How To Make Bbq Pulled Pork Sandwiches?

What should I put on my pulled pork sandwich?

  • As others have pointed out, a good side dish for a pulled pork sandwich is something crisp, juicy, fresh, and sour to contrast and balance the flavours and textures of the pulled pork. Cole slaw is traditional.

What BBQ sauce is best 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 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 cut of meat do you use for pulled pork sandwiches?

What is the best cut of meat for pulled pork? Pork shoulder is ideal for pulling purposes. It has an optimum fat content that yields to create tender, melty meat, but it’s essential you cook it slowly to allow the protein to break down properly.

How many pulled BBQ sandwiches can you make out of a pound?

On average, one pound of BBQ pork will feed three people, so serve one-third pound of pulled pork per head. When pulled pork is cooked and shredded, it will lose half its weight. For example, a raw 8-pound pork shoulder will yield 4 pounds of shredded pulled pork, serving approximately 12 people.

Do you add BBQ sauce to pulled pork?

Place pork shoulder/butt on top of the onions. Pour bbq sauce over the pork. If it looks good, put the pulled pork back into the slow cooker and keep on low for at least another hour, up to 3-4 hours. The pork will soak up the flavor of the sauce and make it even more tender.

How much liquid do I add to pulled pork?

Add about 1/4 Cup Liquid Per Pound of Pork Aromatics aside, the actual liquid you put in the crock pot is what will flavor the pork the most. I use the term “liquid” loosely—some of your liquid could be ketchup or barbecue sauce or mustard.

Do you toast the buns for pulled pork sandwiches?

We believe that if you are making a pulled pork sandwich using buns (so essentially making a pulled pork hamburger), your buns should always be toasted. Toasted buns prevent the crumb (inside of the bun) from absorbing too much moisture from the sauce and juices of the filling.

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.

Can you overcook pulled pork?

Can you overcook the pork? It’s hard to overcook the well-marbled and fatty shoulder cut. However, it can become mushy due to the acids in the sauce if the cooking continues too long beyond the recommended cook times. Make sure to keep an eye on the pork and take a bite for the best gauge of doneness.

Which part of pork is best for BBQ?

The loin includes some of the most tender and popular cuts. Center cut chops are from the middle of the loin and include rib and loin cuts. Center cut chops can be bone-in or boneless and are best when they are cut at least one inch thick, which will help them from drying out while grilling.

What makes the best pulled pork?

When it comes to pulled pork, most experts agree that the pork butt, also known as the Boston butt, is the best choice due to its tenderness, texture, and flavor. The pork shoulder is one of several large muscle groups called primal cuts.

Why is my pulled pork dry?

If your pulled pork is dry, it’s probably because it’s overcooked. You can help the meat retain moisture by keeping it warm in a slow cooker, ideally with a bit of water or chicken stock added. To keep the pulled pork from drying out during storage, consume any leftovers within 3 days.

How much pork do you need for pulled pork sandwiches?

One pound of pulled pork will feed approximately 3 people (about 5 ounces per serving). Cooked pulled pork will loose about half of its weight as it cooks (so a 5 pound raw pork roast will cook down to 2.5 pounds of meat).

What’s the best bread for pulled pork sandwiches?

Which is the best bread 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.

How much BBQ do I need per person calculator?

A good rule of thumb is to count on about ⅓ pound of cooked meat for each person for a main. This amount may vary between ½ pound if your guests are big eaters or you don’t have many sides, to ¼ pound if your sides are generous.

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.

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.

  1. Sweet is also acceptable, and non-alcoholic cider and apple juice are other excellent choices.
  2. 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.
  3. When the cooking process is complete, you should have around 2 cups of liquid.
  4. I really enjoy having some good brown chunks in my pulled pork, which is why I go to the trouble of doing this.
  5. If you want to prepare this with shop purchased BBQ sauce, you will need 650ml / 22oz of your favorite barbecue sauce.
  6. 6.
  7. The amount of pork I normally allow each serving (raw pork weight) is 250g / 0.5 lb, which is ample and safe.
  8. Make Ahead: Because it stores so well, this dish is excellent for preparing ahead of time.
  9. To prepare the dish, add the sauce and reheat the pork in the microwave (or oven) before tossing (hard to toss when cold).
  10. To reheat, first thaw the dish before reheating it according to the directions above.
  11. The BBQ Sauce is a beefed-up version of the Neely’s enormously famous BBQ Sauce from Food Network, which is available online.

9. Because so much hog fat is lost when the pork is cooked, it is impossible to measure the nutritional value, thus this is merely a guideline based on 8 serves and the assumption that the pork is served on a standard bread roll. 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! More information can be found at

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Reader Interactions

Perfect! I followed the instructions to the letter and it turned out perfectly. There were an inordinate amount of leftovers. I used a 5-pound roast for this recipe. Despite the fact that I refrigerated some of the additional meat for later use, I still had a lot of leftover meat. I used a scoop of meat to fill the muffin cups in my muffin pan. Each individual muffin pan carries the same amount of food as a standard sandwich. I put the muffin pan in the freezer and portioned up the leftovers into individual serving sizes to freeze.

