Kansas City Barbeque Pulled Pork Sandwiche
This recipe delivers classic Kansas City BBQ Pulled Pork Sandwiches. A flavorful spice rub coats a pork shoulder, which is then slow-cooked until incredibly tender. The succulent shredded pork is served piled high on hamburger buns, perfect for feeding a crowd with minimal effort.
Equipment
- 1 Large Pot or Dutch Oven For slow cooking the pork shoulder
- 1 Measuring Spoons and Cups For accurate spice rub and liquid measurements
- 1 Cutting Board and Chef's Knife For initial pork prep
- 2 Forks or Meat Claws Essential for shredding the tender cooked pork
- 1 Mixing Bowl For preparing the spice rub
Ingredients
Main
- * 1/2 cup brown sugar
- * 3 tablespoon smoked paprika
- * 1 tablespoon black pepper
- * 1 tablespoon kosher salt
- * 1 tablespoon chili powder
- * 1 tablespoon garlic powder
- * 1 tablespoon onion powder
- * 1/2 teaspoon cayenne pepper
- * 2 pound pork shoulder
- * 3 cup water
- * 2 chicken bouillon cube
- * 8 hamburger bun
Instructions
- In a small mixing bowl, combine brown sugar, smoked paprika, black pepper, kosher salt, chili powder, garlic powder, onion powder, and cayenne pepper to create the spice rub.
- Pat the pork shoulder dry with paper towels, then generously coat it on all sides with the prepared spice rub, pressing it in to adhere.
- Place the seasoned pork shoulder in a large pot or Dutch oven. Add 3 cups of water and the 2 chicken bouillon cubes.
- Bring the liquid to a simmer over medium-high heat, then reduce heat to low, cover, and cook for 3-4 hours, or until the pork is extremely tender and easily shreds with a fork.
- Carefully remove the pork shoulder from the pot and transfer it to a large cutting board or shallow dish. Reserve the cooking liquid in the pot.
- Using two forks or meat claws, shred the pork into desired consistency, discarding any excess fat or gristle.
- Skim any excess fat from the reserved cooking liquid. If desired, reduce the liquid over medium-high heat until slightly thickened, then stir in some of the shredded pork to moisten.
- Lightly toast the hamburger buns if desired.
- Assemble the sandwiches by piling a generous amount of the pulled pork onto each hamburger bun.
- Serve immediately, optionally with additional barbecue sauce or coleslaw.
Notes
For the best pulled pork, opt for a Boston Butt pork shoulder, which has excellent marbling for juiciness. Ensure the spice rub is generously massaged into the pork and allowed to rest for at least 30 minutes, or ideally overnight, for deeper flavor penetration. Cook the pork low and slow until it's fork-tender and easily shreds—this is key for texture. After shredding, mix the pork back with some of the cooking liquid to keep it moist. Consider adding a splash of your favorite Kansas City style BBQ sauce at the end for an extra layer of authentic flavor. Serve on toasted brioche buns with a side of coleslaw for a complete experience.