I’m not sure I’ve ever met a single person who didn’t like pulled pork. It’s tender and delicious and makes the perfect vehicle for your favorite barbecue sauce. These BBQ Pulled Pork Sandwiches are a staple at our house. They are pretty hands-off, which is my favorite kind of meal on busy days! Soft pull-apart pork is smothered in BBQ sauce then topped with a few tangy pickle slices and healthy serving of sweet coleslaw on a hearty bun. This is comfort food at its finest and I bet you’ll want to make this one a regular on your menu, too.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
Pulled Pork
- Boneless pork shoulder – Pork shoulder is also sometimes labeled “pork butt.” Another good cut from the same general area is the “picnic roast.” Both are nicely marbled pieces of meat from the shoulder of the pig and results in that juicy, pull-apart meat we’re looking for. Bone in or boneless roasts will work. Avoid lean cuts of pork like pork loin or tenderloin, as these are too lean and dry to get the results we’re after here.
- Garlic powder
- Onion powder
- Kosher salt
- Black pepper
- Liquid smoke – And/or smoked paprika. These just add a nice smoky flavor to the meat.
For Serving
- Your favorite BBQ sauce – You can pick up BBQ sauce from your favorite BBQ joint, grab one from the grocery store, or make your own, like this Kansas City Barbecue Sauce.
- Thick cut dill pickle slices
- Coleslaw – Make your own Memphis-Style Coleslaw, get a coleslaw kit from the store, or pick some up from KFC or your favorite BBQ place.
- Good quality rolls – Grab whatever looks good in the bakery section. You just want something that’s easy to bite through but is sturdy enough to hold up to saucy pork. I love brioche rolls here.
How to Make BBQ Pulled Pork Sandwiches
- Unwrap your pork roast and pat dry. Sprinkle with liquid smoke, salt, pepper, onion, garlic, and smoked paprika if using. Place it in your slow cooker, add a little bit of water at the bottom, and cook on low for 8-10 hours.
- Once the meat is cooked, drain the cooking liquid, shred the meat back in the slow cooker, and cover it with enough BBQ sauce until everything is well covered, but not swimming in sauce. Let that heat through in the crock pot while you prep your other ingredients.
- When ready to assemble, slice the rolls and add the meat. Top with coleslaw and a few pickle slices and serve right away.
Storing and Other Tips
- Allow leftover pork to cool completely before storing. Store in an airtight container in the refrigerator and enjoy within 3-4 days for best results.
- Freeze individual portions for up to 2-3 months. Thaw in the fridge overnight and reheat gently when ready to use.
- Feel free to toast those buns! Spread each side with butter and pop them under the broiler for a few minutes until toasty and golden brown, then assemble your sandwiches.
Alternate Cooking Methods and Planning Ahead
- Electric pressure cooker instructions: Cut your roast into 2-3 pieces. Sprinkle with liquid smoke and seasonings and place in your pressure cooker. Add 1 cup of liquid. Since you won’t be losing steam here, I recommend chicken broth or apple juice, but water will still work. Cook on high pressure for about an hour for a 3 pound roast. If your roast is over 3 pounds, plan on 70-75 minutes. Allow for a natural release for 15 minutes, then quick release any remaining pressure. Drain off the pan juices, return the meat to the pot, shred, add add BBQ sauce. Follow the assembly directions according to the recipe.
Note: If pork pieces were frozen, it may take a little longer for the meat to cook. - Make it a freezer meal: Prep your roast through the seasoning stage. Transfer to a zip-top freezer bag and squeeze as much air out as possible. Freeze. When ready to cook, remove the frozen roast from the bag, place it in the crock pot, add 1/2 inch of water, and cook as directed.
Note: If you plan to cook the pork in your pressure cooker, cut the meat into 2-3 pieces before seasoning and freezing.
Frequently Asked Questions
Can I make this ahead of time?
Definitely. Make your meat one day and store in the fridge. When ready to serve (within 2-3 days), reheat gently on the stove.
Can I make this with chicken or beef instead?
Sure. For the best results I recommend using boneless, skinless chicken thighs. They will stay tender and juicy and shred the most like pork. Chicken breasts can work, but are a little more finicky and tend to be more dry. For beef, a chuck roast or beef shoulder are good choices. Beef will cook in about the same amount of time as pork. Chicken thighs will cook more quickly, usually in about 4-5 hours on low.
Can I double this recipe?
Yes, as long as your slow cooker accommodates it! Make sure your roasts are about the same size to ensure even cooking. Plan to let the meat cook on the long end of cooking time.
BBQ Pulled Pork Sandwiches
Everybody loves a good pulled pork sandwich! Tender meat, your favorite BBQ sauce, coleslaw, and pickle slices are piled on quality bakery buns for a delicious dinner that's super easy and hands-off.
