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Prep time
40 minutes
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Cook time
3 hours 10 minutes
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Makes
10 sandwiches
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Pulled Pork Sandwiches
Ingredients
- For the slow-roasted pork
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2 1/2 pounds
boneless pork butt
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2 1/2 teaspoons
kosher salt
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1/2 teaspoon
freshly ground black pepper (optional)
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1 tablespoon
canola oil
- For the BBQ sauce and sandwiches
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1 cup
ketchup
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1/2 cup
apple cider vinegar
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4
chipotles, plus their adobo sauce to taste
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1 pinch
kosher salt, or to taste
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10
soft potato buns, halved
Directions
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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.
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When you’re ready to roast, preheat the oven to 325° F.
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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.
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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.
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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.
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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.
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Build the sandwiches! Pile pork on a bottom bun, slather with more BBQ sauce, then top.
Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.
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