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BBQ Pulled Pork Sandwiches

6 minutes Cook
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BBQ Pulled Pork Sandwiches, a beloved American classic with Southern roots, have been pleasing palates for generations. These sandwiches are the embodiment of comfort food, featuring tender, smoky pulled pork generously coated in flavorful barbecue sauce, all nestled between soft buns. In this culinary journey, we’ll unveil the secrets to crafting these delectable BBQ Pulled Pork Sandwiches that strike the perfect balance between smokiness and sweetness. So, prepare to ignite your grill and embark on a savory adventure.

Historical Context: Pulled pork, deeply rooted in Southern American tradition, traces its origins back to early settlers who brought the art of slow-cooking meats over open flames from the Caribbean. Over the centuries, this technique evolved into the fine craft of smoking and barbecuing meats. By the 19th century, pulled pork had become a staple at Southern gatherings, each region boasting its unique barbecue sauce. Today, BBQ Pulled Pork Sandwiches are cherished across the United States, gracing backyard cookouts, festivals, and restaurant menus.


1. Preparing the Pork Shoulder:

  • Start by patting the pork shoulder dry with paper towels.
  • In a small bowl, combine the smoked paprika, garlic powder, onion powder, brown sugar, cayenne pepper, salt, and black pepper to create a dry rub.
  • Rub the dry spice mixture evenly over the entire surface of the pork shoulder, ensuring thorough coverage. This imparts a smoky and flavorful crust.
  • Wrap the seasoned pork shoulder tightly in plastic wrap and refrigerate it for at least 4 hours, or overnight for optimal flavor infusion.

2. Preparing the Grill:

  • Preheat your grill to 225°F (107°C) using indirect heat. For a charcoal grill, this means arranging the charcoal on one side and placing a drip pan filled with water on the other. For a gas grill, only light one side and place a drip pan on the unlit side.
  • Enhance the smokiness by adding wood chips or chunks to the charcoal. Hickory, apple, or cherry wood varieties complement pork beautifully.

3. Slow Cooking the Pork:

  • Position the seasoned pork shoulder on the grill grates, directly over the drip pan (not over the coals or flames).
  • Close the lid and maintain a consistent temperature of 225°F (107°C). Use a meat thermometer to monitor the pork’s internal temperature.
  • Allow the pork to slow-cook for 6-8 hours, or until it reaches an internal temperature of 195-205°F (90-96°C). This low-and-slow method guarantees tender, easily shredded meat.

4. Shredding and Saucing the Pork:

  • Once the pork hits the desired internal temperature, carefully remove it from the grill and wrap it in aluminum foil. Let it rest for approximately 30 minutes to evenly distribute the juices.
  • Unwrap the pork and use two forks to shred it into bite-sized pieces, discarding bones and excess fat.
  • In a large mixing bowl, combine the shredded pork with apple cider vinegar and your preferred barbecue sauce. The vinegar adds a tangy kick, while the barbecue sauce delivers sweetness and depth of flavor. Adjust the sauce quantity to your taste.

5. Assembling the BBQ Pulled Pork Sandwiches:

  • Slice the hamburger buns in half and lightly toast them on the grill for a minute or two until they develop a slight crispiness.
  • Place a generous portion of the sauced pulled pork onto the bottom half of each bun.
  • If desired, add coleslaw for a refreshing crunch and textural contrast.
  • Complete your sandwich with the top bun and gently press it to meld the flavors together.

6. Serve and Enjoy:

  • Arrange your expertly crafted BBQ Pulled Pork Sandwiches on a platter.
  • Offer pickles, additional barbecue sauce, or a side of potato salad for the ultimate Southern barbecue experience.
  • Invite friends and family to savor these mouthwatering sandwiches, relishing the savory, smoky delight that characterizes BBQ Pulled Pork.

Conclusion: BBQ Pulled Pork Sandwiches epitomize the culinary legacy of Southern barbecue. This recipe takes you through the time-honored tradition of slow-cooking, resulting in tender pork infused with smoky allure. Whether enjoyed at a backyard gathering or a casual meal, these sandwiches leave an enduring impression, reminding us of the timeless allure of American barbecue. So, fire up the grill and let the scents of this classic comfort food transport you to a world where flavor reigns supreme.


prep time
15 minutes.
cooking time
6 minutes
total time
20 minutes


  • Charcoal or gas grill

  • Meat thermometer

  • Aluminum foil

  • Basting brush

  • Tongs

  • Large mixing bowl

  • Sharp knife

  • Cutting board!

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  • 4-5 pounds bone-in pork shoulder (also known as pork butt)

  • 2 tablespoons smoked paprika

  • 1 tablespoon garlic powder

  • 1 tablespoon onion powder

  • 1 tablespoon brown sugar

  • 1 teaspoon cayenne pepper (adjust to taste)

  • Salt and black pepper to taste

  • 1 cup apple cider vinegar

  • 1 cup barbecue sauce (your favorite variety)

  • 8 hamburger buns

  • Coleslaw (optional, for topping)!

  • An error occurred. Either the engine you requested does not exist or there was another issue processing your request. If this issue persists please contact us through our help center at


Prepare the pork with a dry rub.
Preheat the grill to 225°F.
Slow cook the pork for 6-8 hours.
Shred, sauce, assemble, and serve.
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