Balsamic Pulled Pork Sandwiches – Tender and delicious slow cooked pulled pork tossed in balsamic glaze piled high on toasty buns with garlic aioli. You are going to love this mouthwatering take on the classic pulled pork sandwich!
We served our Balsamic Pulled Pork Sandwiches with crispy shoestring fries. You can serve yours with a classic side salad, potato salad, veggies or your favorite side dishes. I’ll link a few of my favorite sides to serve with pulled pork sandwiches for you below.
This recipe will make about 4-6 pulled pork sandwiches. If you are cooking for a large crowd, you can easily double this recipe. If you are cooking for a smaller crowd, not to worry, these leftovers are amazing. OR, you can cut the recipe in half.
Ingredients you need to make Balsamic Pulled Pork Sandwiches:
Pork Roast – You can use a boneless pork shoulder or pork butt.
Balsamic Vinegar – You’ll need balsamic vinegar to make the glaze.
Apple Cider Vinegar – This will help the pork to tenderize while cooking.
Brown Sugar – Light or dark brown sugar both work great in this recipe.
Water – Added to the crockpot while the pork cooks.
Garlic Clove – Fresh garlic is best in the aioli, but you can substitute 1/4 tsp garlic powder.
Salt – I almost always use sea salt in my recipes, but you can use any cooking salt you have on hand.
Paprika – Smoked or regular paprika both work great.
Pepper – Fresh cracked black pepper or ground black pepper.
Garlic Powder – Make sure you are using garlic powder and not garlic salt.
Brioche Buns – Or you can use your favorite hamburger buns or rolls!
Mayonnaise – Use your favorite brand mayonnaise! This will be for the garlic aioli.
Tools to have on hand for this recipe:
- Skillet – To sear the pork in.
- Tongs – For turning the pork while it sears.
- Slow Cooker – To slow cook the pork roast in.
- Small Saucepan – For making the balsamic glaze once the pork is done cooking.
How to make Balsamic Pulled Pork Sandwiches:
In a small bowl, combine brown sugar, salt, black pepper, paprika and garlic powder. Rub the pork on all sides with this mixture.
Add 1-2 tablespoons of oil to a cast iron skillet (or other nonstick skillet) over high heat. Once the skillet is very hot, carefully add the pork and sear on each side for about 30 seconds until a nice crust forms.
Transfer pork roast to a crockpot along with apple cider vinegar and water. Cook on high heat for 4 hours or on low heat for 8 hours. When done, pork will be very tender and pull apart easily with a fork.
While the pork is cooking: Make garlic aioli by whisking ingredients together in a small bowl. Cover and place in the fridge until ready to use.
About 15 minutes before you are ready to eat, make the balsamic glaze. Add balsamic vinegar, and brown sugar to a saucepan. Cook over medium heat until sauce thickens and turns into a glaze, stirring occasionally, about 10-15 minutes.
Remove pork from the crockpot and toss with the balsamic glaze.
Heat a large skillet to medium-high heat with a little butter. Place buns cut side down on skillet and toast until golden. Or you can just toast them in a toaster oven.
Spread garlic aioli on each bun and pile balsamic pork on each bun. Serve sandwiches with your favorite side dishes! Enjoy!!
Sides for pulled pork sandwiches:
Baked Potato Wedges – Seasoned potato wedges baked to golden perfection are the perfect appetizer or side dish. Serve with your favorite dipping sauces!
Classic American Potato Salad – Classic American Potato Salad is the perfect side dish for your upcoming summer BBQ’s! Made with hard boiled eggs, this classic potato salad is creamy and delicious!
Shoestring Fries – Thin and crispy baked shoestring french fries make for a delicious side dish or appetizer! Serve with your favorite fry sauces.
Simple Caesar Salad – My quick and easy caesar salad is made with homemade dressing, crunchy romaine, croutons and freshly shaved parmesan cheese. Serve this salad with grilled chicken for a healthy dinner or lunch or as a simple flavor packed side salad.
Creamy Macaroni Salad – Super creamy and delicious Classic American Macaroni Salad is the perfect side dish for cookouts and picnics! Made with fresh peppers, onions, celery and pickle in a sweet creamy sauce.
Hot Sandwich Recipes:
Meatball Sub Sandwiches – Mouthwatering baked homemade meatballs in marinara sauce served on toasty french rolls with mozzarella and parmesan cheese. Serve with potato chips or french fries.
Slow Cooker French Dip Sandwiches – Melt in your mouth beef roast cooked in slow cooker with tender onions piled high on top a french roll with swiss cheese. Serve with au jus sauce for absolute perfection.
Chicken Parmesan Sandwiches – Made with baked parmesan chicken, mozzarella cheese and marinara sauce on toasty bread! These are so easy and SUPER delicious!
Fried Chicken Sliders – The most delicious baked fried chicken sliders served on toasted Hawaiian rolls with dill pickle chips, shredded lettuce and sriracha aioli. These chicken sliders are so amazingly good!
Big Mac Sliders – The most delicious copycat Big Mac recipe in mini slider form! Layered just like a Big Mac with burger sauce, lettuce, beef patties, cheese, pickles and onions with three bun layers!
Balsamic Pulled Pork Sandwiches
Ingredients
- 4-6 Brioche Buns or your favorite buns/rolls
- 2-3 lb. Pork Loin Roast boneless
- 1 tbsp Brown Sugar
- 1/2 tsp Salt
- 1/2 tsp Paprika
- 1/2 tsp Black Pepper
- 1/2 tsp Garlic Powder
- 1/4 cup Apple Cider Vinegar
- 1/4 cup Water
Balsamic Glaze
- 1/2 cup Balsamic Vinegar
- 2 tbsp Brown Sugar
Garlic Aioli
- 1/2 cup Mayonnaise
- 1 Garlic Clove minced
- 1/4 tsp Dried Parsley
- 1/8 tsp Black Pepper
Instructions
- In a small bowl, combine brown sugar, salt, black pepper, paprika and garlic powder. Rub the pork on all sides with this mixture.
- Add 1-2 tablespoons of oil to a cast iron skillet (or other nonstick skillet) over high heat. Once the skillet is very hot, carefully add the pork and sear on each side for about 30 seconds until a nice crust forms.
- Transfer pork roast to a crockpot along with apple cider vinegar and water. Cook on high heat for 4 hours or on low heat for 8 hours. When done, pork will be very tender and pull apart easily with a fork.
- While the pork is cooking: Make garlic aioli by whisking ingredients together in a small bowl. Cover and place in the fridge until ready to use.
- About 15 minutes before you are ready to eat, make the balsamic glaze. Add balsamic vinegar, and brown sugar to a saucepan. Cook over medium heat until sauce thickens and turns into a glaze, stirring occasionally, about 10-15 minutes.
- Remove pork from the crockpot and toss with the balsamic glaze.
- Heat a large skillet to medium-high heat with a little butter. Place buns cut side down on skillet and toast until golden. Or you can just toast them in a toaster oven.
- Spread garlic aioli on each bun and pile balsamic pork on each bun. Serve sandwiches with your favorite side dishes! Enjoy!!
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