Pulled Pork Sandwiches


Created for the Round French Oven


  1. Preheat the oven to 325˚F (160˚C).
  2. Combine the barbecue sauce, chicken stock, brown sugar and vinegar and in a medium bowl, then set aside. In a small bowl, mix together the paprika, chili powder, cumin, mustard and salt. Rub the mixture on to the meat.
  3. Heat the oil in the French oven over medium heat. Add the pork and sear on all sides. Drain away excess fat.
  4. Add barbecue sauce mixture and bring to a simmer. Cover and cook in the oven for 3 hours, turning occasionally, or until falling apart tender.
  5. Remove the pork from the sauce and cool.
  6. Remove fat from the surface of the sauce, and bring to a simmer on the stove.
  7. Pull the pork into shreds with a fork or with fingers and place in a large bowl. Pour the sauce over the pork and mix to coat the meat.
  8. Serve the pork on warmed buns with coleslaw and pickles.


  • 1 cup (250ml) barbecue sauce
  • 1 cup (250ml) chicken stock
  • ¼ cup (60ml) brown sugar
  • ¼ cup (60ml) apple cider vinegar
  • 3lb. (1.4kg) boneless pork shoulder (Butt roast)
  • 1 Tbsp (15ml) paprika
  • 1 Tbsp (15ml) ground cumin
  • 1 Tbsp (15ml) dry mustard
  • ½ Tbsp (7.5ml) chili powder
  • 1 Tbsp (15ml) salt
  • 2 Tbsp (30ml) vegetable oil
  • 8 buns

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Preparation Time : 10 minutes
Cooking Time: 3 hours
Serving Size: 8