5 Ingredients or Fewer

Pulled Pork Sandwiches

July 20, 2018
4.5 Stars
Photo by Ty Mecham
Author Notes

Don't want to make 10 sandwiches? Don't. I'd just as soon as make this for a crowd as I would for me and my boo. Just freeze the leftover pulled pork in small portions (figure 1/4 pound per person) for bonus meals down the road. —Emma Laperruque

Test Kitchen Notes

This is one of our Big Little Recipes. Read more here: 5-Ingredient Pulled Pork Sandwiches—Homemade BBQ Sauce Included. —The Editors

Watch This Recipe
Pulled Pork Sandwiches
  • Prep time 40 minutes
  • Cook time 3 hours 10 minutes
  • Makes 10 sandwiches
Ingredients
  • For the slow-roasted pork
  • 2 1/2 pounds boneless pork butt
  • 2 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper (optional)
  • 1 tablespoon canola oil
  • For the BBQ sauce and sandwiches
  • 1 cup ketchup
  • 1/2 cup apple cider vinegar
  • 4 chipotles, plus their adobo sauce to taste
  • 1 pinch kosher salt, or to taste
  • 10 soft potato buns, halved
In This Recipe
Directions
  1. Season the pork all over with salt and black pepper if you're using it. Refrigerate for 4 to 24 hours. Or leave on the counter for about 45 minutes.
  2. When you’re ready to roast, preheat the oven to 325° F.
  3. Set a Dutch oven over high heat. Add the oil. Meanwhile, pat the pork dry with paper towels. It will be damp from the salting, which we don’t want—it’ll cause it to steam in the pan versus sear. When the oil is shimmery, add the pork (if butcher's twine is holding the meat together, leave it on). Sear on all sides (including those ends!) until the crust is deeply browned.
  4. Turn off the heat. Slowly add 1 cup water to the pot. It will sizzle and steam and make a fuss. Cover the pot and get in the oven. Roast for 2 1/2 to 3 hours until the pork is so tender, you can easily shred it with two forks.
  5. Meanwhile, make the BBQ sauce. Combine the ketchup, vinegar, and chipotles in a food processor. Buzz until completely smooth. Add adobo sauce and salt to taste.
  6. When the pork is done, remove any butcher's twine, then use a couple forks to shred the meat into big pieces. Add 1/2 cup BBQ sauce right into the Dutch oven and toss. Add more to taste.
  7. Build the sandwiches! Pile pork on a bottom bun, slather with more BBQ sauce, then top.

See what other Food52ers are saying.

  • FrugalCat
    FrugalCat
  • Emma Laperruque
    Emma Laperruque
  • SCalabretta
    SCalabretta
Emma is the food editor at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles on the fly, baking dozens of pastries at 3 a.m., and writing about the history of pie in North Carolina. Now she lives in New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's award-winning column, Big Little Recipes (also the cookbook in November 2021!). And see what she's up to on Instagram at @emmalaperruque.

3 Reviews

FrugalCat November 25, 2021
I made it, but instead of adding a cup of water to the pork after the sear, I used a beer! Nothing fancy or expensive (Busch Light, I'm embarrassed to say).
 
SCalabretta September 7, 2019
I was kind of skeptical, but this was really great. I used a 9 lb pork shoulder and roasted it for several hours (high temp for an hour and then lowered for the rest). I added a bit more vinegar to the sauce. Simple and delicious dinner for our beach house crowd.
 
Author Comment
Emma L. September 8, 2019
So glad you enjoyed, thanks!