Slow-Cooked Pulled Pork Sandwich

Slow-Cooked Pulled Pork Sandwich






12 people


The ultimate sandwich comes with slow-cooked pulled pork. This awesome recipe combines succulent pork with creamy Hellmann's® Real Mayonnaise.


  • 2 lbs. (1 kg) bone-in pork shoulder
  • 3 Tbsp. (45 mL) firmly packed dark brown sugar, divided
  • 3 Tbsp. (45 mL) smoked paprika, divided
  • 2 Tbsp. (30 mL) garlic powder
  • 2 Tbsp. (30 mL) onion powder
  • 1 tsp. (5 mL) cayenne pepper
  • 1/4 cup (60 mL) water
  • 2 Tbsp. (30 mL) rice wine vinegar
  • 12 hamburger buns, halved and toasted if desired
  • 3 Tbsp. (45 mL) Hellmann's® Real Mayonnaise

  1. Amount per Serving
Title Amount per Serving
Energy 350.0
Total Fat 18.0 g
Saturated Fat 5.0 g
Carbohydrate excl. fibre 28.0 g
Sugars 6.0 g
Fibre 2.0 g
Protein 18.0 g


  1. Arrange pork in large nonaluminum roasting pan or baking dish; set aside. Combine 2 Tbsp. (30 mL) brown sugar, 2 Tbsp. (30 mL) paprika, garlic powder, onion powder, cayenne pepper and water in small bowl; rub onto pork. Cover and marinate in refrigerator 3 hours or overnight.

  2. Preheat oven to 350°F (180°C). Cover pork with aluminum foil. Bake 3 hours or until pork is very tender. Let stand 30 minutes. Pull meat from bones and place in bowl; set aside.

  3. Bring remaining 1 Tbsp. (15 mL) brown sugar, 1 Tbsp. (15 mL) paprika and rice wine vinegar to a boil in small saucepan. Simmer, stirring occasionally, 10 minutes. Pour sauce over meat and toss well.

  4. Spread buns with Hellmann's® Real Mayonnaise and fill with pulled pork.