Pulled Pork Sandwiches

Pork shoulder is rubbed with a dry spice mix, cooked until tender, then tossed in BBQ sauce. Add some homemade cole slaw and a bun, and you have a hearty and delicious meal!


I try to eat seasonally when I can, but sometimes I can’t help but crave a summery pulled pork sandwich with crisp cole slaw in the middle of “winter” (to be fair, it was 80 degrees yesterday and we’ve hardly had any cold weather at all over the past few months).  I’m a big fan of pulled pork sandwiches not just because they’re delicious, but it’s a good bang for your buck kind of meal with lots of leftovers.  You buy a big piece of pork shoulder, roast it until it’s tender, then pull it apart, bathe it in BBQ sauce, and lay it on a bun with some cole slaw.  Here’s how to do it:

Make the rub from paprika, garlic powder, onion powder, coriander, and fennel. Rub it all over the pork.

Leave the fat cap on top, and slice some criss crosses in the top.

Add beer or chicken stock to the pan, and slow roast in the oven for 5 hours, until the meat is falling apart.

Shred the pork with two forks, then toss it in your favorite BBQ sauce.

Serve the pulled pork with coleslaw in a hamburger bun.  Enjoy!

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5 from 2 votes

Pulled Pork Sandwiches

Pork shoulder is rubbed with a dry spice mix, cooked until tender, then tossed in BBQ sauce. Add some homemade cole slaw and a bun, and you have a hearty and delicious meal!
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 8
Calories 615kcal

Ingredients

For the Pork Sandwiches:

  • 4 lb pork shoulder Boston Butt
  • 1/2 cup beer or chicken stock
  • 1 cup BBQ sauce
  • hamburger buns

For the rub:

  • 2 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1/2 tsp ground coriander
  • 1 tsp whole fennel seed
  • 1 tbsp salt

For the cole slaw:

  • 1/2 head green cabbage shredded
  • 1/4 red onion thinly sliced
  • 4 carrots shredded
  • 2 tbsp mayo
  • 1 tbsp vinegar
  • 2 tsp sugar
  • salt and pepper

Instructions

  • Preheat the oven to 225 degrees F.
  • Stir to combine all the rub ingredients, then rub it all over the pork.
  • Place the pork in a 9×13 baking dish with the fat cap on top, and slice some criss crosses in the top.
  • Add the 1/2 cup of beer or chicken stock to the bottom of the pan. Cover the entire dish with foil and slow roast for 5 hours, turning the meat over halfway through.
  • Shred the pork with two forks (or with your hands, let the meat cool slightly first), then toss it in your favorite BBQ sauce. Serve the pulled pork with coleslaw in a hamburger bun. Enjoy!
  • To make the coleslaw: Toss all the ingredients together, and let it sit for at least 30 minutes so the flavors can meld.

Nutrition

Calories: 615kcal | Carbohydrates: 12g | Protein: 41g | Fat: 44g | Saturated Fat: 15g | Cholesterol: 163mg | Sodium: 808mg | Fiber: 4g | Sugar: 5g