After that, they were placed in a ziploc bag so that they would not cling together.

A simple sandwich made with them would be delicious with rice, beans, or eggs on the side.

Most helpful critical review

I was really looking forward to trying this, however I was a bit underwhelmed. Despite the fact that it was quite simple to put together and that the pork was properly cooked and just came apart, the flavor didn’t quite hit the spot for me. I found it to be far too sweet, and I had hoped for a more smokey taste to come through. Instead of sugar, I will use more vinegar and perhaps some liquid smoke to give it that pulled pork flavor if I make this again.Read More3031 Ratings and Reviews

  • 5star values were 2133
  • 4star values totaled 556
  • 3star values totaled 195
  • 2star values totaled 89
  • 1star values totaled 58

Perfect! I followed the instructions to the letter and it turned out perfectly. There were an inordinate amount of leftovers. I used a 5-pound roast for this recipe. Despite the fact that I refrigerated some of the additional meat for later use, I still had a lot of leftover meat. I used a scoop of meat to fill the muffin cups in my muffin pan. Each individual muffin pan carries the same amount of food as a standard sandwich. I put the muffin pan in the freezer and portioned up the leftovers into individual serving sizes to freeze.

  • After that, they were placed in a ziploc bag so that they would not cling together.
  • A simple sandwich made with them would be delicious with rice, beans, or eggs on the side.
  • I would give this one a perfect score of ten stars!
  • This is a recipe that I will treasure for the rest of my life.
  • Additionally, by shredding the meat, you may eliminate the majority of the fat.
  • I used kraft honey barbecue sauce because that was the only thing I had on hand.
  • You won’t be able to stop eating this.

of pork for my son’s graduation celebration, and it was delicious.

See also:  What Side Dish Goes With Italian Beef Sandwiches?

I received a lot of positive feedback.

I did offer BBQ on the side, but I’m not sure it was necessary in this situation.

It’s something I’ve made multiple times, and everyone always raves about it.

I’ve tried both deboned and bone-in chicken breasts, and the bone-in chicken breasts are considerably tastier.

Instead, I just poured the full bottle of barbecue sauce into the pan.

You won’t have to worry about slicing the onions and garlic too finely because they’ll be completely dissolved by the time the dish is finished.

The cinnamon, in my view, and I believe everyone who has tried this would agree, is essential to the recipe.

Although it is not specified in the recipe, it is important to place the roast in the slow cooker fat side up so that the fat may drop down into the flesh as it is cooking.

The leftovers do, in fact, taste better with each passing day.

pork loin roast that I had purchased on sale for a fast sale to make this dish.

For the cooking, I used the high setting for 2 hours and the low setting for 7.

After throwing the shredded beef back in the crockpot, there was a lot of liquid, which needed to be reduced by at least two cups before serving.

After another two hours, this was the best-tasting pork I’d ever prepared in a slow cooker, and it was ready to serve.

I’m not sure I’d add the broth again because the fat in the beef produced plenty of juice in my opinion.

That was something I read somewhere.

Despite the fact that it was quite simple to put together and that the pork was properly cooked and just came apart, the flavor didn’t quite hit the spot for me.

If I make this again, I won’t use any sugar and instead will use more vinegar and perhaps some liquid smoke to give it the pulled pork flavor that everyone loves.

The estimated cooking time turned out to be approximately accurate.

It’s something I’ll certainly cook again.

This recipe easily doubled in my huge oval crock pot, which was perfect for the 8-pound roast I had.

and it tasted just as nice after being frozen!

It was a big hit with my family, and it was rapidly depleted.

Trying to discover a nice pulled pork recipe has been a year-long endeavor for me.

Easy Barbecued Pulled Pork From Your Slow Cooker

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

Display the Complete Nutrition Label Hide the entire nutrition label

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 can prepare the pulled pork ahead of time and store it in a tightly sealed plastic container in your refrigerator.
  • This recipe can easily be doubled in size.
  • It can 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.

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

Pork sirloin roasts are what I use nearly exclusively for my BBQ pork. The Costco 4-pack that I use specifically for this dish is available for purchase online. You may also use pork shoulder or butt roasts. Choose a pork roast that has plenty of fat and dark, marbled flesh if you want a very soft cut of pork. If you use pork loin (which is typically too lean), or pork tenderloin, you will have better results with BBQ pork.

  • 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.

  1. Whatever makes you joyful, whether it’s store-bought or homemade.
  2. 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.
  3. Each to his or her own, as they say.
  4. 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!

Must-Have BBQ Pulled Pork (+ Slow Cooker & Instant Pot Directions)

Studded with garlic and sprinkled with a generously seasoned BBQ dry rub, this rich and flavorful pork shoulder is slow-cooked in an umami-packed braising liquid prepared from beer and a few pantry items. The resultant barbecue pulled pork is delicious, fall-apart tender, and bursting with flavor!

  • 4 pounds boneless pork shoulder, chopped into 3 – 4 big chunks (approximate weight: 3-4 pounds) 4 cloves garlic, cut in half lengthwise
  • 8-10 cloves garlic, split in half lengthwise
  • PWWB BBQ dry rub (see recipe below)
  • 2 tablespoons soy sauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon liquid smoke
  • 12 ounces light beer of choice

For PWWB BBQ dry rub, use the following ingredients:

  • A pinch of cayenne pepper, 1 teaspoon kosher salt, and 12 teaspoon ground black pepper
  • 1 12 teaspoons ground cumin
  • 1 12 teaspoons garlic powder
  • 1 12 teaspoonsmustard powder
  • 1 12 teaspoonsonion powder
  • 1 12 teaspoonssmoked paprika
  • Optional: a pinch of cayenne pepper, 1 teaspoon kosher salt, and 12 teaspoon ground black pepper

Notes

  • Suggestions for serving: I like to serve this BBQ pulled pork with the braising jus (which is very delicious! ), BBQ sauce, and a fast slaw. It’s perfect for making pulled pork sandwiches. Alternatively, you can use it as an all-purpose pulled pork
  • It’s delicious on burrito bowls, pizza, nachos, quesadillas, morning hash, stuffed with sweet potatoes, and many other dishes. The sky is the limit. Preparation Ahead of Time and Storage Freezing:
  • Storage Instructions:BBQ pulled pork keeps very well in the refrigerator! Store pulled pork in an airtight jar in the refrigerator for up to 4-5 days once it has been chilled. Heat up on the stovetop or in the microwave in no time at all. Instructions for Freezing:BBQ pulled pork is a delicious and versatile dish that freezes beautifully. To freeze pulled pork, transfer it to a freezer container when it has cooled, or split it between several freezer containers for smaller pieces (these are my very favorite freezer containers!). Freeze for a maximum of three months. Thaw the frozen BBQ pulled pork by placing it in the refrigerator overnight or by submerging the freezer container in room temperature water for a speedier defrosting. Heat up on the stovetop or in the microwave in no time at all.
  • BBQ pulled pork keeps very well in the refrigerator! Transfer the cooled pulled pork to an airtight container and keep in the refrigerator for up to 4-5 days before serving. Heat up on the stovetop or in the microwave in minutes. Grilled pulled pork is also a great option for freezing because it is so versatile. To freeze pulled pork, transfer it to a freezer container when it has cooled, or split it between several freezer containers for smaller pieces (these are my very favorite freezer containers!) For up to three months, place in the freezer. Thaw the frozen BBQ pulled pork by placing it in the refrigerator overnight or by submerging the freezer container in room temperature water for a faster defrosting. Heat up on the stovetop or in the microwave in minutes.
  • Garlic should be pressed into the pork shoulder as directed in Step 1 of the Recipe Directions. You may keep it in the refrigerator for up to 3 days if you use an airtight container. (5 minutes preparation time)
  • Preparation of the dry rub should be done in accordance with Step 1 of the recipe directions. Keeping it in an airtight jar on your spice rack can keep it fresh for up to a month. (5 minutes preparation time)
  • Optional: Season the meat with the following ingredients: To make your BBQ even more tasty, try these tips. Pulled Pork may be prepared ahead of time by seasoning with the dry rub. Season with salt and pepper as specified in Step 2 of the Recipe Directions. In a tightly sealed container, store in the refrigerator for up to 3 days.
  • Prepare the OVEN BRAISED BBQ PULLED PORK according to Steps 1-2 of the recipe, as outlined above. As an alternative to cooking on the stovetop, place the covered pot in an oven preheated to 325 degrees F. Cook the pork in the oven for 3-4 hours, or until it is fall-apart tender, depending on your preference. Complete the recipe in accordance with Step 3 above, and then serve it. Preparing the dish according to Steps 1-2, above, then constructing the braised pork in your slow cooker or Crockpot are the last steps. Alternatively, slow cook on high for 4-5 hours or low for 7-8 hours, until the pork is fall-apart tender and falling apart. Complete the recipe in accordance with Step 3 above, and then serve it. POT IMMEDIATE BARBECUED PULLED PORK: Prepare the recipe as directed in Steps 1 and 2 above, constructing the braised pork in your Instant Pot or electric pressure cooker as needed. Cover the Instant Pot with a lid. Cook for 50 minutes at high pressure using the manual setting. Allocate 15 minutes to let the pressure cooker to naturally lose its pressure before gently flipping the valve to the “venting” position to remove any remaining pressure. The pork should be perfectly tender, almost falling apart in your mouth. Complete the recipe in accordance with Step 3 above, and then serve it.
See also:  How To Make Cucumber Sandwiches?

