BBQ Pulled Pork Sandwich
This tender and flavorful BBQ Pulled Pork Sandwich features slow-cooked pork shoulder seasoned with a bold smoky rub, infused with sweet red onions, and finished with your favorite barbecue sauce. Perfect for gatherings or easy family dinners—just pile it high on a soft roll and enjoy!
Ingredients
For the Pulled Pork:
4 pounds pork shoulder roast
5 to 6 whole cloves
3 tablespoons Smokey BBQ Rub (recipe below)
2 red onions, thinly sliced
16 ounces (2 cups) barbecue sauce
2 cups water
Rolls or buns, for serving
Smokey BBQ Rub (Yields ~1 cup):
1/4 cup granulated sugar
3 tablespoons brown sugar
2 tablespoons dark chili powder
2 tablespoons smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon freshly ground black pepper
1 tablespoon kosher salt
1 teaspoon dry mustard
1/2 teaspoon cayenne pepper
Instructions
1. Make the Smokey BBQ Rub
In a small bowl, mix together all ingredients for the rub until well combined.
Store in an airtight container if not using immediately.
2. Prep the Pork
Insert the whole cloves into the pork shoulder roast.
Generously rub the entire surface of the pork with 3 tablespoons of the Smokey BBQ Rub.
Place the pork in a slow cooker, and scatter the sliced red onions over the top.
Pour in 2 cups of water.
3. Slow Cook
Cover and cook on LOW for 8 to 10 hours, until the pork is fall-apart tender.
4. Shred the Meat
Remove the pork from the slow cooker. Discard the cloves, any excess fat, and the cooking liquid.
When cool enough to handle, shred the meat using two forks or your hands.
5. Finish the Pulled Pork
Return the shredded pork to the slow cooker.
Add the barbecue sauce and stir to coat evenly.
Heat on LOW for 1 to 2 more hours to let the flavors blend.
6. Serve
Spoon the warm pulled pork onto your favorite sandwich rolls or buns.
Serve with coleslaw, pickles, or chips on the side for a complete meal.
- Pro Tip
For extra flavor and texture, toast the buns lightly before assembling the sandwiches, and add a scoop of tangy slaw on top for crunch and contrast.
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