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

Yield: Serves 8-12

Slow Cooker BBQ Pulled Pork Sandwiches


  • 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


  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.

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

208 Responses to BBQ Pulled Pork Sandwiches {Slow Cooker}

  1. Cynthia says:

    Hi Mel,
    Would you make any adjustments for a 5.5 lb roast?

  2. Tonya says:

    I’ve got an 8 pounder. What changes do I need to make?

  3. Jess says:

    Hi! Have you ever made this in an instant pot? Or do you think it needs to cook slow and long instead? Thanks for the good recipe, can’t wait to try it!

    • Mel says:

      Yes! I make it in the Instant Pot a lot and need to update the recipe. I cut the pork into large cubes – about 3-inches or so. I only add 1 cup of chicken broth and leave the other ingredients the same. I’ve been cooking on high pressure for about 55 minutes.

  4. Sarah D. says:

    Hi Mel,
    Do you have directions for making this in the InstantPot? We made this in the slow cooker today and it was delicious! We just got an InstantPot on Amazon and would love to make it quicker. Thanks!

    • Mel says:

      Hi Sarah – it kind of depends on the thickness of your pork but if it’s a full roast, I’d say 60 minutes at high pressure…if it’s in thick chunks (3-4 inches), maybe 45 minutes high pressure.

      • Sarah D. says:

        Thanks, Mel. When I did it this weekend, it was one big roast that weighed 3 lbs. I’ll try the timing you suggest. Thanks!

  5. Erin says:

    I bought a pork roast with the intention of making this recipe in my new instant pot, but bought one with the bone in on accident. I’m totally a newbie at cooking pork roasts- anything I should do different?

    • Mel says:

      It should work just fine, Erin! You might need to cook it a bit longer if it’s bone-in but that’s the only thing to keep an eye on.

  6. Natalie says:

    Have you made this or another pulled pork recipe on your Traeger?! Any tips or recommendations?! Thanks so much!

  7. Britney says:

    You had this listed as a recipe you used in your instant pot. Can you share those directions? Thanks!

    • Mel says:

      Yep – I thought I had updated the recipe. I’ll do that, too. If I’m using a pork roast, I cut it into large cubes (maybe 3-4 pieces for a 3- or 4-pound roast) and cook it on high pressure for 25 minutes, natural release. If in the off chance the pork isn’t as tender as I want it, I do another quick run at 10 minutes high pressure. Hope that helps!

  8. Barb says:

    I just tried this with a pork loin and it was great; I also just tried the kalua pork with a bone in shoulder roast, and found that it was just way too grisly and greasy. So for my family’s taste and preference, I will use this recipe. I don’t stray too much into the unknown, but if there’s alot of good reviews, I will try something new.
    Thanks for all the great recipes.

  9. Denise says:

    Mel can I make the pork in my roaster?

  10. Julie says:

    I used the pork tenderloins from Costco. Cooked on high for five hours. Worked out great.

  11. Leigh Warner says:

    Hi Mel,
    First off, I’m loving your blog! 2nd, I planned on making this but at the market I grabbed a 5lb bone in rib roast by accident. (They really shouldn’t put them next to eachother) I’m not sure what to do. Any ideas? I’m thinking it’s a leaner cut so maybe less time? it will ouout like shavings!

    • Mel says:

      I think it should work, Leigh – I’d probably cut the time by an hour and see how it goes (usually bone-in cuts are a bit more tender).

  12. Stephanie says:

    Can I cook this BBQ pulled pork on high for 4 hours?

  13. Donna says:

    Thinking of browning it, cook it the remaining time in my pressure cooker, cooling completely, then slicing it up wafer thin and adding more bbq sauce, then freezing it.
    Any opinions?

  14. Kristen R says:

    This is such a good recipe and so insanely easy. I’ve also used this for chicken instead of pork. I’m aware she has one for chicken, but I have a picky eater that despises ketchup and won’t eat anything that has ketchup in it (which the chicken one does). Unfortunately, there’s no hiding ingredients from this picky eater. But it’s equally delicious with chicken, lest anyone have that same problem.

  15. Sarah says:

    I have searched lots of websites for the answer I need and yours has (pretty much), come up trumps! Thank you so much for all the helpful advice.
    My son wants me to cook pulled pork for the middle of the night snack after his wedding dinner, for 150 guests who by that stage will be pretty well dined and refreshed but will have hit the dancing and drinking stage. I am slightly struggling with numbers and also how to prepare this in advance so I too can enjoy the party.
    My local butcher in London, UK has boned pork shoulders, including the crackling, which weigh about 4 kg or about 9 pounds, though obviously less when the crackling is removed. This is only meant to be a snack – do you think 4 whole shoulders will be anything like enough?
    My second question is to do with preparing in advance. I will cook the meat a few days ahead so no need to freeze it. But should I add the sauce at that stage? Some websites I have seen mention that it can all get very mushy when reheated. I don’t have a slow cooker so it will need to be done either in the oven or on the hob. Do you think it might be better to take the cold shredded pork meat and add it into a bubbling barbecue sauce at the last minute, just giving it a gentle stir, or will the meat dry out that way? Your advice would be much appreciated. Thanks.

