How To Make Pull Pork Sandwiches?

How do you BBQ Pulled Pork?

  • Cut several slits into the fatty side of the pork shoulder. Insert garlic slices into slits. Transfer pork to a slow cooker, fat side up. Mix coffee, onion, Worcestershire sauce, and liquid smoke in a bowl; pour over pork. Cook pork on Low until very tender, about 8 hours.

What do you put in pulled pork sandwiches?

The Best Toppings for Pulled Pork Sandwiches

  1. Horseradish Sauce: Mix together sour cream or Greek yogurt with prepared horseradish for a hot flavor bite.
  2. Classic Coleslaw: A simple slaw with a vinegar tang gives a crunchy bite to these succulent sandwiches.

How much pork do you need for pulled pork sandwiches?

For pulled pork, the standard rule of thumb is one-third to one-half pound of meat per person. When cooked and shredded, a bone-in pork shoulder will lose around 40 percent of its weight. For example, a raw 10-pound pork shoulder (or two 5-pounders) will yield about 6 pounds of finished meat, serving 12 to 18 people.

What kind of buns do you use for pulled pork?

For traditional pulled pork sandwiches, we recommend using brioche or kaiser rolls since they are soft and fluffy, making them perfect for biting into.

What cheese is good with pulled pork?

We went with a sharp cheddar cheese because we love the flavor combined with the rich pulled pork. But here are some other options, too! Monterey Jack Cheese or Pepper Jack for a little spice!

How much does 20lbs of pulled pork feed?

60 people / 3 servings per pound = 20 pounds of prepared pulled pork. 20 pounds of prepared pulled pork / 0.5 = 40 pounds of raw pork you need. In a nutshell, you have to get about 40 pounds of raw pork to feed 60 guests to the fullest.

What cuts are best for pulled pork?

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.

What is the difference between pork loin and pork shoulder?

Pork loin is a comparatively leaner cut of meat, meaning that it has less fat than pork shoulder. While it is the leanest cut of pork, it is also the most tender. Pork loin is most commonly found in the form of pork chops, though an entire pork loin can be transformed into delicious and juicy roast pork.

What bread should I use for pulled pork sandwich?

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

What is 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.

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.

What is a good bread for grilled cheese?

Best Bread for Grilled Cheese: White bread and sourdough are the most popular, but even a thickly sliced boule will make a perfect grilled cheese! Dark rye and pumpernickel pair well with lighter cheeses like Gouda or Havarti (add a slice of pear or apple between the slices for a sweet crunch!)

Does pork and cheese go together?

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 is best cheese for grilled cheese?

What is the best cheese for grilled cheese? We use a combination of medium cheddar, gouda, and Havarti cheeses, but you can use just one type of cheese. Monterey Jack or even American cheese also work.

Pulled Pork Recipe (Slow Cooker Method)

Chick-fil-A serves breakfast for a limited period of time throughout the day, beginning as early as 6:30 a.m. and ending as late as 11:30 p.m. If you live close to a Chick-fil-A location, you can still have your breakfast there even if you wake up late in the morning. The breakfast chain comes to a halt at a time determined by the individual shop. Once again, the timing differs depending on where you are. You may check the time on the Chick-fil-A app, if you like.

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 an Instant Pot, cook for 75 minutes on high pressure or manual mode to prepare this simple pulled pork meal with no effort.

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?

That’s right, this slow cooker pulled pork freezes very well. Place it in a freezer bag with some of the fluids to keep it fresh. Place the frozen food in your refrigerator overnight to defrost.

Tips for the Best Pulled Pork

  • Add a decent spice before cooking. The dry rub used in this recipe is delicious and does not require 101 ingredients
  • It is then simmered in a savory broth. The roast will absorb up the flavors of the broth (which is apple juice and apple cider vinegar based here) over that extended cook period
  • Cook on a low heat for a long period of time. I adore the slow cooker method for pulled pork because it delivers deliciously soft shredded pork
  • s Don’t forget the sauce. Pulled pork is all about that barbecue sauce. I recommend using a smoky rich sauce that isn’t too sweet
  • s Add coleslaw for texture, freshness and color. It makes the sandwich appear that much more enticing

More Easy Pork Recipes You’ll Love

  • Before you start cooking, season with salt and pepper to taste. Simmer in a fragrant broth with the dry rub that was used in this recipe
  • It’s delicious and doesn’t require 101 ingredients! 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)
  • Make sure to cook at a low temperature 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.

