Tender, slow-cooked pork shoulder shredded and tossed in a tangy, smoky green chile BBQ sauce. Piled high on a soft brioche bun, this sandwich is a delicious taste of the American Southwest.
Prep25 min
Cook480 min
Servings8
Serving size: 1 sandwich
994cal
48gprotein
53gcarbs
65g
Ingredients
1800 g Pork Shoulder (Boston butt, bone-in or boneless)
About Pulled Pork Sandwich with Green Chile BBQ Sauce
Melt-in-mouth pulled pork sandwich with a tangy green chile BBQ sauce. Pure comfort food, so satisfying!
This southwest dish is perfect for lunch. With 993.53 calories and 48.42g of protein per serving, it's a nutritious choice for your meal plan.
fat
(Thickly sliced, for slow cooker)
240 ml Apple Cider Vinegar (Divided use)
120 ml Chicken Broth
4 cloves Garlic (Minced)
240 g Roasted Green Chiles (Peeled and chopped, Hatch if available)
360 g Ketchup
2 tbsp Worcestershire Sauce
1 tsp Liquid Smoke (Optional)
8 pieces Brioche Buns (For serving)
Instructions
1
Prepare the Pork Rub
In a small bowl, thoroughly combine 2 tbsp brown sugar, smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper.
2
Season and Sear the Pork
Pat the pork shoulder completely dry with paper towels. This helps create a better crust.
Rub the spice mixture evenly over the entire surface of the pork, pressing it into the meat.
Heat 1 tbsp of vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it shimmers.
Carefully place the pork in the hot pan and sear for 3-4 minutes per side, until a deep, brown crust forms all over. Transfer the seared pork to a plate.
3
Slow Cook the Pork
Arrange the sliced large onion in an even layer on the bottom of a 6-quart or larger slow cooker.
Place the seared pork shoulder on top of the onions.
Pour 120ml (1/2 cup) of apple cider vinegar and the chicken broth around the base of the pork.
Cover the slow cooker and cook on LOW for 8-10 hours or on HIGH for 5-6 hours. The pork is done when it is exceptionally tender and reaches an internal temperature of 200-205°F (93-96°C).
4
Make the Green Chile BBQ Sauce
About an hour before the pork is done, prepare the sauce. Heat the remaining 2 tbsp of vegetable oil in a medium saucepan over medium heat.
Add the finely chopped medium onion and cook, stirring occasionally, until softened and translucent, about 6-8 minutes.
Add the minced garlic and cook for another minute until fragrant.
Stir in the chopped green chiles, ketchup, the remaining 120ml (1/2 cup) of apple cider vinegar, 50g of brown sugar, Worcestershire sauce, and liquid smoke (if using).
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and let it cook for at least 30 minutes, stirring occasionally, to allow the flavors to meld.
5
Shred the Pork
Carefully remove the cooked pork from the slow cooker and place it in a large bowl or on a rimmed baking sheet. Let it rest for 15-20 minutes.
While it rests, strain the cooking liquids from the slow cooker through a fine-mesh sieve into a bowl; discard the solids. Let the liquid settle, then skim the fat from the surface.
Using two forks, shred the rested pork, discarding the bone (if any) and any large pieces of fat.
6
Combine Pork and Sauce
Pour about half of the Green Chile BBQ sauce over the shredded pork. Toss gently to coat everything evenly.
Add a few tablespoons of the reserved, defatted cooking liquid to moisten the pork as needed. The pork should be juicy but not soupy.
Taste and add more sauce or salt if desired.
7
Assemble and Serve
Lightly toast the brioche buns on a griddle or under a broiler until golden brown.
Pile a generous amount of the saucy pulled pork onto each bottom bun.
Serve immediately with extra BBQ sauce on the side and your favorite toppings like dill pickles or coleslaw.