    • Mel says:

      Hi Sarah – good luck with your son’s wedding! It’s hard to know how much people will really eat that late at night…I always tend to err on the side of too much versus not enough. I guess if it were me, I’d probably go with 4-6 of the pork shoulders. I made this same recipe a few days in advance last month. I mixed the pork with the BBQ sauce and let it sit in the refrigerator for 2-3 days and then reheated it all together (reserving a little sauce to help a few of the dry spots at the end). The key is not to overheat it while heating it back up – that way it stays nice and moist without getting mushy.

  16. Anne says:

    I made the coleslaw and the pulled pork +BBQ sauce tonight for dinner. I put it on wholemeal sourdough rolls I made and it was absolutely divine! My husband loved it. I’ll be checking out more of your recipes for sure. Thank you!

  17. Roberta Schroeder says:

    Love this recipe. This time, my pork boneless Boston butt roast is 5.18 pounds. Should I increase the water and other seasonings (double) along with the time? Thank you!

    • Mel says:

      Hey Roberta – I would increase the seasonings and probably 1 1/2 the water – but I’d keep the cooking time about the same. Maybe another hour on low but I wouldn’t double it altogether.

  18. Rebecca says:

    It’s also superb if you cook the pork in root beer (regular, not diet), instead of water.

  19. Kathy says:

    Hi Mel! What size slow cooker do you use for this BBQ pulled pork? TIA

  20. Tiff G says:

    Do you think chicken would be just as good with this recipe? We love this with pork but I’ve only got chicken at home right now.

  21. Miller family mom says:

    We’ve made this recipe several times with great success! We just made it again for a family gathering and it got rave reviews. My local grocery store only had bone-in pork shoulder which I was reluctant to use because I didn’t want to deal with pulling meat off the bone. No need! The bone came out cleanly with zero effort. I just wish there were more leftovers! Thanks, Mel!!!

  22. Lynn says:

    Will a pork loin roast (with bone in) work as well?

  23. Latrise M says:

    Ok. Thank you so much! Ur site has been a life saver. I have tried quite a few of your recipes, and they have definitely been a success

  24. Latrise M says:

    Hi. First, I LOVE your blog. I have been on it for a few years, but never commented on your amazing recipes. I have a question. Would you recommend cooking this on high for half the time?

  25. Monica says:

    Hi, I made this recipe this weekend for a family gathering and it turned out really well! Aside from a little issue with a bottle of too-spicy barbecue sauce, I was amazed I had pulled pork with so little effort. Thanks for sharing this recipe! I’m so glad I found the liquid smoke at the supermarket! : )

  26. kim peach says:

    Could you post the home made bbq sauce and rolls for the pulled pork sandwiches. Thankyou

  27. Amanda Smith says:

    Hi Mell! Love, love, love ALL your recipes I’ve made so far!! Quick question about the BBQ pulled pork though. I put my boneless pork shoulder in for 5 hrs on low and it was almost impossible to shred!! What am I doing wrong??? My roast was 4.86lbs so I added extra water and liquid smoke but the roast wasn’t completely covered by the liquid. Do you think Its just my crock pot cooking too hot?? TIA!!

    • Mel says:

      Amanda Smith – My guess is it wasn’t enough time; the recipe guidelines are 8 to 10 hours on low and that extra couple hours will make a huge difference in how tender the roast gets. Mine isn’t ever completely covered in liquid either so that shouldn’t be a problem.

  28. Laura A says:

    I want to make this, but only “bone in center cut pork roast” is on sale this week…will it work the same, (just obviously I’d have to remove the bone)?

    • Mel says:

      Laura A – Yes! Should work just fine, keep in mind the bone contributes to the weight so you’ll end up with a bit less meat unless you use a larger roast.

      • PukeysMom says:

        Thank you. My first time cooking pork and I had the same exact cut as the previous poster. Thank you!

      • Holly W says:

        Thanks! I was scrolling through the comments hoping to see something about bone-in since that’s what is on sale this week! We’re having this on Sunday and it sounds so scrumptious. Thanks yet again Mel!

  29. Sam says:

    Just want to clarify -I am putting together a bunch of freezer meals- you cook the pork first, shred, and then freeze? Or should I just mix everything together in a bag and then cook in the crockpot when needed? Thanks for so many awesome recipes!