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 Pulled Pork (Slow Cooker)Amount Per ServingCalories338Calories from Fat 90 percent Daily Value *Fat10g15 percent Saturated Fat 3g19 percent Cholesterol92mg31 percent Sodium1921mg84 percent Potassium747mg21 percent Carbohydrates31g10 percent 14% of the diet is made up of fiber Sugar (24 g, 27 percent) Protein (27 g, 27 percent) 54 percent Vitamin A is worth 1040 IU. 21 percent of the population Vitamin C2.6 milligrams 3 percent Calcium is 55 mg 6 percent, iron is 2.8 mg 16 percent, and so on.

Pulled Pork Sandwiches Recipe

  • 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.
See also:  How Many Sandwiches Does A Loaf Of Bread Make?

Slow-Cooker Pulled Pork Sandwiches

This luscious pulled pork, slow-cooked with ProgressoTM chicken broth, cider vinegar, and barbecue sauce, is topped with a crisp slaw for a simple recipe that will help both you and your kitchen stay calm and collected.

Ingredients

  • 3 tablespoons packed brown sugar
  • 3 tablespoons chili powder
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground pepper
  • 3 1/2 pound boneless pork shoulder, trimmed of excess fat and cut into 2-inch pieces
  • 3 1/2 pound boneless pork shoulder, trimmed of excess fat and cut into 2-inch pieces 3/4 cup ProgressoTM ProgressoTM chicken broth (from a 32-ounce carton)
  • 1/2 cup apple cider vinegar
  • 1/2 cup barbecue sauce
  • 3/4 cup ProgressoTM ProgressoTM chicken broth

Slaw

  • 1/4 cup mayonnaise, 3 tablespoons apple cider vinegar, 2 teaspoons packed brown sugar, 1/4 teaspoon salt, 4 cups coleslaw mix
  • Toss well to combine.

Buns

Progresso Broth is used in this recipe.

Steps

  • 1In a small mixing bowl, combine 3 tablespoons brown sugar, the chili powder, 2 teaspoons salt, and 1 teaspoon pepper to taste. Using your hands, rub the mixture all over the meat. Place the ingredients in a 4 1/2- to 5-quart slow cooker
  • Simmer on low for 4 1/2 to 5 hours. 2Ladle the broth and 1/4 cup of the vinegar over the pork shoulder. Cover and cook on High heat for 4 hours
  • 3 hours on Low heat. In a medium-sized mixing bowl, whisk together the mayonnaise, 3 tablespoons vinegar, 2 teaspoons brown sugar, and 1/4 teaspoon salt until well combined. In a separate bowl, combine the coleslaw mix. Refrigerate for at least 30 minutes but no more than 4 hours after covering with plastic wrap. 4 Transfer the pork to a chopping board and shred it with two forks. 1 cup of the cooking liquid should be set aside. Remove and discard any residual cooking liquid. In a medium-sized mixing bowl, combine the saved cooking liquid with the barbecue sauce and the remaining 1/4 cup vinegar
  • Transfer to a slow cooker along with the shredded meat. Cook, covered, for about 20 minutes on Low heat setting, or until the pork mixture is warmed through. 5Using a slotted spoon, spoon about 1/2 cup of the pork mixture onto the bottom halves of each bun. Approximately 1/4 cup coleslaw should be placed on top of each serving. Top with the top half of the buns. Using the Low heat setting, you may keep the pork mixture heated for up to 2 hours, stirring regularly.

Tips from the Betty Crocker Kitchens

  • To make your pulled pork more smokey, try adding 1/2 teaspoon smoked paprika to the pork rub
  • To make it in less time, use a slow cooker
  • To make it faster, use a slow cooker. Store-bought coleslaw is a delicious sandwich topping that saves you time by eliminating a step in the process.

Nutrition

520 calories, 25 grams of total fat, 37 grams of protein, 37 grams of total carbohydrate, and 15 grams of sugar

Nutrition Facts

Calories520 Calories from Fat220 calories 25 grams of total fat (38 percent) 8g38 percent of total fat is saturated fat. Trans Fat0g is an abbreviation for Trans Fat0g. Cholesterol100mg 33 percent of the population Sodium (1120mg) is 47 percent sodium. The amount of potassium in the body is 570 mg (16 percent). Carbohydrates (total): 37g12 percent Dietary Fiber2g10 percent of total calories Sugars15g Protein37g Vitamin A (25 percent) Vitamin A (25 percent) ten percent of the daily recommended intake of vitamin C ten percent of the total Calcium accounts about 10% of the total.

Exchanges:

The following foods are allowed: 2 starch, 0 fruit, 1/2 carbohydrate, 0 skim milk, 0 low-fat milk, zero milk, zero vegetable, zero very lean meat. 4 1/2 lean meat; 0 high-fat meat; 2 fat; 1/2 fat; 1/2 fat; 1/2 fat

Carbohydrate Choice

2 1/2*Percent Daily Values are based on a 2,000 calorie diet. 2 1/2*Percent Daily Values do not include fiber. Twenty-first Century Mills ®/TM General Mills All Rights Reserved

Slow Cooker Texas Pulled Pork

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. 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. More information can be found at

  • However, I was a little underwhelmed by the results of my experiment. 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 with me. I found it to be far too sweet, and I had hoped for a stronger smokey taste to come through more strongly. The next time I make this, I won’t use any sugar and instead will use more vinegar and perhaps some liquid smoke to give it a pulled pork taste. More information can be found at

    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.

    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.

    I’ve cooked it countless times and everyone always goes crazy over 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.

    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.

    • Why is it necessary to cook pulled pork in the oven rather than the slow cooker?
    • However, it takes significantly longer–at least 5 hours.
    • What exactly are “burnt ends”?
    • Is it necessary to sear the meat before cooking it?
    • Furthermore, if you’re using a Dutch oven, this is a quick and simple procedure.
    • Is it okay if I use store-bought sauce?
    • 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.

    Instant Pot BBQ Pulled Pork

    The quickest and most delicious pulled pork recipe ever! Serve with your favorite barbecue sauce on the side. Everything about it is amazing: smokey, full of flavor, juicy, and SO SO GOOD. Greetings, summer. Please don’t leave us till you’ve finished your work. I’m not prepared for the snow that will fall in Chiberia. (FACTS ONLY: It snowed on Halloween in 2019, according to the National Weather Service.) No, but really, let’s get back to the most enjoyable aspect of summer days: pool parties!

    • And now, BBQ pulled pork sandwiches are on the menu.
    • SAMMIES WITH PULLED PORK.
    • Everything is handled by the instant pot, which saves time and effort by integrating all of the ingredients into the most tender, juicy shredded pork in less than 90 minutes.
    • In addition, the pork keeps VERY WELL, allowing you to effortlessly make them ahead of time for all of your socially-disconnected get-togethers!
    • And then immediately tuck into some pulled pork sammies.

    Instant Pot BBQ Pulled Pork

    8 servings per recipe time allotted for prep: 20 minutes Preparation time: 50 minutes the whole time is 1 hour and 10 minutes The quickest and most delicious pulled pork recipe ever! Serve with your favorite barbecue sauce on the side. Everything about it is amazing: smokey, full of flavor, juicy, and SO SO GOOD.

    Ingredients:

    • 1 (four-pound) boneless pork shoulder, with excess fat trimmed and cut into 3-inch chunks
    • 1 tablespoon paprika
    • 2 tablespoons chili powder
    • 1 tablespoon dried oregano
    • 1 tablespoon garlic powder
    • 1 teaspoon ground mustard
    • 1/2 teaspoon cayenne pepper
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon black pepper
    • 1 (four-pound) boneless pork shoulder, with excess fat trimmed and cut into 3-inch chunks. 1 tbsp canola oil
    • 1 cup chicken stock We use Stubb’s BBQ Sauce, which has a generous 18-ounce bottle and 6 teaspoons apple cider vinegar split among them.

    Directions:

    1. Set the high saute setting on a 6-quart Instant Pot® to high. Using a small mixing bowl, combine the brown sugar with the salt, paprika with the chili powder, the oregano with the garlic powder, the mustard, the cayenne pepper with the cumin, and the pepper. Brown sugar mixture is used to season the meat. Cook the pork in two batches, in canola oil, until it is uniformly browned, about 3-4 minutes each batch. Scrape any browned pieces from the bottom of the saucepan as you add the chicken stock and 4 tablespoons vinegar. Make use of the manual setting
    2. Raise the pressure to a high level and set the timer for 40 minutes. Following completion of cooking, quickly release the pressure according to the manufacturer’s instructions. Toss the shredded pork shoulder with the remaining 2 tablespoons vinegar and season with salt and pepper to taste, if necessary, after removing the meat from the Instant Pot®. Toss immediately with your favorite barbeque sauce and enjoy!

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    Pulled Pork Sandwich Recipe

    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). This is my father’s recipe for pulled pork sandwiches, and it is, in my humble opinion, the greatest there is.

    How to Make Pulled Pork

    Even the term “pulled pork sandwiches” is a misnomer here. The sauce seeps into the buns, and if you tried to pick one up with your hands, it would come apart totally! Well, perhaps if you used a sturdier bun and covered the sandwich in aluminum foil like a burrito, it might be eaten like a sandwich after all? We just lay the pulled pork on top of a hamburger bun and eat it with a fork and spoon. Pulled pork is a hearty, spicy meal that is ideal for cooler times (though we enjoy it any time of the year).

    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.

    Instant Pot Smoky BBQ Pulled Pork Sandwiches Recipe

    The nutritional information has been estimated using an ingredient database and should be regarded as an educated guess at this point. When numerous ingredient substitutions are offered, the nutrition value of the first stated item is used. It does not include garnishes or optional components.

    Pulled Pork Recipe for a crowd!

    A often asked question is how much pulled pork will be needed to feed a large group of people. As a result of our investigation and knowledge, we have determined that you should anticipate to cook a half pound of beef per person. As the meat cooks, it shrinks, and the fat renders off the flesh as well, resulting in a significant amount of shrinkage. Articles that are related: Sandwiches made in the Instant Pot have quickly become a family favorite recipe! Remember to check out ourInstant Pot Chicken Caesar Sandwiches and ourInstant Pot Dr.

    Why should you make pulled pork in the Instant Pot?

    Despite the fact that I like my slow cooker, I have only used it a handful of times since purchasing my Instant Pot.

    If you have an Instant Pot, this is one of the quickest and most straightforward meals you can create. This dish is what I like to refer to as a “dump and go” recipe. You put everything in the container, set it aside, and walk away.

    How to make Smoky BBQ pulled pork in the Instant Pot:

    This Instant Pot pulled pork recipe may easily be converted from a crock pot version without too much difficulty. Here are the things that you want to do differently in the future:

    • Follow the directions on the slow cooker recipe exactly, but before you seal the lid, add 1/2 cup of water or broth to the pot. This allows for the production of steam, which prevents the meat from drying out. Close the lid, choose sealing, and then press the manual button. Schedule 30 minutes for cooking
    • When the time is up, let the pressure to release on its own before shredding the pork and serving it on the rolls. Don’t hurry through it. Allow it to finish performing its work, and I guarantee you will receive the greatest results possible

    Visit our YouTube channel and watch the video below for additional information on turning this recipe to an instant pot dish. Subscribe to our YouTube channel by clicking here!

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    How to make BBQ pulled pork in the slow cooker. Low and Slow is the way to go.

    It takes time to do wonderful things, and slow cooking your pig is no exception. That is one of the reasons why crock pot pulled pork is so delicious! When it comes to working with meat, the terms “low and slow” are essential to remember. Remember to be patient with your meat and allow it to cook on low for an extended period of time. Using this method, you can prevent your meat from drying out or burning. When preparing meat in a slow cooker, the longer you can simmer it at a low temperature, the better it will turn out.