Keywords:pulled pork, BBQ pulled pork, easy, American, oven braised, slow cooker, Instant Pot, dairy-free, comfort meal recipes, game day, easy entertaining, pulled pork recipes Recipe Catering by Plays Well With Butter | Photography by Rachel Cook, Half Acre House. Jess Larson is the food stylist. Follow Plays Well With Butter on Instagram, Facebook, and Pinterest for more simple, contemporary recipes that are also entertaining! Thank you so much for taking the time to read and support Plays Well With Butter.

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Don’t forget to pin this easy BBQ Pulled Pork recipe for later!

  • 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.

BBQ pulled pork sandwich

  • 3 bay leaves
  • 1 tablespoon each of peach mustard powder and smoked paprika
  • 1.5-2kg (3lb 5oz – 4lb 8oz) of ground beef pork shoulder, boned and knotted with the skin still intact (ask your butcher to do this for you)
  • To prepare the sauce, combine the following ingredients: 140g tomato ketchup
  • 4 tablespoons red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 3 tablespoons soft dark brown sugar
  • 2 French sticks, split into rolls, and coleslaw to serve.

Method

  • STEP 1: Preheat the oven to 160 degrees Celsius (140 degrees Celsius fan/gas). 3. Place the onions and bay leaves in the bottom of a large roasting pan and set aside. 4. Combine the mustard powder, paprika, and 1 teaspoon freshly ground black pepper in a large mixing bowl with a generous sprinkle of salt. Using your hands, spread the sauce all over the pork, being careful to get it into all the cracks. Place the pork, rind-side up, on top of the onions and cook until the pig is done. Pour 200ml water into the bottom of the baking tray, cover tightly with aluminum foil, and bake for four hours. This may be done up to 2 days ahead of time
  • Simply wrap the tray in aluminum foil and place it in the refrigerator until ready to grill. STEP 2: Turn on the barbeque. Combine the ketchup, vinegar, Worcestershire sauce, and brown sugar in a large mixing basin. Remove the pork from the tin and blot it dry using paper towels. Place the roasting tin on the stovetop, pour in the ketchup mixture, and cook, stirring constantly, for 10-15 minutes, or until the sauce is thick and glossy. Remove the bay leaves and transfer the sauce to a food processor, where it will be blended until smooth. Half of the sauce mixture should be spread over the meat
  • STEP 3After all of the barbecue flames have died down, add the pork, skin-side down, to the grill. Cook for 15 minutes, or until the outside is beautifully browned, then turn the pan over and cook for another 10 minutes. Because the meat will be quite sensitive, take care not to lose any of it between the bars. If you prefer to use an oven-grill, preheat it to high and cook the pork on a baking pan for 10-15 minutes on each side until well charred. STEP 4Transfer the meat to a big dish or tray. Remove the thread from the skin and peel it off. With 2 forks, shred the meat into large, bite-sized pieces. Using 3-4 tablespoons of the barbecue sauce, cover the meat and vegetables thoroughly. Fill the buns with the mixture and top with additional sauce and a little coleslaw

Recipe adapted from the July 2012 issue of Good Food magazine.

Slow-Cooker Pulled Pork

With this Slow-Cooker Pulled Pork recipe, you can channel your inner barbecue master. Only 10 minutes of prep time is required, after which you can sit back and let the slow cooker handle the rest.

Then, once the pig roast has been cooked and is soft, shred it and add your family’s favorite BBQ sauce to produce wonderful smoky or spicy pulled pork that will make you the kitchen hero! Sarah Caron contributed to this article. The most recent update was made on December 7, 2020.

Ingredients

  • Cook 1boneless pork shoulder roast (2 1/2 to 3 lb) in 1/4 cup water with a teaspoon of paprika, a teaspoon of salt, a teaspoon of garlic powder, a teaspoon of packed brown sugar, and 1/4 cup water with a teaspoon of barbecue sauce.

Steps

  • 1In a small mixing bowl, combine the paprika, salt, garlic powder, and brown sugar
  • 2Spray a 5- to 6-quart slow cooker with cooking spray
  • 3Bring the slow cooker to a boil, then reduce the heat to low. Rub the paprika mixture into the meat until it is thoroughly covered. Place the pork in a slow cooker and simmer on low for 8 hours. Fill the pan halfway with water
  • 3cover the pan and cook on Low heat setting for 7 to 8 hours or High heat setting for 3 to 4 hours, until the pork is extremely soft
  • 4 Pork should be transferred to a chopping board. Allow for cooling until it is safe to handle. To shred the pork, use 2 forks
  • 5 forks for the vegetables. Remove all of the liquid from the slow cooker. Remove the slow cooker from the oven. Cooking spray should be sprayed inside the slow cooker. Return the shredded pork to the slow cooker and toss in the barbecue sauce until everything is thoroughly combined. Cook for 10 to 15 minutes on High heat setting, or until the food is heated.

