Pulled Pork Sandwich with Barbecue Sauce

This recipe is very popular in the United States and is increasingly becoming an alternative to the classic beef burger, which is becoming more expensive and less accessible.

The base of the sandwich is pulled pork, which is not only used as a filling but also for other recipes or even as a main dish. Pulled pork is very tender and easy to eat, so if you like pork, you won't miss the ground beef in hamburgers.

It is made very simply by slow-cooking a pork shoulder or ham in the oven until it becomes very tender, and then shredding it into strands.

INGREDIENTS

• 1 pork shoulder (approximately 5-7 pounds, 2.5-3Kg)*
• 2 tablespoons of olive oil
• 2 tablespoons of salt
• 1 tablespoon of black pepper
• 1 tablespoon of garlic powder
• 1 tablespoon of onion powder
• 1 tablespoon of smoked paprika (optional)**
• 1/2 cup (120 ml) of chicken broth
• 1/2 cup (120 ml) of barbecue sauce
• Burger buns or sandwich bread
• Pickles, sliced onions, and lettuce or red cabbage leaves (optional, for serving)

* If you don't want to make a large quantity, you can use pork leg steaks (generally sold as ham steaks).

** It is very typical for pulled pork to be prepared on a barbecue and have a smoky flavor. Since that would be a very long and tedious preparation, you can use smoked paprika or simply omit that flavor.

First, prepare the pork shoulder (the shoulder is the front leg of the pig). Wash it and pat it dry with paper towels. Then, mix in a small bowl the salt, black pepper, garlic powder, onion powder, and smoked paprika (if desired) to make a dry rub.

Rub the pork shoulder with the dry rub on all sides, making sure it is well coated.

Let it rest at room temperature for about 30 minutes to allow the flavors to be absorbed.

Meanwhile, preheat the oven to a low and steady cooking temperature, around 225-250°F (110-120°C).

Place the pork shoulder in the oven with the fat side up. Roast for about 6-8 hours or until the meat is tender and can be easily shredded with a fork. You can check this by simply piercing the shoulder with a fork.

When the pork shoulder is ready, remove it from the oven and let it rest for about 20-30 minutes. Then, while it's still hot, use two forks to shred the meat, separating the fat and bones.

In a large bowl, mix the shredded meat with chicken broth and barbecue sauce.

Add as much sauce as you desire, depending on how "saucy" you want your sandwich.

To serve, lightly toast the burger buns or sandwich bread. Then, place a generous portion of the shredded pork mixture on the bottom of the bread and add toppings like pickles, sliced onions, and lettuce and/or red cabbage leaves.

Cover with the other half of the bread, and it's ready to eat, accompanied by French fries or coleslaw, or kimchi, which pairs well with it.