Pulled Pork Sandwiches

Looking for an easy meal that everyone will love? Our recipe for mouth-watering Pulled Pork Sandwiches is our take on the Southern classic. Whether you are looking for a recipe for your next get-together with friends and family, or simply want to compliment a full-course meal with a delicious appetizer, our Pulled Pork Sandwiches are sure to become a favourite.

The Dutch Oven is the ideal piece of cookware for this recipe, locking in heat and moisture thanks to its tight-fitting lid to tenderize the pulled pork to perfection. Featuring thick, enamelled cast iron walls, the Dutch Oven creates the ideal environment for this recipe to slow-cook in, distributing heat evenly until the pork shoulder is tender and full of flavour.

Shred the pork pieces once it’s done cooking and serve up delicious pulled pork sandwiches on warmed buns with pickles and coleslaw for the ultimate Southern treat. This recipe serves up to 8-meal-size sandwiches or 16 convenient appetizer portions, making it a great dish for the whole family or when entertaining guests. This versatile recipe can easily be used in a number of other dishes like in tacos, served over mashed potatoes or in a rice bowl. The possibilities are endless!

Preheat the oven to 325˚F (160˚C).

Combine the barbecue sauce, chicken stock, brown sugar and vinegar and in a medium Mixing Bowl, then set aside. In a small bowl, mix together the paprika, chili powder, cumin, mustard and salt. Rub the mixture on to the meat.

Heat the oil in the Round French Oven over medium heat. Add the pork and sear on all sides. Drain away excess fat.

Add barbecue sauce mixture and bring to a simmer. Cover and cook in the oven for 3 hours, turning occasionally, or until falling apart tender.

Remove the pork from the sauce and cool.

Remove fat from the surface of the sauce, and bring to a simmer on the stove.

Pull the pork into shreds with a fork or with fingers and place in a large bowl. Pour the sauce over the pork and mix to coat the meat.

Serve the pork on warmed buns with coleslaw and pickles.