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
This recipe Rocks! It reminded me of Kalua pork before you add the BBQ sauce. I never thought to make Kalua pork in the crock pot, I’ll have to tell mom.
Sister, you nailed it on the head with this recipe. The slaw was good too. I used 1 tsp. caraway and 1 tsp. dill seed instead of the celery seed. It was great! I love it when it turns out like that. Thanks sister, many blessings.
At April: I used 2-3 Tlbs. of liquid smoke.
I made this for a party the other night, and it turned out great! I had a little trouble finding the boneless shoulder, but asked the butcher at Vons (safeway) and he pulled the bone out of one for me. We cooked ten pounds in our large-ish (5 quarts?) crockpot and it cooked well. We used a bottle of Stubbs BBQ and a bottle of Trader Joes BBQ sauce and it was tasty. Thanks for the great recipe! 🙂
Hi, I was wondering at what point you put the liquid smoke in? At the beginning with the seasonings or at the end with the BBQ sauce? About how much liquid smoke to use also? Thanks so much.
Thanks Sara, obviously I am not the brightest, I looked for it my last 3 trips to the store and couldn’t find it. I sent my husband, and he was in and out in 10 minutes with liquid smoke in hand. 🙂
I have all of the ingredients to make this except for the liquid smoke, (or smoked paprika). What is it and where can I find it? I live in Arkansas which is Walmart land so I don’t know if they don’t carry it or if I just am looking in the wrong aisles. Help!
Hi Rachel,
Walmart should carry liquid smoke for sure, I buy it there all the time. It’s usually near the bbq sauces and it’s easy to miss because the bottles are small and there’s usually not a whole lot of them! Sometimes I’ve seen it near the salad dressings and vinegars too. The smoked paprika may be hit or miss. Check the spice isle- I usually buy that one at Sam’s Club.
Never tried coleslaw or pickles on my pulled pork but I will now!
One thing we do differnt is we use Root Beer instead of water to cook the pork in. It adds just a little extra oomph to the flavor. Yum
I made this the other day with the coleslaw recipe you provide and I just have to say that I am now addicted to it. Wow!!! At first I wasn't sure how I would like it so I put a forkful on and took a bite. Um, that was it. I had to pile the coleslaw on and also the pickles. LOVE it. Thanks for sharing!!!
I am so excited to try this recipe. I'm going to make it for my son's second birthday. I was wondering, how much does this make using the 3-4 lb pork? I need to feed around thirty people. Thanks!
Thanks so much for the recipe…We have a small Cafe in a tiny little town in the thumb of MI. I have been searching for a perfect pork sandwich. This sauce from Country Bobs sounds perfect! I would love to try it. Thank you so much for your web site and all the wonderful information on it. We very much appreciate it.
Laura–Try 1 tsp. of each except for the black pepper (use 1/2 tsp.)