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HBF slow cooked pulled pork sandwiches article

Slow-Cooked Pulled Pork Sandwiches

INGREDIENTS

  • 3 lbs. bone-in pork shoulder
  • 1/4 cup PLUS 1 Tbsp. firmly packed dark brown sugar, divided
  • 1/4 cup PLUS 1 Tbsp. smoked paprika, divided
  • 1/4 cup garlic powder
  • 3 Tbsp. onion powder
  • 1 tsp. cayenne pepper
  • 1/4 cup water
  • 1/4 cup reduced sodium soy sauce
  • 1/4 cup rice wine vinegar
  • 12 hamburger buns, halved and toasted if desired
  • 3 Tbsp. Hellmann’s® or Best Foods® Real Mayonnaise

METHOD

  1. ARRANGE pork in large non-aluminum roasting pan or baking dish; set aside. Combine 1/4 cup brown sugar, 1/4 cup paprika, garlic powder, onion powder, cayenne pepper and water in small bowl; rub onto pork. Cover and marinate in refrigerator 3 hours or overnight.
  2. PREHEAT oven to 350°. Cover pork with aluminum foil. Bake 3 hours or until pork is very tender. Let stand 30 minutes. Pull meat from bones and place in bowl; set aside.
  3. BRING remaining 1 Tbsp. brown sugar and 1 Tbsp. paprika, soy sauce and rice wine vinegar to a boil in small saucepan. Simmer, stirring occasionally, 10 minutes. Pour sauce over meat and toss well.
  4. SPREAD buns with Hellmann’s® or Best Foods® Real Mayonnaise and fill with pulled pork.

Tip: Make coleslaw with Hellmann’s or Best Foods and serve in sandwiches or alongside.