BBQ Pulled Pork Sandwich
Pulled pork sandwiches are a great summertime meal or addition to any BBQ. Pulled pork can easily be made in a dutch oven and no slow cooker, crock pot or smoker required!
What I love about this recipe is there are plenty of leftovers and it feeds a crowd!
I like serving it with a quick coleslaw and BBQ sauce.
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- 5 lb Pork butt roast
- 1 tbsp Kosher salt
- 1/2 tbsp Garlic powder
- 1/2 tbsp Onion powder
- 1 tsp Paprika (substitute smoked paprika)
- 1 tsp Pepper
- 1 tsp Cayenne pepper
- 5 cup Cabbage (shredded)
- 1 cup Carrots (shredded)
- 1/8 cup Apple cider vinegar
- 1/2 tsp Sugar
- 1 tsp Kosher salt
- Season the pork
Mix the seasoning in a small bowl to combine then evenly rub the spice mix on the pork.
For a smoky version add a few dashes of liquid smoke on the pork before adding the seasoning mix. - Sear the pork
Heat a dutch oven over medium-high heat. Once hot add a tablespoon of olive oil followed by the pork. Sear all sides of the pork until golden brown.
- Roast the pork
Place the lid on the dutch oven and bake at 325 for 4-5 hours. The pork is done when falling apart.
If using a bone-in pork butt, an easy way to tell when it is done is when the bone comes out cleanly. If boneless, the pork should be at least 190 F to break down the connective tissue and fat. - Shred the pork
Remove the pork from the dutch oven. Shred with 2 forks, discarding the fat if desired.
- Heat up the pork
Using a fat separator drain the drippings from the dutch oven. Let sit to separate while shredding the pork. Once the pork is shredded add back to the dutch oven on medium heat. Add back the dripping, being careful not to add the fat back. Heat until the pork is warmed.
- Shred the coleslaw
Finely shred the cabbage using a mandoline. Using a box grater shred the carrots and combine with the cabbage.
Add the vinegar, salt and sugar. Mix and let marinate for at least 30 minutes.
- Assemble the sandwich
On a warm bun add the pulled pork and top with the coleslaw and BBQ sauce.