Pulled Pork Sandwiches Recipe

Pork shoulder: A cut of meat from the upper part of the pig's front leg, known for its tenderness and flavor when slow-cooked.

Bbq sauce: A tangy and sweet sauce that adds a rich flavor to the pulled pork.

Onion: Adds a layer of sweetness and depth to the dish when cooked with the pork.

Burger buns: Soft bread rolls that hold the shredded pork and sauce, making it easy to eat.

For an extra layer of flavor, sear the pork shoulder in a hot skillet before placing it in the slow cooker. This caramelizes the exterior, adding depth to the final dish. Additionally, consider toasting the burger buns lightly to give them a bit of crunch, which contrasts nicely with the tender pulled pork.

• pork shoulder - Substitute with chicken thighs: Chicken thighs are juicy and tender, making them a good alternative for pulled meat dishes.

• pork shoulder - Substitute with jackfruit: Jackfruit has a similar texture to pulled pork when cooked and is a great plant-based option.

• bbq sauce - Substitute with teriyaki sauce: Teriyaki sauce offers a sweet and savory flavor that can complement the pulled meat similarly to BBQ sauce.

• bbq sauce - Substitute with hoisin sauce: Hoisin sauce provides a rich, tangy flavor that can mimic the depth of BBQ sauce.

• sliced onion - Substitute with caramelized onions: Caramelized onions add a sweet and rich flavor that enhances the overall taste of the sandwich.

• sliced onion - Substitute with bell peppers: Bell peppers add a crunchy texture and a slightly sweet flavor, providing a different but enjoyable twist.

• burger buns - Substitute with ciabatta rolls: Ciabatta rolls are sturdy and can hold up well to the juicy pulled meat and sauce.

• burger buns - Substitute with lettuce wraps: Lettuce wraps offer a low-carb alternative while still providing a fresh and crunchy texture.

• Allow the pulled pork to cool completely before storing. This helps prevent condensation, which can make the meat soggy.

• Transfer the cooled pulled pork into an airtight container or heavy-duty freezer bags. If using freezer bags, squeeze out as much air as possible to prevent freezer burn.

• Label the containers or bags with the date and contents. This ensures you know when it was stored and can use it within the optimal time frame.

• Store the pulled pork in the refrigerator if you plan to use it within 3-4 days. For longer storage, place it in the freezer where it can last up to 3 months.

• When ready to use, thaw the pulled pork in the refrigerator overnight. This slow thawing method helps maintain the texture and flavor of the meat.

• Reheat the pulled pork gently to avoid drying it out. You can use a microwave, stovetop, or oven. If reheating on the stovetop or oven, add a splash of bbq sauce or broth to keep the meat moist.

• For a quick meal, portion the pulled pork into individual servings before freezing. This makes it easier to thaw and reheat just the amount you need.

• If you have leftover burger buns, store them in a bread box or airtight container at room temperature for up to 3 days. For longer storage, freeze them in a resealable bag for up to 3 months.

• To refresh frozen burger buns, thaw them at room temperature and then warm them in the oven at 350°F for a few minutes to regain their softness.

• Keep any extra bbq sauce in a sealed container in the refrigerator. It will stay fresh for up to a week and can be used to enhance the flavor of your reheated pulled pork.

• Oven Method: Preheat your oven to 300°F (150°C). Place the shredded pork in an oven-safe dish, adding a splash of bbq sauce or a bit of chicken broth to keep it moist. Cover the dish with aluminum foil and heat for about 20-30 minutes, or until the pork is warmed through.

• Stovetop Method: Heat a skillet over medium heat. Add the shredded pork and a small amount of bbq sauce or chicken broth. Stir occasionally, cooking until the pork is heated evenly, which should take about 5-10 minutes.

• Microwave Method: Place the shredded pork in a microwave-safe dish. Add a bit of bbq sauce or chicken broth to keep it from drying out. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent. Microwave on medium power for 2-3 minutes, stirring halfway through, until the pork is hot.

• Slow Cooker Method: If you have a bit more time, you can reheat the shredded pork in a slow cooker. Place the pork in the slow cooker, add a bit of bbq sauce or chicken broth, and set it to low. Heat for 1-2 hours, stirring occasionally, until the pork is thoroughly warmed.

• Steam Method: Use a steamer basket over a pot of simmering water. Place the shredded pork in the basket, cover, and steam for about 5-10 minutes, or until the pork is heated through. This method helps retain moisture and keeps the pork tender.

• Sous Vide Method: For a gourmet touch, place the shredded pork in a vacuum-sealed bag or a ziplock bag using the water displacement method. Submerge the bag in a sous vide bath set to 165°F (74°C) and heat for about 45 minutes to an hour. This method ensures even reheating without drying out the pork.

• Slow cooker: A countertop electrical cooking appliance used to simmer at a lower temperature than other cooking methods, perfect for making the pork tender.

• Cutting board: A durable board on which to place the pork shoulder and slice the onion.

• Chef's knife: A versatile knife used for slicing the onion.

• Measuring cup: Used to measure the correct amount of bbq sauce.

• Tongs: Handy for placing the pork shoulder into the slow cooker and removing it once cooked.

• Forks: Used to shred the cooked pork into fine pieces.

• Serving spoon: Useful for scooping the shredded pork onto the burger buns.

• Burger buns: The bread component of the sandwich, used to hold the shredded pork.

• Plates: For serving the assembled pulled pork sandwiches.

Use a pressure cooker: Cut cooking time by using a pressure cooker instead of a slow cooker. Cook the pork shoulder for about 1 hour.

Pre-slice onions: Slice the onion the night before and store it in the fridge to save prep time.

Pre-made bbq sauce: Use store-bought bbq sauce to eliminate the need for making your own.

Shred with a mixer: Use a hand mixer to quickly shred the pork instead of using forks.

Toast buns ahead: Toast the burger buns in advance and keep them warm in the oven.