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Roasted Pulled Pork Sandwiches

SimpleFoodie's picture
A classic barbeque recipe that every serious grillmaster must try. You have your slowly smoked pork that just falls off the bone topped with a savory vinegar dressed coleslaw between two pieces of bread.
  Pork shoulder 5 Pound (Butt Roast)
  Paprika 1 Tablespoon
  Cider vinegar 1⁄2 Cup (8 tbs)
  Water 3⁄4 Cup (12 tbs)
  Onion 1 , sliced
  Red pepper flakes 1 Tablespoon
  Sugar 2 Tablespoon (To Taste)
  Salt 1 1⁄2 Tablespoon (To Taste)
  Black pepper 1⁄2 Teaspoon (To Taste)
  Cabbage 1 Small, shredded
  Hamburger bun 12 , toasted

1. Prepare your grill for indirect heat grilling (see notes).
2. Season the pork with the salt, pepper, and paprika.
3. Place on the grill and roast 4 to 6 hours until the internal temperature reaches 165 degrees.
4. Combine all the sauce ingredients in a bowl and whisk until the salt and sugar dissolve. Set aside.
5. When the pork is done allow it to sit for 10 to 15 minutes. Remove the skin and bone and start pulling the pork meat apart into shreds. Careful, this will be hot so consider using two forks to help pull the meat apart.
6. Pour half of the sauce over the pork.
7. Place the cabbage in a bowl and add the remaining sauce. Toss.
8. Place a handful of pulled pork on a warmed hamburger bun and top with the cabbage.

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Recipe Summary

Difficulty Level: 
High Protein
Want to try out some pulled pork sandwiches, East North Carolina style. Here is an outstanding video that displays a recipe for these incredible roasted pork sandwiches that would be a great cooking experience for you too!

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