Pulled Pork Sandwich

Heavy on barbecue sauce, spices and syrup makes this succulent pulled pork sandwich that will save your BBQ plans.

Prep Time10

Cook Time8

Marinating Time12

Total Time20 10

Course: lunch

Cuisine: American

Keyword: pulled pork sandwich

Servings: people

3kg / 6lbs pork shoulder trim off visible fat and pork rind and cut into 4 pieces
2 onions sliced
1 head of garlic cloves peeled and smashed
100ml / 1/3 cup ketchup
1-2 tsp dried chilli flakes or 1 tbsp Korean Gochujang paste
3 tbsp This is an affiliate link.maple syrup
75ml / 1/4 cup apple cider vinegar
250ml / 1 cup smoked barbecue sauce I used Jack Daniels Original BBQ Sauce
1 tsp salt

In a large container combine all the ingredients but the pork, then add the pork and make sure it is well covered by the marinade, cover with plastic wrap. Marinate overnight or at least for 2 hours.
Take the pork shoulder out of the marinade and place at the bottom of a slow cooker, pour the marinade over it. Slow cook on LOW for 8 hours.
Then shred with two forks and serve with soft buns and coleslaw.

Pork shoulder is a fatty cut, which is one of the reasons it tastes so good. Start by trimming the pork rind and layer of fat underneath. There will still be enough marbling within the meat to render and keep the meat juicy.
I cut my meat into quarters before cooking. This lets it cook quicker and means you will end up with smaller strands of pork
Gochujang paste contains chillies but isn’t overwhelming. If you want a bigger impact, you can double or triple the amount you are using.
When the meat is done, you can shred it in the slow cooker or, if it is looking too soupy, remove it to a large bowl and shred there. You can add more liquid from the slow cooker if needed.