    • Mel says:

      Sam – Yes, when I freeze this, I do all the cooking first and freeze the cooked and cooled pork mixed with BBQ sauce to thaw later. Reheats beautifully in a slow cooker on low for a few hours.

  30. Evelyn Spanner says:

    I live in Scotland but have barbequed seriously for 20 years. My problem is a lot of products in North American recipes are unrecognisable/unavailable in the UK. In this one, liquid smoke, has me guessing. Can you please explain exactly what the product is, so that it might try to replicate it? Many thanks

  31. Jen says:

    Making this right now to take to the beach next week. Hoping to freeze and reheat for an easy meal. Would you freeze with or without the BBQ sauce added? Not sure if one way is better than the other! Thanks for your help. We LOVE your yummy meals!

    • Mel says:

      Jen – Whenever I freeze this, I toss it all in the freezer bag (shredded pork and BBQ sauce). Makes for an easy meal to pull out of the freezer!

  32. Laura says:

    Hi Mel, maybe a silly question, but why not pork tenderloin? Thanks for your great blog, our family loves it 🙂

  33. Julie says:

    Hi Mel,
    I’m keen to try this recipe, however have never heard of hickory flavored liquid smoke! Maybe we don’t have it in lil ole New Zealand?! Have you any suggestions on what I could use as a substitute? Was wondering about some smoked paprika but maybe you know of something else that might work better? Thanks

    • Mel says:

      Julie – I don’t think there’s something that is a perfect substitute for liquid smoke especially not being familiar with products in New Zealand but a bit of smoked paprika would add good flavor.

  34. Dara says:

    Hi! I was just wondering about how many people this serves? I plan to cook this for an upcoming party of 25-30 people. Should I double the recipe?

  35. Elysummers says:

    Liquid smoke is out. just a good home made bbq sauce.

    • Margaret says:

      I’m using the pork sirloin roast which are only about 2 lbs each. I;m going to put 3 or 4 in the crock pot…I’m afraid cooking them 8-10 hours is too long as they’re so small. It also says on the package to cook them in the oven without any moisture for only 1 1/2 hrs. They must be more tender than a pork shoulder if you can oven roast them. I’m wondering if I should season the meat then sear it in olive oil and then oven roast on a lower temperature for like 3-4 hours? What do you think?

      • Mel says:

        Margaret – I’m not entirely sure which type of roasts you are referring to, the slow cooker is pretty forgiving but if you are worried, you might follow the package directions instead or lower the time in the slow cooker. Good luck!

  36. Kristin says:

    Do you have a go to dry rub recipe that would be fabulous for BBQ pulled pork sandwiches?

  37. Zara says:

    This recipe looks great!
    Would you recommend cutting the recipe in half?( using a 2lb boneless shoulder) I would only be serving 4. If that would work, would I cut the cooking time?
    Thanks for a great recipe!

    • Mel says:

      Zara – Yes, you can definitely cut the recipe in half…I’d still use about the same cooking time (maybe 1/2 hour less is all). Good luck!

  38. Dana says:

    Hi Mel,

    The store only had mesquite flavor liquid smoke. Is that ok? I have never used liquid smoke before, so I am clueless!!


  39. Caitlin says:

    I am making this for company in a few days and the pork shoulder I bought has quite a bit of fat on it. I wanted to ask, am I supposed to trim this (so the pulled pork isn’t too greasy)? Or do I just throw it in the slow cooker as is? I know it’s going to be delicious, thanks! 🙂

  40. Amy says:

    Any idea how many this serves? I need to feed about 70 people. Would you double or triple the recipe? Thanks for such great recipes!

  41. Ashley says:

    Love love this recipe! I want to make ahead for a party. How would you suggest I reheat? For the same great taste, as if I just pulled it out of the crock?

    • Mel says:

      Ashley – are you making far enough in advance to freeze or will it just be refrigerated? Either way, I usually reheat in the slow cooker on low until piping hot (I throw the frozen BBQ pork in the slow cooker and it takes 4-5 hours to thaw and reheat).

  42. Kathy T. says:

    This was one of the BEST things I have ever eaten……I made it a week ahead of my family coming and froze it. It reheated beautifully in the crock pot. I also made your homemade bbq sauce (to die for) and served the pork on your rolls (which I also made ahead of time and froze…..also to die for!!!) along with some coleslaw. Thank you for helping me to make my family so happy at our Christmas gathering and making it easy for me! Merry Christmas!

  43. Joy says:

    I made a version of this recipe last night and it was killer! I rubbed my roast with a pork rub first and threw it on the grill for a couple minutes to get some nice color to it, then threw it in the crockpot with the liquid smoke and water but also added a few dashes of Worcestershire sauce. Cooked it on low for 8 hrs, shredded it and added the BBQ sauce. I think by grilling it a little you get more of that smokey goodness. It was amazing!

