BBQ Pulled Pork Sandwich

Votes: 1

Time: 5 hours 30 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Serving size: 1 of 10 servings
Calories 265, total fat 16 G., saturated fats 5 G., proteins 15 G., carbohydrates 16 G., fiber 1 G., cholesterol 60 mg, sodium 395 mg, sugar 12 G.

The delicious barbecue pork for this sandwich can be made without firing up an outdoor grill. The pork shoulder will simmer for several hours in barbecue sauce in a slow cooker, resulting in a juicy, tender, and luxurious barbecue flavor. To prepare the sandwiches, shred the pork with two forks and arrange it with the sauce on toasted buns. Top each sandwich with quick-pickled carrots. Marinate them while you're cooking the pork, and the carrots will cook at the same time.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dry marinade

1 pork shoulder weighing 1.2 kg, trim off excess fat
2 tbsp paprika
1 tbsp. l. dried oregano
1 tbsp freshly ground black pepper
1 tbsp. l. brown sugar
2 teaspoons of salt
0.5 tsp cayenne pepper
4 hamburger buns, warmed, for serving

Barbecue sauce

1 cup ketchup
1/3 cup brown sugar
1/3 cup apple cider vinegar
2 tsp Worcestershire sauce
1/4 tsp cayenne pepper
1/4 tsp red pepper flakes

Pickled carrots

1 tbsp. apple cider vinegar
1 tsp. granulated sugar
1.5 tbsp fresh parsley leaves, chopped
2 carrots, grated

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Barbecue sauce:

In a small bowl, combine ketchup, brown sugar, vinegar, Worcestershire sauce, cayenne pepper, red pepper flakes, salt, and black pepper.
In a medium bowl, combine the paprika, oregano, black pepper, brown sugar, salt, and cayenne pepper and toss with your fingers. Rub the spice mixture into the pork on all sides.

Place the pork in a slow cooker. Add 1/2 cup barbecue sauce and cover the slow cooker. Cook on high until the pork is tender, 4-5 hours, or on low, 8-10 hours. Transfer the pork to a cutting board. Let rest for 5 minutes.
Meanwhile, add 2 tablespoons of the pork braising liquid to the remaining barbecue sauce. In a small saucepan, bring the barbecue sauce to a simmer over low heat, about 10 minutes.
Pickled carrots:

Pour the vinegar into a medium bowl and add the sugar. Stir to dissolve. Add the parsley and carrots and stir. Season with salt and pepper to taste.
Shred the pork with two forks and discard any excess fat. Place the pork on buns, top with additional barbecue sauce, and add the pickled carrots. Serve immediately!