BBQ Pulled Pork Sandwiches {Slow Cooker}

BBQ Pulled Pork Sandwiches

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!)

What To ServeFrench Bread Rolls (for the bun)
An awesome side like this: Barbecue Macaroni SaladColeslaw, or these Boston Baked Beans
Fresh vegetables and/or green salad

One Year Ago: Easy Chipotle Chicken Tacos
Two Years Ago: Fusilli alla Caprese

Slow Cooker BBQ Pulled Pork Sandwiches

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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:

  1. 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.
  2. 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.
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Recipe Source: adapted slightly from my lovely friend, Sarah M.