Southern Style Barbecued Pulled Pork Sandwiches
Sink your teeth into the ultimate Southern comfort food with these irresistible Southern Style Barbecued Pulled Pork Sandwiches. This recipe transforms a tender pork shoulder (Boston butt) into mouthwatering, smoky perfection using a flavorful dry rub of smoked paprika, garlic powder, and brown sugar. Slow-cooked for hours in a tangy blend of BBQ sauce, apple cider vinegar, and chicken broth, the pork becomes fall-apart tender and infused with deep, savory flavors. Whether nestled into toasted burger buns and topped with creamy coleslaw for the perfect crunch or served simply with its rich sauce, these sandwiches are a guaranteed crowd-pleaser. With just 20 minutes of prep, a trusty slow cooker does all the heavy lifting, making this an easy yet show-stopping dish for game days, backyard barbecues, or weeknight dinners.
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Recipe Information
Ingredients
- 4 pounds Pork shoulder (Boston butt)
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 teaspoons Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 tablespoons Brown sugar
- 2 cups BBQ sauce
- 1 cup Apple cider vinegar
- 1 cup Chicken broth
- 8 pieces Burger buns
- 2 cups Coleslaw (optional)
- 2 tablespoons Olive oil
Instructions
Trim excess fat from the pork shoulder, but leave some for flavor during cooking.
In a small bowl, mix together the salt, black pepper, smoked paprika, garlic powder, onion powder, and brown sugar to create a dry rub.
Rub the spice mixture evenly over the pork shoulder. Make sure to coat all sides thoroughly.
If using a slow cooker, heat olive oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides until browned (about 3-4 minutes per side). Transfer the pork to the slow cooker.
In the slow cooker, add the BBQ sauce, apple cider vinegar, and chicken broth. Stir to combine.
Cook the pork on low for 8-10 hours or on high for 4-6 hours, until the meat is tender and easily pulls apart with a fork.
Once cooked, transfer the pork to a large plate or cutting board. Use two forks to shred the meat, discarding any remaining chunks of fat.
Return the shredded pork to the slow cooker and stir it into the sauce. Allow it to sit for 10-15 minutes to absorb the flavors.
Toast the burger buns lightly if desired, and spoon the pulled pork onto the bottom half of each bun.
Top the pork with coleslaw, if using, and then add the top half of the bun. Serve warm and enjoy!
Nutrition Facts
Calories |
6625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 409.3 g | 525% | |
| Saturated Fat | 124.5 g | 622% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1242 mg | 414% | |
| Sodium | 10186 mg | 443% | |
| Total Carbohydrate | 387.0 g | 141% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 205.5 g | ||
| Protein | 337.2 g | 674% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1010 mg | 78% | |
| Iron | 38.9 mg | 216% | |
| Potassium | 6928 mg | 147% | |
*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.