  44. [email protected] says:

    Hi! I know this is an older recipe, but hoping you can answer in time. I’ve made this once, and it is delicious! I’m going to make it for a church luncheon on Sunday. So my plan is, cook it overnight, then bring it in the crock pot. I’m wondering if the texture might get weird if it sits on “keep warm” during church – do you think I should leave the shredding part til right before we eat?

    • Mel says:

      Hi Kerri – it should keep just fine on warm for a couple hours in the morning before serving. I’ve done the same with great results.

  45. colin says:

    Hello Mel:

    any suggestions on a substitute for the liquid smoke? I cannot seem to find it anywhere. Thanks!

    • Mel says:

      Hi Colin – I don’t know of any {easy} substitute for liquid smoke so if you really can’t find it, you’ll probably have to leave it out (you could try adding a dash of smoked paprika and see how that goes).

  46. Alicia says:

    Just in case anyone else is wondering, I tried this recipe with a bone-in pork butt roast because it was on sale. For anyone who hasn’t used pork butt, despite it’s name it actually is a portion of the pork shoulder. 🙂 I was curious how much meat I would get after cooking it.

    I bought 2 roasts; the first was 6.6 lbs, which resulted in exactly 3 lbs of cooked meat. The second was 7 lbs, and resulted in 3.5 lbs. of cooked meat.

    In essence, although the raw pork butt was on sale for $1.49/lb, it cost $3/lb for the meat.

  47. Anna says:

    Hi Mel! Love your website and all your recipes. Just made this tonight and it is so good! I keep sneaking back to the crockpot to sneak bits of the pork. Yum!
    I did make a few changes. I added some smoked paprika, cumin, chipotle power, garlic power and onion power. I also added more black pepper than called for.
    I only added a little barbecue sauce in so the meat was less saucy, which I love!
    Fantastic recipe and I am going to be making this a lot this fall.
    Thank you!!

  48. Marie says:

    I made this for my birthday lunch with the family and it was a big hit!! Very easy and hardly any leftovers .Thank you so much for this recipe
    Happy here in Western Australia,

  49. Mel says:

    Lindy – this recipe is really adaptable so I think that cut of meat should work fine. Hope you liked it!

  50. Lindy says:

    My husband brought home a bone in shoulder roast. It’s in the crockpot but do you think it’ll all be fine? I’ve never made a bone in roast before.

  51. Beth R says:

    ya just gotta love Blog World.
    I just found this recipe today, 3 years after the original posting , and have my pork loin cooking in the crock pot now as I speak. My daughter asked me if I would “cook her some food” for the weekend as she will be working at sporting tournaments for 3 days. She hinted that she was hungry for “pulled pork sammies” and sad to say I have NEVER made pulled pork ! Lets just be kind and say I am old enough to be an empty nester and no longer a young bride , how have I never made this in all my adult years ?
    I googled it and found your post. I am so excited to try these and am totally confident that it will be amazing.
    Hungry in Michigan

  52. Heather says:

    I don’t know if I’m missing it somewhere, but how many people would you say this would serve? I’m planning to feed around 40 people so I’m trying to figure out how many recipes I need to make and how much pork to buy. Thanks!

  53. Anupa says:

    Hey Mel, I just wanted to follow up to say the boneless beef shoulder roast worked out great! So there’s another variation!

  54. Anupa says:

    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!

  55. Katie says:

    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!

  56. […] – 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 […]

  57. Caitlin says:

    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!

  58. Barbara says:

    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!! >

  59. Laurie says:

    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!

  60. Mel says:

    Melissa, I prefer cooking it on low but you can cook it on high if in a pinch.

  61. Melissa Ingold says:

    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?


  62. Mel says:

    Brenda – you’ll have to experiment with that – I’ve only ever made it in the slow cooker. Good luck!

  63. Brenda says:

    Is there anyway to do this in the oven instead, I’m planning on making it this weekend.

  64. Mel says:

    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.

  65. Cara says:

    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)!

  66. Jason says:


    Could you subsitute the water for cider?

    Im planning on making this on Saturday.

    How much pork do I need to feed 8 adults?

    Thx v much

    • Mel says:

      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).

  67. Mel says:

    Shaye – it really depends on the type of pork roast you use. If it is overly lean, extra cooking time may dry it out, but overall, I don’t think 45 minutes will hurt it.

  68. Shaye says:

    Will the pork roast be okay if cooked 45 min to an hour longer?

  69. Michele says:

    Fabulous recipe, Mel! You never disappoint!! 🙂 For those who asked if you have to cook it for 8-10 hours…I started this around lunch time and cooked it on high for 5 hours. The meat came out so tender and perfect. I also made your homemade BBQ sauce and it was wonderful, too. I would have made the rolls, but we were at the pool all day!! 😉 Thank you for such great recipes!

