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BBQ pork burger on baking paper

BBQ PORK SANDWICH RECIPE: JUICY, TENDER, AND DELICIOUS

This BBQ Pork Sandwich Recipe might just be the ultimate comfort food: fall-apart tender, juicy, shredded pork cooked to perfection, smothered in a delicious homemade barbecue sauce that is full of flavor, and tucked between delicious toasted hamburger buns. This is a delicious recipe for family cookouts, picnics, game days, or weeknight dinners. So grab your napkins 'cos things are going to get messy real fast!
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Main Course
Cuisine American
Servings 6 people
Calories 490 kcal

Ingredients
  

For the pulled pork

  • 3 pound (1.3 kg) pork butt, boneless pork shoulder, pork sirloin roast
  • 2 TBSP yellow mustard
  • 2 TBSP brown sugar
  • 1 TBSP garlic powder
  • 1 TBSP onion powder
  • 1 tsp thyme
  • ½ tsp cumin
  • 2 TBSP smoked paprika
  • 2 tsp salt
  • 1 tsp freshly ground black pepper
  • ¼ tsp Cayenne pepper or hot sauce
  • 2 TBSP olive oil
  • 1 tsp liquid smoke (optional)
  • 1 ½ cups chicken stock

For the BBQ sauce

  • 2 cups tomato sauce
  • ¼ cup black vinegar
  • 3 TBSP apple cider vinegar
  • 1 ½ TBSP Worchestershire sauce
  • ¼ cup molasses
  • 7 ½ TBSP brown sugar
  • 1 TBSP onion powder
  • 2 tsp garlic powder
  • 2 TBSP yellow mustard
  • 1 ½ TBSP lemon juice
  • 1 anchovy (smashed into a paste)
  • ½ tsp salt
  • ½ tsp freshly ground black pepper
  • ¼ tsp liquid smoke (optional)

Instructions
 

For the pulled pork

  • Pat the pork butt dry with a paper towel.
  • Cut the pork butt into 4 inch (10 cm) pieces.
  • In a small bowl, whisk all of the dry ingredients together: from brown sugar, to Cayenne pepper.
  • Coat the pork pieces well with the yellow mustard, then sprinkle the dry rub liberally over each of the pork pieces. Make sure you press the dry rub into the meat and cover well.
  • Add the olive oil to your pressure cooker and sear the pork pieces in batches (we don't want it to steam), on medium heat, until they have a nice brown color, around 2-2 1/2 minutes on each side.
  • Once ready, take the meat out and deglaze with the chicken stock.
  • Place pork back in the pressure cooker and add 1 1/2 cups of BBQ sauce and the liquid smoke.
  • Cook for 70 minutes until the pork can be easily pulled apart.
  • Remove the pork from the pressure cooker to a baking tray. Shred the meat using a couple of forks. Remove any large pieces of fat. Add some of the braising liquid to keep the meat juicy (around 1 cup). Add the BBQ sauce to taste (around 1/2 cup to 1 cup).
  • Serve on toasted hamburger buns with extra BBQ sauce and coleslaw.

For the BBQ sauce

  • In a small saucepan, combine all of the BBQ sauce ingredients.
  • Simmer over medium heat, stirring occasionally, for 25-30 minutes, until thickened.
  • Add the needed amount to the pulled pork. To refrigerate the leftover sauce, store in a jar for up to two weeks. To freeze, store in an airtight container for up to 3 months. 

To serve

  • Lightly toast the hamburger buns.
  • Pile the BBQ pulled pork on the toasted buns. Add extra sauce to your liking
  • Top with creamy coleslaw
  • Enjoy immediately!
Keyword BBQ pork sandwich recipe, BBQ pulled-pork, Pulled-pork sandwiches