Barbecue Pulled Pork Sandwiches


Preparation info

  • Difficulty


  • Serves:


Appears in

My Street Food Kitchen

My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About

Originally from South Carolina, pulled pork shoulder is epic. It’s slow cooked over a charcoal pit until the meat falls apart, then shredded or ‘pulled’ and spooned into a soft brioche bun with barbecue sauce, pickles and crisp slaw. Most of us lack a fire pit to slow cook or smoke meat, but it’s easily replicated in an oven at a very low temperature.

Preparation: 10 Minutes
Cooking: 5 Hours


  • 2.5 kg (5 lb 8 oz) boneless pork shoulder with most of the top fat removed
  • 2 tablespoons olive oil
  • 12-16 brioche buns or soft rolls

Spice rub

  • 2 teaspoons Spanish paprika (pimenton)
  • 2 teaspoons mustard powder
  • 1 teaspoon garlic salt
  • 1 teaspoon onion salt


Preheat the oven to 150°C (300°F) or 130°C (250°F) fan forced. To make the spice rub, combine all the ingredients in a small bowl.

Rub the pork with the olive oil. Heat a heavy-based non-stick frying pan over high heat until very hot. Sear the meat until golden on all sides, then place on a wire rack in a roasting pan. Allow to cool slightly and then apply the spice rub all over the meat and season with freshly ground black pepper. Pour 250 ml (9 fl oz/1 cup) of water into the pan, cover very tightly with foil and cook for 5 hours or until the meat is almost falling apart.

Remove the meat from the pan, then pour the juices into a glass jug and set aside.

Using two forks, shred the pork and return it to the roasting pan. Discard the fat from the juices (it will float to the top) and pour 125 ml (4 fl oz/½ cup) of the juices over the pork and mix well. Keep warm.

Divide the warm shredded pork among the brioche buns. Top with bread and butter pickles and a spoonful of barbecue sauce, then add a good spoonful of coleslaw and sandwich together. Serve with either Granny’s Potato Salad, Garbage Salad, or Tuscan Kale Caesar Salad.