  70. Sonya says:

    I just wanted to take a moment to say thank you from Canada! I am a mother of two boys (2 and 6 weeks), and happened to stumble across your blog during a 4am feed. You have inspired me! I have never made breads before, aside from some yummy cinnamon buns. Since discovering your blog last week I have tried 4 recipes (2 bread recipes) and they have all been outstanding. Tonight we had the pulled pork on the homemade rolls and my husband was in heaven! Since having my boys I have been looking for ways to reduce processed foods from our diet and return to scratch cooking. These recipes are so easy. I am hooked. Thank you! Thank you! Thank you!

  71. Deb says:

    I’m eating this right now and it is AWESOME! I gotta say I was nervous about a WHOLE tablespoon of liquid smoke, but I quit doubting you a long time ago 🙂 Could not have been faster to put together and it’s proof when they say less is more. Fantastic!

  72. Stacy says:

    I made this yesterday for dinner, and it was a huge hit! Nice and tender and smokey. Mmm!! Like the above poster, it was my first time cooking with liquid smoke. It gave the meat a lovely flavor. Thanks for another great recipe. My hubby and I are hooked on your site. He told me tonight, “Mel has been a great addition to this family”. haha 🙂

  73. Melanie says:

    This pulled pork is Amazing!!! I am such a picky eater that I do not eat very much meat but I really enjoyed this. I love the flavor that the liquid smoke gives the meat and this was my first time cooking with liquid smoke and I was very pleased. Thanks for such a great recipe!

  74. Mel says:

    Debbie – I simply place the cooled BBQ pork in a freezer ziploc bag and freeze. I put it in the refrigerator the night before I want to use it and then the next day I reheat it in the oven or on the stovetop (sometimes I’ve even put it in the slow cooker to heat up).

  75. Debbie Wolf says:

    The pulled pork is very good. My question is what is the best way to freeze it and then thaw it. Sometimes things loose some taste and texture in the process.

  76. Gareth says:

    Thanks a lot for getting back to me. As you can tell I have no experience with cooking whatsoever. Went to America last year and haven’t been able to get a decent pulled pork sandwich over here. Going to give it a try on Saturday let you know how it goes.

  77. Mel says:

    Hi Gareth – I don’t mix it in with anything else first, I just sprinkle it around the pork roast. Hope that helps!

  78. Gareth says:

    Hi, sorry about the stupid question but I’m from
    England and have never used liquid smoke before. Do you just put it on or
    Stir it in the water first?

  79. Mel says:

    Hi Rory – I would suggest probably doing 10 pounds of meat for that crowd (so you may need a couple of slow cookers to fit it all in).

  80. Rory says:

    I am feeding 16 adults and 11 kids this weekend. How many pounds of meat do you suggest?

  81. Maria says:

    Delicious! Thanks for sharing a great recipe!

  82. Mel says:

    Julie – I always use my favorite homemade version here:

  83. Julie says:

    What is the favorite brand of barbeque sauce used in this pulled pork sandwich recipe?

  84. Jeanine says:

    Simple and YUMMO! We also serve the sauce on the side. Had this with bbq baked beans, coleslaw and potato salad!

  85. buffy (southern lady in WNY) says:

    Hi, I found this page when I searched crockpot bbq! I made my first batch of pulled bbq pork tonight for my DH and I’s 2nd anniversary! I used your recipe and WOW! My husband raved the whole time about how good it was! I did tweak alittle applying a rub and letting sit 24hrs, adding alittle more liq. smoke, and throwing garlic and onion in! This will be my go to recipe! This pulled pork was deliscious with homemade hushpuppies and corn on the cob! Thank you for making my anniversary dinner the BEST!

  86. Amy says:

    FANTABULOUS! I made this on Sunday and my house smelled wonderful all day. I used Countryside BBQ sauce and it was amazing with your recipe.

  87. […] Pulled Pork in the Slow Cooker, from Mel’s Kitchen Café. For the past few years, I’ve hosted Christmas at my place, and because everyone lives out of town, it’s not just a one-day cooking affair; it usually stretches into five days of kitchen mania. This year, on a night when I thought I could just throw leftovers on the table, a few other guests joined us. Suddenly, there weren’t enough leftovers, and since there’s nothing I love more than to cook something delicious for people I haven’t seen in a long time, I settled on a picnic dinner: pulled pork sandwiches, coleslaw, potato salad, and a green salad. I adore this recipe for pulled pork because it makes the house smell delicious, and you don’t need a smoker – just a great big pork shoulder, a crock pot, some barbecue sauce, and the secret ingredient: liquid smoke. Find it in the same grocery aisle as barbecue sauce and ketchup. By the way – Mel’s Kitchen Café is a new favorite blog … lots of family-friendly recipes, and Mel’s been blogging for over three years. Her archive is incredible. […]

  88. Chrissy says:

    I love this pulled pork! My family loves it too!! We do the bar b Q on the side… so everyone gets the amount they need…. also, I added more liquid smoke…. Just sprinkled it all over the pork roast and rubbed it in with the salt and pepper… Mmmmmm! We made it exactly like the recipe the first couple of times and it was good also…. This is just the way we’ve adapted it to our family…. I highly suggest this yummy pulled pork! 🙂

  89. Jill says:

    This is such a good recipe. I love it! Next month we’re making it for a family who needs delivered meals.

