The Best BBQ Pulled Pork Sandwiches {Instant Pot or Slow Cooker}
The best BBQ pulled pork sandwiches EVER. The pork is so tender and flavorful and can be made in the slow cooker or instant pot!
With over 1,500 recipes on my blog, I think I can easily say that in the last ten years, I’ve made this BBQ pork sandwich recipe more than any other recipe.
It’s been my standby recipe for family reunions, church parties, entertaining company, basic weeknight dinners, and feeding crowds of 200 or more.
With slow cooker and pressure cooker directions, it is SO easy, and the tender, saucy pork is crazy delicious.
It really is the best BBQ pork recipe out there. Perfect for sandwiches (or for salads or quesadillas!).
How to Choose a Pork Roast
I almost always make this BBQ pork with pork sirloin roasts. Costco sells a 4-pack that I keep on hand just for this recipe.
Pork shoulder or butt roasts work great, too. For really tender pork, you want to choose a pork roast that has adequate fat and dark, marbled meat.
I have not had great luck making this BBQ pork with pork loin (it’s often too lean) or pork tenderloin.
Slow Cooker or Pressure Cooker
This recipe is brilliantly easy in the slow cooker or pressure cooker. No matter which one you use, you add:
- broth
- pork roast (I cut the pork into large chunks)
- liquid smoke (amazing for flavor!)
- salt and pepper
The slow cooker does it’s thing for about 8-9 hours (low) or 5-6 hours (high). For an electric pressure cooker, I cook the pork on high pressure for 55-60 minutes and then usually let the pressure naturally release all the way.
After cooking, the pork should be fall-apart tender. If not, add extra cooking time until it is!
BBQ Sauce Matters
All that’s left is pouring on as much BBQ sauce as your soul can handle.
The pork has tremendous flavor from cooking in the liquid smoke and seasonings, but the BBQ sauce is really why we’re all here. So use a BBQ sauce you love. Like, one that you’d willingly guzzle on its own.
It needs to be that good. This is my favorite homemade BBQ sauce recipe.
When I don’t have it on hand, our favorite store bought brands are Sweet Baby Ray’s and Kinders.
Serve this delectable BBQ pulled pork on buns. Store bought, homemade, whatever makes you happy.
You can also throw some coleslaw on there, too. I firmly believe that is a match made in heaven, but only a few remaining family members agree. The others (gasp) ditch the coleslaw and add a slice of cheddar to their BBQ pork sandwich.
To each his or her own. Although it pains me to say that.
All you really need to know is these are hands down the best BBQ pulled pork sandwiches on the planet. They are so easy to make, and the cooked pork freezes beautifully, making them a great freezer or make-ahead meal.
FAQs for BBQ Pulled Pork
I highly recommend using it, because it adds an amazing depth of flavor. But you can leave it out if you really don’t want to use it or don’t have it. You might consider adding a pinch of smoked paprika or other smoky spice for a flavor boost.
It sure does! I cook the pork, mix it with BBQ sauce, let it cool a bit, and then freeze in gallon-size freezer ziploc bags. To reheat, I thaw in the fridge overnight and reheat in the slow cooker for a few hours, in a skillet on the stove, or in a 350 degree oven for 20 minutes or so.
Yes! It makes delicious pulled pork with or without the BBQ sauce.
This recipe doubles or triples really well. For a really large batch, you can cook the pork in an electric roaster – about 250 or 275 degrees for several hours, depending on how much pork is packed in there.
What to Serve With This:
French Bread Rolls
Coleslaw
Fresh vegetables and/or green salad
BBQ Pulled Pork Sandwiches
Ingredients
- 3 pounds boneless pork shoulder, pork butt, or pork sirloin roast
- 1 teaspoons salt (I use coarse, kosher salt)
- ½ teaspoon black pepper (I use coarsely ground)
- 2 cups water or low-sodium chicken broth
- 2 tablespoons liquid smoke
- 3 cups BBQ sauce (plus more for serving)
Instructions
- Cut the pork roast into large 4-inch pieces (optional, but helps cook a bit faster and more evenly). Season the pork on all sides with salt and pepper.
- Slow Cooker Directions: add water or broth and liquid smoke to slow cooker. Add pork. Cover and cook on low 8-10 hours or high for 5-6 hours, until the pork is fall-apart tender.
- Pressure Cooker Directions: Decrease the water/broth to 1 cup. Add the water or broth, pork and liquid smoke to an electric pressure cooker. Secure the lid, set the valve to seal, and cook on high pressure for 55-60 minutes. Let the pressure naturally release for 10 minutes (or all the way). Quick release any remaining pressure.
- Remove the pork from the slow cooker or pressure cooker and discard most of the remaining liquid (I leave about 1/4 cup or so). Shred the pork using a couple of forks – it should easily fall apart into pieces. Place the meat back in the slow cooker or pressure cooker. Add the BBQ sauce and heat through (or keep on warm for several hours).
- Serve on buns with extra barbecue sauce.
Notes
Recommended Products
Recipe Source: adapted slightly from my lovely friend, Sarah M.
Recipe originally posted August 2010; updated October 2020 with new photos, recipe notes, etc.
332 Comments on “The Best BBQ Pulled Pork Sandwiches {Instant Pot or Slow Cooker}”
Cute recipe but I’ve been to 3 stores and there’s no such thing as a pork sirloin roast lmao.
I have a love/hate relationship with my instapot, this recipe is on the LOVE side!
This recipe is INCREDIBLE! I’ve always been too intimidated to make any meat other than chicken but this was so easy, I’m way excited to make it again!
