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BBQ Pulled Pork Sandwich Recipe: Easy, Tender & Tangy Pickles

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This BBQ pulled pork sandwich recipe features melt-in-your-mouth pork slow-cooked with a smoky, sweet homemade BBQ sauce and topped with crunchy, tangy homemade pickles. It’s a crowd-pleasing comfort food perfect for gatherings, weeknight dinners, or meal prep.

Ingredients

Scale
  • 3 lbs pork shoulder or pork butt, trimmed
  • 2 tbsp brown sugar
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp ground cumin (optional)
  • 1 cup low-sodium chicken broth
  • 1/2 cup apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 1 cup ketchup
  • 1/4 cup molasses or honey
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard (or yellow mustard)
  • 1 tbsp brown sugar
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and pepper, to taste
  • 1 cup sliced cucumber (Persian or English)
  • 1/2 cup white vinegar
  • 1/2 cup water
  • 1 tbsp sugar
  • 1 tsp kosher salt
  • 1/2 tsp mustard seeds (optional)
  • 1/2 tsp dill seeds or fresh dill
  • Soft sandwich buns (brioche or potato rolls)
  • Extra BBQ sauce and pickles, for topping

Instructions

  1. Pat the pork shoulder dry with paper towels and trim any excess fat. Combine brown sugar, smoked paprika, garlic powder, onion powder, salt, pepper, and cumin in a small bowl. Rub the spice mix all over the pork.
  2. Place the seasoned pork in your slow cooker or Dutch oven. Pour chicken broth, apple cider vinegar, and Worcestershire sauce around the meat. Cover and cook on low for 8 hours (or high for 4-5 hours). If using a Dutch oven, bake covered at 325°F for 3-4 hours. Pork should be fork-tender.
  3. While pork cooks, combine ketchup, molasses (or honey), apple cider vinegar, mustard, brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper in a small saucepan. Simmer over medium heat, stirring occasionally, for 10-15 minutes until thickened. Taste and adjust seasoning.
  4. In a mixing bowl, whisk together white vinegar, water, sugar, salt, mustard seeds, and dill. Add cucumber slices and stir to coat. Let sit at room temperature for at least 30 minutes (or up to 2 hours). Refrigerate if making ahead.
  5. Remove cooked pork from the cooker and let it rest for 10 minutes. Shred using two forks or meat claws. Return shredded pork to the cooker and mix with about 1 cup of the BBQ sauce. Toss well to coat.
  6. Place buns on a baking sheet and broil for 1-2 minutes until golden (optional).
  7. Pile a generous heap of pulled pork onto each bun. Top with homemade tangy pickles and an extra drizzle of BBQ sauce. Add sliced onions or jalapeños if desired. Serve hot and enjoy!

Notes

For gluten-free, use GF buns and check Worcestershire sauce. Pork shoulder is best for tenderness. Homemade pickles add crunch and tang, but store-bought work in a pinch. Toast buns to prevent sogginess. Pork can be made ahead and reheated; flavors improve overnight. Pulled pork freezes well for up to 3 months.

Nutrition

Keywords: BBQ, pulled pork, sandwich, tangy pickles, comfort food, slow cooker, easy dinner, potluck, homemade BBQ sauce

Find it online: https://chrisfeasts.com/bbq-pulled-pork-sandwich-recipe-easy-tender-and-tangy-pickles/