  90. Mel says:

    Hi Kelly – I know it sounds like a lot, but if you are serving 40, I would plan on about 12-14 pounds of meat (you’ll definitely want to split it up between a few slow cookers). One batch of the homemade BBQ sauce should be good for that amount of meat but if you want to be on the safe side, I’d 1 1/2 the BBQ sauce recipe to give you plenty. You can make the BBQ sauce easily two weeks in advance and the pork could probably be made the day before, refrigerated and reheated for the party. Hope that helps!

  91. Kelly says:

    Hi Mel,
    I love this pulled pork and BBQ sauce, they are my go to recipes! I am making it this weekend for my sons 1st birthday party for 40 people! Do you have a recommendation for how much pork to make for that many people and how much BBQ sauce? And also how many days in advance can I make both? Sorry for so many questions! Any help you have I would appreciate it very much!

  92. Jax says:

    Going to try one of your recipes tonight..Hope it’s a winner 🙂 Seems that everyone is happy with your webpage…Will let you know how it turns out

  93. ipad says:

    Obtain my favorite substance…

    Fantastic goods from you, manI have bear in mind your stuff prior to and you’re simply extremely greatI actually like what you have got right here, really like what you’re saying and the way in which in which you are saying itYou are making it entert…

  94. Rachel Russell says:

    score again! Cooked this over night as couldn’t figure out how to get it ready for kids with 10 hour cook time as they have desperate need to eat by 5pm meltdown time- and just tasted this morning- HEAVEN. Kids and husband are going to l-o-v-e-. Perfectly ready to go and easy reheat a dinner tonight! Thanks again Mel!

  95. I love pulled pork sandwiches…one of my favorites with a coleslaw slathered on top. I always make mine with brown sugar in rub; and really love the sweetness it adds. Also gotta make sure that you have the right kind of rolls…or the sandwich just doesn’t come together right. Thanks for posting!!

  96. Mel says:

    Mary – I’ve never tried it on high but it should work as long as your pork isn’t frozen or an overly large sized roast.

  97. Mary says:

    I don’t have 8-10 hrs…could I do it in 5-6 hrs but put my crockpot on high? Btw, I’ve tried several of your recipes & they’re always fabulous! Thanks!

  98. Andrew says:

    Wow! That was amazingly good! Served with some
    Steak fries and some Coleslaw.

  99. Rachael says:

    Mel I was wondering if the bone in pork would work? I was in a super hurry at the store and grabbed the wrong one. Do I need to go back and buy a new one without the bone?

    • Mel says:

      Rachael – yes, the bone-in should work. Just fish out the bone when shredding the pork (and there might be some other residual pieces of fat and gristle you’ll want to strain out, too).

  100. KNAUS says:

    Looks incredible! Do you think the recipe could be adapted for a pressure cooker Mel?

    • Mel says:

      KNAUS – I’ve never used a pressure cooker so I wouldn’t be able to say yes or no but if you are familiar with using one, you might be able to adapt.

  101. […] from our facebook page gave us a great idea for BBQ pulled pork sandwiches in the slow cooker. These look really […]

  102. Starr says:

    oh yeah! I have added you to my favorites so I can have easy access to your recipes, since you have gotten such high raves. Also, is there any recipes that you recommend that are low in carbs. I have to have a third back surgery, but have to lose some pounds in order to do it, being only 28 years old I have to find low carb recipes to help in this process, but they have to taste good. Any and all that are low carb would be greatly appreciated. ~Thanks in advance.

  103. Starr says:

    I was just wondering because I am a ditz when it comes to cuts of meat. Is it okay to use boston butt to make this recipe? I usually use it to make my normal pulled pork, but I just wanted to try something new. And is it a spicy recipe? Some of my family of eight likes spicy and the other half doesn’t. Any suggestions?

  104. Krista says:

    Mel, Theses sound so yummy, but I was also wondering if you could use chicken? I loved BBQ pulled chic too. I have never used liquid smoke so i was curious. Thanks!

