Pulled Pork Sandwich: The Sauce That Makes It Better Than Any BBQ Joint

Pulled pork is one of the great American foods. Slow-cooked, tender, smoky, and rich — it is the centerpiece of any serious BBQ spread.

The problem is the sauce. Most pulled pork is drowned in a sugary BBQ sauce that masks the flavor of the pork. The best pulled pork sandwich lets the pork be the star — and uses a sauce that complements it without competing.

The cut: Pork shoulder (also called pork butt). The fat content keeps it moist through the long cook.

The rub:

• 2 tbsp brown sugar (optional — skip for zero sugar)
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp cumin
• 1 tsp cayenne

The cook:

• Slow cooker: 8–10 hours on low, or 4–5 hours on high
• Oven: 300°F for 4–5 hours, covered
• Smoker: 225°F for 8–10 hours

The pork is done when it shreds easily with two forks.

• Brioche bun or potato roll, toasted
• Yooze It Sauce® on both buns — the creamy tang is the flavor base
• Pulled pork (generous pile)
• Coleslaw (on top of the pork — the crunch and tang are essential)
• Pickled red onion
• Pickles

Standard BBQ sauce has 10–16 grams of sugar per serving. It adds sweetness that competes with the natural flavor of the pork.

Yooze It Sauce® Original has 0g of sugar. The creamy tang complements the smoky, savory pork without adding sweetness. The pork is the star. The sauce supports it.

0g sugar. Versatile Everything Sauce. You Can Yooze It On Everything™.

Order Yooze It Sauce® — $8.99