BBQ Pulled Pork Sandwich

Total Time:
6 hr 30 min
Prep:
30 min
Cook:
6 hr

Yield:
4 servings
Level:
Intermediate

Ingredients
  • BBQ Sauce:
  • 1 cup ketchup
  • 1/3 cup brown sugar
  • 1/3 cup apple cider vinegar
  • 2 teaspoons Worcestershire sauce
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon red pepper flakes
  • Pinch salt and freshly ground black pepper
  • Spice Rub:
  • 2 tablespoons paprika
  • 1 tablespoon dried oregano
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon brown sugar
  • 2 teaspoons salt
  • 1/2 teaspoon cayenne
  • One 2 1/2-pound boneless pork shoulder, excess fat trimmed
  • Tangy Carrots:
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon granulated sugar
  • 1 1/2 tablespoons fresh parsley leaves, chopped
  • 2 carrots, shredded
  • Salt and freshly ground black pepper
  • 4 hamburger buns, warmed
Directions
Watch how to make this recipe.
  • For the BBQ sauce: Combine the ketchup, brown sugar, vinegar, Worcestershire, cayenne, red pepper flakes and salt and black pepper in a small bowl.

  • For the spice rub: Combine the paprika, oregano, black pepper, brown sugar, salt and cayenne in a medium bowl and toss with your fingers to mix. Rub the spice mixture onto the pork on all sides.

  • Place the pork in a slow cooker insert. Add 1/2 cup BBQ sauce and cover the slow cooker. Cook on high until the pork is fork-tender, 4 to 5 hours, or on low, 8 to 10 hours. Transfer the pork to a carving board. Let the pork stand, about 5 minutes.

  • Meanwhile add 2 tablespoons of the simmering pork liquids to the remaining BBQ sauce. Bring the BBQ sauce to a simmer in a small saucepan over low heat, about 10 minutes.

  • For the tangy carrots: Pour the vinegar into a medium bowl and sprinkle with the granulated sugar. Whisk until well combined. Add the parsley and carrots and toss. Sprinkle with salt and black pepper.

  • Using two forks, shred the pork and discard any excess fat. Heap the pork onto the buns and top with extra BBQ sauce and the tangy carrots. Serve immediately.


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