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BBQ Pulled Pork Sandwich Recipe

Recipe by: Allrecipes

"Slow-roasted pork is shredded and mixed with a tangy barbeque sauce, then loaded into hoagie rolls and topped with homemade coleslaw. This is not a sandwich for the faint of heart!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep1 h 30 m
  • Cook3 h 30 m
  • Ready In5 h
  • 1Combine coleslaw mix, pepperoncini peppers, red onion, mayonnaise, lemon juice, red wine vinegar, 1 tablespoon granulated garlic, Dijon mustard, white sugar, salt, 1/2 teaspoon granulated onion, and lemon pepper in a large bowl. Toss until well combined. Cover and refrigerate until ready to use.
  • 2Preheat oven to 300 degrees F (150 degrees C).
  • 3Combine kosher salt, black pepper, 2 tablespoons granulated garlic, 2 tablespoons granulated onion, 2 tablespoons brown sugar, 1 tablespoon cayenne pepper, nutmeg, allspice, and cinnamon together in a bowl.
  • 4Place pork shoulder in a large roasting pan. Rub with 1/4 cup molasses on all sides and between any crevices. Sprinkle with kosher salt seasoning mixture and rub over all sides.
  • 5Cover pan tightly with heavy-duty aluminum foil and roast pork in the preheated oven until tender and a thermometer inserted reaches 200 degrees F (95 degrees C), 3 to 4 hours. Transfer pork to a cutting board, reserving pan juice, and allow to cool slightly before pulling. Using two forks, shred the pork shoulder into bite-size pieces. Transfer meat to a large bowl and toss with some of the pan juices to keep it moist.
  • 6Pour reserved pan juices into a large pot over medium heat. Add barbeque sauce, coffee, 1 tablespoon molasses, 1 tablespoon brown sugar, dry mustard, and a pinch of cayenne pepper. Bring to a simmer, reduce heat, and cook for 15 minutes. Add shredded pork and stir until warm, about 5 minutes.
  • 7Fill each hoagie bun with pork mixture. Top with 1 to 2 cups coleslaw. Garnish with 1 tablespoon onion and 1 tablespoon jalapeno.
Footnotes
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the pork rub ingredients. The actual amount of sodium consumed will vary.
Ingredients
  • 8 servings
  • 838 cals
  • Coleslaw:
  • 1 (16 ounce) package shredded coleslaw mix
  • 1/4 cup pickled pepperoncini peppers, chopped
  • 1/4 cup diced red onion
  • 1/3 cup mayonnaise
  • 1/2 lemon, juiced
  • 1 tablespoon red wine vinegar
  • 1 tablespoon granulated garlic
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white sugar
  • 1 teaspoon salt
  • 1/2 teaspoon granulated onion
  • 1/4 teaspoon lemon pepper
  • Pulled Pork:
  • 2 tablespoons kosher salt
  • 2 tablespoons ground black pepper
  • 2 tablespoons granulated garlic
  • 2 tablespoons granulated onion
  • 2 tablespoons brown sugar
  • 1 tablespoon cayenne pepper
  • 1 tablespoon ground nutmeg
  • 1 tablespoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 (4 pound) pork shoulder roast
  • 1/4 cup molasses
  • Sauce:
  • 3 cups barbeque sauce
  • 1 cup strong brewed coffee
  • 1 tablespoon molasses
  • 1 tablespoon brown sugar
  • 1 teaspoon dry mustard
  • 1 pinch cayenne pepper, or more to taste
  • 4 Italian-style hoagie buns, split lengthwise and toasted
  • 1/4 cup onion, chopped (optional)
  • 1/4 cup jalapeno pepper, seeded and minced (optional)
Nutrition

Amount per serving ( 5 total)

  • Calories:
    838
    42%
  • Fat:
    34.7
    53%
  • Carbs:
    100.1
    32%
  • Protein:
    31.2
    62%
  • Cholesterol:
    97
    32%

Based on a 2,000 calorie diet

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