Barbecue pulled pork sandwiches with pickled red onion


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Life has been pretty great ever since we got a slowcooker. On the rare day that we don’t feel like spending too much time in the kitchen, there’s nothing better than throwing together a bunch of yummy ingredients and ending up with even more yumminess a few hours later (and a house that smells amazing). Yes, getting a slowcooker was probably one of the best life decisions we made so far this year. Our favorite thing to prepare in our favorite kitchen appliance is without a doubt pulled pork. This barbecue pulled pork is so flavorful that it doesn’t need much more than a bun and some lettuce. However, we didn’t leave it at that: we paired this saucy pulled pork with some sweet & sour pickled red onions. A match made in heaven!

Four pulled pork sandwiches
○ 500 g pork shoulder ○ 4 ciabatta buns for serving ○ 1 large chopped onion ○ 3 cloves minced garlic ○ 200 ml barbecue sauce ○ 100 ml apple cider vinegar ○ 150 ml chicken broth ○ 3 tablespoons brown sugar ○ 2 tablespoons mustard ○ 1 tablespoon smoked paprika powder ○ 1 teaspoon cayenne ○ 1 teaspoon thyme ○ 2 teaspoons oregano ○ lettuce for garnish

In a slowcooker, combine the pork shoulder with all the marinade ingredients. Mix well and cook on low for 8 hours or on high for 5 hours. Once done, shred apart the meat with a fork (it should fall off the bone easily). To assemble, take a toasted ciabatta bun, top with lettuce, pickled onions and a generous serving of pulled pork.

Pickled red onions
○ 2 red onions (sliced into half-rings) ○ 100 ml red wine vinegar ○ 200 ml water ○ 2 tablespoons sugar ○ 1 teaspoon salt

At least 2 hours (but preferably over night) before serving, combine the vinegar, water and sugar in a small pot. Heat over low heat until the sugar has dissolved. Mix with the onions, cover and let pickle.

We cannot stress enough how good this was. Seriously though, this is the most saucy pulled pork you will ever try. It might get messy at times, but it is so worth it. And don’t even dare skip the pickled red onions. In fact, you can make a big batch and eat them with anything: they are the finishing touch to any sandwich! Our final words of advice: skip the line at your favorite foodtruck and make some good old pulled pork at home. Thank us later!


Cheese and Chinese


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