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BBQ Pulled Pork Sandwiches

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Sandwich de porc effiloché avec sauce barbecue, oignons rouges et coleslaw

Portions10

Preparation300 min

Cooking300 min

Discover our comforting pulled pork BBQ recipe. Perfect for family meals, this flavorful and tender dish will delight both young and old. With simple ingredients and slow cooking, you'll achieve a delicious meal that will quickly become a favorite at your table.

1 Olymel pork shoulder - 2.2 kg
156 ml (1 can) tomato paste
125 ml (½ cup) chicken stock
125 ml (½ cup) cider vinegar
125 ml (½ cup) ketchup
30 ml (2 tbsp.) Dijon mustard
30 ml (2 tbsp.) prepared mustard rub
125 ml (½ cup) brown sugar
30 ml (2 tbsp.) paprika or smoked paprika
30 ml (2 tbsp.) chili powder
15 ml (1 tbsp.) garlic powder
15 ml (1 tbsp.) black pepper
15 ml (1 tbsp.) salt

Used products

Épaule de porc, SOC désossé capicolle

Boneless pork shoulder butt capicola

Mustard rub

Combine the brown sugar and spices. Rub the entire surface of the meat with the spice mix.

Sandwiches

In a bowl combine the tomato paste, stock, vinegar, ketchup and mustard and mix well. Set aside.
Preheat barbecue to 225°F (107 °C).
Place the meat in a BBQ safe pan then on the grill. Close the cover and do not open for 2.5 hours.
After 2.5 hours of cooking, add the liquid mixture to the shoulder and place in a covered dish or cover tightly with aluminum foil to continue cooking.
Return the shoulder to the barbecue until internal temperature of meat reaches 95°C (203°F), or about 5 hours.
Pull the meat and combine with the cooking liquid. Mix well. Set aside.
Serve on a burger bun with pickled red onion and coleslaw.

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