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Pulled pork sandwiches
Pulled pork sandwiches

Pulled pork sandwiches

Preparation 20 minutes
Cooking time 7 to 8 hours or more
Servings 4 sandwiches and more


  • 1 pork shoulder with bone, about 2.3 kg (5 lb)


  • Kaiser buns
  • Mustard
  • Barbecue sauce

Wet marinade:

  • 250 ml (1 cup) salt
  • 45 ml (3 tbsp) garlic salt
  • 250 ml (1 cup) brown sugar
  • 45 ml (3 tbsp) barbecue spices
  • 750 ml (3 cups) water
  • 30 ml (2 tbsp) liquid smoke

Dry marinade:

  • Spices for dry marinade
  • 30 ml (2 tbsp) cumin
  • 30 ml (2 tbsp) garlic powder
  • 60 ml (4 tbsp) chilli powder
  • 30 ml (2 tbsp) crushed peppers
  • 30 ml (2 tbsp) smoked paprika
  • 45 ml (3 tbsp) barbecue spices
  • 250 ml (1 cup) brown sugar


  1. Place the piece of pork in a sealable container.  
  2. In a bowl, mix together the wet marinade ingredients. 
  3. Top the pork with the marinade.
  4. Refrigerate for at least 8 hours. Flip the meat from time to time so the meat marinates on all sides.
  5. Preheat the oven to 120°C (250°F).
  6. In a bowl, mix together all the dry marinade ingredients.
  7. Remove the pork shoulder from the wet marinade. Dry well.
  8. Rub the whole surface of the meat with the dry marinade.
  9. Place in a roasting pan and top with 1 litre (4 cups) of water.
  10. Cook in the oven for 7 to 8 hours or until the meat is cooked internally to 88°C (190°F) on a meat thermometer.  
  11. At the end of the cooking, remove the skin. Set aside to cool for a few minutes.
  12. With two forks, pull the meat apart into small pieces and set aside in a bowl.
  13. Toast the buns. Spread a bit of mustard on them.
  14. Garnish generously with pulled pork. 
  15. Top with barbecue sauce.
  16. Serve with dill pickles, cole slaw and homemade french fries. 
Availability in stores