Pulled Pork Sandwich
Pulled pork sandwich starts with pork shoulder rubbed in salt and paprika, then slow-cooked for two and a half to three hours with onion and garlic until the connective tissue converts to gelatin and the meat shreds effortlessly with two forks. The low-and-slow method delivers a tenderness that faster cooking cannot replicate. Tossing the shredded meat in barbecue sauce layers smoky sweetness and tang over the deep pork flavor, while lightly toasted buns provide a crisp contrast to the moist filling. Making the pork a day ahead and refrigerating it lets the sauce penetrate deeper into the fibers, intensifying the overall taste.
Adjust Servings
Instructions
- 1
Rub pork with salt and paprika and let it sit for 20 minutes.
- 2
Place onion and garlic in a pot, add pork, and cook low and slow.
- 3
Add 200 ml water as needed and cook for 2.5-3 hours until tender.
- 4
Shred pork with two forks and toss with barbecue sauce.
- 5
Toast buns lightly and fill generously with pulled pork.
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