    • Mel says:

      Hi Krista – I think this recipe would convert quite well with chicken. I’d use the same amounts of everything. The liquid smoke just adds a nice…well…smokiness! So I think it would taste fine with chicken.

  105. april says:

    how many sandwiches does this make approximately??

    • Mel says:

      April – I would say if you use small dinner-sized rolls, it makes upwards of 15-20 sandwiches, depending on how much meat you use per roll. I usually make a full batch and freeze half for another meal.

  106. Cherika Vaughn says:

    I am extremely picky when it comes to pulled pork… i have never been able to find a recipe that satisfies me till this! Love it 🙂

  107. KK says:

    What did you serve with the BBQ pulled pork sandwiches for guests? Thanks and I love your recipes — delicious, practicle and kid friendly!

  108. Mel says:

    Suzi – that’s strange about your pork. Next time you might try cooking it for 8 hours on low and then cranking up to high for 2-3 more hours. Also, if the pork shoulder was really lean sometimes that can make the pork tough and not shred well. You want a bit of fat on the pork shoulder to help the meat get really tender. I hope you have better luck next time if you dare try again!

  109. Suzi says:

    Mel – I let my pork shoulder cook for a good 10 hours in the crock pot on low, and it still wasn’t shredding like I’d hoped. Any tips on what I could do next time to get it to shred better?

    Made the rolls, and they turned out wonderful! I’ve never really had any problems with your recipes before, so I was just wondering what was up with my pork shoulder?

    Thanks! -suzi-

  110. JJ says:

    We’ve made this a few times over here and it always comes out great. I wanted to share my favorite way to do leftovers of it 😉
    Fairly simple BBQ pork quesadillas. I put a little shredded monetary jack or pepper jack cheese on a large flour tortilla, then top with the BBQ pork, a bit of cilantro and chopped red or green onion, then I put a little more shredded cheese for some extra “glue” and top with another tortilla. Fry it up and its the easiest dinner ever. I’ve even taken all the ingredients to work and slipped it in the toaster oven for lunch. Yeah, I make my co-workers jealous.

  111. Ciara says:

    We had this tonight for dinner, along with your to-die-for rolls. I only made half my pork loin, you know, just in case we weren’t huge fans. When will I learn that we are ALWAYS fans of the recipes from your blog! I’ve been plugging through different pulled pork recipes with no real luck…until now. This is my new go-to recipe when pulled pork calls our name. Thanks for another wonderufl recipe Melanie!!

    PS-We LOVED the rolls too!

  112. Jane says:

    Mel, do you know how many this will serve? I wanted to make this, but need to serve 15 people. Should I double this?


    • Mel says:

      Jane – this serves probably around 8-10, depending on how you serve it and how much meat you put on each sandwich. If it were me, I would double it to serve 15.

  113. Dana says:

    This is another good one to try!

  114. Marian says:

    OMG!!!! It’s been ages since we had pulled pork as we are Americans living in Australia! So good and easy!!! I make my own bbq sauce so it was very American!!! Also haven’t made homemade yeast breads in ages-but…these rolls were the best ever! Gourmet pulled-pork sandwiches. Truly a wonderful treat!

  115. Alison says:

    Made this and the whole family LOVED it! Other crock pot recipes for pulled pork that I have tried have flopped. This is definitely a keeper, thanks for sharing. The recipe made enough for two dinners (family of4) and enough to freeze for an easy dinner later.

  116. Aubrie says:

    These were awesome! I used garlic salt instead of the regular salt and added a little chipotle chili powder for a bit of a kick. It was full of flavor and falling-apart, melt-in-your-mouth tender. Thanks for another awesome recipe Mel!

  117. Brandi says:

    Is there any particular kind of bbq sauce to buy??

    • Mel says:

      Brandi – buy the brand you prefer. I like homemade but in a pinch, my husband won’t let me buy anything other than KC masterpiece original.

  118. Jarvi says:

    I made the pulled pork a week ago, and it was a hit with everyone. My kids requested it again this week for dinner. I have some in the crock pot right now. Thanks for a fantastic, easy recipe!

  119. Roslyn says:

    This BBQ sauce is THE. BEST. EVER. Thank you for keeping me from running out to the store for sauce, ever again!

  120. Alisha says:

    Okay, that was delicious. Seriously yummy. And the buns turned out great (had a near disaster where I lost track of how many 1/2 cups of flour I’d put it… 3… or 4?? Must have guessed right!)

  121. Alisha says:

    Its in the crock pot. Just pulled the buns out of the oven– can’t wait for dinner! Thanks!

  122. paramedichick06 says:

    Jena is my first name 🙂 I’m planning on making your Andes Mint Brownies and Oatmeal Coconut Chewies for my husbands family reunion. Havent met many people on his side of the family yet. (were newlyweds) Do you think those are good choices to impress with?

