Subway pulled pork is described as “tender, succulent slow-cooked pork with sweet and smoky barbecue sauce, all on freshly baked bread.” The pork is prepared off-campus, picked free of the marrow, and then sent to Subway.
What is a Subway Pulled Pork Sandwich Made of?
Natural hardwoods like hickory and others are used to smoke the pork. There are no dry rubs, sauces, or spices used in its preparation.
Those that run pits refer to this method of cooking as “naked.” The pork’s inherent sweetness is given room to emerge. The wood is the only flavoring used.
For its pulled pork, Subway employs both the butt and picnic cuts. Although it’s amusing and unsettling to consider eating a pig’s rear end, the pork butt is the higher portion of the pig’s shoulder, and the picnic is the bottom.
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Subway Pulled Pork Ingredient
- 1/fourth cup of packed light brown sugar
- Cayenne pepper, half to one teaspoon
- Salt that has been crushed and pepper
- 4 equal chunks of 3 pounds of boneless Boston butt pork shoulder
- Cider vinegar, 1 1/2 cups
- 4 minced garlic cloves
- divided into 8 soft sandwich rolls
- barbeque sauce purchased in a store
Best Cuts for Subway Pulled Pork
Use bigger, harder chunks of pork for sandwiches or pulled pork.
Although the high connective tissue takes some time to dissolve, it keeps the meat from drying out throughout the protracted roasting process.
Even if it’s your first time making pulled pork, use one of these cuts to ensure you get the maximum flavor out of any recipe:
1. Center-cut Pork Loin Roast
Because the center-cut pork loin roast has more fat than the tenderloin, it is juicy and tender. Cook it with the slab of fat still on for more taste, and if you’d like, remove it afterward.
2. Pork Roast
This is a cut made from the top part of the front shoulder of a pig. Most frequently served as pulled pork in barbecue restaurants, it is a reasonably affordable and forgiving cut of meat.
The pork butt is quite fatty and contains a lot of fibrous tissue that breaks down during slow, extended cooking, making it less likely to dry out even at higher temperatures.
Pulled Pork Sandwich Ingredient
- Boneless pork shoulder (Boston butt) weighing 3–4 pounds
- 1/3 cup of bitter brown sugar
- 1 kosher salt tablespoon
- 2 teaspoons of powdered onion
- 1 teaspoon of powdered garlic
- smoked paprika, 1 tablespoon
- 1/9 cup cumin
- Mustard powder, two tablespoons
- freshly ground black pepper, two tablespoons
- 14–12 teaspoon cayenne pepper or another strong chili powder
- 3 teaspoons of unflavored oil
- One-third cup of apple cider vinegar
- Chicken broth, one cup
How to Make Pulled Pork Sandwich
The savory pulled pork is the main attraction of this sandwich, but without a few key methods, it would just be a heap of meat.
1. Include Some Acidic Components
The flavorful, salty pulled pork is the ideal partner for acidity. Your acidic component can be as straightforward as bread and butter pickles or pickled red onions. Aim for bold, tangy tastes with just a touch of sweetness.
2. Make Sliders Using Jerked Pork
In tiny form is one of the most well-liked methods to serve pulled pork sandwiches to a big crowd or party: One generous spoonful of pulled pork sandwiched between two warm dinner rolls will do.
3. Use a Pressure Cooker to Save Time
Use a pressure cooker to cook the pork instead of an oven to cut down on the roasting time.
4. Make a Tender Bun
The ideal piece of bread for pulled pork is soft enough to bite down without pressing out all the toppings and absorbs all the mouthwatering juices from the seasoned pork without crumbling.
Pick up some Hawaiian rolls or brioche hamburger buns.