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+ servings
Ancho pulled pork sandwich on a plate with a red linen
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Ancho Pulled Pork Sandwiches

Prep Time1 d
Active Time4 hrs
Total Time1 d 4 hrs
CLASSIC INGREDIENT COURSE: Dinner, Lunch, Main Course, Make Ahead, Party Food
CLASSIC INGREDIENT CUISINE: American, Comfort Food, Kid-Friendly, North African
PRICE LEVEL: Budget Friendly
SKILL LEVEL: Beginner, Some Experience
SEASON: Fall, Spring, Summer, Winter
ALLERGY: Fish-free
SIMPLE FACTOR: 15 Ingredients or Less
Yield: 10
Calories: 594.16kcal
Cost: $


  • 1 ½ teaspoons coriander seeds
  • 1 ½ teaspoons cumin seeds
  • 1 ½ teaspoons black peppercorns
  • 2 ¼ teaspoons kosher salt coarse
  • 1 ½ teaspoons dry mustard powdered
  • 1 ½ teaspoons chile powder
  • 3 tablespoons dark brown sugar
  • 3 ½ pounds pork shoulder
  • brioche buns
  • 1 ½ cups ketchup
  • ¼ cup brown sugar dark brown and packed
  • 1 tablespoon ancho pepper juice from canned ancho peppers
  • 2 tablespoons molasses
  • 2 garlic clove minced or grated
  • ¼ cup cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons paprika sweet
  • ¼ teaspoon cayenne
  • 1 vegetable broth 32oz box
  • 1 green cabbage small-sized, thinly shredded
  • 1 carrots bag, shredded
  • ½ red onion small-sized and thinly sliced
  • 1 jalapeño large, slice in paper-thin rounds
  • ¾ cup mayonnaise
  • 2 tablespoons lime juice fresh
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt coarse
  • 10 buns brioche recommended
  • 8 tbsp butter melted


  • Assemble the spice rub for the pork: In a dry, small skillet over medium-low heat, toast coriander, cumin and peppercorns until fragrant, 1 to 2 minutes. Using a spice grinder or mortar and pestle, grind toasted spices into a fine powder. Transfer to a bowl and mix with salt, mustard powder, chile powder and sugar.
  • If your roast is tied up, untie it. Massage meat generously with spice rub. If you have time, let meat rest for an hour or two at room temperature, or refrigerate for several hours or overnight.
  • Heat oven to 300 degrees convection. Place pork in a baking pan, ¾ full of broth and roast uncovered mid-rack for 4 hours or until meat is pull-apart tender and internal temperature reads 200 degrees on a meat thermometer. Go longer if necessary to reach the pull-apart texture and drape meat with foil if it starts to burn. Let meat cool for at least 30 minutes before pulling it apart and shredding with your hands or two forks. (This works best when the meat is warm but not hot.)
  • Prepare the barbecue sauce: Combine ingredients in a medium pot. Simmer over medium-low heat for 15 to 20 minutes, stirring occasionally, until sauce has deepened in color. Season with more hot sauce if you like. Add two-thirds of the sauce to meat and toss to coat, adding more sauce as needed. (Any leftover sauce will keep for at least 2 weeks in the refrigerator.)
  • Make the slaw: Combine cabbage, onion and jalapeño in a large bowl. In a small bowl, whisk together mayonnaise, vinegar, olive oil, salt and pepper. Add dressing to cabbage and toss well.
  • Baste buns with butter and sprinkle evenly with dry garlic. Toast under the broiler for 2-3 minutes.
  • Assemble sandwiches with meat then sauce and top with coleslaw.
  • Place more sauce on the table for people to add as they wish.


Consider doubling the spice rub recipe and saving half for another time. The pork is alway great without a bun. Saves in the fridge for up to 4 days, but press plastic wrap down  tightly on the meat or wrap to keep it moist. Add a little water to reheat and turn it over to re-distribute the juices before serving.


Calories: 594.16kcal | Carbohydrates: 64.26g | Protein: 27.13g | Fat: 25.47g | Saturated Fat: 5.07g | Polyunsaturated Fat: 8.78g | Monounsaturated Fat: 8.31g | Trans Fat: 0.03g | Cholesterol: 73.26mg | Sodium: 1633.48mg | Potassium: 813.64mg | Fiber: 4.7g | Sugar: 29.47g | Vitamin A: 1888.51IU | Vitamin C: 41.31mg | Calcium: 112.87mg | Iron: 13.45mg