Barbecued Pulled Pork Sandwiches with Homemade BBQ

Name: Barbecued Pulled Pork Sandwiches with Homemade BBQ Sauce, Cole Slaw, and Fried Pickles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 boneless pork butt, about 4 pounds; 3 tablespoons dark brown sugar; 2 tablespoons Essence, recipe follows; 1 tablespoon salt; 1 tablespoon cumin; 1 tablespoon paprika; 1 tablespoon freshly ground black pepper; 1 tablespoon cayenne; Wet Mop Basting Sauce, recipe follows; Barbecue Sauce, recipe follows; 8 Hamburger buns; Kicked Up Cole Slaw, recipe follows; Fried Pickles, recipe follows; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried leaf oregano; 1 tablespoon dried thyme; 1 cup white vinegar; 1 cup apple cider vinegar; 1 tablespoon dark brown sugar; 1 tablespoon red pepper flakes; 1 tablespoon cracked black pepper; 1 tablespoon salt; 1 cup apple cider vinegar; 1 cup ketchup; 3 tablespoons packed dark brown sugar

Servings: persons

1 boneless pork butt, about 4 pounds
3 tablespoons dark brown sugar
2 tablespoons Essence, recipe follows
1 tablespoon salt
1 tablespoon cumin
1 tablespoon paprika
1 tablespoon freshly ground black pepper
1 tablespoon cayenne
Wet Mop Basting Sauce, recipe follows
Barbecue Sauce, recipe follows
8 Hamburger buns
Kicked Up Cole Slaw, recipe follows
Fried Pickles, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
1 cup white vinegar
1 cup apple cider vinegar
1 tablespoon dark brown sugar
1 tablespoon red pepper flakes
1 tablespoon cracked black pepper
1 tablespoon salt
1 cup apple cider vinegar
1 cup ketchup
3 tablespoons packed dark brown sugar
1 tablespoon yellow mustard
1 tablespoon molasses
1 teaspoon salt
1/2 teaspoon dried crushed red pepper
1 (16-ounce) jar whole dill pickles
1 cup buttermilk
2 tablespoons hot red pepper sauce
1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoons Essence, plus more for dusting
4 cups vegetable oil, for frying
Salt
3/4 cup mayonnaise
1/4 cup Dijon mustard
1/4 cup packed light brown sugar
3 tablespoons apple cider vinegar
2 tablespoons buttermilk
4 teaspoons celery seeds
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
3 cups shredded green cabbage (about 1/2 head cabbage)
3 cups shredded red cabbage (about 1/2 head cabbage)
1 green bell pepper, finely diced
1 large carrot, peeled and shredded
1/2 cup grated yellow onion
1/4 cup minced fresh parsley

1
["Place the pork in a baking dish.", "In a bowl, combine the sugar, Essence, salt, cumin, paprika, pepper, and cayenne.", "Rub the seasoning evenly over the pork to coat.", "Cover with plastic and refrigerate at least 4 hours or overnight.", "Preheat an oven or smoker to 225 degrees F.", "Bring the pork to room temperature and place in a roasting pan, fat side up.", "Slow cook in the oven, basting with the wet mop basting sauce every 45 minutes, until tender and the internal temperature reaches 160 degrees F. (The cooking should take about 6 to 7 hours.)", "Remove from the oven and let rest for 20 to 30 minutes.", "With a knife and fork or two forks, pull the meat apart into small slices or chunks.", "Toss with the barbecue sauce, to taste, and divide among the hamburger buns.", "Top with the coleslaw.", "Serve with the fried pickles and additional Barbecue Sauce on the side.", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from ""New New Orleans Cooking"

3817

kcal

Calories

353

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 57 ingredients. The key ingredients include: 1 boneless pork butt, about 4 pounds, 3 tablespoons dark brown sugar, 2 tablespoons Essence, recipe follows, 1 tablespoon salt, and more.

Yes, Barbecued Pulled Pork Sandwiches with Homemade BBQ Sauce, Cole Slaw, and Fried Pickles falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Barbecued Pulled Pork Sandwiches with Homemade BBQ Sauce, Cole Slaw, and Fried Pickles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions