How To Make Bbq Pork Sandwiches?

What is a good recipe for pork BBQ?

  • Mix together the barbecue sauce, ketchup, onion, celery, water, garlic, honey, brown sugar, Worcestershire sauce, chili powder, hot pepper sauce, salt, and black pepper in a slow cooker until thoroughly combined. Place the pork roast into the mixture, spoon sauce over the meat, and set the cooker to Low.

What goes good on pulled pork sandwiches?

What to Serve with Pulled Pork Sandwiches (17 Tempting Sides)

  • Jalapeno Cornbread.
  • Mac & Cheese.
  • Corn Pudding.
  • Coleslaw.
  • Macaroni Salad.
  • Potato Salad.
  • Cucumber Salad.
  • Baked Beans.

What comes on a barbecue sandwich?

Ingredients

  1. 1 large onion, sliced.
  2. 3 to 3 1/2 lb chuck or bottom round beef roast.
  3. 1 tablespoon each garlic powder and onion powder (optional)
  4. 1/2 cup barbecue sauce.
  5. 1/2 cup zesty steak sauce.
  6. 2 tablespoons Worcestershire sauce.
  7. 10 to 12 sandwich buns.
  8. Sliced red onion, Cole slaw, dill pickles and carrot sticks (optional)

What’s the best BBQ sauce for pulled pork?

Best BBQ Sauce for Pulled Pork Reviews

  • Blues Hog Original BBQ Sauce.
  • Guys Award Winning Sugar-Free BBQ Sauce.
  • Lillies Q-Smoky BBQ Sauce.
  • Hughes Sugar-Free Original Barbecue Sauce.
  • Montgomery Inn Barbecue Sauce.
  • Open Pit Original Barbecue Sauce.
  • Bone Suckin Sauce Original Seasoning & Rub.

What kind of bread do you use for pulled pork sandwiches?

We recommend utilizing brioche or kaiser rolls for traditional pulled pork sandwiches because they are fluffy and soft, making them ideal for biting into.

Are pulled pork sandwiches served hot or cold?

It can be served alone and is great hot or cold. So if you want something simple, just pull it straight from the fridge and forget reheating or cooking. Just enjoy it cold! There are no steps to provide here for eating your pulled pork cold.

What cheese goes with pork?

Pork comes in many forms: pork roasts, medallions, fillets, chops and pulled pork. And many of these taste better with some cheese, whether the cheese is used to stuff pork, shredded on top of pork or added to a sauce. Cheeses that pair well with pork include blue, mozzarella, cheddar and fresh cheeses.

What do you put on a pulled pork sandwich Reddit?

If using BBQ sauce, you can always go with classics:

  1. Coleslaw.
  2. Macaroni/Potato Salad.
  3. Corn.
  4. More meat.

Which is correct barbecue or barbeque?

While the standard modern English spelling of the word is barbecue, variations including barbeque and truncations such as bar-b-q or BBQ may also be found. The spelling barbeque is given in Merriam-Webster and the Oxford Dictionaries as a variant.

What liquid can I use for pulled pork?

Transfer everything to a large slow cooker and add a splash of liquid — water is great, but so is broth, apple juice, or beer if you have them handy. Cover and cook on low until the meat is tender and pulls apart easily. Here’s the thing about slow cooker pork: You can’t rush it.

What can I use instead of BBQ sauce?

Here they are:

  • Dry Rub Recipe.
  • Seafood Sauce.
  • Teriyaki Sauce.
  • Sugar-Free Sauce.
  • Plum Sauce.

What is the number one BBQ sauce?

It doesn’t get more classic than Sweet Baby Ray’s, which is the best-selling barbecue sauce in the country.

Are brioche buns good for pulled pork?

A versatile and adaptable bread that can be made in any size, shape, or form, brioche is a rich, light bread that’s fast becoming a roll of choice for both hamburgers and pulled pork sandwiches.

How do you toast pulled pork buns?

To toast a bun on a grill, grill pan, or griddle, split the bun open, place it cut side down on the grill, and grill until light golden brown, about 10 seconds.

BBQ Pork for Sandwiches

Having read the evaluations, I made the following decisions: I purchased 4 pounds of pig butt, which was a less costly piece of meat. In the slow cooker for 10 hours on low, I shredded the beef straight away (it shredded quite easily), added 1 1/2 bottles of barbecue sauce, and refrigerated it for the next 24 hours. The next day, I reheated it in the slow cooker for a couple of hours until it was hot again. It was tasty, simple, and reasonably priced.

Most helpful critical review

I made it the first time just as the recipe said, and it turned out OK. I was anticipating more than just the barbecue sauce to provide flavor, and my spouse was not even interested in sharing a second sandwich with me. On the second occasion, I used a 3-pound boston butt (pork shoulder) and rubbed it with 1 teaspoon of each of the following spices: seasoned salt, crushed black pepper, onion powder, garlic powder (optional), and sage (optional). By the way, sage pairs wonderfully with pork! Then I placed it in a crock pot with only 1 cup water and let it cook all day.

Allow it to simmer on low for 6-8 hours, or until it falls apart perfectly when you poke it with a fork.

Using two forks or your fingers, shred the mixture.

My hubby has finally agreed to eat half of the soup!

  • Among the 5star ratings are 3055
  • 4star ratings are 491
  • 3star ratings are 97
  • 2star ratings are 18
  • And 1star ratings are 12.

Having read the evaluations, I made the following decisions: I purchased 4 pounds of pig butt, which was a less costly piece of meat. In the slow cooker for 10 hours on low, I shredded the beef straight away (it shredded quite easily), added 1 1/2 bottles of barbecue sauce, and refrigerated it for the next 24 hours. The next day, I reheated it in the slow cooker for a couple of hours until it was hot again. It was tasty, simple, and reasonably priced. This is the method I use to prepare my barbecue pork.

  1. Recommended for individuals who have used pork tenderloin, boneless pork chops, and other expensive cuts of meat: you are wasting your money by using an expensive cut of meat when the cheaper cuts work just as well.
  2. Remove the bonesfat from the bones with only a tiny bit of effort.
  3. You will save a lot of money if you try the pig butt, pork roast, and other pork dishes.
  4. Because I couldn’t locate boneless pig ribs, I used around 5.5 pounds of bone-in pork ribs instead.
  5. It didn’t seem like plain bottled sauce would be really appetizing.
  6. Allow for 1 hour of simmering, uncovered, until somewhat thickened, stirring every now and then.
  7. Add all of the ingredients (except for the liquid) to a slow cooker and simmer on low for 8 to 10 hours, or until the pork is done to your liking.
  8. Because it eliminates the need for an oven, it is also unexpectedly tasty due to the soda content.
  9. Enjoy!
  10. It was just fantastic.
  11. the greatest of the best!

Excellent, excellent work.

  • The recipe was followed precisely once more, and I was relieved to see that I had done so this time.
  • Well, I believe it made a significant and positive difference to the end outcome.
  • Sweet Baby Ray’s was something I’d never had before, and it went well with the pork.
  • This is something I will definitely make again.
  • After consulting with my butcher, I decided to use Boston Butt ribs rather than boneless ribs.
  • I added the Sweet Baby Ray’s (don’t settle for the kc masterpiece – ugh) and part of the leftover stock from the crock the night before the event about 4 hours before it started.

According to another review, I boiled the pork for 10 hours before pulling it out and draining the stock.

  • I then let the pig marinade in the BBQ sauce overnight before reheating it the following day.
  • Then you may eat it.
  • It was difficult for me to eat in this manner since I am a huge fan of texture.
  • Aside from that, this was quite delicious, especially when combined with the original Jack Daniel’s BBQ sauce.

It is difficult to make a mistake with this recipe.

Additionally, everyone we’ve tried it on (about 10 times) has raved about it.

remove the bone(s) and big bits of fat from the dish shred the meat and place it back in the cooker, mixing it with the remaining barbecue sauce.

serve on bread and accompanied by beer I made it the first time just as the recipe said, and it turned out OK.

  • I was anticipating more than just the barbecue sauce to provide flavor, and my spouse was not even interested in sharing a second sandwich with me.
  • By the way, sage pairs wonderfully with pork!
  • Because of the additional salt, I didn’t use beef broth; nonetheless, water works just as well.
  • Remove it from the oven and let it aside for 10 minutes before discarding the cooking water.
  • Replacing the chicken in the crock pot with BBQ sauce (sweet baby rays:-)), and allowing for another 1 hour on low heat should suffice.

Easy Barbecued Pulled Pork From Your Slow Cooker

Nutrition Facts(per serving)
776 Calories
39g Fat
58g Carbs
45g Protein

The following was my response to the customer reviews: I purchased four pounds of pork butt, which was a less priced cut of meat. In the slow cooker for 10 hours on low, I shredded the beef straight away (it shredded quite easily), added 1 1/2 bottles of barbecue sauce, and refrigerated it for the next two days. On the following day, I reheated the dish in the slow cooker for a couple of hours. It was delectable, simple, and reasonably priced to prepare. BBQ pork prepared in this manner.

Recommended for individuals who have used pork tenderloin, boneless pork chops, and other expensive cuts of meat: you are wasting your money by using an expensive cut of meat when the cheaper cuts would suffice.

The bonesfat may be removed with simply a minimal bit of effort.

Everything about how I created this was perfect!

Because I couldn’t find boneless pork ribs, I used around 5.5 pounds of bone-in pig ribs for this recipe.

It seems that plain bottled sauce would be unappealing.

onions (about 2 tablespoons) finely chopped lemon juice (about a teaspoon) mustard (half a teaspoon) cayenne pepper, 1 clove chopped garlic, 1 teaspoon olive oil In a medium-sized pot, combine all of the sauce’s components.

Advertisement An excellent adaptation of this dish may be found here: Add all of the ingredients (except for the liquid) to a slow cooker and simmer on low for several hours or until the pork is tender.

In a slow cooker with the lid off, pour in a bottle of excellent vinegary barbeque sauce and the majority of a can of coke, and keep the top off for approximately an hour to thicken the sauce (the slow cooker should still remain on high).

As a result, because it smells so amazing, I can’t stand the thought of waiting that last hour, so I occasionally hurry things up in a large skillet.

In place of beef broth, I used a 16oz can of BEER.

  1. I had a great time at the party.
  2. a great deal of success According to my husband, it was the finest BBQ pulled pork he’d ever had in his whole life!
  3. Initially, I was inclined to simply return the sauced meat to the crock pot, reasoning that it would be a waste to dirty another pan.
  4. When the tips are baked for a while, they take on a charred appearance, giving the impression that the meat has been grilled.
  5. Although it was little sweet, I think I’ll try using Bullseye next time for a savory twist on the classic.
  6. Advertisement Continue reading Stunningly successful, this barbecue.
  7. It took 8 hours to cook the beef in the crockpot the night before the party, then I drained and shredded it before putting it back in the crockpot in the fridge overnight to chill.

This was very delicious, and I would definitely make it again!

I then let the pig marinade in the BBQ sauce overnight before reheating it the next day as recommended.

Afterwards, you may gorge yourself on it.

It was difficult for me to eat in this manner because I am a huge fan of textures in general.

Aside from that, this was quite delicious, especially when combined with the original Jack Daniel’s barbecue sauce.

No one will be able to ruin this dish.

  • Aside from that, everyone on whom we’ve tested it (about ten times) has praised its effectiveness.
  • pork should be peppered before it is browned (shoulder or butt cut) Cook for 8-10 hours in a slow cooker with a medium to big onion in the bottom and browned meat on top, and then pour over 1/2-3/4 bottle of smoke/bbq sauce.
  • simmer on high for 1/2-1 hour.
  • The barbecue sauce was not enough to give it the taste I was anticipating, and my husband was not even interested in taking a second sandwich home with him.
  • each of the following seasonings: seasoning salt; powdered black pepper; onion powder; garlic powder; and sage Savory pork dishes benefit from the use of sage.
  • As a result of the additional salt in beef broth, I substituted water, which was equally as effective.
  • Removing it from the oven and allowing it to cool for 10 minutes before discarding the cooking juices Using 2 forks or your fingers, shred it up until it is fine.
  • Half of the soup will be devoured by my hubby now!
Nutrition Facts
Servings: 8
Amount per serving
Calories 776
% Daily Value*
Total Fat39g 50%
Saturated Fat 14g 70%
Cholesterol153mg 51%
Sodium889mg 39%
Total Carbohydrate58g 21%
Dietary Fiber 3g 10%
Total Sugars 24g
Protein45g
Vitamin C 3mg 13%
Calcium 115mg 9%
Iron 4mg 23%
Potassium 777mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is generated using an ingredient database and should be regarded as an educated guess at this time. The barbecued pulled pork sandwiches, which originated in the American South, are a delicious addition to any picnic or party spread. This slow cooker dish includes all of the features that make it a good choice for feeding a large group: It is simple, it can be prepared ahead of time, and it requires little or no care throughout its preparation in the slow cooker. Making the pulled pork in a slow cooker is another excellent alternative, especially on hot summer days when you don’t want to even think about turning on the oven.

  • Make use of boneless pork shoulder for the meat.
  • Cooking the beef gently for many hours results in extremely soft and delicious flesh.
  • As the meat cools, it is simple to remove the fat from the cooking liquid using a slotted spoon.
  • Barbecue sauce comes in a variety of tastes and varieties, including sweet, spicy, reduced sodium, and no sugar added.
  • Alternatively, you may prepare your own barbecue sauce from scratch.
  • Pulling the pork apart can be accomplished in a variety of ways.
  • You may prepare the pulled pork ahead of time and keep it in a tightly sealed plastic container in your refrigerator.
  • This dish may easily be doubled in size.
  • It may weigh up to 20 pounds.
  • 6-8sandwich buns
  • Coleslaw (optional)
  • 1(2 1/2- to 3-pound)boneless spork shoulder roast
  • 1cupchopped onion
  • 1(12-ounce) bottlebarbecue sauce
  • 3 to 4tablespoonsshoney and 1dashcayenne pepper
  1. Place the pork shoulder roast in a 3 1/2- to 5-quart slow cooker that has been gently oiled. Combine the onion, barbecue sauce, honey, and cayenne pepper in a mixing bowl
  2. Pour over the roast
  3. Mix well. Cook on a low heat for 7 to 9 hours on a covered grill. Serve on buns, with coleslaw on the side if preferred.

Slow-Cooker Carolina-Style Pork BBQ Sandwiches

As far as barbecue goes, North Carolina is home to some of the greatest in the country, with two unique varieties of slow-cooked pig dominating the landscape. Traditional Eastern barbecue distinguishes itself by slow-cooking a whole hog and serving both the white and dark meats on sandwiches and platters in chopped form. In Eastern ‘cue, the vinegar and red pepper are used sparingly, and the sauce is mixed to the meat mixture rather than served separately. Western North Carolina ‘cue (also known as Lexington-style ‘cue) is prepared only from hog shoulder.

See also:  How To Make Grilled Cheese Sandwiches In The Oven?

This recipe for slow-cooker chicken lies halfway in the middle.

For this dish, I recommend using a 5- to 6-quart slow cooker in order to accommodate the pork shoulder comfortably while cooking. You may also cut the recipe in half and use a smaller slow cooker to achieve the same results.

Ingredients

Serves 10 to 12 people (about 8 cups of meat) For the pork, prepare the following: 5 pound boneless pork shoulder roast, cut 2 big onions, sliced 6 garlic cloves, peeled and mashed1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 tablespoons brown sugar (optional) 1 1/2 tablespoons crushed red pepper flakes (dried red pepper) 1 cup of apple cider vinegar 1 cup apple cider or apple juice (depending on your preference) To make the sauce, combine 2 cups cooking liquid with 1 cup sugar (reserved from the slow-cooked pork) a half cup of water a quarter cup of ketchup a quarter cup of apple cider vinegar 2 tablespoons brown sugar (optional) Worcestershire sauce (about 1 1/2 teaspoons) Approximately 1 1/2 tablespoons chili powder 1 tsp.

paprika, to taste dry mustard powder (around 1 teaspoon) a quarter teaspoon of red pepper flakes seasoned with salt and black pepper Buns, slaw, and hot sauce are required for assembly.

Crock Pot BBQ Pork Sandwiches

It is possible that this content contains affiliate links. Please refer to the disclosure policy here for more information. BBQ Pork Sandwiches are a simple, tasty dinner that can be prepared in your crock pot in no time. The meat is soft and flavorful, and it is sure to be a hit with everyone. When it comes to dinner, this meal is perfect for those who want something quick and simple. Put this dish on your dinner rotation because these barbecue pork sandwiches are delicious! Every step of this marinated pork recipe is done in the crock pot, and it only calls for a few basic ingredients.

Pulled Pork Ingredients

  • Roasted pork loin. I propose utilizing a low-cost cut of pork, such as a pork roast, hog shoulder, or pork carnitas
  • And Root Beer as a flavoring ingredient. You may also use Coca-Cola or Dr. Pepper as a substitute. I strongly advise against drinking diet soda. Seasoning. Garlic powder, onion powder, dry mustard, salt, and pepper are all ingredients in this recipe.

How to Make BBQ Pork Sandwiches

  • Cook the pork shoulder in the crock pot on low heat for 8 hours. Season the pork with salt and pepper
  • Pouring 2 1/2 cups of root beer over the roast, pouring to the side of the roast so that the seasoning does not get washed away
  • Cook on low for about 5- 6 hours, or until the meat is easily pulled apart. After the meat has been cooked, drain the liquid and shred the flesh.
  • Return the meat to the crockpot and simmer for another hour or so, basting it with your preferred BBQ sauce the entire time.
  • Serve the BBQ Pork on a bun with a drizzle of more BBQ sauce on top.

Instead of the bread, you may serve the meat with some Smashed Potatoes, Rice PilaforRoasted Potatoes, or a combination of the three. Ideas for quick and easy family dinners include:

  • Fajitas in a single pan
  • Crispy Chicken in 30 minutes
  • Mongolian Beef
  • And more.

To see all of my other favorite kitchen goods and gadgets, please see my Amazon Store page. Did you know I’m the author of a cookbook? Check out theHoliday Slow Cooker Cookbook, which has 100 delectable holiday dishes. Make sure to subscribe to my YouTube channel for weekly culinary demonstrations.

BBQ Pork Sandwich Recipe

Prep:5minutes Cook:6hours Total:6hours 5minutes

  • 4 pound pork shoulder, pork roast, or pork carnitas
  • 2 1/2 cups root beer
  • 1 bottle (18 ounces) barbecue sauce Sweet Baby Rays is one of my favorite songs. 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dry mustard
  • Spices should be mixed together and sprinkled over the meat. Place the pork in a crock pot and pour the root beer around it to prevent the spices from being washed away. Cook on low for 5-6 hours, or until the pork is easily pulled apart. Remove the liquid from the crockpot
  • Pork should be shredded. Cover with barbecue sauce and toss to cover completely. (Reserve a small amount of sauce to drizzle on top when serving)
  • Put the crockpot back on the stove and simmer for another hour. Place the pork on a bun and drizzle with extra barbecue sauce on top.

Serving:10servings Calories: 295 kilocalories (15 percent ) 6 g of carbohydrate (2 percent ) 35 g of protein (70 percent ) 13 g of fat (20 percent ) 4 g of saturated fat (25 percent ) Cholesterol: 121 milligrams (40 percent ) Sodium: 378 milligrams (16 percent ) Potassium is 622 milligrams (18 percent ) 6 g of sugar (7 percent ) Vitamin A (ten micrograms per milliliter) 1.5 milligrams of vitamin C (2 percent ) Calcium: 28 milligrams (3 percent ) 2.3 milligrams of iron (13 percent ) *Disclaimer: All nutritional information is provided as a guideline only.

The complete disclosure may be seen here.

Reader Interactions

  • Whole coriander seed
  • 1 12teaspoon whole cumin seed
  • 1 12teaspoon whole black peppercorns
  • 2 14teaspoon coarse kosher salt
  • 1 12teaspoon dry mustard powder
  • 1 12teaspoon chile powder
  • 3tablespoons dark brown sugar
  • 3 12 pounds boneless pork shoulder

For the Barbecue Sauce

  • 14 cup packed dark brown sugar, 2 tablespoons molasses, 2 garlic cloves, chopped or grated, 14 cup apple cider vinegar, 2 tablespoons Worcestershire sauce, 2 teaspoons sweet or spicy paprika, 1 teaspoon black pepper, 1 teaspoon dry mustard powder, pinch of cayenne pepper a dash of spicy sauce, and more to your liking

For the Slaw

  • 1 small head green cabbage, outer leaves removed, shredded (about 1 1/2 pounds)
  • 12 tiny red onion, thinly sliced
  • 1 small red pepper, thinly sliced thinly sliced 1 large jalapeno, seeded if preferred
  • 1 large onion, thinly sliced a quarter-cup mayonnaise, two tablespoons cider vinegar, two tablespoons extra-virgin olive oil, one teaspoon coarse kosher salt, and black pepper

Preparation

  1. Prepare the spice rub for the pork by combining the following ingredients: In a small dry skillet over medium-low heat, roast the coriander, cumin, and peppercorns until fragrant, 1 to 2 minutes. Remove from heat and set aside. To make a fine powder, pound roasted spices in a spice grinder or mortar and pestle until they are powdery. Transfer to a mixing dish and combine with the salt, mustard powder, chili powder, and sugar
  2. If your roast is knotted, untie it now! Spice rub should be applied liberally to the meat. Allow the meat to rest for an hour or two at room temperature, or refrigerate for many hours or overnight if you have the luxury of time. Preheat the oven to 300 degrees Fahrenheit. In a baking pan, place the pork and roast it for 3 to 4 hours, or until the flesh is fall-apart tender and an internal temperature of 200 degrees is reached using a meat thermometer. Allow the meat to cool for at least 30 minutes before tearing it apart with your hands or two forks and shredding it into small pieces. Ideally, the meat should be warm but not hot when doing this.
  3. Preparing the barbecue sauce consists of the following steps: In a medium-sized saucepan, combine all of the ingredients. Cook, stirring periodically, over medium-low heat for 15 to 20 minutes, or until the sauce has thickened and deepened in color. If desired, season with more spicy sauce. Stir in about two-thirds of the sauce to coat the meat, adding more if necessary to achieve the desired consistency. It will keep for at least 2 weeks in the refrigerator if there is any leftover sauce.
  4. Preparing the slaw is simple: In a large mixing basin, combine the cabbage, onion, and jalapeo. In a small mixing bowl, whisk together the mayonnaise, vinegar, olive oil, salt, and pepper until well combined and smooth. Toss the cabbage with the dressing until it is completely coated. Put out the pulled pork, slaw, buns, and spicy sauce on the side, and let folks to put together their own sandwiches.

The Best BBQ Pulled Pork Sandwiches {Instant Pot or Slow Cooker}

The most delicious BBQ pulled pork sandwiches you’ll ever eat. The pork is extremely tender and tasty, and it can be prepared in either a slow cooker or an instant pot. With over 1,500 recipes on my site, I believe I can confidently state that in the last 10 years, this BBQ pork sandwich recipe has been made more than any other meal on my blog. In addition to family reunions and church celebrations, it has been my go-to dish for entertaining visitors, basic weeknight dinners, and feeding groups of 200 or more people.

It is very simple to make using slow cooker and pressure cooker instructions, and the tender, juicy pork is insanely wonderful. It is, without a doubt, the greatest BBQ pork recipe available. Sandwiches (as well as salads and quesadillas!) are a must-have.

How to Choose a Pork Roast

Pork sirloin roasts are what I use nearly exclusively for my BBQ pork recipe. Costco carries a 4-pack of sour cream that I keep on hand just for this use. Pork shoulder or butt roasts are also excellent choices. Choose a pig roast that has plenty of fat and dark, marbled flesh if you want to make extremely soft pork. I’ve had mixed results when attempting to make this BBQ pork with pork loin (which is frequently too skinny) or pork tenderloin.

Slow Cooker or Pressure Cooker

With the slow cooker or pressure cooker, this dish is really simple to prepare. No matter which one you choose, you must include the following:

  • I used a broth base, pork roast (which I sliced into huge chunks), liquid smoke (which adds incredible flavor! ), salt, and pepper.

The slow cooker works its magic for around 8-9 hours on low or 5-6 hours on high (high). I cook the pork shoulder in an electric pressure cooker on high pressure for 55-60 minutes and then allow the pressure naturally release all the way, unless otherwise instructed. The pork should be fall-apart tender after it has been cooked. If it isn’t, increase the cooking time till it is!

BBQ Sauce Matters

All that’s left is to slather on as much BBQ sauce as your heart desires. The pork has a fantastic taste from cooking in the liquid smoke and spices, but it’s the BBQ sauce that has brought us all to this place in the first place. As a result, choose a BBQ sauce you enjoy. For example, one that you’d be prepared to consume on its own. It has to be that good in order to be considered. This is the recipe for my favorite homemade BBQ sauce. We like Sweet Baby Ray’s and Kinders when I don’t have it on hand, but we also enjoy other store-bought kinds.

  • Whatever makes you joyful, whether it’s store-bought or homemade.
  • I am convinced that this is a match made in heaven, but just a handful of my remaining family members are of the same opinion.
  • Each to his or her own, as they say.
  • All you really need to know is that these BBQ pulled pork sandwiches are, without a doubt, the finest sandwiches on the earth.

FAQs for BBQ Pulled Pork

Is it okay if I don’t use the liquid smoke? I strongly recommend that you use it since it provides an incredible depth of flavor to your dish. However, if you absolutely don’t want to utilize it or don’t have it, you may leave it out of the equation. You might want to consider adding a sprinkle of smoked paprika or another smokey spice to give the dish a little extra flavor. Is this something that can be frozen? It most certainly does! I cook the pork, combine it with the BBQ sauce, allow it to cool for a few minutes, and then store it in gallon-size freezer ziploc bags for later use.

Will this recipe for shredded pork work if I omit or substitute the BBQ sauce?

It creates wonderful pulled pork, whether it’s served with or without the barbecue sauce.

Is it possible to double (or quadruple) this recipe? This dish may easily be doubled or tripled in size. You may cook the pork in an electric roaster at a temperature of 250 or 275 degrees for many hours, depending on how much pork is packed in there. This method is best for very big batches.

BBQ Pulled Pork Sandwiches

  • Yield:12servings Preparation time: 15 minutes Cooking Time: 8 hours Total time: 8 hours and 15 minutes
  • 1 teaspoonsalt (I use coarse, kosher salt)
  • 12 teaspoonsblack pepper (I use roughly ground)
  • 2 cups water or low-sodium chicken broth
  • 2 teaspoonsliquid smoke
  • 3 cups BBQ sauce (plus extra for serving)
  • 3 pounds boneless pork shoulder, pork butt, or pork sirloin roast
  • Pork roast should be cut into generous 4-inch slices (optional, but helps cook a bit faster and more evenly). Season the pork with salt and pepper on all sides before cooking it. Slow Cooker Instructions: Fill the slow cooker halfway with water or broth and liquid smoke. Pork should be included. Cook on low for 8-10 hours or on high for 5-6 hours, or until the pork is fall-apart tender
  • Remove from heat. Directions for Using a Pressure Cooker: Reduce the amount of water/broth to 1 cup. In an electric pressure cooker, combine the water or broth, the meat, and the liquid smoke. Cook on high pressure for 55-60 minutes, with the valve set to seal, once you’ve secured the lid. Allow for a natural release of pressure for a total of 10 minutes (or all the way). Release any leftover pressure as soon as possible
  • Remove the pork from the slow cooker or pressure cooker and discard most of the residual liquid (I usually save about 1/4 cup or so for garnishing the plate). To shred the pork, use a couple of forks to shred it until it readily falls apart into little pieces. Replacing the meat in the slow cooker or pressure cooker is a good idea. Remove from heat and set aside for many hours (or maintain on low heat for several hours). Serve on buns with more barbecue sauce on the side.

In case the pork isn’t falling apart tender when you reach to the end of cooking time in either the slow cooker or pressure cooker, simply cook it for a few minutes more in either one until it’s falling apart tender. Pig Roasts with Bones: If you like, you may use bone-in pork roasts for this dish. Approximately the same amount of time should be required for cooking. Before shredding, remove the bone. 227 calories, 29 grams of carbohydrates, 14 grams of protein, 5 grams of fat, 2 grams of saturated fat, 46 milligrams of cholesterol, 936 milligrams of sodium, 1 gram of fiber, 24 grams of sugar Follow @MelsKitchenCafe on Instagram and use the hashtag melskitchencafe to show me the recipes you’ve been experimenting with from my blog.

Recipe taken from my great buddy, Sarah M., with some modifications.

Disclaimer: I am a member in the Amazon Services LLC Associates Program, which is an affiliate advertising program designed to offer a method for me to make revenue by referring to Amazon.com and other related sites on the internet.

posted on the 28th of October, 2020 (last updated August 14, 2021) Join over 50,000 people in making cooking simple and enjoyable!

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Barbecued Pork Sandwiches

Preparation time: 15 minutes Preparation time: 4 hours

Makes

There are 25 servings in total. A compilation of our favorite recipes was given to the prospective bride at a bridal shower held at the workplace where we worked. I’ve included a recipe for barbecue pork sandwiches. I prefer to serve this flavorful pork as an alternative to a traditional ground beef barbecue as a side dish. KARA LABBY (Otsego, Michigan) says Recipe photo courtesy of Taste of Home for Barbecued Pork Sandwiches

Ingredients

  • Cooking Ingredients: 2 boneless pork loin roasts (each weighing 3 pounds)
  • 1 cup water, 2 teaspoons salt
  • 2 cups ketchup
  • 2 cups chopped celery 25 hamburger buns divided in half
  • 1/3 cup steak sauce
  • 1/4 cup brown sugar, packed
  • 1/4 cup white vinegar
  • 2 tablespoons lemon juice

Directions

  1. Place the roasts in an 8-quart Dutch oven with the water and salt and bring to a boil. Using a thermometer, cook over medium-low heat for 2-1/2 hours, or until the meat registers 145 degrees. Remove the roasts and set them aside for 10 minutes. Set aside after shredding with a fork. Remove the fat from the cooking liquid and set it aside. Drain the mixture, keeping 1 cup of the cooking liquid. Combine the beef, ketchup, celery, steak sauce, brown sugar, vinegar, and lemon juice in a large mixing bowl. Cook for 1-1/2 hours, covered, over medium-low heat, until the vegetables are tender. Serve on a bun with mayonnaise.

Nutrition Facts

1 sandwich has 287 calories, 7 grams of fat (2 grams of saturated fat), 54 milligrams of cholesterol, 737 milligrams of sodium, 29 grams of carbohydrates (11 grams of sugars, 1 gram of fiber), and 25 grams of protein. Exchanges for diabetics: 3 ounces lean meat, 2 ounces starch

3-Ingredient Pulled Pork

Only three ingredients are needed to make moist, delicious pulled pork that can be made in minutes and cooked in a slow cooker for many hours or overnight. by:Girl Who Ate Everything (The Girl Who Ate Everything) 7th of March, 2017 (updated)

Ingredients

  • One 12-pound pork tenderloin (pork shoulder or butt can also be used)
  • One 12-ounce root beer can
  • One-ounce bottle (18-ounce barbecue sauce
  • Eight hamburger buns

Steps

  • Pour the can of root beer over the pork tenderloin in a slow cooker and set it to simmer on low for 8 hours. Cover and simmer on low for 6 hours, or until the pork can be easily shredded with a fork, turning halfway through. 2Transfer the cooked pork to a chopping board and pour out the root beer, discarding it. Return the meat to the slow cooker after shredding it. Pour the barbecue sauce over the pork and toss to coat the pieces of meat. Serve immediately, or keep warm in the slow cooker until you’re ready to serve it again. Burger buns should be used for this.

Nutrition Information

380.0 calories, 6.0 grams of total fat, 28.1 grams of protein, 51.6 grams of total carbohydrate Sugars

Nutrition Facts

6.0g9 percent of total fat Cholesterol73.7mg a quarter of a percent Sodium929.6mg 39 percent of the population Potassium647.4mg 18 percent of the population Carbohydrates in total51.6 g17 percent Dietary Fiber (1.5 g/6% of calories) 28.4 g sugars, 28.1 g protein, and 1.50 percent vitamin C 2% of the population Calcium accounts about 10.30 percent of the total.

ten percent of the total Iron is 16.50 percent of the total.

Exchanges:

In this table, the percent daily values (%DV) are calculated on the basis of a 2,000 calorie diet.

More About This Recipe

  • With only three ingredients and no work, you can whip up this delicious 3-Ingredient Pulled Pork in your slow cooker without heating up your home. If you want to go out for the day, you can do that while still coming home to amazing, fall-apart tender pork for supper. This dish may be made with either a pork shoulder or a pig butt, but we prefer it even more when made with a leaner pork tenderloin. Because tenderloins have less fat than other cuts of meat, you won’t have to bother about trimming them or separating the meat from the fat while shredding. Furthermore, because the pork is braised in root beer, it does not require the additional fat that a pig shoulder or butt would provide to keep it moist. Tenderizing action is provided by the root beer, and after being soaked in it all day, the pork virtually melts in your tongue. Not only does the root beer perform better than a store-bought meat tenderizer, but it also imparts a slight sweetness to the pork. However, you are welcome to experiment with your favorite drink! Place on top of hamburger buns while still warm, and serve with a side of corn on the cob and a salad.

Twenty-first Century Mills ®/TM General Mills All Rights Reserved

People Go Crazy Over These BBQ Pulled Pork “Burnt Ends”

Anyone who enjoys pulled pork should try this recipe, which is, by far, the best I’ve ever tasted. You’ll be thinking about it (sandwiched between two soft potato buns) all the time. It’s insanely tender and bursting with barbeque flavor. And that’s understandable considering how simple it is to produce. What type of pork should I purchase? This recipe asks for boneless pork shoulder, which is available at most grocery stores. Despite the fact that there isn’t much fat, the meat loses its hardness as a result of the lengthy cooking period.

  1. Why is it necessary to cook pulled pork in the oven rather than the slow cooker?
  2. However, it takes significantly longer–at least 5 hours.
  3. What exactly are “burnt ends”?
  4. Is it necessary to sear the meat before cooking it?
  5. Furthermore, if you’re using a Dutch oven, this is a quick and simple procedure.
  6. Is it okay if I use store-bought sauce?
  7. Although you should be aware that our recipe calls for things that you most likely already have in your cupboard.

To summarize, the answer is yes.

Consider the consequences of leaving it out simply because you don’t like it.

Is there anything more I can do than make sandwiches?

Tacos with pineapple slaw, pulled-pork crescent rings, and BBQ shepherd’s pie are just a few of the mouthwatering pulled-pork dish ideas we’ve gathered for you.

If the answer is yes, then YAY!

Note from the editor: After reading the comments on the BBQ sauce, we retested the recipe and found that the amount of apple cider vinegar needed to be lowered.

Cal/Serv:634 Yields: 6 to 8 lbs.

  1. Preparing the pork: Preheat the oven to 300°. Extra fat should be trimmed from the pork, which should be sliced into big chunks to fit in a large Dutch oven. Brown sugar, salt, paprika, garlic powder, onion powder, cumin, and cumin powder are combined in a small mixing dish before seasoning with black pepper. Rub the rub all over the meat. (This can be completed the evening before.) Heat the oil in a large Dutch oven over medium high heat until shimmering. Working in batches, add the pork and sear on both sides until it is cooked through. Keep an eye on it since spices may burn fast if left alone.
  2. Pour beer around the pork and cover with a lid to keep the beer from escaping. Insert a baking sheet in the oven and bake for 3 hours, or until the pork is beginning to get soft. Remove the top and continue to boil until the pork is extremely soft and easily pulls apart with a fork, another 1 to 2 hours. Cooking time: 30 minutes Remove the pork from the Dutch oven and set aside while you make the barbecue sauce Make your own barbecue sauce by following these steps: Whisk in the ketchup, apple cider vinegar, mustard, brown sugar, and Worcestershire sauce to the pan drippings in the Dutch oven until well combined. Bring the mixture to a boil over medium-high heat, stirring constantly. Reduce the heat to low and continue to cook until the sauce has thickened slightly, about 5 minutes. Using two forks, shred the meat. Add roughly half of the barbecue sauce to the shredded meat and mix well. Serve while still hot with buns and more barbecue sauce.

Nutritional Information (per serving): 634 calories, 53 g protein, 67 g carbs, 3 g fiber, 29 g sugar, 15 g fat, 4 g saturated fat, 2,105 mg sodium, and This material has been imported from another source. Visiting their website may allow you to access the same stuff in a different format, or it may provide you with even more information than you could get elsewhere. Director of Food Services, Lauren Miyashiro Lauren Miyashiro is a recipe developer who contributes to Delish and was previously the Food Director at the company.

You may be able to discover further information on this and other related items at the website piano.io.

Slow Cooker BBQ Pulled Pork Sandwich

These Slow Cooker BBQ Pulled Pork Sandwiches are brimming with juicy, flavorful pulled pork slathered in a homemade BBQ sauce, heaped high on buns, and topped with coleslaw, and are the perfect summertime meal. Please give it to me! My favorite sandwiches are soft buns stuffed with juicy ingredients, such as Sloppy Joes, huge Parma sandwiches, and juicy burgers.

Pulled Pork Sandwich

Sandwiches with Steak Monday. Today’s lunch will be pulled pork. It appears like we are in the midst of sandwich week. Is it possible that no one told you? Don’t be concerned. There was no one who told me! Actually, I could have rearranged the posting schedule a little bit better. But it’s not something I want to do. I’ve been itching to share this recipe for a long time, and now it’s finally here, and I’m not going to keep it back any longer! Get a good look at this.every it’s meat lover’s fantasy come true.

  • Knees are shaky.
  • Without fail.
  • It’s the kind of cuisine that you want to get your hands into and get it all over your hands and mouth.
  • Also included is cuisine that tastes like it came from a restaurant but is actually rather simple to prepare.
  1. That suckling pig. That pig, it’s all about the meat. Cooked till extremely soft but not mushy, after being generously seasoned with a flavor-packed rub. Because there is so much flavor infusion throughout the slow cooking process, just an hour of marinating time is required for this dish. Either in the slow cooker or the oven will suffice. The BBQ Sauce, on the other hand, may easily be made in a pressure cooker if you’re tight for time. Use store-bought and dress it up by combining it with the pig juices, like I do, or make it from scratch as I do. In any case, the addition of the pig juices truly elevates the flavor of the sauce to a whole new level. My preference is to create the sauce separately from the pork fluids, utilizing some but not all of the liquids from the pork. I’ve attempted to make a “self-saucing” version in the past by combining all of the BBQ Sauce components with the pork, but the sauce turned out to be far too porky.

Make a fast traditional coleslaw * and some golden buns, then spread everything out on the table and let everyone serve themselves. * It’s time to celebrate! Australia Day, Super Bowl Sunday, and so on. or any other day of the week! – Nagi x*, a.k.a. Nagi x* You should definitely try this No Mayo Coleslaw (it’s very delicious!) if you or your hips are against mayo. also delicious!) or a creamy Yogurt Coleslaw Dressing (also delicious!)

More Burgers, Sliders and Sandwiches

  • Big, juicy burgers
  • Steak Sandwiches that are quick and easy to make
  • A delicious marinated chicken breast steak with all the fixings
  • A chicken burger Nando’s Peri Peri Chicken Burger–chicken marinated in a special Peri Peri sauce that is bursting with flavor
  • BBQ Pulled Pork Sliders
  • Cubanos–the iconic Cuban roast pork sandwich from the film The Chef
  • And a variety of salads and sides. Pastrami Sandwiches–Rye bread is stuffed with handmade pastrami and baked till golden brown. EPIC
  • Veggie Burger– A meatless burger that is very delicious. Those doughy bricks in the stores are nothing compared to this
  • Recipes for Burgers and Sandwiches Sliders may be found here.

WATCH HOW TO MAKE IT

The Slow Cooker BBQ Pulled Pork Sandwich recipe is demonstrated in video! Subscribe to my email and follow me on social media platforms such as Facebook, Pinterest, and Instagram to stay up to speed on the newest news. Servings6-8Hover over the image to see the scale. See the recipe video above for more information. Slow cooker pulled pork slathered in a homemade BBQ sauce that is tender and wonderfully seasoned (see notes for using store bought).

Dress the meat with a traditional coleslaw and load it high on buns. Great cuisine for parties – quick and inexpensive to prepare and serve to a large group of people. This dish may be prepared in the slow cooker, the oven, or the pressure cooker.

Rub

  • 2 tablespoons brown sugar
  • 2 teaspoons paprika powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin powder
  • 3/4 teaspoon mustard powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Pork

  • Pork shoulder or butt, skinless and boneless (Note 1), 1.5 – 2.2 kg/ 3 – 4.5 pound a cup of apple cider or apple juice(Note 2)
  • A quantity of Coleslaw
  • 6 – 8 rolls of bread
  • And a cup of water

BBQ Sauce (Note 5)

  • 1 cup of the pork juices from the slow cooker after the meat has been cooked
  • 2 1/2 cups ketchup
  • 1/2 cup apple cider vinegar
  • 2/3 cup brown sugar
  • 1 1/2 teaspoons peach black pepper, onion (or garlic powder), mustard powder
  • 1 tablespoon lemon juice
  • 1 tablespoon Worcestershire sauce
  • 2 1/2 teaspoons ketchup
  • Rub the pork with the mixture once it has been rubbed all over the surface. Optional: Cook on low for 1 hour, then add apple cider to the slow cooker and turn it on. Slow cook for 8 hours on low or pressure cook for 1 hour and 30 minutes on high for the most tender results. (See also Note 3)
  • Remove the pork from the liquid and place it in a roasting pan. Make a liquid reserve. OPTIONAL: Roast the pork for 20 – 30 minutes at 180C/350F until it is browned on the outside (Note 4). In the meantime, prepare the BBQ sauce. Pork should be shredded with forks and should be fall-apart tender (see video). In a large bowl, combine the BBQ sauce and toss to cover the pork. Use as much as you like
  • The recipe produces plenty to coat the pork nicely without dripping in sauce, plus a little extra on the side. Pulled pork sandwiches are made by piling the pork on warmed bread and topping them with coleslaw. I enjoy laying everything out in front of people so they can make their own decisions.

BBQ Sauce

  • Whisk together all of the ingredients in a medium saucepan over medium heat until well combined. Bring the mixture to a simmer, then reduce the heat so that it simmers softly. Cook for 1 hour and 15 minutes. Remove from the heat and proceed as directed in the recipe

1. Increase the amount of Rub and Sauce used for bigger pig cuts. In the slow cooker, it will take 10 hours to cook a 3 – 4 kilogram / 6 – 8lb pork shoulder. Keep in mind that one batch of Coleslaw will provide enough for 6 – 8 sandwiches, so be sure to double or triple the recipe! (i.e. this recipe as is). This dish is equally delicious when cooked with beef. 2. The cider does not have a strong flavor; it is mostly used to provide liquid to the slow cooker as well as a hint of flavor to the liquid in which the pork is cooked and then utilized to make the sauce.

  • Sweet is also acceptable, and non-alcoholic cider and apple juice are other excellent choices.
  • Put the chicken in a 325F/160C oven and roast it for 3 hours, covered, before uncovering it for another 30 minutes to brown it.
  • When the cooking process is complete, you should have around 2 cups of liquid.
  • I really enjoy having some good brown chunks in my pulled pork, which is why I go to the trouble of doing this.
  • If you want to prepare this with shop purchased BBQ sauce, you will need 650ml / 22oz of your favorite barbecue sauce.
  • 6.
  • The amount of pork I normally allow each serving (raw pork weight) is 250g / 0.5 lb, which is ample and safe.
See also:  How To Make Pizza Sandwiches?

Make Ahead: Because it stores so well, this dish is excellent for preparing ahead of time.

To prepare the dish, add the sauce and reheat the pork in the microwave (or oven) before tossing (hard to toss when cold).

To reheat, first thaw the dish before reheating it according to the directions above.

The BBQ Sauce is a beefed-up version of the Neely’s enormously famous BBQ Sauce from Food Network, which is available online.

9.

Serving:295g Calories: 670 calories (34 percent )

LIFE OF DOZER

While staring at a massive mound of pulled pork, you can only imagine the thoughts that are racing through his mind. I believe that even if you are limited on time and money, you can still prepare delicious meals using common products. All you have to do is cook shrewdly and be inventive!

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Reader Interactions

Pulled pork sandwiches are barely deserving of the term “sandwich”! The sauce seeps into the buns, and if you tried to pick one up with your hands, it would come apart totally. Perhaps if you used a sturdier bread and covered the sandwich in aluminum foil like a burrito, you could eat it like a sandwich instead. We just lay the pulled pork on top of a hamburger bun and eat it with a fork and knife. Packed with flavor and heat, pulled pork is the ideal meal for chilly times (though we enjoy it any time of the year).

How to Make Pulled Pork

A purée of garlic, onion, jalapeo, mustard, vinegar, ketchup and a few more ingredients is the starting point for this dish. The pork can be marinated in the sauce overnight or for a few hours before it is cooked if you have the time and patience to wait. This will allow the pork to absorb even more of the sauce’s flavor as a result of the cooking process. We cook the pork shoulder (affectionately referred to as “butt”) in the marinating sauce for a couple of hours, or until the flesh is fall-apart tender, before serving.

Annika Panikker is a Swedish actress and singer.

What to Serve With Pulled Pork

Pulled pork can be served on its own or layered between hamburger buns for a sandwich. We like to serve it with coleslaw on the side, either our no-mayo coleslaw or our standard coleslaw, depending on the occasion. You could also serve it with baked beans and collard greens, or prepare a batch of slow cooker mac & cheese to go with it while the pork is cooking.

Adapting This Recipe for a Slow Cooker

The use of a slow cooker to cook pork shoulder is a convenient and hands-off method of preparing pulled pork. If you want to go that route, cook the pork for 6 to 10 hours on low heat, or until the meat can be readily shredded with a fork, until the meat is tender.

Storing and Keeping Pulled Pork

Pulled pork may be stored in an airtight container in the refrigerator for up to 5 days. You may also store it in an airtight jar in the freezer for up to three months. Annika Panikker is a Swedish actress and singer.

More Pulled Pork, You Say? Here You Go

  • Slow Cooker Mexican Pulled Pork Tacos
  • Slow Cooker Cider Pulled Pork
  • Salsa Verde Carnitas
  • Pressure Cooker Mexican Pulled Pork
  • Slow Cooker Chinese Pulled Pork
  • Slow Cooker Mexican Pulled Pork Tacos

You may also be interested in:6 Distinctive Recipes Using Pulled Pork

How to Make Pulled Pork Sandwiches

To make the sauce, combine the following ingredients:

  • 2tbspchipotle chili powder
  • 1tablespoon tomato paste
  • 2tablespoonsDijon mustard
  • 3/4cupdistilled white vinegar
  • 1tbsppaprika
  • 1/3cupketchup
  • 2tbspWorcestershire sauce
  • 1/4cuplight brown sugar
  • 1tbspsalt

For the pork, prepare the following:

  • Burgerbuns, 1 bayleaf, 3 pound spork butt shoulder roast
  1. Blend all of the sauce ingredients (except the bay leaf, the pork, and the buns) until smooth in a blender: Blend all of the sauce ingredients (except the bay leaf, the pork, and the buns) in a blender until smooth. You may marinate the pork in the sauce overnight or for several hours before cooking it if you have the luxury of time. Annika Panikker’s recipe for simmering pork: Pour 1 quart of water into a large saucepan and add the sauce, bay leaf, and meat. Bring to a boil. Cook over medium heat until the mixture comes to a boil, then lower to a simmer. Cook for 2 hours, covered and turning often, or until the flesh breaks apart easily when prodded with a fork. Annika Panikker is a Swedish actress and singer. Annika Panikker
  2. Shred the pork: Remove the pork from the heat and allow it to cool in the sauce for a few minutes. Remove the pork from the sauce and shred it into tiny pieces after it has cooled enough to handle comfortably. Make a mental note to put it away. Annika Panikker’s recipe for reducing sauce and returning the pork to the sauce:Put the sauce back on the burner and bring it to a simmer over low heat. Allow the sauce to decrease by two-thirds by simmering it for a few minutes. Return the meat to the sauce and mix well. Season with salt to taste. Annika Panikker is a Swedish actress and singer. Remove the bay leaf just before serving, according to Annika Panikker. Serve the pork on open-faced hamburger buns while it’s still hot. Annika Panikker is a Swedish actress and singer.
Nutrition Facts(per serving)
515 Calories
28g Fat
28g Carbs
36g Protein

Display the Complete Nutrition Label Hide the entire nutrition label

Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 515
% Daily Value*
Total Fat28g 36%
Saturated Fat 9g 47%
Cholesterol114mg 38%
Sodium615mg 27%
Total Carbohydrate28g 10%
Dietary Fiber 2g 8%
Total Sugars 10g
Protein36g
Vitamin C 4mg 19%
Calcium 116mg 9%
Iron 3mg 18%
Potassium 747mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

The nutritional information has been estimated using an ingredient database and should be regarded as an educated guess at best. When there are numerous ingredient alternatives mentioned, the first one listed is used to compute the nutritional value. There are no garnishes or extra ingredients listed in this recipe.

Pulled Pork Recipe (Slow Cooker Method)

A goodPulled Pork dish is one of those comfortable meals that everyone should have in their recipe book.

This is the pulled pork recipe that I’ve been making for years. Enjoy! I love how it’s extremely simple to make while yet being incredibly tasty!

Slow Cooker Pulled Pork Recipe

So what is it about this pulled pork dish that makes it my favorite?

