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Grill and barbecue

Pulled Pork Sandwiches with Pickled Peppers

The slow cooker does the heavy lifting, while a quick turn on the grill gives the pork a hint of smoky flavor. Blue potato chips make the sandwich perfect for July 4th.

Serves 12
Ready in 1080 mins
Prep time 45 mins
Cooking time 315 mins
Chill time 720 mins
485 calories per serving


> 1/2 cup seasoned rice vinegar
> 1 tbsp sugar
> 1/2 small red onion, thinly sliced
> 1 red bell pepper, seeded and thinly sliced
> 1 (3 lb) boneless pork shoulder, tied
> 1 cup barbecue sauce, divided
> 1 tsp garlic powder
> 12 buns, split and lightly toasted or grilled
> 12 slices white American, Cheddar, or pepper Jack cheese
> 2 cups blue potato chips


In a medium saucepan, combine the vinegar, sugar, and ½ cup water. Heat on medium until sugar dissolves. Stir in the onions and red peppers. Transfer to a container and refrigerate overnight or up to 2 days.
Tie pieces of kitchen twine around pork about 2 inches apart, so it holds its shape. Rub the pork all over with salt and pepper. In a large slow cooker, combine 1/2 cup barbecue sauce, garlic poweder, and 1/4 cup water. Add pork shoulder to slow cooker, turning to coat. Cook 4-5 hours on high, until pork shoulder is very tender but not falling apart.
Preheat grill to medium-high. Use tongs to transfer pork to grill, reserving the cooking liquid in slow cooker. Grill pork 10 min., until charred in spots, turning occasionally. Transfer to a cutting board.
Remove strings. Chop and shred the pork, discarding any excess fat. Discard about 1 cup liquid from slow cooker. Return chopped pork to slow cooker. Add remaining ½ cup barbecue sauce and stir to coat. Season with salt to taste. Keep warm in slow cooker.
To serve, drain peppers and onions well and blot with paper towels. Divide pulled pork among bottom buns. Top with cheese, pickled peppers and onions, chips, and bun tops. Serve immediately.

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