The Tender Slow-Roasted Pulled Pork Sandwich with Balanced Citrus Heat
A Foolproof Pulled Pork Recipe with a Medium Sweet & Spicy Glow
What makes this the best pulled pork sandwich? The secret to succulent, fall-apart pork is the low-and-slow roasting method combined with Blazing Citrus Medium. Unlike high-heat cooking that toughens meat, our method breaks down connective tissue over eight hours, while a consistent "mop" of apple cider vinegar keeps the exterior moist. By folding in our vinegar-free Blazing Citrus Medium at the end, you add a Medium Sweet and Spicy brightness (6/10 Heat) that cuts through the heavy fats of the pork shoulder, providing a zesty citrus finish that balances the smoky paprika and brown sugar rub.
Heat Level: Blazing Citrus Medium | Medium (6/10) - Sweet & Spicy
Prep time: 20 minutes
Cook time: 8 hours
Total time: 8 hours 20 minutes
Servings: 8
Nutrition Facts (per serving)
Calories: 540
Protein: 38g
Carbs: 42g
Fat: 24g
Nutrition facts may be estimated based on standard ingredient databases.
Ingredients:
4 lb (1.8 kg) pork shoulder (pork butt)
2 tbsp (30 ml) yellow mustard
1/4 cup (50 g) brown sugar
1 tbsp (15 ml) smoked paprika
1 tbsp (15 ml) garlic powder
1 tbsp (15 ml) onion powder
1 tsp (5 ml) ground black pepper
1 cup (240 ml) apple cider vinegar
1/2 cup (120 ml) apple juice
8 soft brioche buns
2 tbsp (30 ml) Eleven Eleven Sauce’s Blazing Citrus Medium
Ingredient Spotlight: Pork Shoulder (Pork Butt)
Despite the name, pork butt actually comes from the upper shoulder of the pig. It is the vital cut for this dish because of its high fat content and intramuscular marbling. These fats render down during the long, slow cook, naturally basting the meat from the inside out to ensure it never becomes tough or dry.
Heat It Up with Eleven Eleven Sauce: To take this sandwich to the next level, incorporate a flavorful hot sauce for weeknight meals. Mixing the Blazing Citrus Medium directly into your shredded pork adds a layer of everyday heat that complements the sweetness of the brown sugar rub. This all natural fruit-based hot sauce provides a sophisticated citrus finish that elevates the heavy pork flavor without overpowering the smoky notes of the rub.
Heat Level: 5.5 out of 10 🔥
Blazing Citrus “Medium” Hot Sauce brings bright sweet heat to any dish. Made with grapefruit juice instead of vinegar, it delivers a clean citrus finish with a smooth serrano kick at a comfortable medium heat. Spoon it over tacos, grilled chicken, shrimp, crispy potatoes, eggs, or grain bowls, or whisk it into mayo or yogurt for an instant dip or dressing. Crowd friendly and full of flavor, it lifts rich foods and makes everyday meals pop.
Directions:
Pat the pork shoulder dry with paper towels. Rub the entire surface with yellow mustard, which acts as a binder for the spices.
In a small bowl, combine the brown sugar, paprika, garlic powder, onion powder, and pepper. Generously coat the pork with the dry rub, pressing it into the meat.
Place the pork in a roasting pan or slow cooker. If using an oven, bake at 275°F (135°C) for about 7-8 hours, or until the internal temperature reaches 205°F (96°C). Pro-Tip: Using a meat thermometer is the only way to guarantee perfect results, as every oven and piece of meat fluctuates in cook time.
While the pork cooks, whisk together the apple cider vinegar and apple juice to create a mopping liquid.
During the last 2 hours of cooking, lightly drizzle the pork with the mopping liquid every 45 minutes to maintain moisture.
Once the pork is done, remove it from the heat and let it rest for at least 30 minutes. Pro-Tip: Resting is mandatory; if you shred the meat immediately, the steam will escape and the pork will dry out instantly.
Shred the meat using two forks. Fold the Blazing Citrus Medium into the shredded meat mixture along with any accumulated pan juices.
Toast the brioche buns and pile the pork high, topping with coleslaw if desired.
Tips & Variations
Make it Smokier: If you don't have a smoker, you can replicate the flavor by adding two teaspoons of liquid smoke to the mopping liquid. This provides that deep, campfire essence that defines authentic BBQ without requiring outdoor equipment. Ensure you use a high-quality liquid smoke to avoid a chemical aftertaste.
Regional Swap (Mexican-style): Transform this into "Carnitas-style" by replacing the paprika and apple juice with dried oregano, cumin, and fresh orange juice. After shredding the meat, spread it on a baking sheet and broil for 5 minutes until the edges become crispy. Serve on corn tortillas with white onion and coriander (cilantro).
Better Buns: Always toast your buns with a little butter before assembling the sandwich. The toasted surface creates a structural barrier that prevents the juices from the meat from making the bread soggy. It also adds a necessary crunch that contrasts with the soft, tender pork.
The Vinegar Balance: If the pork feels too heavy or fatty after shredding, add an extra tablespoon of apple cider vinegar. The acidity acts as a palate cleanser, making the dish feel lighter and highlighting the spice of the rub.
Other Users Suggest
Replacing: Yellow mustard binder. New Measurement: 2 tbsp (30 ml) of olive oil. Why: Some users prefer a neutral oil to allow the dry rub flavors to be more prominent without the slight tang of mustard.
Replacing: Apple juice in the mop. New Measurement: 1/2 cup (120 ml) of root beer or cola. Why: The sugars in the soda caramelize beautifully on the exterior of the pork, creating a darker and sweeter bark.
Storage, Reheat & Freeze
Storage: Keep shredded pork in an airtight container in the refrigerator for up to 4 days.
Reheat: Warm the meat in a skillet over medium heat with a splash of apple juice to restore moisture.
Freeze: Store in vacuum-sealed bags or freezer containers for up to 3 months; thaw overnight in the fridge before reheating.
People Also Ask
Why is my pulled pork dry even after cooking it for 8 hours? The most common cause of dry pulled pork is skipping the resting period. When you shred meat immediately after taking it out of the heat, the internal steam escapes, taking all the moisture with it. By letting the pork rest for 30–45 minutes, the juices redistribute into the fibers. Additionally, ensuring you use a high-fat cut like pork butt (shoulder) is essential, as the fat acts as a natural basting agent.
What is a "binder" and why do I need mustard for pulled pork? A binder is a wet ingredient used to help a dry spice rub stick to the meat. Yellow mustard is a classic BBQ choice because the vinegar and turmeric help tenderize the surface, but the sharp mustard flavor actually cooks away, leaving only a savory "bark." If you prefer a neutral base, you can substitute olive oil, but the mustard helps create that iconic crusty exterior.
How do I make BBQ pulled pork without vinegar? Traditional BBQ sauces are often loaded with distilled vinegar, which can create a harsh, acidic bite. Blazing Citrus Medium is 100% vinegar-free, using fresh grapefruit juice for its "Sweet & Spicy" acidity. This provides the necessary brightness to cut through the rich pork fat without the chemical aftertaste of standard vinegar-based sauces.
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