Tips from the Betty Crocker Kitchens

  • Tip 1Pulled pork is exactly what a slow-cooker is intended to be used for: to gently braise food in a steamy atmosphere until it is very soft and falling apart. Larger, harder portions of beef are particularly well-suited for this method of preparation. serve it alongside garlicky mashed potatoes, wrap it in tortillas with taco toppings, or make a sandwich out of it by piling it on a crusty, toasted baguette with a hefty scoop of coleslaw on top tip 3A chuck pot roast is an excellent choice for slow cooking until it is tender and falling apart. Waiting until the meat is finished cooking before stirring in the barbecue sauce keeps the taste fresh and the sauce lovely and thick. 4. To make hotter pulled pork, combine 1 teaspoon finely chopped chipotle chilies into the barbecue sauce before adding the meat
  • This will make the pork more spicy.

Nutrition

670 calories, 34 grams of total fat, 60 grams of protein, 31 grams of total carbohydrate, and 24 grams of sugars

Nutrition Facts

Calories670 Calories from Fat300 calories The total fat content is 34 g (52 percent). Saturated fat12g59 percent of total fat Trans Fat0g is an abbreviation for Trans Fat0g. Cholesterol175mg 59 percent of the population Sodium1410mg 59 percent of the population Potassium970mg 28 percent of the population Carbohydrates in total: 31g10 percent Dietary Fiber1 g5 % Dietary Fiber Sugars24g Protein60g Vitamin A20 percent 20 percent Vitamin A20 percent Vitamin C is 0 percent of the total. Calcium constitutes 4 percent of the total.

Exchanges:

There are two types of starch, zero fruits, zero other carbohydrates, zero skim milk, zero low-fat milk, zero milk, zero vegetables, and zero very lean meat. 7 1/2 lean meat; 0 high-fat meat; 2 fat;*Percent Daily Values are based on a 2,000 calorie diet. 1/2 lean meat; 0 high-fat meat; 1/2 fat;

More About This Recipe

  • In this super-easy pulled pork dish, the slow cooker comes to the rescue once again. Pulled pork from the slow cooker may be served over rice, or you can serve it on soft bakery buns and let everyone assemble their own warm sandwiches as they choose. Don’t forget to serve the pork with a side of deli coleslaw or potato salad, as well as some salty dill pickles to give the dish some acidity. Desserts made with fresh fruit are especially delicious when watermelon is in season. Check out more of Betty’s greatest pig recipes now that you’ve had a taste of how delicious a pork main meal prepared in the slow cooker can be.

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

Slow Cooker BBQ Pulled Pork

Despite the fact that this slow cooker pulled pork recipe is relatively simple to prepare, it produces fall-apart tender and tasty bbq pulled pork. If you’re looking for a stress-free supper recipe, go no further than this. (After all, who could really be upset when pulled pork sandwiches and pulled pork nachos are on the menu?) I don’t consider myself to be a culinary connoisseur. I consume frozen dinners on a very regular basis. From time to time, I cook recipes that call for biscuit dough from a pop-can.

  1. When it comes to pulled pork, on the other hand, I don’t mess around.
  2. While being transferred to a plate, it begins to break apart, and eventually tears as if there had never been anything keeping it together in the first place.
  3. And I’m not going to settle for anything less.
  4. But in preparation for the Super Bowl, I decided to create one for myself.

HOW TO MAKE PULLED PORK IN THE SLOW COOKER

It takes only a few minutes to prepare this slow cooker pulled pork dish, which results in juicy, delicious pulled pork that falls apart in your mouth. If you’re looking for a stress-free supper recipe, go no further. (After all, when pulled pork sandwiches and pulled pork nachos are on the menu, who can complain? A food snob would be an understatement. Every now and again, I’ll have a frozen meal to eat. From time to time, I create recipes that call for pop-can biscuit dough. Putting green peppers on your cheesesteaks will not result in me yelling at you.

A smokey, spiced and sweet pork dish that doesn’t overpower the natural flavor of the meat is just what I’m looking for!

No sense of dryness in a single mouthful, thanks to the super-juicy consistency.

Everything else is off the table for me. I avoided most slow cooker pulled pork recipes for a long time as a result of this. However, in preparation for the Super Bowl, I decided that I wanted to perfect one for my own use.

