BBQ Pulled Pork Sandwiches

Quick facts

Ingredients

• 4 1/2 to 5 lb boneless pork shoulder
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 2 tsp kosher salt
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp black pepper
• 1/2 tsp cayenne, optional
• 1 cup apple juice or low-sodium chicken broth
• 1 tbsp apple cider vinegar
• 1 1/2 cups barbecue sauce, divided
• 10 hamburger or brioche buns
• Coleslaw and pickles, optional

Step-by-step method

1. Heat oven to 300°F/149°C. Mix brown sugar, paprika, salt, garlic powder, onion powder, pepper and cayenne. Pat pork dry and rub the seasoning all over.

2. Place pork in a Dutch oven or roasting pan. Add apple juice and vinegar around, not over, the meat. Cover tightly and roast about 4 hours.

3. Uncover and continue roasting 45–75 minutes until the pork is deeply browned and a fork twists in with almost no resistance. The thickest part will usually be around 195–205°F/91–96°C when the collagen has softened enough to shred easily.

4. Transfer pork to a tray and rest 20 minutes. Skim excess fat from the pan juices. Pull meat into strands, discarding large pieces of fat.

5. Return shredded pork to the pan with 3/4 cup barbecue sauce and enough defatted cooking juices to keep it moist. Toss and taste before adding more sauce.

6. For browned edges, spread a portion on a sheet pan and broil 2–4 minutes. Pile onto toasted buns and add slaw or pickles if desired.

How to know it is done

Use the visual cues described in the method and, when appropriate, an instant-read thermometer. Do not rely on time alone because ingredient size, oven calibration and cookware can change the cooking rate.

Tips for the best result

• Pork shoulder needs time after it is technically safe to eat so collagen can turn to gelatin and the meat shreds easily.
• Add barbecue sauce gradually; you can always add more but cannot remove it.
• Save the defatted cooking liquid because it restores moisture during reheating.

Variations and substitutions

You can adjust heat and seasonings to taste. When substituting a major ingredient or dairy product, keep a similar quantity and fat/moisture level so the final texture stays close to the original.

Storage and reheating

Refrigerate up to 4 days or freeze up to 3 months with a little cooking liquid. Reheat covered at 300°F or in a saucepan over low heat.

Approximate nutrition per serving

Approximately 520 calories per serving. Nutrition is an estimate and varies with brands, portion size and substitutions.