Perfect for events, weeknight dinners, or any time you’re yearning a substantial sandwich, BBQ Pork for Sandwiches is a great and flexible dish. BBQ pork becomes soft, juicy, and bursting with taste whether slow-cooked in a crockpot or roasted in the oven. Along with some ideas to make it more unique, this is a detailed walk-through tutorial for cooking the ideal BBQ pork for sandwiches.
Ingredients For the tastiest BBQ pork sandwiches, compile the following:
- For slow cooking, 4 lbs. pork shoulder—or pig butt—is perfect since it becomes soft and simple to shred.
- One big onion, chopped gives the pork flavor and depth for the sauce.
- 4 minced garlic cloves improve meat taste.
- One cup of BBQ sauce: Make your own or pick one of your favorites.
- One cup chicken broth maintains the pork aromatic and moist.
- Two tablespoons apple cider vinegar brings a sour taste to counter the BBQ sauce.
- Two tablespoons brown sugar gives the meal a subdued sweetener.
- One tablespoon smoked paprika accentuates the smokeiness.
- One teaspoon ground cumin lends a warm, earthy taste.
- Taste with salt and pepper.
Cooking Instructions
Step 1: spice the pork.
Starting with paper towels, pat the pork shoulder dry. This encourages browning and helps the seasonings stick.
Combine in a small bowl salt, pepper, smoked paprika, and cumin. Fully cover the pork by rubbing the spice mix all over it. As it cooks, this produces a savory crust.
Step 2: Sear the Pork
With some oil, turn a big skillet over medium-high heat. Add the pork shoulder once hot; sear each side till golden brown. This stage gives the meat depth of taste and locks in the fluids.
The next phase is to slow cooker or Dutch oven the seared pork.
Step 3: Add Flavor Boosters
Add sliced onion and minced garlic in the same skillet. Sauté until the onion is aromatic and transparent, a few minutes.
To deglaze the pan, add the chicken stock, apple cider vinegar, and brown sugar, swirling thoroughly. Under the meat in the slow cooker, pour this mixture.
Step 4: Add the BBQ Sauce.
Drizzle half of the BBQ sauce over the meat; save the other half for after cooking. This first quantity will boost the juiciness and infuse the pork as it cooks.
Step 5: slow-cook the pork.
Cover the slow cooker, then cook low for eight to ten hours or high for four to five hours. If using a Dutch oven, cook for three to four hours at 300°F, checking often for tenderness.
The pork is done when a fork readily shreds it. Take it off the stove and set it on a cutting board.
Step 6: Shred the pork then top with more sauce.
- Shred the pork using two forks, then throw away any big fat bits. Spoon the shredded pork back into the slow cooker with the leftover BBQ sauce, well coating every bit.
- On low heat, let the pig soak in the sauce for another 15 to 20 minutes so the flavors will melt together.
- Advice for presenting bread selection Present your BBQ pork as a classic sandwich on toasted buns. Kaiser rolls, Brioche buns, or even sliced baguettes keep the succulent pork without turning mushy.
- Top the pork with a dollop of coleslaw for a crisp contrast, or consider pickles, sliced onions, or even jalapeño for a hot kick.
- For a complete dinner, BBQ pork sandwiches go great with baked beans, potato salad, or a side of corn on the cob.
Storing and Reheating
- Store leftover BBQ pork in an airtight container for up to three days refrigeratively.
- Freeze: BBQ pork keeps for up to three months really nicely. Best results come from reheating in a skillet or microwave.
Why You’ll Love Sandwiches Made From BBQ Pork
Simple but rich in taste, BBQ Pork is a favourite at any kind of event. Made easily, it’s quite flexible, and even the leftovers taste great!