  • Use a piece of pork with a lot of intramuscular fat and marbling, such as pig butt or pork shoulder, to make this recipe. Because the fat will gradually melt while cooking in the slow cooker, you will get juicy, tender pulled pork that will shred effortlessly. When gradually cooked, less fatty portions will become rough and dry
  • Whereas, fatty cuts will become tender and juicy.
  • Pour a small amount of liquid into the slow cooker, but not too much! The liquid that collects at the bottom of the slow cooker performs three functions. This is similar to what you would anticipate when cooking on the stovetop: a small amount of liquid keeps components at the bottom of the pot from becoming too hot and sticking or burning when it is heated to high temperatures. In addition, these liquids mix with the liquids generated by the pig during cooking to produce tasty juices that may be poured over the pulled pork when it is served. The final point to mention is that acidic additives such as apple cider vinegar and barbecue sauce aid in the tenderization of the meat while it cooks. However, be careful not to overfill the slow cooker because the pork will produce a lot of liquid on its own, and you don’t want your slow cooker to overflow.
  • Extra flavor may be added to the meat by rubbing it. Excellent barbecue pulled pork, like any decent dish, necessitates the use of delectable spices. I season the pulled pork with bbq-inspired spices like as brown sugar, smoked paprika, chili powder, cumin, mustard powder, and, of course, salt and pepper to ensure that it has lots of flavor. This also contributes to the taste of the drippings, which we’ll use to re-sauté the pork once it’s been shredded.
  • Cook it on a low heat for a long time. I understand what you’re going through. You don’t have a lot of time, so you want to turn the slow cooker up to high and let it do all the work for you while you sleep. You are welcome to do so, but I will tell you ahead of time that the results will be less than satisfactory. It will be more difficult to shred and will be a little dryer. The low setting on your slow cooker is the best option if you can manage around 10 hours in it (give or take depending on your exact slow cooker). If you really must get it done faster, consider beginning on high heat for a few hours and then turning the heat down to low till it shreds with ease.
  • Don’t let the fluids go to waste. I’ve mentioned it a few times before, but once you’ve shredded the pulled pork, ladle some of the liquids from the slow cooker on top of the meat. The fluids will keep your pork soft, savory, and tasty, even if you don’t utilize all of it (since there will be a lot).
  • Using a readymade barbecue sauce is a contentious choice, but honestly, whatever you whip up with a few simple ingredients in the slow cooker isn’t going to be nearly as tasty as anything you buy at a restaurant. The addition of more spices as well as the inclusion of other liquid components is excellent for doctoring up the dish, but you can rely on your favorite barbeque sauce to do some of the heavy lifting here. Sweet Baby Ray’s is the brand that I personally use.
See also:  How To Roast Beef For Sandwiches?

CAN I MAKE SLOW COOKER BBQ PULLED PORK AHEAD OF TIME?

Is it possible to create this slow cooker pulled pork dish ahead of time? Make it ahead of time and store it in the refrigerator for 4-5 days or the freezer for 3 months before warming it in a microwave. If desired, you may reheat the dish in the slow cooker or the microwave oven. It’s possible that you’ll need to add a bit more bb1 sauce because it tends to soak as it sits. You may even start cooking the pulled pork up to SIXTEEN HOURS before you plan to serve it, as long as you maintain it on a low temperature.

You can keep the pulled pork warm in your slow cooker for up to 4 hours if you use the “warm” option on your cooker.

WHAT TO SERVE WITH PULLED PORK

Pulled pork is a versatile ingredient that I like to utilize in two ways: sandwiches and nachos. While brioche buns are my favorite for sandwiches, slider buns are also a good option for feeding a large group of people. I like to add a little coleslaw to my sandwiches, which I normally prepare with broccoli slaw or power mixes rather than the traditional coleslaw dressing. Sweet and Spicy Pulled Pork(another fave!) with Honey Jalapeno Lime Slawhas even been a side dish for me in the past, and it was delicious.

Afterwards, I top with chopped jalapenos, chopped red onion, and occasionally even additional cheese sauce, such as the sort I used in my Cheesesteak Sheet Pan Nachos recipe!

WATCH THE SLOW COOKER BBQ PULLED PORK VIDEO

  • 1 cup barbecue sauce, plus more sauce to serve
  • 1/4 cup apple cider vinegar
  • 1/2 cup chicken stock or low-sodium chicken broth 1 teaspoon of vaporized smoke
  • 1 medium yellow onion, peeled and sliced 4 cloves chopped garlic
  • 1 teaspoon salt 1 (four to five-pound) pork shoulder roast

FOR THE SPICE MIXTURE:

  • 1/2 teaspoon cayenne pepper powder
  • 1/4 cup dark brown sugar
  • 2 tablespoons smoked paprika
  • 1 tablespoon kosher salt
  • 2 teaspoons chili powder
  • 2 teaspoons black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon mustard powder

TO SERVE:

  1. Whisk together the barbecue sauce, chicken stock, apple cider vinegar, and liquid smoke in the bowl of a slow cooker until well combined. Stir in the onions and garlic until everything is well-combined. In a small dish, combine all of the spices and massage them all over the pork, being sure to get into any wrinkles in the flesh as well. When the dish is ready, there should be no trace of the spices. Place the pork in a slow cooker, cover it, and simmer on low for about 10 hours, or until it can be easily shredded with a fork. Pork should be shredded after being taken out of the slow cooker. Pour some of the fluids from the slow cooker over the pasta. Season with additional barbecue sauce and stir
  2. Toss with coleslaw and serve on toasted brioche buns, if preferred

BBQ Pulled Pork Sandwiches

Preparation time: 20 minutes Cooking time: 6 hours

Makes

a total of 8 servings Pork roast prepared in a slow cooker is extremely juicy and tender because of the slow cooking method. As a result, it’s ideal for these sandwiches. The beef is easy to shred, and the cumin and garlic provide just the appropriate amount of flavor. This sandwich is completed with the sourdough bread, chipotle mayonnaise, cheese, and tomato. • Tiffany Martinez (Aliso Viejo, California) — Recipe photo courtesy of Taste of Home for BBQ Pulled Pork Sandwiches Every editorial product is chosen on its own merits, while we may be compensated or earn an affiliate commission if you purchase something after clicking on one of our affiliate links.

