The Perfect Pulled Pork Sandwich
About this recipe
Pulled pork sandwiches are a classic BBQ favorite, and Chef Jean-Pierre's take on this dish promises to deliver a mouthwatering experience. Using a pork shoulder, he guides you through a straightforward method that results in tender, flavorful meat, perfect for piling high on a bun with your favorite toppings.
In this recipe, the pork is slow-cooked to perfection, allowing the spices to penetrate deeply while the onions caramelize beneath. The homemade barbecue sauce adds a sweet and tangy kick, making this sandwich a must-try for any BBQ lover.
Ingredient notes
- Use balsamic white vinegar for a richer flavor in the sauce, but any white vinegar will work.
- Cayenne pepper in the spice mix can be adjusted to taste, depending on your heat preference.
Tips from Chef Jean-Pierre’s video
- When slicing the onion, cut along the grain to maintain texture and prevent it from falling apart during cooking.
- Basting the pork with its juices during the final hour of cooking helps to enhance flavor and moisture.
- For the barbecue sauce, feel free to substitute the Dijon mustard with any mustard you prefer.
Good to know
- How long does it take to cook the pork shoulder?
- The pork shoulder cooks for about 5 hours at 275°F, followed by an additional hour at 400°F.
- What should I do if I don't have a Dutch oven?
- You can use a lasagna pan covered with aluminum foil as an alternative to a Dutch oven.
No life story here — the video and the recipe are the whole point. All credit to Chef Jean-Pierre: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat the oven to 275°F (135°C).
- 2
Slice the onion into long strips and place them in the bottom of a Dutch oven.
- 3
Place the pork shoulder on top of the onions.
- 4
In a bowl, mix together the dark brown sugar, onion powder, garlic powder, smoked paprika, black pepper, salt, cayenne pepper, oregano or thyme, and cumin.
- 5
Rub the spice mixture all over the pork shoulder, ensuring it is well coated.
- 6
Add a little water to the bottom of the Dutch oven to keep everything moist.
- 7
Cover the Dutch oven and place it in the oven for about 5 hours, checking occasionally.
- 8
After 5 hours, remove the cover and increase the oven temperature to 400°F (200°C).
- 9
Baste the pork with the juices and return it to the oven without the cover for an additional hour.
- 10
While the pork is finishing, prepare the barbecue sauce by mixing together honey, ketchup, white vinegar, corn syrup, molasses, Dijon mustard, Worcestershire sauce, cayenne pepper, onion powder, garlic powder, salt, and black pepper in a bowl.
- 11
Once the pork is done, shred it and mix it with the barbecue sauce before serving on sandwiches.
Heads up — we had to guess a little:
- The quantity of pork shoulder is inferred based on typical serving sizes for pulled pork sandwiches.
Credit where it’s due: this recipe was transcribed from Chef Jean-Pierre’s original video on YouTube. Follow them there — it’s their dish.
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