Southern California BBQ Pulled Pork Sandwiches

Contributed by: CEO Eric R. Gustafson

Southern California BBQ Pulled Pork Sandwiches

Recipe type: Yield: 8 Prep time: Cook time: Total time:

A California-inspired pulled pork sandwich recipe features slow cooked pork and a flavorful bun


2½ lbs Pork shoulder, boneless
1 ea Orange, medium
1 ea Onion, medium, rough chopped
6 ea Garlic cloves, peeled
2 ea Chipotle, in adobo
1 tsp Coriander seed
1 tsp Cumin seed
1 tsp Peppercorn, black
2 Cups VIVA® Lard (more as necessary to submerge ingredients)
1½ Cups Southern California (El Pato) BBQ Sauce (see separate recipe)


  1. Cut pork shoulder into 2-3 inch pieces. Cut orange in half and cut halves into quarters, peel and all.
  2. Place all ingredients into the bowl of a 6-qt slow cooker.
  3. Turn slow cooker on high.
  4. When lard has melted, ensure that all ingredients are submerged in the fat.
  5. Add additional lard as necessary.
  6. Cover and cook until pork is tender, approximately 5 hours.
  7. With tongs, remove the pork to a cutting board and allow to cool. Being careful of the hot fat, strain the lard and reserve for future use.
  8. Discard orange, vegetables and spices.
  9. Shred the pork finely.
  10. In a medium mixing bowl thoroughly combine shredded pork with BBQ sauce.

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