Ingredients

  • A total of eight portions It is incredibly juicy and tender when you prepare a pork roast in a slow cooker. as a result, it is ideal for these sandwiches Cumin and garlic give the meat a delicious taste that doesn’t overpower the dish. The sourdough bread, chipotle mayonnaise, cheese, and tomato bring the sandwich together. • Tiffany Martinez from Aliso Viejo, California Photograph by Taste of Home of BBQ Pulled Pork Sandwiches recipe. Even though we may be rewarded or earn an affiliate commission if you purchase something after clicking on one of our links, every editorial product is chosen independently. When this article was published, the ratings and pricing were accurate, and all goods were in stock.

Directions

  1. Put the pork in a 3-quart slow cooker and set it on low for 3 hours. Combine the barbecue sauce, onion, garlic, cumin, salt, and pepper in a large mixing bowl
  2. Pour over the pork roasting pan. Place meat in a slow cooker and simmer on low for 6-7 hours, or until it is tender. Remove the meat from the pan. Cook until thoroughly heated in the slow cooker after shredding with two forks Place the bread on baking pans that have not been oiled. Broil for 2-3 minutes on each side, 4-6 inches from the flame, or until golden brown
  3. Combine chipotle pepper and mayonnaise
  4. Spread on toasted sourdough bread. On each of the eight slices of bread, spoon 1/2 cup of the meat mixture on top. Cheese, tomatoes, and the remaining bread should be placed on top.

3-Ingredient Pulled Pork

In a 3-quart slow cooker, combine the pork and the rest of the ingredients. In a separate bowl, combine the barbecue sauce, the onion and garlic, the cumin, the salt and pepper, and set aside. Cover and simmer on low for 6-7 hours, or until meat is fork-tender, stirring occasionally. Fleisch should be removed Return the meat to the slow cooker and heat through with two forks until done. Baker’s sheets that have not been oiled should be used for the bread baking. Broil for 2-3 minutes on each side, 4-6 inches from the flame, or until golden brown; combine chipotle pepper and mayonnaise; spread on toasted sourdough slices.

On each of the eight pieces of bread, spoon 1/2 cup of the meat mixture. Cheese, tomatoes, and the leftover bread should be placed on top of the salad.

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

  • In the following table, the percent daily values (%DV) are calculated on the basis of a 2,000-calorie diet:

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

Easy Slow Cooker Pulled Pork Sandwiches

Pulled pork sandwiches are one of the most straightforward meals to prepare in the slow cooker. With only two ingredients, you’ll have supper on the table in no time. This is a traditional dish that we like to serve with Root Beer Baked Beans or Slow Cooker Mac & Cheese for a complete meal. I think this was the third recipe on my site, having been published for the first time in February of 2013! Despite the fact that this is one of my oldest recipes, it has shown to be a reliable one throughout the years.

It’s a crowd favorite that’s also quite affordable!

How to cook pulled pork in the crockpot:

  • Using a slow cooker, you can prepare pulled pork sandwiches, which are quite easy to make. Cooking dinner is as simple as two ingredients and a little time. Served with Slow Cooker Mac and Cheese or Root Beer Baked Beans, this is a traditional meal that we love to serve with. When I started blogging in February of 2013, I believe this was the third dish I ever posted. Despite the fact that this is one of my oldest recipes, it has proven to be a reliable one. For these quick slow cooker pulled pork sandwiches, I head out to the grocery first thing in the morning if I know I’ll be feeding a large group that day. There are no leftovers, therefore it’s a great value.

How long do I cook pork in the slow cooker?

  • Large roasts should be cooked on low for 10 hours on low or 7-8 hours on high for the best pulled pork results. It’s possible to get away with 8-9 hours on low or 6-7 hours on high if your roast is smaller in size.

What the best way to shred pulled pork?

  • Then, if your pork is very fatty, transfer it to a cookie sheet with a rim, which will give you more area to separate the fat from the meat. Using two forks, shred the meat, discarding any fatty parts. Replace the meat in the slow cooker with part of the juices
  • Cook on low for another hour.

Can I add seasoning to this (dry rub)?

  • If you want to season the roast with a rub, you can do it along with the barbecue sauce and water. You may either make your own rub or purchase a pulled pork spice package. Sprinkle the mixture over the pork and massage it in evenly all over the meat. Following that, follow the recipe below

Can I add liquid smoke?

