Pulled pork sandwiches

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.


  • 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


  1. Rub the pork shoulder with paprika, chili powder, salt, and black pepper.
  2. In a large skillet or Dutch oven, sauté the sliced onion and minced garlic until softened.
  3. 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.
  4. 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.
  5. Remove the pork from the cooking liquid and shred it with two forks.
  6. 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.
  7. Add the shredded pork back to the skillet or Dutch oven and toss it with the reduced cooking liquid.
  8. Serve the pulled pork on sandwich buns and enjoy! You can also top the sandwiches with coleslaw or sliced pickles, if desired.
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