Pulled Pork and Queso Fresco Sandwiches

  • Servings 6 Servings
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The pulled pork sandwich is a dish that rewards time and patience with flavor and tenderness. The slow cooker makes pork so soft that it slides off the bone and shreds easily. Our Pulled Pork Sandwich recipe has a twist: we’re adding Tropical Queso Fresco Mexicano to give it even more flavor.

What do you serve with pulled pork sandwiches?

The usual side dish for a pulled pork sandwich is coleslaw, and sometimes, collard greens or beans. For this recipe, we let the sandwich be the star. Instead of serving this Pulled Pork Sandwich with sides, we add crumbled cheese, avocado, and tomato as toppings.

How do you cook pulled pork?

To cook the pulled pork, you’ll mix it with ketchup, onion, vinegar, molasses, cumin, garlic powder, oregano, and Tabasco sauce; then put it all in the slow cooker for 5 hours on high or 8 hours on low. Remember, the slower, the softer.

Other pulled pork recipes use pre-made BBQ sauce, but we suggest making your own. As we said, patience will pay off.

If you’re wondering what’s the best cut of pork for the pulled pork sandwich, go for pork shoulder, also called pork butt. This recipe calls for 3 pounds of boneless pork and yields about 6 sandwiches.

What sort of bread is best for a pulled pork sandwich?

The most common bread for pulled pork sandwiches is a burger bun. In this recipe, we’re using torpedo rolls, which are longer in shape and are more resistant to the juicy pork sauce. You can also use Portuguese Bollos, which is an English-muffin style bread, but bigger and slightly sweeter. If you prefer a baguette or ciabatta, they’ll work as well.

Enjoy our Pulled Pork and Queso Fresco Sandwiches for your weekend gathering and get ready to see happy faces!


Pulled Pork

  • 1 cup of ketchup
  • 1 medium onion, chopped
  • 2 tablespoons of cider vinegar
  • 2 tablespoons of molasses
  • 1 tablespoon of ground cumin
  • 1 tablespoon of garlic powder
  • 1 teaspoon of dried oregano
  • 1 teaspoon of Tabasco pepper sauce
  • 3 pounds of boneless pork shoulder roast or pork butt, cut into 2-inch pieces


  • 6 torpedo rolls, such as Bollitos or Portuguese rolls
  • 1 tomato, sliced
  • 1 ripe avocado, peeled, pitted and sliced
  • 1 cup crumbled Tropical Queso Fresco Mexicano


  1. Prepare Pulled Pork: combine ketchup, onion, cider vinegar, molasses, cumin, garlic powder, oregano and Tabasco sauce In a large bowl. Add the pork pieces and toss to mix well.
  2. Place mixture in a slow cooker. Cook on high for 5 hours or cook on low for 8 hours, stirring occasionally until pork is tender.
  3. With two forks, shred the pork and return to cooking liquid; toss to mix well.
  4. Cut each roll in half; fill with pulled pork mixture. Top with tomato and avocado slices and crumbled Queso Fresco.

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