BBQ Pulled Pork Sandwiches

BBQ pulled pork sandwiches are a delicious and satisfying option for any British BBQ. This recipe will guide you through making tender, flavourful pulled pork with a rich BBQ sauce, served on soft buns.

Ingredients:

For the Pulled Pork:

2 kg pork shoulder (also known as pork butt), boneless

2 tablespoons vegetable oil

For the Dry Rub:

2 tablespoons brown sugar

1 tablespoon smoked paprika

1 tablespoon sea salt

1 teaspoon ground black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon mustard powder

1 teaspoon ground cumin

1 teaspoon chilli powder

For the Cooking Liquid:

240 ml apple cider vinegar

240 ml chicken stock

60 ml Worcestershire sauce

For the BBQ Sauce:

240 ml tomato ketchup

60 ml apple cider vinegar

60 g brown sugar

2 tablespoons Worcestershire sauce

1 tablespoon Dijon mustard

1 tablespoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon chilli powder

Salt and pepper to taste

For the Sandwiches:

8 soft buns

Coleslaw (optional, for serving)

Instructions:

Preparing the Pulled Pork:

1. Mix the Dry Rub: In a small bowl, combine the brown sugar, smoked paprika, sea salt, black pepper, garlic powder, onion powder, mustard powder, ground cumin, and chilli powder.

2. Season the Pork: Rub the pork shoulder with vegetable oil, then generously coat it with the dry rub, pressing it into the meat. Wrap the pork in cling film and refrigerate for at least 2 hours, preferably overnight.

Cooking the Pulled Pork:

1. Preheat the Oven: Preheat your oven to 150°C (300°F).

2. Prepare the Cooking Liquid: In a large roasting pan, combine the apple cider vinegar, chicken stock, and Worcestershire sauce.

3. Cook the Pork: Place the pork shoulder in the roasting pan, cover tightly with foil, and cook in the preheated oven for 5-6 hours, or until the meat is tender and easily shredded with a fork.

4. Shred the Pork: Remove the pork from the oven and let it rest for 15 minutes. Using two forks, shred the meat, discarding any excess fat. Return the shredded pork to the cooking juices and mix well.

Making the BBQ Sauce:

1. Combine Ingredients: In a saucepan, combine the tomato ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, and chilli powder.

2. Simmer: Bring the mixture to a simmer over medium heat, stirring occasionally. Let it cook for about 15 minutes, or until the sauce thickens. Season with salt and pepper to taste. Remove from heat and set aside.

Assembling the Sandwiches:

1. Mix the Sauce with Pork: Add about half of the BBQ sauce to the shredded pork and mix well. Reserve the remaining sauce for serving.

2. Toast the Buns: Lightly toast the buns on the grill or under the grill until golden brown.

3. Assemble: Pile the pulled pork onto the bottom halves of the buns. Top with coleslaw, if using, and drizzle with extra BBQ sauce. Place the top halves of the buns on top.

Serving:

Serve the BBQ pulled pork sandwiches with extra BBQ sauce on the side and your favourite BBQ sides such as coleslaw, potato salad, and pickles.

Enjoy these delicious BBQ pulled pork sandwiches at your British BBQ, and watch your guests come back for seconds!