BBQ Pulled Pork Sandwich Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
5 hrs
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Total Time
5 hrs 10 mins
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Servings
8 servings
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Calories
479 kcal
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Course
Dinner
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Cuisine
North American
BBQ Pulled Pork Sandwich Recipe
Description
The pulled pork starts with a dry rub combining brown sugar, smoked paprika, garlic, onion powders, chili powder, and salt coating a pork butt. It cooks slowly in a slow cooker with BBQ sauce and broth until the meat is tender and easily shreddable. Reducing the cooking juices into a thick sauce before mixing back into the shredded pork intensifies flavor and moisture.
Crispy jalapeños, coated lightly with flour and fried, provide a spicy crunch that complements the smoky pork and creamy chipotle mayonnaise. The sandwiches assemble on warm brioche buns layered with coleslaw for freshness and texture. This creates a balance between spicy, sweet, smoky, creamy, and crunchy elements.
The coleslaw suggested is a simple mix of thinly sliced cabbage and grated carrot tossed with olive oil, but store-bought blends or other homemade slaws can work. The chipotle mayonnaise can be homemade or purchased. These sandwiches suit casual meals and gatherings requiring flavorful handheld dishes.
Ingredients
The BBQ Pulled Pork
- 1 lb pork butt or 4-5 lb bone-in, boneless
- 1 ½ cups BBQ sauce
- 1 cup broth
Spice Rub
- ¼ cup brown sugar or coconut sugar
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder each
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 tablespoon salt
The Crispy Jalapeños
- 2 jalapeños thinly sliced
- 2 tablespoons all-purpose flour gluten-free if needed
- neutral cooking oil generic cooking oil
The Sandwiches
- 8 Brioche buns warmed
- mayonnaise see notes, chipotle flavored
- 4 cups coleslaw see notes
Instructions
The Pulled Pork
- Start by mixing the spice rub ingredients together in a small bowl.
- Remove the butcher twine from the pork and then cover it with the spices, working it into all the nooks and crannies.
- Place the pork in a slow cooker and add any remaining spices. Pour the BBQ sauce and broth into the slow cooker, cover with the lid, and turn the slow cooker on high for 5-6 hours or low for 8-10 hours.
- Remove the pork from the pot and put it into a large bowl. Pour the juices into a medium-sized pot, bring it pot to a boil over high heat, and continue to boil until the juices reduce to the thickness of BBQ sauce.
- Shred the pork using two forks and then pour the reduced sauce into the bowl and mix well.
The Crispy Jalapeños
- Add the jalapeños and all flour to a bowl and mix around until the jalapeño slices are coated. Remove the jalapeños from the flour.
- Heat ½ inch of oil in a medium-sized frying pan over medium heat. When the oil is hot, add the jalapeño slices (in 2 batches) and fry for 1-2 minutes, until lightly golden. Remove them from the pan and let them cool on a paper towel-lined plate.
The Sandwiches
- Slather the chipotle mayo on the buns. Pile on some BBQ pulled pork and then top with coleslaw and a handful of crispy jalapeños.
Notes
- Chipotle-flavored mayonnaise enhances the sandwiches, but store-bought mayo also works.
- A simple coleslaw of cabbage and carrot tossed in olive oil offers freshness but can be substituted with store-bought mixes or other recipes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 479 kcal
% Daily Value*
| Serving | 1 sandwich | |
| Calories | 479kcal | 24% |
| Carbohydrates | 54g | 18% |
| Protein | 37g | 74% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 102mg | 34% |
| Sodium | 1874mg | 78% |
| Potassium | 871mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 29g | 58% |
| Vitamin A | 1117IU | 22% |
| Vitamin C | 18mg | 20% |
| Calcium | 128mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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