The Ultimate Pulled Pork Sandwich
Get ready for a sandwich that’s a true masterpiece! This isn’t just one recipe; it’s a harmonious symphony of flavors, where each component is designed to perfectly complement the others. We’re talking fall-apart tender pulled pork, a tangy barbecue sauce, crisp broccoli slaw, and fluffy homemade buns, all coming together in one unforgettable bite. While it’s a bit of a splurge, every single carb is absolutely worth it for this incredible culinary experience.
Ingredients
• 2½ pounds / 1.1 kg boneless pork shoulder or pork butt
• Sea salt and ground black pepper, to taste
• ½ cup / 120 ml chicken stock or bone broth
• 1 batch Sweet and Spicy Barbecue Sauce
• 2 batches Everything Buns
• 1 batch Cucumber Dill Broccoli Slaw
• Pickled Red Onions, for serving
Instructions
1. Set your slow cooker to the low setting.
2. Generously season the entire surface of the pork with salt and pepper. Place the pork into the slow cooker, pour in the chicken stock, and cover. Cook on low for 6 hours, or until the meat is exceptionally tender and easily pulls apart.
3. Carefully drain most of the cooking liquid from the slow cooker, leaving about ¼ cup behind. Use two forks to shred the pork directly in the slow cooker.
4. Pour the barbecue sauce over the shredded pork and stir until the meat is evenly coated. Cover and continue to cook on low for 1 additional hour to allow the flavors to meld.
5. While the pork finishes cooking, prepare your Everything Buns and Cucumber Dill Broccoli Slaw so they are ready for assembly.
6. To build your sandwiches, pile a generous amount of the warm pulled pork onto each bun. Top with a scoop of the slaw and a tangle of pickled red onions. Serve immediately.
Nutritional Information
• SERVING SIZE: 1 sandwich
• CALORIES: 683
• FAT: 53.2g
• PROTEIN: 38.5g
• TOTAL CARBS: 23.2g
• FIBER: 14.7g
• NET CARBS: 8.5g
Pro Tips
• To make 4 sandwiches instead of 8, simply halve all the component recipes. You can also make the full batch of pork for delicious leftovers and just halve the buns and slaw.
• For an extra saucy and flavorful sandwich, double the Sweet and Spicy Barbecue Sauce recipe when mixing it into the shredded pork.
• To lower the overall carb count, skip the buns and serve the pulled pork in crisp lettuce wraps or over a fresh salad with Ranch Dressing.
FAQ
Q: What is the best cut of pork for a pulled pork sandwich
A: The best cut for a tender and juicy pulled pork sandwich is a boneless pork shoulder, also known as a pork butt. This cut has the perfect amount of fat and connective tissue that breaks down during slow cooking, resulting in exceptionally moist, fall-apart meat.
Q: Can I make this pulled pork recipe without a slow cooker
A: Yes, you can adapt this recipe for other cooking methods. For an oven, cook the pork in a covered Dutch oven at a low temperature (around 275°F / 135°C) for several hours until tender. For an Instant Pot, you can cook it on high pressure for about 75-90 minutes.
Q: How do I store and reheat leftover pulled pork
A: Store leftover pulled pork in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. To reheat, gently warm it on the stovetop or in the microwave, adding a splash of chicken stock or barbecue sauce to prevent it from drying out.
Q: How can I make this recipe low carb
A: To make a low-carb pulled pork meal, simply skip the homemade buns. The pulled pork itself is very low in carbohydrates. Serve it in crisp lettuce wraps, over a bed of the Cucumber Dill Broccoli Slaw, or on a fresh salad for a delicious and keto-friendly option.
