How to Make BBQ Pulled Pork Sandwich - A Step-by-Step Guide

When it comes to classic American comfort food, few things compare to a juicy, succulent BBQ pulled pork sandwich. This beloved dish is a staple at barbecues, tailgate parties, and family gatherings across the country. The tender, slow-cooked pork, smothered in rich, tangy barbecue sauce, is piled high on a soft, pillowy bun, creating a truly irresistible combination of flavors and textures. Whether you're hosting a summer cookout or simply craving a hearty, satisfying meal, this recipe is su...

Read more

Ingredients

  • Coleslaw:
  • 1 (16 ounce) package shredded coleslaw mix
  • ¼ cup pickled pepperoncini peppers, chopped
  • ¼ cup diced red onion
  • ⅓ cup mayonnaise
  • ½ lemon, juiced
  • 1 tablespoon red wine vinegar
  • 1 tablespoon granulated garlic
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white sugar
  • 1 teaspoon salt
  • ½ teaspoon granulated onion
  • ¼ teaspoon lemon pepper
  • Pulled Pork:
  • 2 tablespoons kosher salt
  • 2 tablespoons ground black pepper
  • 2 tablespoons granulated garlic
  • 2 tablespoons granulated onion
  • 2 tablespoons brown sugar
  • 1 tablespoon cayenne pepper
  • 1 tablespoon ground nutmeg
  • 1 tablespoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 (4 pound) pork shoulder roast
  • ¼ cup molasses
  • Sauce:
  • 3 cups barbeque sauce
  • 1 cup strong brewed coffee
  • 1 tablespoon molasses
  • 1 tablespoon brown sugar
  • 1 teaspoon dry mustard
  • 1 pinch cayenne pepper, or more to taste
  • 4 Italian-style hoagie buns, split lengthwise and toasted
  • ¼ cup onion, chopped (Optional)
  • ¼ cup jalapeno pepper, seeded and minced (Optional)

Information

  • Prep Time: 1 hr 30 mins
  • Cook Time: 3 hrs 30 mins
  • Total Time: 5 hrs
  • Servings: 8
  • Yield: 4 sandwiches

  • Combine coleslaw mix, pepperoncini peppers, red onion, mayonnaise, lemon juice, red wine vinegar, 1 tablespoon granulated garlic, Dijon mustard, white sugar, salt, 1/2 teaspoon granulated onion, and lemon pepper in a large bowl. Toss until well combined. Cover and refrigerate until ready to use.
  • Preheat oven to 300 degrees F (150 degrees C).
  • Combine kosher salt, black pepper, 2 tablespoons granulated garlic, 2 tablespoons granulated onion, 2 tablespoons brown sugar, 1 tablespoon cayenne pepper, nutmeg, allspice, and cinnamon together in a bowl.
  • Place pork shoulder in a large roasting pan. Rub with 1/4 cup molasses on all sides and between any crevices. Sprinkle with kosher salt seasoning mixture and rub over all sides.
  • Cover pan tightly with heavy-duty aluminum foil and roast pork in the preheated oven until tender and a thermometer inserted reaches 200 degrees F (95 degrees C), 3 to 4 hours. Transfer pork to a cutting board, reserving pan juice, and allow to cool slightly before pulling. Using two forks, shred the pork shoulder into bite-size pieces. Transfer meat to a large bowl and toss with some of the pan juices to keep it moist.
  • Pour reserved pan juices into a large pot over medium heat. Add barbeque sauce, coffee, 1 tablespoon molasses, 1 tablespoon brown sugar, dry mustard, and a pinch of cayenne pepper. Bring to a simmer, reduce heat, and cook for 15 minutes. Add shredded pork and stir until warm, about 5 minutes.
  • Fill each hoagie bun with pork mixture. Top with 1 to 2 cups coleslaw. Garnish with 1 tablespoon onion and 1 tablespoon jalapeno.
  • Nutrition

    838 cal.

    • Total Fat: 35g
    • Saturated Fat: 10g
    • Cholesterol: 98mg
    • Sodium: 3479mg
    • Total Carbohydrate: 100g
    • Dietary Fiber: 7g
    • Total Sugars: 41g
    • Protein: 31g
    • Vitamin C: 29mg
    • Calcium: 236mg
    • Iron: 6mg
    • Potassium: 1089mg