Copycat Street-Food Sensation BBQ Pulled Pork Sandwich

Allergens

Wheat (for gluten-free option, use gluten-free buns)

Ingredients

• 1. 2 lb boneless pork shoulder 2. 1 cup BBQ sauce (homemade or store
• bought) 3. 1/2 cup apple cider vinegar 4. 1/2 cup ketchup 5. 1/4 cup brown sugar 6. 1/4 cup molasses 7. 1 tbsp Worcestershire sauce 8. 1 tsp smoked paprika 9. 1 tsp garlic powder 10. 1 tsp onion powder 11. 1 tsp ground cumin 12. 1/2 tsp ground black pepper 13. 1/4 tsp cayenne pepper (optional, for added heat) 14. 6 hamburger buns 15. 1/2 cup coleslaw 16. 1/2 cup pickles 17. 1/4 cup dill pickle chips

Instructions

1. In a large mixing bowl, whisk together BBQ sauce, apple cider vinegar, ketchup, brown sugar, molasses, Worcestershire sauce, smoked paprika, garlic powder, onion powder, ground cumin, ground black pepper, and cayenne pepper (if using). Set aside.
2. Preheat your grill to medium high heat or preheat oven to 300°F.
3. Season the pork shoulder with salt and pepper. If using a grill, place the pork shoulder on the grates and cook for 5 minutes per side. Then, transfer to a grill safe dish and pour the BBQ sauce mixture over the meat, turning to coat evenly. Cover with aluminum foil and cook for an additional 30 minutes, or until the internal temperature reaches 195°F. If using the oven, place the pork shoulder on a baking sheet and follow the same instructions.
4. Once the pork has reached the desired temperature, remove from heat and let rest for 15 minutes before shredding with two forks. Return shredded meat to the BBQ sauce mixture, stirring well to coat.
5. Assemble sandwiches by placing a generous portion of pulled pork onto each bun, followed by coleslaw, pickles, and dill pickle chips. Serve immediately.

Chef’s Insight

Don't be afraid to experiment with different BBQ sauce flavors or add your own twists to the coleslaw and pickles to make this sandwich truly your own!

Notes

The key to a perfect BBQ pulled pork sandwich is the balance of flavors and textures - tangy, sweet, smoky, and crunchy!