This recipe is for pulled pork sandwiches made with boneless pork shoulder slow-cooked in a mixture of barbecue sauce, broth, and seasonings. The pork is shredded and mixed with a reduced version of the cooking liquid to create a flavorful sauce. Serve on sandwich buns with toppings like coleslaw or pickles. Perfect for game day or a backyard barbecue.
Ingredients:
- 2 pounds boneless pork shoulder
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup barbecue sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Sandwich buns
Instructions:
- Rub the pork shoulder with paprika, chili powder, salt, and black pepper.
- In a large skillet or Dutch oven, sauté the sliced onion and minced garlic until softened.
- Add the seasoned pork shoulder to the skillet or Dutch oven, and pour in the chicken broth, barbecue sauce, apple cider vinegar, and brown sugar.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 6-8 hours, or until the pork is fork-tender and falls apart easily.
- Remove the pork from the cooking liquid and shred it with two forks.
- Strain the cooking liquid and return it to the skillet or Dutch oven. Simmer the liquid until it has reduced by about half and has thickened to a sauce consistency.
- Add the shredded pork back to the skillet or Dutch oven and toss it with the reduced cooking liquid.
- Serve the pulled pork on sandwich buns and enjoy! You can also top the sandwiches with coleslaw or sliced pickles, if desired.