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
I like you, have been on the hunt for the perfect smokey, tangy, sweet BBQ sauce. I am tired of wasting money on the sauces that say they are the #1 winner of this or that. I would LOVE to try Country Bob's to end my hunt!!!
I am DYING to try this. I have been off sugar for 3 weeks and have 3 weeks to go but after that it is the first thing I am making!
Okay, my family home schools our 4 kids and one of our classes is, of course, cooking. We read your blog for your AWESOME recipes! Now after reading about the pulled pork, and having tried it several times, but not quite getting the "right" taste, we're really curious about this sauce! We would REALLY, REALLY love to try some!
Wow! Look at all the people who want some free all-purpose sauce! I'm joining the ranks! I love how the bottle looks; so bright and cheery, and not dark and dull like barbecue sauce bottles. It's beautiful! I love to try it too, having recently lived in Southern Mississippi, where pulled pork sandwiches are a dime a dozen! I'd like to see if it lives up to Darwell's and The Shed, two of my favs from Gulfport. Sounds so yummy!
Yum! Some new BBQ sauce sounds great! Thanks for sharing the recipe!
I love pulled pork, but never had it with slaw and pickles. I grew up south side Chicago and we did not go that route. I do not think I would like it that way………..Maybe it is a regional thing. Luv to try Country Bobs, thanks for the great give-away!
Thank you!!! I was literally JUST looking for a good BBQ pulled pork sandwhich yesterday….and here is the answer to all my dreams. =) THANKS!
I am anxious to try Country Bob's. We've discovered Sweet Baby Ray's Honey BBQ sauce, but I'm game for the competition. I've never tired the pulled pork, coleslaw, pickle combination- i'll try it next week-sounds good!
We love pulled pork sandwiches here. Never heard of the combo though. Very interesting.
I would LOVE some sauce. Sounds yummy!
thanks for all the freezer instructions to recipes!