Pulled Pork sandwich (Shredded Pork) Recipe

Pulled Pork sandwich (Shredded Pork) Recipe

If you love blunt and flavorful sandwiches, try the pulled pork sandwich (shredded pork cooked over low heat). It is a soft and delicious preparation of American origin ideal to share with friends and family.

A couple of years ago, the pulled pork sandwich decided to leave the United States to go around the world and settle in the coolest restaurants and food trucks. Today I want to cross that “gourmet barrier” and take this recipe directly to the kitchen of their homes so that they can enjoy this delicious and famous pulled pork sandwich with their family and friends.

Pulled Pork sandwich (Shredded Pork) Recipe
Pulled Pork sandwich (Shredded Pork) Recipe

A Minute Here To Talk About Pulled Pork

The pulled pork (which means “torn pork”) is a method of preparation that consists of marinating and cooking pork at low temperature for several hours. Consequently, this gets the meat to soften and crumble or tear easily.

The original method of cooking Pulled Pork in the United States is simmering through a smoking method. But it can also be done in the oven or a pot (ideally in a slow cooker). The recipe for this delicious marinated and shredded pork that I bring to you today is cooked in a common pot. Therefore, anyone can enjoy this tasty and original preparation at home.

Pulled Pork sandwich (Shredded Pork) Recipe
Pulled Pork sandwich (Shredded Pork) Recipe

Pork has a high protein value (more than beef and chicken). Moreover, it is an excellent alternative to vary the consumption of other types of meat (red or white). There are also extra-lean cuts (with less than 5% fat) such as pork fillet or pork chops, ideal to have at home and make quick and homemade preparations accompanied by sauteed vegetables, rice, or a creamy puree.

Let’s Go With The Pulled Pork Recipe

  • Estimated preparation time: 30 minutes of preparation + 4 hours of simmering
  • Servings: 8 to 10 sandwiches


  • 1 kg of pork loin
  • Ten hamburger buns (can be classic or rustic)
  • Ten pickles (optional)
  • 200 grams of sauerkraut or purple cabbage (optional)
  • For the pulled pork sauce (marinade):
  • 1 tsp spicy red chili pepper
  • One onion
  • 1 tsp pepper
  • Three garlic cloves
  • 1 tsp cumin
  • 2 tsp ketchup or barbecue sauce
  • 2 tablespoons brown sugar
  • 1 tsp salt
  • 2 tablespoons tomato sauce
  • 2 tsp Worcestershire sauce
  • ½ cup apple cider vinegar
  • 2 tbsp dijon mustard
  • Two bay leaves
  • One dash of beer (optional)

Step By Step Preparation

In a food processor or juicer, place all the ingredients of the sauce or marinade (except the laurel and beer) and crush until you get a thick sauce.

In a large pot, place the whole pork loin and add the sauce.  Ensure that the pork is well impregnated in the sauce (using a spoon or hands so that it is infused well).

Add 4 cups of water (approx 800 ml) and bay leaves in the pot.  Bring to a boil, cover the pot, and reduce the heat to a minimum.  Cook for 3 hours over very low heat, turning the pork occasionally so that all sides of the pork are impregnated well in the sauce.

After 3 hours of cooking, confirm that the meat is soft by inserting a knife into the center of the pork loin.  Notably, if it enters easily, it should be ready.  Remove the pork tenderloin (leave what is left of the sauce in the pot) and let it cool for at least 10 minutes so that you can be able to crumble the pork tenderloin easily with the help of your hands.

Reheat the sauce left in the pot over medium-high heat until it is reduced by half (approx 15 minutes), take out the bay leaves.  Here you can add a splash of beer (of any kind) to give it a final touch.  Then introduce the shredded pork into the pot, stir well so that it is impregnated with sauce and heat over medium-low heat for about 20 minutes more so that the pork finishes absorbing all the sauce.

Thereafter, serve the equivalent of a handful of pulled pork (shredded pork) inside each hamburger bun. Moreover, add the sliced ​​pickle and a handful of sauerkraut (or purple cabbage) to give the final touch.

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