    How to shred Smoky BBQ pulled pork:

    As soon as the barbecue pulled pork has completed cooking in the slow cooker, transfer the meat to a large mixing bowl and set aside. You may shred it in a variety of ways, including:

    • With two forks
    • With your fingers
    • With your fingers Use of bear claws
    • Use of an electric mixer or Kitchen Aid
    • Etc.

    Side Dishes That Go With A Smoky BBQ Pulled Pork Sandwich:

    kale and Brussels sprouts salad (recipe coming soon) Salad Caprese (also known as Caprese Salad) Fruit Salad with Berries and Cheesecake

    Check out our other BBQ pulled pork recipes:

    • Hawaiian BBQ Pulled Pork
    • BBQ Pulled Pork to Feed Over 50 People
    • BBQ Bacon Pulled Pork
    • Slow Cooker BBQ Pulled Pork Sandwiches and Coleslaw
    • BBQ Pulled Pork to Feed Over 50

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    How to turn this into a freezer meal:

    Fill a gallon-sized freezer bag halfway with the roast, smoked paprika, salt, pepper, garlic powder, liquid smoke, and BBQ sauce. Freeze for up to 3 months. Place the freezer bag in the freezer, and it will keep for up to 60 days in the freezer. When you’re ready to use it, drop the contents of the bag into the Instant Pot and add 1/2 cup beef stock or water to the frozen meal before cooking it. Place the lid on top of the container, turn the valve to the SEALING position, and push the MANUAL button.

    As soon as the timer goes off, perform a NATURAL RELEASE – I like to even let it sit in the Instant Pot for a few hours so that it comes apart so effortlessly.

    Are you looking for more freezer dinners like this one?

    Related recipe:TheseSlow Cooker BBQ Country Ribsare a family favorite and are so easy to make!

    • While this basic Instant Pot Pulled Pork dish is quick and easy to prepare, the flavor is reminiscent of anything you might order from a barbecue restaurant. When the barbeque pulled pork is finished cooking, it breaks apart like a rag doll. Preparation time: 5 minutes Preparation time1 hourPressurize time20 minutes Time allotted: 1hr25mins
    • 3 pound spork roast
    • 3 tablespoons smoked paprika
    • 1 teaspoon salt
    • 1 teaspoon pepper
    • 1 teaspoon garlic powder
    • 13 cup liquid smoke
    • 18 ounces BBQ Sauceone bottle, any kind
    • 12 cup water

    Instant Pot Pulled Pork

    • Connect the Instant Pot to the power source and turn it on. Place the pork roast in the bottom of the Instant Pot and season with paprika, salt, pepper, garlic powder, liquid smoke, barbecue sauce, and water
    • Cook on high for 30 minutes. Close the lid by twisting it on and turning the lid knob to “sealing” rather than “venting.” To set a timer for 60 minutes, select “Manual” and then “60 minutes.” Allow for at least 10 minutes of release time before removing the cover. If the pork is too tough to shred, replace the lid and continue to simmer for an additional 15 minutes. Pick up the roast with forks, shred it, and put it on buns

    Slow Cooker Pulled Pork

    • Cook on low for 8-10 hours in a slow cooker with the ingredients listed above. The slow cooker does not require the addition of the 12 cup water.
    • Just before you close the lid, add 1/2 cup of water or broth to the pan. This allows for the production of steam, which prevents the meat from drying out.

    To turn this into a freezer meal, follow these steps:

    How to turn this into a freezer meal:

    Fill a gallon-sized freezer bag halfway with the roast, smoked paprika, salt, pepper, garlic powder, liquid smoke, and BBQ sauce. Freeze for up to 3 months. Place the freezer bag in the freezer, and it will keep for up to 60 days in the freezer. When you’re ready to use it, drop the contents of the bag into the Instant Pot and add 1/2 cup beef stock or water to the frozen meal before cooking it. Place the lid on top of the container, turn the valve to the SEALING position, and push the MANUAL button.

