Get ready to transform an ordinary dinner into an extraordinary culinary experience with these irresistible pulled pork sandwiches! Imagine tender, juicy pork so perfectly seasoned and slow-cooked that it practically melts in your mouth, topped with tangy barbecue sauce and nestled between soft, pillowy buns. This isn't just a recipe—it's a flavor explosion that will have your family and friends begging for seconds!
Prep Time: 15 mins
Cook Time: 8 hrs
Total Time: 8 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3 lb pork shoulder
- 1 cup barbecue sauce
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tsp paprika
- 1 tsp salt
- 1 tsp black pepper
- Buns for serving
Instructions
- Remove pork shoulder from refrigerator 30 minutes before cooking to bring to room temperature.
- Mix paprika, salt, and black pepper in a small bowl to create a dry rub.
- Pat the pork shoulder dry with paper towels and generously coat all sides with the spice mixture, pressing the seasoning into the meat.
- Place sliced onions and minced garlic at the bottom of a slow cooker to create a flavorful base.
- Put the seasoned pork shoulder on top of the onions, fat side up.
- Cover and cook on low setting for 8 hours, or until the meat is extremely tender and easily pulls apart with a fork.
- Once cooking is complete, remove pork from slow cooker and transfer to a large cutting board.
- Using two forks, shred the meat, discarding any large pieces of fat.
- Pour barbecue sauce over the shredded meat and mix thoroughly to combine.
- Serve hot on fresh buns, with additional barbecue sauce on the side if desired.
Tips
- Choose the Right Cut: Pork shoulder (also called Boston butt) is ideal due to its high fat content, which ensures moist, tender meat.
- Room Temperature Matters: Let the meat sit out for 30 minutes before cooking to ensure even seasoning and cooking.
- Don't Rush the Cooking: Slow cooking is key! Eight hours on low heat breaks down tough muscle fibers, creating that signature melt-in-your-mouth texture.
- Fat Side Up: Placing the pork fat-side up allows the fat to naturally baste the meat, keeping it incredibly juicy.
- Shredding Technique: Use two forks to pull the meat apart, creating those classic pulled pork strands.
- Sauce Ratio: Add barbecue sauce gradually and taste as you go to control the flavor intensity.
- Make Ahead Friendly: This recipe actually tastes even better the next day, so don't hesitate to prepare in advance!
Nutrition Facts
Calories: 544kcal
Carbohydrates: 34g
Protein: 43g
Fat: 26g
Saturated Fat: 8g
Cholesterol: 100mg
