Pulled Pork Sandwich Recipe

Get ready for pulled pork that’ll make your neighbors mysteriously start hanging around your kitchen!

This isn’t your average dry, flavorless sandwich filling – we’re talking about tender, juicy pork that practically melts in your mouth, swimming in a smoky-sweet sauce that hits every single flavor note perfectly.

The secret weapon here is that homemade sauce packed with chipotle chili powder, pickled jalapeños, and a perfect balance of tangy vinegar and brown sugar sweetness.

Plus, cooking the pork low and slow right in the sauce means every single fiber absorbs those incredible flavors.

Fair warning: you might become the designated pulled pork person for every gathering from now on!

Ingredients

For the sauce:

• 1 large onion, chopped
• 6 cloves garlic, peeled
• 1 pickled jalapeño pepper, seeded and chopped
• 2 teaspoons chipotle chili powder
• 1 tablespoon tomato paste
• 2 tablespoons 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
• Salt to taste

For the pork:

• 1 bay leaf
• 3 pounds pork butt shoulder roast
• Hamburger buns for serving

Steps

1. Purée the sauce ingredients in blender: Add all sauce ingredients (everything except the bay leaf, pork, and buns) to a blender and purée until completely smooth, about 60-90 seconds. The mixture should have no visible chunks – if you see pieces of onion or garlic, blend for another 30 seconds. If you have extra time, marinate the pork in this sauce overnight or for several hours before cooking for even deeper flavor penetration.
2. Simmer the pork: Place the sauce, bay leaf, and pork into a large Dutch oven or heavy-bottomed pot. Add 1 quart (4 cups) of water – the liquid should nearly cover the pork. Bring the mixture to a rolling boil over medium-high heat, then immediately reduce to a gentle simmer (you should see just occasional bubbles breaking the surface). Cover and cook for 2 hours, turning the pork every 30 minutes to ensure even cooking. The pork is ready when it pulls apart easily with a fork – if it still feels firm, continue cooking in 15-minute intervals until fork-tender.
3. Shred the pork: Remove the pot from heat and let the pork cool in the sauce for 15-20 minutes until it’s cool enough to handle safely. Remove the pork from the sauce and place on a cutting board. Using two forks, shred the pork into small, bite-sized pieces by pulling the meat apart along its natural grain. Discard any large pieces of fat, but keep some smaller fat pieces for flavor and moisture.
4. Reduce the sauce, return pork to sauce: Pour the cooking liquid back into the pot (remove the bay leaf first) and bring to a low boil over medium heat. Let the sauce bubble and reduce for 15-25 minutes, stirring occasionally, until it has reduced by about two-thirds and coats the back of a spoon. The sauce should be thick enough to cling to the pork without being pasty. Add the shredded pork back to the reduced sauce and stir to combine. Taste and add salt as needed – start with 1/2 teaspoon and adjust.
5. Serve: Remove the bay leaf if you haven’t already. Serve the pulled pork hot over open-face hamburger buns, allowing about 3/4 cup of pork mixture per sandwich. The pork can be kept warm in a slow cooker on low heat for up to 2 hours for serving.

Smart Swaps

• Pork shoulder blade roast instead of pork butt (1:1 ratio) – slightly leaner but equally tender
• Apple cider vinegar instead of white vinegar (1:1 ratio) – adds subtle fruity sweetness
• Coconut sugar instead of brown sugar (3/4 ratio) – lower glycemic impact with similar molasses notes

Make It Diabetes-Friendly

Replace the 1/4 cup brown sugar with 2 tablespoons erythritol or 1 tablespoon stevia blend to reduce carbs by approximately 12g per serving. Use whole grain hamburger buns instead of regular buns to add 3g fiber and reduce the glycemic impact. Serve with a side of coleslaw or pickles to add fiber and slow sugar absorption. Each modified serving contains approximately 8g carbs compared to 15g in the original version. Consider serving 1/2 cup portions over lettuce wraps instead of buns to reduce total carbs to just 4g per serving.

Pro Tips

• Score the pork roast in a crosshatch pattern before cooking – helps the sauce penetrate deeper
• Save some unreduced cooking liquid separately – perfect for thinning leftovers that dry out
• Toast your buns lightly before serving – prevents soggy bottoms from the saucy pork