    As soon as the timer goes off, perform a NATURAL RELEASE – I like to even let it sit in the Instant Pot for a few hours so that it comes apart so effortlessly.

    The following are the nutritional values: 345kcal, 28g carbohydrate, 39g protein, 8g fat, 2g saturated fat, 107 mg cholesterol, 1635 mg sodium, 859mg potassium, 2g fiber, 21g sugar, 1440IU vitamin A, 1mg vitamin C, 40mg calcium, and 2mg iron

    Recipe Details

    The Main Course is the first course in the sequence. Cuisine:American

    Learn the best way to meal plan for your family from our FREE mini course.

    Read on to find out more

    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. Barbecued pulled pork sandwiches, which originated in the American South, are wonderful cuisine for a picnic or party. 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.

    1. Make use of boneless pork shoulder for the meat.
    2. Cooking the beef gently for many hours results in extremely soft and delicious flesh.
    3. As the meat cools, it is simple to remove the fat from the cooking liquid using a slotted spoon.
    4. Barbecue sauce comes in a variety of tastes and varieties, including sweet, spicy, reduced sodium, and no sugar added.
    5. Alternatively, you may prepare your own barbecue sauce from scratch.
    6. Pulling the pork apart can be accomplished in a variety of ways.
    7. You may prepare the pulled pork ahead of time and keep it in a tightly sealed plastic container in your refrigerator.
    8. This dish may easily be doubled in size.
    9. 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.

    Pulled-Pork Sandwiches Recipe

    In a slow cooker with 3 1/2 to 5 quarts capacity, place the pork shoulder roast. Combine the onion, barbecue sauce, honey, and cayenne pepper in a mixing bowl; pour over the roast; bake for 30 minutes. Cook on a low heat for 7 to 9 hours on a covered pan. Make buns and top them with coleslaw if you want;

    Recipe Summary test

    Preparation time: 10 minutes scook: 30 minutes scook total time: 40 minutes Nutritional InformationAdvertisement Yield:Serves 6

    Ingredients

    • 3 lb. boneless pork roast (optional)
    • 13 cup cider vinegar
    • 1 12 cups barbecue sauce plus more for serving
    • Salt and pepper to taste
    • 6 hamburger buns
    • 2 cups coleslaw that has been made

    Directions

    • Step 1: Trim away any extra fat from the pork roast before cooking. Add a little of salt if desired. Place the roast in a slow cooker and pour the vinegar over it. Cook on low for 8 to 10 hours, or until the roast is fork-tender and easily pulls apart from the bone. Advertisement
    • 2. Remove the roast from the cooker and shred the meat into tiny pieces using your hands. Cooking liquid should be discarded. Return the meat to the slow cooker and mix in the barbecue sauce until well combined. Continue to simmer until the chicken is well heated, about 30 minutes. Fill the bottom half of the hamburger buns with coleslaw and serve. Pork is layered on top of the bun, which is then topped with the other half of the bun. Serve immediately, with more barbecue sauce on the side for dipping.

    Nutrition Facts

    Per serving: 578 calories; 21 grams of fat (7 grams of saturated fat); 51 grams of protein; 42 grams of carbs; 3 grams of fiber; 155 milligrams of cholesterol; 1161 milligrams of sodium

    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, without a doubt, the greatest BBQ pork recipe available.

    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. The cooking process is straightforward, and the finished pork freezes wonderfully, making them an excellent freezer or make-ahead dinner.

    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.

    1. Will this recipe for shredded pork work if I omit or substitute the BBQ sauce?
    2. It creates wonderful pulled pork, whether it’s served with or without the barbecue sauce.
    3. This dish may easily be doubled or tripled in size.
    4. This method is best for very big batches.

    BBQ Pulled Pork Sandwiches

    Yield:12servings Preparation time: 15 minutes Cooking Time: 8 hours Time allotted: 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. Pressure Cooker Instructions: Reduce the amount of water/broth to 1 cup. Place the water or broth, pork, and liquid smoke in an electric pressure cooker and set the pressure cooker to high. 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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