BBQ Pulled Pork Sandwiches
Slow-cooked and shredded pork mixed with a tangy barbecue sauce, served on toasted buns for a deliciously satisfying main dish.
Prep time: 15 minutesCook time: 10 hours 10 minutesServes: 8
Ingredients
3 lbs pork shoulder
1 large onion, sliced
4 cloves garlic, minced
1 cup chicken broth
1 1/2 cups barbecue sauce
1/4 cup apple cider vinegar
2 tbsp brown sugar
1 tbsp smoked paprika
1 tsp chili powder
Salt and pepper to taste
8 sandwich buns, toasted
Instructions
1. Place the sliced onion and minced garlic in the bottom of a slow cooker.
2. Season the pork shoulder with salt, pepper, smoked paprika, and chili powder, then place it on top of the onions and garlic.
3. Pour chicken broth into the slow cooker and cover. Cook on low for 8-10 hours or until the pork is very tender.
4. Remove the pork from the slow cooker and shred it using two forks.
5. Drain the liquid from the slow cooker, reserving about 1 cup.
6. Return the shredded pork to the slow cooker, add barbecue sauce, apple cider vinegar, brown sugar, and the reserved cooking liquid. Stir to combine.
7. Cook on low for an additional 30 minutes, allowing the flavors to meld together.
8. Serve the pulled pork on toasted buns with your choice of toppings.
Storage
Store any leftover pulled pork in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat the pulled pork in a saucepan over medium heat, adding a splash of water or broth to prevent it from drying out.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
