This Swift Pulled Pork Sandwich brings together tender, slow-cooked pork coated in a rich, savory BBQ sauce. Piled high on a soft bun, it’s perfect for a quick meal that packs in flavor. Whether served at a casual lunch or a backyard BBQ, this sandwich hits all the right notes.
In a bowl, combine 1 Tbsp (15 mL) brown sugar, paprika, chili powder, mustard and salt. Rub over all sides of pork. Cover and refrigerate for at least 2 hours or overnight.
Place pork in slow cooker. Whisk together soup mix and broth; pour over pork. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours, until pork shreds easily with a fork.
Transfer pork to a plate and let cool slightly.
Using a spoon, remove excess fat from surface of sauce. Pour sauce into a large saucepan and bring to a boil. Reduce heat and simmer for about 20 minutes, until syrupy. Stir in remaining brown sugar, cayenne, chili sauce, vinegar and soy sauce; simmer for 10 minutes to blend the flavors. Adjust seasoning with salt and cayenne, if desired.
Meanwhile, transfer pork to a cutting board and add accumulated juices to sauce. Using two forks, shred pork, placing it in a serving bowl. (This is a super-messy job but worth the effort!) Pour 1 C (250 mL) sauce over shredded meat, turning pork to absorb sauce.
Serve pork on warmed buns, topped with coleslaw, with extra sauce for dipping.
Recipe courtesy of The National Pork Board
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Learn from the Meat Master Our Founder, Gustavus Swift
35 minutes
8
