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Pulled Pork Sandwiches

What says barbecue better than a Pulled Pork Sandwich? This mouth watering recipe is our take on the southern classic. Pulled Pork Sandwiches are perfect for any occasion: make them for your next get-together with friends or serve them for your family. Everyone will love the juicy, tender meat that no less melts in your mouth with every bite. Slow and steady wins the race, which is why a French Oven is the ideal piece of cookware to use for this recipe. French Ovens feature thick cast iron walls which help distribute and conduct heat evenly, rendering the pork shoulder tender and full of flavor. And the best part of this recipe? It's definitely shredding the pork to pieces once it's done cooking. Get the kids involved in this part to make dinner time fun for all the family. This Pulled Pork recipe makes about 8 meal-size sandwiches or 16 appetizer portions, so there will definitely be enough to go around for everyone! Make sure to grab all these ingredients on your next grocery run and follow the steps to make these delicious Pulled Pork Sandwiches.

June 8, 2023 by Le Creuset
Pulled Pork Sandwiches

Recipe created for

Le Creuset Shallow Round Dutch Oven

Main ingredient

Pork

Cook time

Over 2 Hours

Serving size

8

Ingredients

  • 1 cup Barbecue Sauce
  • 1 cup Chicken Stock
  • 1/4 cup Brown Sugar
  • 3 lb. Boneless Pork Shoulder (Butt roast)
  • 1 Tbsp Paprika
  • 1 Tbsp Ground Cumin
  • 1 Tbsp Dry Mustard
  • 1/2 Tbsp Chili Powder
  • 1 Tbsp Salt
  • 2 Tbsp Vegetable Oil
  • 8 Buns

Recipe Preparation

  1. Preheat the oven to 325˚F (160˚C).
  2. 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.
  3. Heat the oil in the Round French Oven over medium heat. Add the pork and sear on all sides. Drain away excess fat.
  4. 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.
  5. Remove the pork from the sauce and cool.
  6. Remove fat from the surface of the sauce, and bring to a simmer on the stove.
  7. 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.
  8. Serve the pork on warmed buns with coleslaw and pickles.
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