Servings sanwiches
Equipment
Ingredients
- 3 lb. boneless pork shoulder
- 1 tablespoon liquid smoke
- 1½ teaspoons Kosher salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 tablespoon smoked paprika optional
- 12 ounces of your favorite BBQ sauce or more, depending on preference
- 12 high-quality rolls I like brioche
- 1 coleslaw kit or homemade or restaurant coleslaw
- 36 Thick-cut dill pickle slices
Instructions
- Pat roast dry. Sprinkle with liquid smoke and seasonings and place in your slow cooker. Add about 1/2 inch of water and cook on low for 8-10 hours (or high for 5-6 hours, but may not be as tender).
- When the roast has cooked, drain liquid and then return the meat to the slow cooker and shred. Pour enough sauce over the meat so it’s well-incorporated but not soupy. Return the lid to the slow cooker and heat through while you prep your other ingredients.
- Assemble your coleslaw if needed.
- When ready to serve, slice rolls and add meat. Top with coleslaw and a few slices of dill pickle.
Notes
- Allow leftover pork to cool completely before storing. Store in an airtight container in the refrigerator and enjoy within 3-4 days for best results.
- Freeze individual portions for up to 2-3 months. Thaw in the fridge overnight and reheat gently when ready to use.
- Feel free to toast those buns! Spread each side with butter and pop them under the broiler for a few minutes until toasty and golden brown, then assemble your sandwiches.
Alternate Cooking Methods and Planning Ahead
- Electric pressure cooker instructions: Cut your roast into 2-3 pieces. Sprinkle with liquid smoke and seasonings and place in your pressure cooker. Add 1 cup of liquid. Since you won’t be losing steam here, I recommend chicken broth or apple juice, but water will still work. Cook on high pressure for about an hour for a 3 pound roast. If your roast is over 3 pounds, plan on 70-75 minutes. Allow for a natural release for 15 minutes, then quick release any remaining pressure. Drain off the pan juices, return the meat to the pot, shred, add add BBQ sauce. Follow the assembly directions according to the recipe. Note: If pork pieces were frozen, it may take a little longer for the meat to cook.
- Make it a freezer meal: Prep your roast through the seasoning stage. Transfer to a zip-top freezer bag and squeeze as much air out as possible. Freeze. When ready to cook, remove the frozen roast from the bag, place it in the crock pot, add 1/2 inch of water, and cook as directed. Note: If you plan to cook the pork in your pressure cooker, cut the meat into 2-3 pieces before seasoning and freezing.
Nutrition
Serving: 1sandwich, Calories: 366kcal, Carbohydrates: 43g, Protein: 32g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Cholesterol: 68mg, Sodium: 1127mg, Potassium: 600mg, Fiber: 2g, Sugar: 11g, Vitamin A: 390IU, Vitamin C: 1mg, Calcium: 86mg, Iron: 3mg
Calories: 366kcal
Cost: $18
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Questions & Reviews
Hi, April! You know, I don't really have specifics because pork can vary so widely in size. Just sprinkle it with liquid smoke; you don't want it soaking wet or anything, but you want it to be completely covered. As far as the sauce, just taste as you go and add as much as you like! Sorry I can't be more specific! 🙂
Thanks for the great recipe! What are the measurements on all of the ingredients? I want to make these tomorrow. Thanks!
My husband loves it and calls it "sloppy porkslaw".
I made this for dinner last week and first off let me say wow. The one downfall to it was that i was so full and ready to throw up but wanted to eat more. I want to make it again for dinner in a couple of weeks. I ate it every day till the coleslaw was gone. I ate it for 3 days and after it was all gone I wanted to cry because I didn't have anymore to eat. We all loved it in our family. My husband hates coleslaw and even when he ate it the next day for lunch I watched him put the coleslaw back on it. Thank you so much for this new favorite in our home. Only thing now is that I have order me some of that BBQ sauce.
OK, I've never used liquid smoke in a recipe before. How much should I add??? It seems pretty strong…
Thanks Kate!
So when I saw this post I was just so excited to try the recipe I jumped right to the recipe and misunderstood… anyway when I was down in Provo/Orem the other day I stopped by Smokehouse and asked for their BBQ sauce…
I'm glad I was confused because we just had the SmokeHouse's BBQ sauce with our pulled pork and WOW… amazing! (I LOVED the Sweet bbq sauce and I LOVED the spicy too!)
So if you ever want it with the Smokehouse's BBQ sauce they will sell it to you for about $3 for a pint–$3.23 with tax.mmmmm…
I can't wait to try it with Country Bob's sauce too.
Thanks for the recipe and all the hard work put into this blog! We are soo lovin it!
mmmmm…. mmmmm…. delicious!
Cheri, I loooooooooooove Smokehouse! 🙂 Seriously, I could just drink all of their BBQ sauces!
just saw the link for country bob's… opps. So just the question about Smokehouse pizza and BBQ remains.
Thanks
So I am a little confused with what you are saying about the Smokehouse in Provo… now in Orem. You do or do not like their BBQ sauce with this recipe?
And where do I purchase Country Bob's All Purpose sauce… Walmart? the grocery store?
Thanks! This pulled pork tasted great… but our homemade BBQ sauce was not the right flavor to hit the spot… so I want to get the good stuff (Country Bob)! 🙂
not sure if i'm commenting on time, but my mouth is watering after reading this post, so i figured i had to at least TRY to win!