Pulled Pork Sandwich (Slow-Braised Pork with Quick Red Wine Vinegar BBQ Sauce)
A pulled pork sandwich is a classic comfort dish built around slow-braised pork shoulder that becomes tender enough to shred with a fork, then coated in a lightly sweet and tangy sauce. Unlike smoked barbecue versions that rely on hours in a smoker, this oven-braised method produces deeply flavored pulled pork in a home kitchen with simple ingredients.
Ingrédients
For the braised pork
- 1 pork shoulder about 3 lb
- 2 onions roughly chopped
- 3 carrots roughly chopped
- 4 garlic cloves crushed
- 2 sprigs thyme
- 4 bay leaves
- 1 can diced tomatoes 14 oz
- 1½ cups chicken broth
- Salt
- Black pepper
Quick vinegar BBQ sauce
- ½ cup red wine vinegar
- ½ cup cane syrup or brown sugar syrup
To assemble
- 4 –6 sesame sandwich buns
- Cherry tomatoes optional
- Simple vinaigrette optional
Instructions
- Preheat the oven to 350°F (180°C). In a large Dutch oven or oven-safe dish, add the diced tomatoes, onions, carrots, and garlic, then place the thyme sprigs and bay leaves on top.
- Place the whole pork shoulder on top of the vegetables. Pour the chicken broth around the meat so the liquid reaches about one-third of the height of the pork, without covering it completely. Season with salt and pepper.
- Bake uncovered for 1 hour. Remove from the oven, turn the pork over, and add a little more broth if needed. Return to the oven and cook for another hour.
- Remove the bay leaves, cover the pot, and continue cooking for 1 hour 30 minutes, until the pork is very tender and easy to shred.
- Meanwhile, prepare the sauce. In a small saucepan, combine the red wine vinegar and cane syrup. Bring to a boil and let reduce for a few minutes until slightly syrupy. Season with salt and pepper.
- Shred the pork directly in the cooking dish using two forks. Add some of the barbecue sauce and mix to coat the meat.
- Fill sesame seed buns with the warm pulled pork. If desired, add cherry tomatoes, crisp lettuce, and a drizzle of vinaigrette. Serve immediately.
Vidéo
Notes
FAQ
What cut of pork is best for pulled pork?
Pork shoulder (also called pork butt) is ideal. It contains enough fat and connective tissue to become tender during slow cooking.Can I make this ahead of time?
Yes. Pulled pork reheats extremely well. Store the shredded pork with its sauce in the refrigerator for up to three days.Can this recipe be frozen?
Yes. Freeze the shredded pork in airtight containers for up to three months.Why add vinegar to the sauce?
The acidity balances the richness of the pork and prevents the sandwich from tasting too heavy.Can I cook the pork longer?
Yes. If the meat does not shred easily, return it to the oven for another 30–45 minutes.Substitutions
Cane syrup
You can replace it with:- brown sugar
- maple syrup
- honey