  • If you like the flavor of hickory, mesquite, or applewood, liquid smoke is a terrific addition to pulled pork sandwiches. It doesn’t take much liquid smoke to flavor this dish, so experiment with different flavors. Only 1-2 TEASPOONS should be added at the beginning of the cooking time. *** This is no longer the case

Can I use a different liquid than water?

  • Soda, such as Dr. Pepper, Coke, Pepsi, or Root Beer
  • Apple juice or apple cider
  • Beer or hard cider
  • And other alcoholic beverages

Can I use pork tenderloin for pulled pork?

  • Yes, pork tenderloin can be shredded in the same way as pork shoulder can. Preheat the oven to low for 8 hours, or high for 4 to 5 hours. Compared to pig butt, tenderloin is lower in fat and might have a milder flavor, but it is a more nutritious choice.

Other pulled pork recipes to make in the slow cooker:

  • Slow Cooker Kalua Pig
  • Slow Cooker Root Beer Pulled Pork
  • Slow Cooker Hard Cider Pulled Pork
  • Slow Cooker Pulled Pork Stuffed Sweet Potatoes
  • Slow Cooker Pulled Pork Tacos
  • Slow Cooker Kalua Pig
  • Slow Cooker

Do you want to use your crockpot to create even more magic? Subscribe to my email and follow me on Facebook, Instagram, Pinterest, and YouTube to stay up to date. Published for the first time on February 17th, 2013. The most recent update was made on January 6, 2020.

  • 6 pound pork shoulder or butt (or any size (smaller) would work with this recipe!) 6 pound pork shoulder or butt 1 cupSweet Baby Ray’s barbecue sauce (plus more sauce for serving)
  • 1 cupwater

For serving:

  • Pork shoulder or buttocks (or any size (smaller) would work with this recipe!) 6 pound pork shoulder or buttocks sweet baby ray’s barbeque sauce (plus additional for serving)
  • 1 cup water
  • Toss the pork with the vegetables in the slow cooker after removing it from the wrapper. Place the barbecue sauce on top of the pork roast
  • Pour 1 cup water around the roast
  • And cook until the meat is done. Reduce heat to low and cook for 10 hours or high for 7-8 hours (you can get away with a little less time if your roast is extremely tiny). Transfer the roast to a platter or a cookie sheet with a rim if it is very big. (Keep roughly a cup of the roasting juices in the slow cooker for later use.) Remove any fat from the pork after shredding it with two forks. Place the shredded meat in the slow cooker with the saved liquids
  • Cook on low for 8 hours. Serve the shredded pork on buns with more barbecue sauce and coleslaw on the side, if you like it.

Toss the pork with the vegetables in the slow cooker after removing it from its wrapping. Using a basting brush, coat the pork with the barbecue sauce. Place 1 cup water around the roast. Reduce heat to low and cook for 10 hours or high for 7-8 hours (you can get away with a little less time if your roast is extremely tiny); Depending on how big your roast is, you may want to transfer it to a platter or a rimmed baking sheet. In the slow cooker, leave about a cup of the roasting juices to cool before serving.

Place the shredded meat in the slow cooker with the saved liquids; simmer on low for 6-8 hours.

  • If you want to season the roast with a rub, you can do it along with the barbecue sauce and water. You may either make your own rub or purchase a pulled pork spice package. Sprinkle the mixture over the pork and massage it in evenly all over the meat. Following that, follow the recipe below

Is it okay if I use liquid smoke?

  • If you like the flavor of hickory, mesquite, or applewood, liquid smoke is a terrific addition to pulled pork sandwiches. It doesn’t take much liquid smoke to flavor this dish, so experiment with different flavors. Only 1-2 TEASPOONS should be added at the beginning of the cooking time. *** This is no longer the case

Is it possible to use an other liquid than water?

  • Soda, such as Dr. Pepper, Coke, Pepsi, or Root Beer
  • Apple juice or apple cider
  • Beer or hard cider
  • And other alcoholic beverages

Is it possible to create pulled pork from pig tenderloin?

  • Yes, pork tenderloin can be shredded in the same way as pork shoulder can. Preheat the oven to low for 8 hours, or high for 4 to 5 hours. Compared to pig butt, tenderloin is lower in fat and might have a milder flavor, but it is a more nutritious choice.

The nutritional numbers are for a 6lb. roast with barbecue sauce; the bread and toppings are not included in the calculations. Using a different size roast will result in a variation in nutritional contents. The following are the nutritional values: calories: 272kcal|carbohydrates: 8g|protein: 34g|fat 10g|saturated fat 4g|cholesterol: 109 mg|sodium 315 mg|potassium 659 mg|fiber 1 g|sugar 6g|vitamin A 43IU|vitamin C 1 mg|calcium 32mg|iron 2mg The nutritional information is derived automatically.

If you are following a specific diet, you should do your own calculations instead of relying on this information. I’d want to see some of your images! Please use the hashtag #themagicalslowcooker on Instagram.

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