Pulled Pork Sandwich with Green Chile BBQ Sauce
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.
For 8 servings
7 steps. 480 minutes total.
- 1
Step 1
- a.Prepare the Pork Rub
- b.In a small bowl, thoroughly combine 2 tbsp brown sugar, smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper.
- 2
Step 2
- a.Season and Sear the Pork
- b.Pat the pork shoulder completely dry with paper towels. This helps create a better crust.
- c.Rub the spice mixture evenly over the entire surface of the pork, pressing it into the meat.
- d.Heat 1 tbsp of vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it shimmers.
- e.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
Step 3
- a.Slow Cook the Pork
- b.Arrange the sliced large onion in an even layer on the bottom of a 6-quart or larger slow cooker.
- c.Place the seared pork shoulder on top of the onions.
- d.Pour 120ml (1/2 cup) of apple cider vinegar and the chicken broth around the base of the pork.
- e.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
Step 4
- a.Make the Green Chile BBQ Sauce
- b.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.
- c.Add the finely chopped medium onion and cook, stirring occasionally, until softened and translucent, about 6-8 minutes.
- d.Add the minced garlic and cook for another minute until fragrant.
- e.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).
- f.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
Step 5
- a.Shred the Pork
- b.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.
- c.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.
- d.Using two forks, shred the rested pork, discarding the bone (if any) and any large pieces of fat.
- 6
Step 6
- a.Combine Pork and Sauce
- b.Pour about half of the Green Chile BBQ sauce over the shredded pork. Toss gently to coat everything evenly.
- c.Add a few tablespoons of the reserved, defatted cooking liquid to moisten the pork as needed. The pork should be juicy but not soupy.
- d.Taste and add more sauce or salt if desired.
- 7
Step 7
- a.Assemble and Serve
- b.Lightly toast the brioche buns on a griddle or under a broiler until golden brown.
- c.Pile a generous amount of the saucy pulled pork onto each bottom bun.
- d.Serve immediately with extra BBQ sauce on the side and your favorite toppings like dill pickles or coleslaw.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, let the pork sit with the dry rub for at least an hour, or overnight in the refrigerator, before searing.
- 2Don't skip searing the pork! It builds a deep, savory flavor base (the Maillard reaction) that you can't get from just slow cooking.
- 3The pork is truly ready when it shreds with minimal effort. If it's resistant, it needs more time in the slow cooker.
- 4The BBQ sauce's flavor deepens as it sits. You can make it a day or two in advance and store it in the refrigerator.
- 5Toasting the buns is a critical step to prevent them from becoming soggy from the juicy pork and sauce.
- 6Leftover pulled pork can be stored in an airtight container in the refrigerator for up to 4 days or frozen for 3 months.
Adapt it for your goals.
Spicier Version
Add one or two minced chipotle peppers in adobo sauce or a seeded, minced jalapeño to the BBQ sauce for extra heat and smoky flavor.
Oven Roasted MethodOven-Roasted Method
If you don't have a slow cooker, cook the seared pork in a Dutch oven with the liquids at 300°F (150°C) for 4-5 hours, or until fork-tender.
Different MeatDifferent Meat
This recipe also works wonderfully with boneless, skinless chicken thighs. Slow cook on low for 4-5 hours.
Serving StyleServing Style
Instead of sandwiches, serve the pulled pork over nachos, in tacos, or on top of a baked potato for a different meal.
Why this is on our healthy list.
Excellent Source of Protein
Pork shoulder is rich in high-quality protein, which is crucial for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Rich in B Vitamins
Pork is a great source of several B vitamins, including thiamine (B1), niacin (B3), and B6. These vitamins are vital for energy metabolism, brain function, and the formation of red blood cells.
Contains Capsaicin
Green chiles contain capsaicin, a compound that may offer anti-inflammatory benefits and a temporary boost to metabolism.
Frequently asked questions
A single Pulled Pork Sandwich with Green Chile BBQ Sauce contains approximately 650-750 calories, depending on the exact size of the bun and the fat content of the pork shoulder.