchy coleslaw, these sandwiches are the ultimate crowd-pleaser for any gathering or weeknight dinner. Easy to prepare in a slow cooker, this recipe is designed for maximum flavor with minimal effort. Whether you're craving comfort food or serving up a barbecue feast, these pulled pork sandwiches are sure to impress!
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Recipe Information
Ingredients
- 3 lbs Pork shoulder (Boston butt)
- 2 tbsp Smoked paprika
- 2 tbsp Brown sugar
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 2 tsp Salt
- 1 tsp Black pepper
- 1 cup Yellow mustard
- 1 cup Apple cider vinegar
- 1 tbsp Honey
- 1 tbsp Ketchup
- 1 tbsp Worcestershire sauce
- 0.5 tsp Crushed red pepper flakes
- 8 pieces Sandwich buns
- 2 cups Coleslaw (optional, for topping)
Instructions
Combine smoked paprika, brown sugar, garlic powder, onion powder, salt, and black pepper in a small bowl to create the dry rub.
Rub the pork shoulder generously with the dry rub, ensuring all sides are coated.
Place the pork shoulder in a slow cooker, fat side up, and cook on low for 8-10 hours or until the meat is tender and shreds easily.
While the pork is cooking, prepare the West Carolina barbecue sauce. In a saucepan, combine yellow mustard, apple cider vinegar, honey, ketchup, Worcestershire sauce, and crushed red pepper flakes. Heat over medium-low heat, stirring frequently, until the sauce is well combined and slightly thickens (about 10 minutes). Remove from heat and set aside.
Once the pork is cooked, transfer it to a large cutting board. Use two forks to shred the meat, discarding any excess fat.
Return the shredded pork to the slow cooker with any juices, and stir in 1/2 cup of the prepared barbecue sauce to keep the meat flavorful and moist.
To assemble the sandwiches, place a generous portion of pulled pork on the bottom half of a sandwich bun. Drizzle with additional West Carolina barbecue sauce and top with coleslaw if desired.
Serve the sandwiches warm and enjoy!
Nutrition Facts
Calories |
5058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 308.0 g | 395% | |
| Saturated Fat | 92.3 g | 462% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 927 mg | 309% | |
| Sodium | 11134 mg | 484% | |
| Total Carbohydrate | 315.2 g | 115% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 110.1 g | ||
| Protein | 259.2 g | 518% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 864 mg | 66% | |
| Iron | 36.0 mg | 200% | |
| Potassium | 5659 mg | 120% | |
*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.
