Pulled Pork Sandwich with Gravy

Pulled Pork on a bun with gravy on a wooden cutting board.

5 from 1 vote

Pulled Pork with Gravy is a delicious and comforting meal that's perfect for a family dinner or a weekend gathering with friends. This dish features tender, juicy pork that's been slow-cooked until it's falling apart, then smothered in a rich and flavorful gravy. It's a classic recipe that's sure to please everyone at the table.

Prep Time12

Cook Time4

Marinating Time12

Total Time16 12

Course: Main Entrées

Cuisine: American

Keyword: meal prep, pork, sandwich

Servings:

Calories: 380kcal

Author: AmyG

Ingredients

Marinade

1 onion chopped
2 garlic clove chopped
2 tbsp dijon mustard
¾ cups white vinegar
1 tsp paprika
⅓ cups ketchup
2 tsp worcestershire sauce
¼ cups brown sugar
1 tbsp salt
1 cups water

Other items

3 lbs pork shoulder or pork butt
1 bay leaf
8 fresh italian buns
2 tsp corn starch
3 cups water
5.75 g beef bouillon cube 1 cube

Instructions

Place all marinade ingredients in a tall cup (hand blender cup works well) and puree using a hand blender or food processor. Place the pork shoulder in a container large enough to hold the meat and pour the marinade on top of the pork. Cover and let sit overnight.
When you are ready to cook, place the pork in a large pot, add remaining 3 cups of water and bay leaf. Bring to boil and let simmer at a very low boil turning occasionally until the meat falls apart. Approximately 6 -8 hrs.
In preparation to make the gravy, remove about 2 cups of the juices and place in a small pot and in the freezer to cool down (about 1 hour). This will force the fat to the surface and solidify so that you can scoop it and discard it.
While you are waiting for the juices to cool down remove the pork from pot and place on a cutting board. Discard bay leaf from pot. Pull meat apart, discarding any bones and fat.
Place select meat back in pot with remaining juices (so that it does not dry out). This should take you about 20 minutes.
Remove juices from freezer and skim solidified fat from juices and discard. Add corn/potato starch to liquid and warm up to a boil until it thickens. You may need to add a bouillon cube to add flavor to the gravy. Add the bouillon if necessary. Stir until it has dissolved in the hot liquid. Set aside.
The only thing left to do now, is assemble your sandwich. Slice your bread, layer pork on top and scoop some of the pork juices on top. Enjoy!

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