Open Faced Pulled Pork Sandwich with Sautéed Red Onions

Open Faced Pulled Pork Sandwich with Sautéed Red Onions


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This open-faced sandwich features slow-roasted pulled pork coated in barbecue sauce and topped with seasoned red onions. It’s a recipe for the perfect warm lunch.

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Time needed

1.25 hour preparation + 6.5 hour cooking

Serving Size / Yield

12 servings


  • 3 tablespoons salt
  • 3 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon brown sugar
  • ½ tablespoon ground mustard
  • 5 pounds boneless pork shoulder roast
  • BBQ sauce
  • 12 hamburger buns
  • 4 red onions
  • 2 tablespoons olive oil
  • ½ teaspoons sugar

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In a small bowl, mix together the salt, garlic powder, brown sugar, paprika, and ground mustard. Rub the spices over the pork and then cover and refrigerate for an hour. Preheat the oven to 300 degrees F and roast the pork for 6 hours. Shred the meat and coat in barbecue sauce. Cut the red onions into about ½-inch slices and heat the olive oil over medium-high heat. Cook the slices for 5 minutes. Sprinkle onions with a dash of salt and the sugar. Cover the skillet, reduce the heat, and cook for 20 minutes. Spoon the pulled pork over the bottom hamburger buns and top with the sautéed red onion.

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