  • Roasted beef with a simple homemade dry rub (seasoning combination that is spread all over the meat)
  • 8 hours of cooking time in a somewhat sweet, acidic, and smoky broth combination
  • The roast is soaked and cooked in this mixture. I like that it is so tender because it has been cooked in the slow cooker
  • And I like the convenience of using store-bought barbeque sauce in this recipe, which makes it more manageable on hectic days (although you are welcome to use homemade if you have some on hand)

Afterwards, it’s not complete for me unless it’s served with coleslaw. Isn’t it true that the two go hand in hand? My go-to coleslaw for pulled pork sandwiches is this basic recipeHERE, but I like to dress it up with blue cheese crumbles when serving it with pulled pork sandwiches. It takes it to the next level.

Easy Pulled Pork Ingredients

To make the pulled pork seasoning, you’ll need the following ingredients:

  • 1/4 cup salt and 1 tablespoon freshly ground black pepper
  • 2 tablespoons brown sugar
  • 2 tablespoons paprika
  • 1/2 tablespoon garlic powder
  • 1 teaspoon cayenne pepper (or a little more if you want it hotter)
  • 1 tbsp cayenne pepper (or a little more if you like it spicier)

You’ll need the following ingredients for the roast and broth:

  • 3 cups apple juice
  • 2/3 cup apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1/2 tablespoon liquid smoke
  • 1 1/4 cups BBQ sauce (I prefer Bullseye)
  • 4 pound boneless pork shoulder roast (also known as Boston Butt roast)

If you want to prepare a barbecue pork sandwich, don’t forget about the buns and coleslaw!

How to Make Pulled Pork in the Slow Cooker

  • In a small mixing bowl, whisk together the salt, pepper, brown sugar, paprika, garlic powder, and cayenne pepper until well combined
  • Set aside. Place the roast in a baking dish and coat the entire roast with the dry rub mixture, pushing the mixture into the meat with your fingers. Cover the roast with plastic wrap and set it aside in the refrigerator for at least 2 hours, preferably overnight. Combine the apple juice, apple cider vinegar, Worcestershire sauce, and liquid smoke in a medium mixing bowl. Cook in a slow cooker with a few tablespoons of the apple juice mixture poured over the top of the roast and the rest liquid poured on the side of the roast (I do this to ensure that all of the dry rub isn’t washed away) Place all ingredients in a slow cooker and simmer on low heat for 8–10 hours.
  • Take the meat out of the slow cooker and shred it (leave broth in slow cooker). Continue to simmer on low for 10 – 20 minutes more after returning the shredded pork to the slow cooker (in the broth). In a large mixing bowl, pour in the barbecue sauce and whisk
  • Drain most of the liquid from the pork (I leave about 1/2 cup). To create pulled pork sandwiches, place the pulled pork in buns and top with coleslaw.

What’s the Best Pork for Pulled Pork?

If you want tasty, tender results, stick with pork shoulder (also known as Boston butt).

Can I Use a Bone-In Pork Roast?

A bone-in roast works well in this situation as well. To compensate for the weight of the bone, go for one that weighs around 4.5 pounds.

Can I Make Pulled Pork in an Instant Pot?

In this case, a bone-in roast is ideal. To compensate for the weight of the bone, go for one that is around 4.5 pounds.

How to Reheat Pulled Pork

When warming leftover pulled pork, I recommend using the oven or a covered pan on low heat. It’s important to reheat the pulled pork with some of its liquids, else it would become dry and tasteless.

Can You Freeze Pulled Pork?

Yes, this slow cooker pulled pork freezes very well. Seal it inside a freezer bag with some of its juices. To thaw, place in your fridge overnight.

Tips for the Best Pulled Pork

  • Before you start cooking, season with salt and pepper to taste. The dry rub used in this recipe is delicious and does not require 101 ingredients
  • It is then simmered in a savory broth. During the extended cooking time, the roast will soak up the flavors of the broth (which is based on apple juice and apple cider vinegar in this case)
  • Cook on a low heat for a long period of time. The slow cooker method for pulled pork is one of my favorites since it produces extremely tender shredded pork
  • Don’t forget to include the sauce. It’s all about the barbecue sauce when it comes to pulled pork. Add coleslaw to the mix for texture, freshness, and color. I recommend a smoky, rich sauce that isn’t overly sweet. It makes the sandwich appear much more appetizing as a result.

More Easy Pork Recipes You’ll Love

  • Crispy Pulled Pork Tacos, Pork Chops with Apples and Onions, Grilled Pork Chops, Orange-Sage Pork Chops, and Carnitas are just a few of the options. Sandwiches made with balsamic honey and pulled pork

Pulled Pork (Slow Cooker)

This is the pulled pork recipe that I use the most! It’s really simple to prepare, incredibly delicate, and extremely flavored. Put it in the slow cooker first thing in the morning and return home to a supper that is almost cooked when you get home. Servings:8people Prep10minutes Cook8hours15minutes Resting2hours Prepared in 10 hours and 25 minutes

  • 1/2 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons brown sugar
  • 2 tablespoons paprika
  • 1/2 teaspoon garlic powder
  • 1 teaspoon cayenne pepper
  • 4 pound boneless pork shoulder roast (also known as Boston Butt roast)
  • 2 cups apple juice
  • 2/3 cup apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1/2 tablespoon liquid smoke, 1 1/4 cups BBQ sauce (I prefer Bullseye).
  • Combine salt, pepper, brown sugar, paprika, garlic powder, and cayenne pepper in a small mixing bowl until well-combined and well-combined
  • In a baking dish, place the pork shoulder and massage the entire roast with the dry rub mixture, pushing the mixture into the roast. Cover the roast with plastic wrap and set it aside in the refrigerator for at least 2 hours, preferably overnight. Combine the apple juice, apple cider vinegar, Worcestershire sauce, and liquid smoke in a medium mixing bowl. Cook in a slow cooker with a few tablespoons of the apple juice mixture poured over the top of the roast and the rest liquid poured on the side of the roast (I do this to ensure that all of the dry rub isn’t washed away) Cover the slow cooker and set it on low heat for 8 to 10 hours. Take the meat out of the slow cooker and shred it (leave broth in slow cooker). Return the shredded pork to the slow cooker (with the broth) and allow it to simmer for another 10 to 20 minutes. Toss with barbecue sauce after straining off the majority of the broth from the meat (I leave approximately 1/2 cup). Sandwiches should be served in buns with coleslaw if preferred
  • This coleslawHERE is one of my favorites to serve with it. Add some blue cheese crumbles to it as well, and it’ll be much better
  • It’ll go perfectly with the pork. For optimal results, serve with freshly baked bakery buns. Those who are down the bread aisle should be avoided. Recipe derived from Food Network
  • Recipe source:

Nutritional Values Amount Per ServingCalories338Calories from Fat 90 percent Daily ValuePulled Pork (Slow Cooker)Amount Per Serving 10g15 percent of calories come from fat; 3g19 percent come from saturated fat. Sodium1921mg84 percent Cholesterol92mg31 percent Sodium1921mg84 percent The potassium content is 747mg21 percent, while the carbohydrate content is 31g10 percent 14% of the diet is made up of fiber Sugar (24 g, 27 percent) Protein (27 g, 27 percent) 54 percent of the population Vitamin A is worth 1040 IU.

A 2000-calorie diet is used to calculate the percent Daily Values (%DV).

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