    • Mel says:

      Jena – yes, I think those are wonderful choices! Both are fantastic and have been huge crowd pleasers when I’ve made them. Good luck!

  123. paramedichick06 says:

    This turned out fabulous! My hubby’s new fav! And it was super easy to make!

  124. I made this the other night, soo good! I will be posting about it on my blog tomorrow, and of course linking back here 🙂 I had leftovers and mixed them with a crock pot mac and cheese that I made earlier this week. It was awesome! Thanks for a great (and easy) recipe idea!

  125. paramedichick06 says:

    Mine is in the Crockpot! I will let you know how it turns out!

  126. Dee says:

    I make BBQ Pork all the time but we pour it over noodles.

  127. Ruth Ann says:

    This is absolutely wonderful. I didn’t think anything so easy could be so good. This recipe will be repeated many times for my family and friends. Thanks!!!!

  128. Steph says:

    Megan- you can find liquid smoke by the worcestershire sauce

  129. Christiana says:

    We made this for company tonight with your squash medley and some homemade coleslaw. Both of your recipes were delicious! Everyone loved them-especially my husband. He wants me to buy a lot more pork while it is on sale and make batches of the pulled pork to put in our freezer. 🙂 Thanks for all your wonderful recipes-I love that I can make them for company without trying them first, because they always turn out great!

    • Mel says:

      Christiana – thanks for your comment! I’m thrilled the recipes turned out so well. I think your husband is on to something – being able to pull a quick meal out of the freezer is life-changing.

  130. Nancy says:

    We had this for Sunday dinner with guests…it was a home-run. Thanks!

  131. Megan says:

    Where do you get liquid smoke? I have looked for it before and I never been successful at finding it.

    • Mel says:

      Megan – I’ve found liquid smoke by the BBQ sauce, near the Worcestershire sauce (Like Steph said) and other ingredients like that. It’s usually hidden right in there with the other bottles so you might have to look closely. I’ve found it everywhere from Walmart to my other mainstream grocery stores.

  132. Megan H. says:

    mmm sounds delicious. Ive been looking for a yummy pull pork sandwich recipe… cant wait to try this one!

    What are pork/avocado roll ups?

    • Mel says:

      Megan H. – pork/avocado rollups are just that – this delicious pulled pork wrapped up in a tortilla with fresh avocado slices and BBQ sauce. It’s to die for, really.

  133. Steph says:

    A friend turned me to your website a few months ago, I’m hooked for life. All I can say is “thank you for helping a working mom out of a rut!”

  134. Katie says:

    Hi Mel,
    I have a package of pork sirloin tip roast from Costco. Do you think it will work just as well as the pork shoulder in this recipe? The recipe sounds delicious!

    • Mel says:

      Katie – I haven’t cooked with that cut of meat very often, but as long as it has a bit of fat marbling and isn’t extremely lean, it should work fine. You just want to be careful that the meat isn’t so lean it will dry out.

  135. grace says:

    pile on some sloppy, slightly sweet slaw, and some saucy pork barbecue is one of my favorite meals too. although i like a thick kaiser roll to sop up the juices, i’ve found a tortilla to be and exciting vehicle too…if you don’t mind a bit of a mess. 🙂

  136. Tasha says:

    I’ve been looking for a good pulled pork recipe! Can’t wait to try this! I’ll even brave crockpotting in the dead of summer for this one!

  137. Amber says:

    I was on my way to your site to make the sweet and spicy bbq, but saw this today, and decided to do it instead. It’s cooking in the crock pot as we speak!

  138. StephenC says:

    Isn’t liquid smoke a great thing? After making some wok-smoked salmon recently and turning it into a mousse, I asked my partner if he would know it wasn’t made with liquid smoke if he didn’t already know. His answer: nope.

  139. Natasha says:

    My husband loves pulled pork so he will be liking this. Good weekend food when we are on the go! I bet the liquid smoke adds the great flavor.

  140. Emily Marie says:

    I can’t wait to try this. I don’t know why I never thought to cook it in water first, discard liquid and then add the BBQ sauce – it sounds perfect!

  141. Sara says:

    I love, love, love BBQ pulled pork sandwiches!! These look so great…and on homemade rolls too. Pardon me, while I drool. 😉

  142. Kim in MD says:

    Oooh…this looks amazing, and it won’t require me to turn on my oven-YEAH! It is still so hot here in Maryland…I just can’t do it. Thanks for yet another great slow cooker recipe, Melanie!

    Have a great weekend! 🙂

  143. I don’t know Sarah, but I have this identical recipe in my file. It’s a winner every time!

    Your website is becomming my go-to site when I don’t know what to make for dinner. Your recipes are flawless and even picky-eaters will eat ’em! Thanks so much, Mel. Keep it up-your blog is fabulous!

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