Pulled Pork Sandwich

Pulled pork sandwiches can hardly be called sandwiches. The sauce soaks into the buns and if you tried to pick one up with your hands it would completely fall apart. Well, perhaps if you used a sturdier bun, and wrapped the sandwich in aluminum foil like a burrito, it could be eaten like a sandwich. We just pile the pulled pork on a hamburger bun and eat it with a fork.

Pulled pork is the perfect slow-cooking winter dish, warm and spicy. This is my father’s pulled pork sandwich recipe, and is, in my humble opinion, the best.

Pulled Pork Sandwich Recipe

  • Prep time: 10 minutes
  • Cook time: 2 hours, 45 minutes
  • Yield: Serves 6 to 8.


  • 1 large onion, chopped
  • 6 cloves of garlic, peeled
  • 1 pickled jalapeño pepper, seeded and chopped
  • 2 teaspoons of Chipotle chile powder
  • 1 Tbsp tomato paste
  • 2 Tbsp Dijon mustard
  • 3/4 cup distilled white vinegar
  • 1 teaspoon paprika
  • 1/3 cup ketchup
  • 2 teaspoons Worcestershire sauce
  • 1/4 cup light brown sugar
  • 1 bay leaf
  • Salt
  • 3 lbs of pork butt shoulder roast, trimmed of excess fat
  • Hamburger buns


1 Purée all of the sauce ingredients (everything except the bay leaf, the pork and the buns) in a blender until smooth. If you have extra time, marinate the pork in the sauce overnight or for several hours before cooking.

2 Put sauce, bay leaf, and pork into a large pot and add 1 quart of water. Bring mixture to a boil and simmer, covered, turning frequently, for 2 hours or until the meat pulls apart easily with a fork.

3 Remove from heat and cool pork in the sauce. When cool enough to touch, remove the pork from the sauce and shred into small pieces. Set aside.

4 Put the sauce back on the stove and bring it to a low boil. Let the sauce boil down until it has been reduced by two thirds. Add the pork back to the sauce. Salt to taste. Remove bay leaf before serving. Serve hot over open-face hamburger buns.

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North Carolina pulled pork sandwiches from The Paupered Chef
Gastronomy Domine pulled pork
Pulled pork stew from Cooking by the Seat of my Pants
Slow-cooker pulled pork with chipotle BBQ sauce from Andrea's Recipes

Pulled Pork Sandwich on Simply Recipes

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Showing 4 of 102 Comments

  • Elisa

    Yum! This was a great recipe! Thank you.

  • Heidi

    This was good, but if I make it again, I would cut back on the vinegar, since it was a bit overpowering. Use maybe half the amount of vinegar and increase the ketchup.

  • Tammy

    Sounds good, but my favorite method is to make the sauce seperately, throw a spice rub on the pork butt (paprika, garlic, salt, pepper, and brown sugar with whatever additions you prefer), throw the shoulder in a slow oven for about 2 1/2 to 3 hours (depending on size) till the meat shreds with no effort, then toss the sauce (my preference is a carolina mustard-vinager BBQ sauce with pork butt) with the shredded meat and serve on buns (with extra sauce on the side, of course).

    The main benefit of doing it this way is the meat develops an irresistable crust on the outside so when you shred it, each bite gets a bit of the crusty goodness…. Heaven.
    Plus, your house will smell like roast pork…. mmmmm.

  • Jeremy Henderson

    Excuse me, I have drool on my keyboard….

    Tammy, that recipe sounds too delicious for words.

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