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Pulled-Pork Sandwiches with Chimichurri and Onions Sauté



My guests put together their own pulled-pork sandwiches, since I arranged the ingredients in a “pulled-pork sandwich bar” (sorry, no pictures of the buffet table). I wanted to make things easier for the hostess (me!) and more fun for the guests – who could pick and choose sauces for their own sandwiches. Everything was easy and perfect for entertaining! The pork was tender and moist (thanks to Chef Andrés Dangon method). The sides were delicious and complimented the pulled-pork very well! Check it out.

Serves 25 to 30

Ingredients for Pulled Pork:

  • 1 large pork shoulder roast (approximately 8.5 pounds)
  • 12 cups water (just less than a gallon)
  • 1 cup salt
  • 2 garlic cloves, pressed
  • ½ tablespoon black pepper, ground
  • Smoked paprika, for rubbing

Ingredients for Chimichurri Sauce:

  • 1 cup fresh parsley, finely chopped
  • 6 cloves of garlic, minced
  • 1 ½ teaspoons smoked paprika
  • 1 tablespoon fresh oregano leaves, finely chopped
  • ¼ cup aged balsamic vinegar
  • 1 cups extra-virgin olive oil
  • Salt and freshly ground black pepper

Ingredients for Onions Sauté:

  • 4 tablespoons unsalted butter
  • 3 pounds onions, finely sliced
  • ¼ cup brown sugar
  • Salt and freshly ground black pepper


  • 25 to 30 warm bread rolls

Directions for Pork Shoulder:

WIth a sharp knife, remove excess fat chunks from pork shoulder.

In a very large pan or bowl, make a brine by mixing the water, salt, garlic and black pepper. Submerge pork shoulder into brine (add more water if needed). Cover and transfer to refrigerator. Allow meat to rest for about 8 hours, or 1 hour per pound.

Preheat oven to 275 degrees F.

Remove pork shoulder from brine and discard it. Transfer pork to a clean surface and pat dry with paper towels, removing as much moist as possible.

Place pork shoulder in a large baking pan or tray. Rub pork generously with paprika. Cover tightly with aluminum foil and bake for 5 to 7 hours, or until very tender. Pork will be ready when meat is falling off the bone. Remove from oven and allow cooling, covered, until warm to touch. Shred pork meat and transfer to a serving dish. Keep warm until ready to serve.

Directions for Chimichurri Sauce:

In a medium bowl, add the parsley, garlic, smoked paprika, oregano, and balsamic vinegar. Mix until everything is incorporated.

Slowly add the olive oil, constantly whisking. Season with salt and pepper.

Directions for Onions Sauté:

In a large skillet over high heat, melt the butter and add the onions. Cook over high heat, stirring occasionally, about 4 minutes, until onions start to soften. Turn heat to medium and add brown sugar. Cook, stirring constantly, until onions are fairly soft, an additional 8 minutes. Remove from heat and season with salt and pepper.

Make the sandwiches by adding the pulled pork, chimichurri and onions to bread. Serve immediately,

Cook’s Notes:

I made this pulled pork sandwiches for my son’s third birthday party and it was a real hit! The greatest thing about it is how easy it was to serve everyone because I arranged a “pulled pork sandwich bar”! I had the shredded pork in a chafing dish (see picture below) and the other sides (chimichurri and sauté onions) in bowls. I also offered 3 bread varieties so guests had more options. Store-bought barbeque sauce was also at the buffet table, for those with a more conservative palate. All adults enjoyed warm sandwiches!

For the kids, I mixed the pulled pork with a little bit of barbeque sauce and served inside Hawaiian rolls (see picture). Some adults went for those too!

I got the method of seasoning and cooking the pork shoulder from the amazing Chef Andrés Dangon. Born and raised in Colombia, Dangon now lives in the United States. He has become one of the most respected new chefs in the culinary industry and I am thrilled to share his favourite method of cooking pork shoulder in my website. On top of it all, he is very knowledgeable about the science behind cooking, a great trend among modern chefs. Check out his website www.andresdangon.com. If you want to see a step-by-step (with pictures!) of the pork shoulder cooking method, click here to check out his Facebook page.


Kids enjoyed pulled-pork sandwich with barbeque sauce in Hawaiian rolls. But I also saw some adults going for those!


Setting up a buffet was easy! And all guests could enjoy warm sandwiches.

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