Pulled Pork Sandwiches

This delicious Pulled Pork Sandwich recipe is easy to make and perfect for a quick, satisfying meal. With tender, smoky pork cooked to perfection and topped with a tangy BBQ sauce, it’s a crowd-pleaser for any occasion. You can easily customize it with common ingredients like jalapenos and your favorite buns for a flavorful twist.

Ingredients Needed:

• 4 to 6 cups chicken stock or water
• 1 (3 pound) boneless pork butt
• Salt and freshly ground black pepper
• BBQ Sauce
• 8 to 12 soft buns with sesame seeds
• Pickled Jalapenos

BBQ Sauce:

• 1 tablespoon canola oil
• 1 small Spanish onion, finely diced
• 1 jalapeno, finely diced
• 2 tomatoes, coarsely chopped
• 1 (15-ounce) can diced tomatoes
• 2 cups cider vinegar
• 1/4 cup honey
• 1/2 cup light brown sugar
• 1 tablespoon Worcestershire sauce
• Salt

Pickled Jalapenos:

• 3 cups rice wine vinegar
• 3 tablespoons sugar
• 1 teaspoon white peppercorns
• 1 teaspoon coriander seeds
• 1 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 2 tablespoons kosher salt
• 3 jalapenos, sliced in half lengthwise
• 7 sprigs fresh cilantro

How To Make Pulled Pork Sandwiches?

1. Preheat Grill: Preheat your grill to medium heat about 175°C. Place a drip pan halfway filled with chicken stock on the briquettes.
2. Season & Grill Pork: Season the pork butt with salt and pepper. Place the pork on the grill grates over the drip pan. Close the grill lid and cook for 1 hour. Turn the pork over and continue grilling for 2 to 3 hours or until the internal temperature reaches 71°C, refilling the drip pan with more chicken stock as needed.
3. Rest & Shred Pork: Once the pork is cooked, remove it from the grill and let it rest for 15 minutes. When cool enough to handle, shred the pork into strands with your fingers.
4. Combine with BBQ Sauce: Add the shredded pork to the BBQ Sauce and mix to coat. Serve the pulled pork on sesame seed buns with pickled jalapenos.
5. Cook Vegetables: Heat canola oil in a medium saucepan over the grill grates. Add diced onion and jalapeno, cooking until softened (about 5 minutes).
6. Simmer Sauce: Add coarsely chopped fresh tomatoes, canned diced tomatoes, vinegar, honey, brown sugar, and Worcestershire sauce. Cook until the sugar has melted and the sauce slightly thickens (about 10 minutes).
7. Season: Taste the sauce and add salt as needed. Stir in the shredded pork and mix well to coat with the sauce.
8. Prepare Pickling Liquid: In a medium saucepan, combine rice wine vinegar, sugar, white peppercorns, coriander seeds, mustard seeds, cumin seeds, and kosher salt. Bring to a boil, then simmer for 2 minutes and remove from heat. Let it cool to room temperature.
9. Pickle Jalapenos: Place sliced jalapenos into a jar. Pour enough cooled vinegar mixture over them to cover. Pack fresh cilantro sprigs into the jar. Cover and refrigerate for at least 24 hours and up to 4 days.

Recipe Tips:

• Maintain Consistent Grill Temperature: Make sure the grill stays at 175°C for even cooking. You can check the temperature with a grill thermometer to avoid overcooking or undercooking.
• Use Enough Chicken Stock: Keep an eye on the drip pan, and refill it with more chicken stock as needed to keep the pork moist while grilling.
• Rest the Pork: Let the pork rest for 15 minutes after grilling to help it retain moisture and make it easier to shred.
• Adjust BBQ Sauce Sweetness: If you like a sweeter sauce, add a bit more honey or brown sugar to the BBQ sauce, tasting as you go.
• Pickle Jalapenos for Longer: Allow the jalapenos to pickle for at least 24 hours to get the best flavor. You can store them in the fridge for up to 4 days.

How To Store & Reheat Leftovers?

• Refrigerate: Allow the leftover pulled pork to cool to room temperature, then store it in an airtight container in the fridge for up to 4 days.
• Freeze: Cool the pulled pork, then store it in a freezer-safe container or bag. It lasts for up to 3 months in the freezer.
• Reheat: Heat the pulled pork in a pan with a bit of water or broth on medium heat for 5-7 minutes, stirring often.

Nutrition Facts:

• Calories: 532 kcal
• Total Fat: 22.5g
• Saturated Fat: 8.5g
• Cholesterol: 75mg
• Sodium: 1,020mg
• Potassium: 500mg
• Total Carbohydrate: 48g
• Dietary Fiber: 2g
• Sugars: 15g
• Protein: 38g

Try More Bobby Flay Recipes:

• Pulled Pork Sandwich with Black Pepper Vinegar Sauce and Green Onion Slaw
• Bobby Flay Pulled Pork
• Mini Open Faced Steak Sandwiches on Garlic Bread with Aged Provolone and Parsley Oil
• Mulled Cider