BBQ Pulled Pork Sandwich Recipe

BBQ Pulled Pork Sandwich recipe – tender slow-cooked pork shoulder with tangy barbecue sauce, all nestled between pillowy soft buns. 


  • 3 lbs pork shoulder (boneless)
  • 1 cup barbecue sauce (your favorite store-bought or homemade)
  • 1/2 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 2 cloves garlic, minced
  •  teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and black pepper, to taste
  • 4-6 sandwich buns
  • Coleslaw, for topping (optional)
  • Pickles, for serving (optional)


  1. Season the pork shoulder generously with salt and black pepper on all sides.
  2. In a small bowl, mix together the barbecue sauce, apple cider vinegar, brown sugar, minced garlic, smoked paprika, ground cumin, and chili powder to create the marinade.
  3. Place the seasoned pork shoulder in a large resealable plastic bag or a shallow dish, and pour the marinade over the meat, ensuring it is evenly coated. Marinate in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to meld.
  4. Preheat your grill to medium-high heat (around 300-325°F).
  5. Remove the pork shoulder from the marinade and discard any excess marinade. Place the pork shoulder on the grill and cook for 4-5 hours, turning occasionally, until the meat is tender and easily shreds with a fork.
  6. Once the pork is cooked through and tender, remove it from the grill and let it rest for 10-15 minutes.
  7. Using two forks, shred the pork shoulder into bite-sized pieces.
  8. To assemble the sandwiches, lightly toast the sandwich buns on the grill or in a toaster. Place a generous portion of the shredded BBQ pork on the bottom half of each bun.
  9. Top the pulled pork with a dollop of barbecue sauce, coleslaw, and pickles, if desired. Place the top half of the bun over the filling.
  10. Serve the BBQ Pulled Pork Sandwiches immediately, and enjoy the delicious flavors of Oakland’s culinary heritage right in your own home.

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