Big Boy Pulled-Pork Sandwiches
15m prep 3h cook 3h ready
A quick-cooking stovetop pulled pork that's almost as good as smoked. Simmered with a tangy sauce and served on buns with coleslaw, it's perfect for a crowd.
Ingredients
- 3 lb boneless pork shoulder cut into 4 equal pieces
- 1 can tomato paste
- 1/2 cup apple cider vinegar
- 3 tbsp Worcestershire sauce
- 1/4 cup dark brown sugar packed
- 1/4 cup Dijon mustard
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 1/2 tsp kosher salt
- 3/4 tsp freshly ground black pepper
- 2 tbsp sweet paprika
- 1 tbsp ground cumin
- 3 tsp chili powder
- 3/4 cup chicken stock
- 2 tbsp liquid smoke
- hamburger buns
- coleslaw
Nutrition (per serving, estimated)
Estimated based off 11 of 17 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 99.2 mg
- Iron: 3.14 mg
- Magnesium: 51.3 mg
- Phosphorus: 408 mg
- Potassium: 973 mg
- Zinc: 4.78 mg
Let's Cook
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Step 1.
Combine the pork shoulder pieces, tomato paste, apple cider vinegar, Worcestershire sauce, dark brown sugar, Dijon mustard, onion powder, garlic powder, kosher salt, black pepper, sweet paprika, ground cumin, chili powder, and chicken stock in a wok over medium-low heat. Stir to mix well.
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Step 2.
Partially cover the wok and simmer for 3 hours, stirring the pork every 30 minutes to ensure even cooking. The liquid should be at a gentle simmer, not a rapid boil.
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Step 3.
After 3 hours, check if the pork is completely tender and shreds easily with a fork. If not, continue simmering until it does. Remove the wok from the heat.
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Step 4.
Transfer the pork pieces to a platter, leaving the sauce in the wok. Using two forks, shred the pork into bite-sized pieces.
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Step 5.
Return the shredded pork and any accumulated juices to the wok with the sauce. Simmer uncovered over medium-low heat, stirring occasionally, until the sauce reduces slightly, about 30 minutes.
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Step 6.
Stir in the liquid smoke just before serving. Serve the pulled pork on hamburger buns, topped with your favorite coleslaw.
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