Pulled Pork Sandwiches

Balsamic Pulled Pork Sandwiches – Tender and delicious slow cooked pulled pork tossed in balsamic glaze piled high on toasty buns with garlic aioli. You are going to love this mouthwatering take on the classic pulled pork sandwich!

We served our Balsamic Pulled Pork Sandwiches with crispy shoestring fries. You can serve yours with a classic side salad, potato salad, veggies or your favorite side dishes. I’ll link a few of my favorite sides to serve with pulled pork sandwiches for you below.

This recipe will make about 4-6 pulled pork sandwiches. If you are cooking for a large crowd, you can easily double this recipe. If you are cooking for a smaller crowd, not to worry, these leftovers are amazing. OR, you can cut the recipe in half.

Ingredients you need to make Balsamic Pulled Pork Sandwiches:

Pork Roast – You can use a boneless pork shoulder or pork butt.

Balsamic Vinegar – You’ll need balsamic vinegar to make the glaze.

Apple Cider Vinegar – This will help the pork to tenderize while cooking.

Brown Sugar – Light or dark brown sugar both work great in this recipe.

Water – Added to the crockpot while the pork cooks.

Garlic Clove – Fresh garlic is best in the aioli, but you can substitute ¼ teaspoon garlic powder.

Salt – I almost always use sea salt in my recipes, but you can use any cooking salt you have on hand.

Paprika – Smoked or regular paprika both work great.

Pepper – Fresh cracked black pepper or ground black pepper.

Garlic Powder – Make sure you are using garlic powder and not garlic salt.

Brioche Buns – Or you can use your favorite hamburger buns or rolls!

Mayonnaise – Use your favorite brand mayonnaise! This will be for the garlic aioli.

How to make Balsamic Pulled Pork Sandwiches:

In a small bowl, combine brown sugar, salt, black pepper, paprika and garlic powder. Rub the pork on all sides with this mixture.

Add 1-2 tablespoons of oil to a cast iron skillet (or other nonstick skillet) over high heat. Once the skillet is very hot, carefully add the pork and sear on each side for about 30 seconds until a nice crust forms.

Transfer pork roast to a crockpot along with apple cider vinegar and water. Cook on high heat for 4 hours or on low heat for 8 hours. When done, pork will be very tender and pull apart easily with a fork.

While the pork is cooking: Make garlic aioli by whisking ingredients together in a small bowl. Cover and place in the fridge until ready to use.

About 15 minutes before you are ready to eat, make the balsamic glaze. Add balsamic vinegar, and brown sugar to a saucepan. Cook over medium heat until sauce thickens and turns into a glaze, stirring occasionally, about 10-15 minutes.

Remove pork from the crockpot and toss with the balsamic glaze.

Heat a large skillet to medium-high heat with a little butter. Place buns cut side down on skillet and toast until golden. Or you can just toast them in a toaster oven.

Spread garlic aioli on each bun and pile balsamic pork on each bun. Serve sandwiches with your favorite side dishes! Enjoy!!

Ingredients