FYI: I’ve updated two of my favorite recipes with new pictures and a few notes. The best blueberry muffins in.the.world and this delicious southwest salad.
BBQ pulled pork sandwiches rank right up there with some of my husband’s favorite meals. I tried three recipes last year that I thought would be sure winners and they were awful. One was so strong on the vinegar, we all gagged while it was cooking; the other two were just average and nothing to write home about.
So when my old high school friend, Sarah, sent me this recipe raving about it’s delicious simplicity, I tried it. And tried it. And tried it. And it has been a hit every time. In fact, just last week, I made it for our family reunion serving 13 kids and 13 adults and it was scarfed down (the leftovers were made into everything from nachos to quesadillas to pork/avocado rollups).
The recipe is so easy it is nearly mindless but it produces pork that is falling apart in it’s tenderness with a hint of hickory smokiness. Combined with my favorite homemade BBQ sauce and these to-die for rolls, this is seriously a meal for all seasons. (Thanks, Sarah!)
One Year Ago: Easy Chipotle Chicken Tacos
Two Years Ago: Fusilli alla Caprese
Ingredients
- 3 to 4 pounds boneless pork shoulder (I’ve also used boneless pork loin – not tenderloin – but pork loin with good results)
- 1/4 teaspoon fresh ground pepper
- 1/4 teaspoon salt
- 2 cups water
- 1 tablespoon hickory flavored liquid smoke
- 2 cups barbecue sauce
Directions
- Rinse the pork shoulder and pat dry. Rub salt and pepper over the pork and place in a slow cooker. Add water and liquid smoke. Cook on low setting for 8 to 10 hours, until the pork is very tender.
- Remove the pork from the slow cooker and discard the remaining liquid. Shred the pork using a couple of forks. Place the meat back in the slow cooker along with the barbecue sauce and continue to cook for another 20-30 minutes until the pork is hot again. Serve on buns with extra barbecue sauce.
Recipe Source: adapted slightly from my lovely friend, Sarah M.
Jason – I’ve never subbed out the water so you’ll have to do a little trial and error on that one. For 8 adults, I think a 4 or 5 pound pork roast would work great (and probably provide with leftovers).
Hi Mel,
This recipe looks great and I am looking forward to it already. I found pork shoulder with the bone in on super sale this week. I am just wondering about the fact that the cut I have has a REALLY thick, like 1/2 inch thick strip of fat along the back. I know that you have emphasized throughout the comments that the meat shouldn’t be too lean or it will dry out, I am just wondering if I should try to take off [some/all of?] the thick strip of fat and leave only the marbling (like maybe it is only there because it’s a bone-in shoulder and sort of a rougher cut?) or if you would recommend leaving that on. I just haven’t cooked a lot with this kind of pork before. Thanks!
Also I should say that I’m sorry I have never commented before but I have been making extensively heavy use of your website for the last year or more and recommending it to all my family and friends… found you through Megan of whatmegansmaking who is a college friend of mine! Thanks for all of the fantastic and reliable recipes (and pictures)!
Cara
Hi Cara – thanks for your comment – I’m happy you’ve been loving the recipes! As for this pork, if it were me, I’d trim off most of the fat along the back of the roast as long as there is pretty good marbling throughout. I’ve bought roasts like you described that have the thick ridge of fat and it kind of makes me gag, so I trim it pretty close to the meat. If the rest of the meat looks fairly lean, leave a bit of fat to help the roast stay moist.
Is there anyway to do this in the oven instead, I’m planning on making it this weekend.
Brenda – you’ll have to experiment with that – I’ve only ever made it in the slow cooker. Good luck!
With a pan of your holiday morning buns in the oven on a Sunday morning, I’m looking ahead to supper and this recipe looks great since it can cook while we run kids to hockey games.
Since it’s too late now to put it on low for so long, would you recommend putting it on high, and if so, for how long?
Thanks!
Melissa, I prefer cooking it on low but you can cook it on high if in a pinch.
Made this tonight. Awesome. I made a homemade BBQ sauce (supposedly a Sweet Baby Rays copycat) and it was awesome. My picky 11 year old loved it thanks!
UNBELIEVABLE!!! Just found this awesome page. Just bought a crock pot. Never used one before. Going to have a LOT of fun preparing these meals. We seem to like the same kinds of foods. Hubby will be so happy…we both LOVE FOOD….textures, flavors,…enjoying every bite..NOT just eating, but savoring each and every bite…appreciating the meal. Thank you for all of these great inventions!! >
This is by far one of the best things I have ever made and it was so easy to prepare! I stumbled upon this site by accident and I am happy to have done so. Is recipe is a win win that’s for sure!
Thank you for sharing!
[...] – Pulled Pork Sandwiches/ This is a recipe I have tried in the slow cooker that you can use. You can use cole slaw or potato salad as your [...]
2nd time making this one. First was a loin with store bought BBQ and today I used a shoulder and 1/2 a recipe of your homemade BBQ. 2nd time was definitely better and will be the only way I make it going forward. all 3 kids (6, 4, and 2) DEVOURED it! Next time maybe I’ll try the rolls too! Thanks Mel!
Hi Mel, this looks fabulous! One (probably dumb) question…could I sub a boneless beef chuck shoulder roast instead? I have one in the freezer & don’t know if I can wait to go to the store to try this one out!
Anupa – I’ve never made it with beef instead of pork but it’s worth a try!
Hey Mel, I just wanted to follow up to say the boneless beef shoulder roast worked out great! So there’s another variation!