One of my favorite meals is BBQ pulled pork sandwiches. I love the taste of slow roasted shredded pork smothered in BBQ sauce, so perfect on a roll with a topping of crisp cool coleslaw. And although it takes some time to roast the pork, with store-bought rolls and BBQ sauce along with my simple coleslaw recipe, it is a very easy meal to make.
I start by seasoning a pork shoulder roast with salt, pepper, garlic powder, onion powder, and paprika. I use this simple blend for the pork because it provides a lot of flavor but isn’t so overpowering that the pork can only be used for BBQ sandwiches. Pulled pork is a great addition to pasta sauces, quesadillas, ramen… I use it so many different ways. After the pork is seasoned, it is ready to roast. I put it in a Dutch oven, cover it with the lid and put it in a 120 C oven. This is basically the same as using the high setting on most slow cookers.
Depending on the size of the roast, it can take between 4 and 6 hours to become fork tender. You’ll know it’s done when it practically falls apart with the lightest poke with a fork. You should also see a good amount of accumulated juices in the pan. Do not discard the juice! The next step is to shred the pork. I do this right in the pan using two large forks. As I shred, I discard any odd tendon bits or gristle. A good roast should not have much to discard but it is always best to pay attention. The shredded pork should reabsorb most of the pan juices. Taste the meat and adjust the seasonings with salt and pepper if needed. If you plan to use the shredded pork for something other than BBQ sandwiches, don’t forget to set it aside now. Shredded pork will keep in the refrigerator for 2 days and can be frozen for later use.
The next step is to add the BBQ sauce. Here, I used a bottled sauce from my local supermarket. I haven’t found a good BBQ sauce recipe that doesn’t require brown sugar or molasses, two ingredients most Swiss groceries don’t carry, so I don’t usually make my own.
For me, a BBQ pork sandwich isn’t complete without a serving of a crisp coleslaw on top. Luckily, this simple version comes together in a snap. Core, quarter, and thinly slice one small head of cabbage. Then, dress it with a mixture of mayonnaise, dijon mustard, vinegar, and sugar. To finish, season it with salt and pepper. This creamy, slightly sweet and slightly sour dressing, is a perfect counterpart to BBQ sauce and it only takes about 5 minutes to make.
To serve, fill rolls with shredded pork. Top with extra BBQ sauce and coleslaw.
BBQ Pulled Pork Sandwiches
- Slow cooker or Dutch oven with lid
- 1-1.5 Kg Pork Shoulder Roast
- ½ tsp Salt
- ½ tsp Pepper
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- ½ tsp Paprika
- Bread Rolls
- BBQ Sauce Use your favorite store-bought sauce.
- Coleslaw See recipe below.
- Sprinkle the pork shoulder with the salt, pepper, garlic powder, onion powder, and paprika.
- Place pork shoulder into slow cooker or Dutch oven and cover with the lid.
- Cook in slow cooker on high for 4 -6 hours or roast in a 120 C oven for 4 – 6 hours. Pork is done when it is easily shreds with two forks.
- Shred the pork and stir in the BBQ sauce.
- To serve, fill rolls with shredded pork. Top with extra BBQ sauce and cole slaw.
- 500 g Green Cabbage About one small head.
- 4 tbsp Mayonnaise
- 1 tbsp Dijon Mustard
- 1 tbsp Sugar
- 2 tbsp Vinegar
- Salt and Pepper to taste
- Quarter and core the cabbage, then thinly slice it.
- Stir together the mayonnaise, dijon mustard, sugar, and vinegar and then toss with the sliced cabbage until completely mixed.
- Add salt and pepper to taste.