I followed other comments and because my little cubes were still slightly frozen in the middle, I instant-potted for 65 minutes and natural released for 20. It’s so delicious I don’t even want to put sauce on it.
For anyone else with a soy allergy who might be wondering about a substitution- I used trader joes coconut aminos instead of liquid smoke. Worked perfect and has an amazing flavor!
Thanks mel for such a top notch recipe!
This is a winner. I have made it several times in the slow cooker and all my picky eaters go back for seconds. Thanks, Mel, for a fantastic, super easy homemade meal!
Hi! Can I prep this the day before and leave it in the fridge, then put it in the slow cooker the next day? Thank you!
Yes, I think you could do that!
Thank you!
Hi Mel, I love this recipe and thank you so much for sharing all your delicious recipes. Quick question, if my pork is frozen will this recipe still work? Do you know how much more time I would need to add? Thanks for your help!
I should clarify that I am using my instant pot to cook the pork.
I don’t often cook a frozen roast in the IP but I know a lot of people do it with good results. From what I’ve read, you probably need to increase the time by 1 1/2.
This IP pork recipe is wonderful – we’re new to the Instant Pot world, and couldn’t believe how fall-apart tender it turned out.
The flavour was fantastic – I remember I wrote in my diary that night that it was one of the best things I’ve ever eaten!
Big thank you, Mel!
Hey Mel,
I’ve been making this recipe for years and it’s wonderful! But recently my boyfriend has had to change his diet and can’t have the bbq sauce I normally use. Could I keep the pork in a slow cooker on low when it’s done and just leave the sauce on the side? Or would it dry out?
Yes! I do that a lot. It helps to keep some of the cooking liquid in with the shredded pork – that will keep it from drying out.
Hello!
Can you give me some idea of how much pork to buy for a crowd of 200?
Thanks, Mel! We all sure appreciate you!
Shelley
Hi Shelley – is it a mix of kids and adults or all adults? For that size crowd, if it is a mix of kids and adults, I would buy 50-60 pounds (boneless – if it’s bone-in, buy a bit more).
Hi Mel,
I love this recipe and many many of your other recipes as well! Your site is usually the first place I look when I’m searching for a recipe because I know I can trust you! I’m not much of a pro when it comes to using the IP and I’m wondering if you know how pounds of pork I can cook at a time in my 6-quart IP? Could I get away with doubling the recipe? Is it different for pressure cooking than slow cooking? Any thoughts would be welcome, thank you!!
Hi Kelsey, yes, you should be able to double this recipe in the 6-quart IP…but the best way is just to make sure that you aren’t exceeding the max fill line of the IP.
I love the simplicity of this recipe and the great flavor in the finished meat. I’m not a fan of pulled pork recipes with a lot of spices (i.e. cumin) that don’t appeal to everyone I’m feeding.
Side story…I couldn’t find Liquid Smoke at the grocery store the other day for this recipe. So, I asked the checkout clerk. She replied, “I don’t know ma’am. I don’t smoke.”
Question – I’m searching for a pulled pork recipe where the basic seasonings would lend themselves well to a couple of different sauce choices.
Personally I LOVE BBQ pulled pork with slaw and have made this recipe before but to be honest I have never tasted the meat prior to adding the bbq sauce. I’m needing to feed a group and want to give a couple of sauce choices (some like sweet pork or teriyaki etc) – or even the option of no sauce but still have it be delicious as is.
How do you think this would be if it was served without bbq sauce? Is there another recipe you’ve created I should look at that might lend itself better?
Thanks for any insights you can offer!
Also, I love your blog! You’re my go to recipe gurus! My kids (who are all grownup now) also love your recipes. They often will make dinner or bring a treat to share which is always AMAZING and instantly they ALWAYS have to tell me “oh it’s from Mel of course!” Your recipes are never a let down. Ever. So thank you!
Hi Kim! Thank you for your kind words!
Yes, this pork is excellent for a variety of different sauces. A lot of times I don’t mix the sauce in with the cooked meat and just let everyone add BBQ sauce on their own because I prefer the un-saucy meat. If you’re using teriyaki sauce or another sweet sauce, I’d probably omit or lessen the liquid smoke in the pork as it cooks.
This was so good! And super easy with the Instant Pot directions. I will be putting this in the regular rotation and make sure I have some in the freezer at all times. Thanks for the recipe!
Hi Mel, thank you for all your amazing recipes! I have a four pound bone-in pork roast. Would I need to adjust the time in the IP at all?
No, I would keep it the same!
Thank you!
Another great recipe from Mel. I made this in my crock pot and started it at 11 pm for a noon Holiday lunch. Woke up to the most delicious smell. The meat was amazing in every way. I did freeze about 1/4 of the amount, so we will see how it tastes in a few weeks.
Mel- I love your recipes! I use them all the time. And I love your Friday thoughts and gift guides. We have kids similar ages and we share a lot of the same philosophies. I think we would be friends if we lived near each other. Anyway, I need your help! I volunteered to make dinner for my son’s high school basketball team- 50 people. I was thinking of making pulled pork sandwiches and macaroni and cheese. But the problem is – due to covid, we have to have everything prepackaged so players can grab and go. I thought I could put stuff in the styrofoam containers with sections. But how do I keep it warm? The food usually sits out on a table and the players grab food when they get a chance to eat. So it’s probably there for 5-7 hours. Any suggestions?
Hey Melissa, hmmm, if the food has to sit out for 5-7 hours, I don’t think there’s a good way to keep individual portions warm and I’m worried that the buns will be soggy if the sandwiches are put together that far in advance. Is there a way to package it up sooner to when they grab it?
Perfect weeknight meal. Thanks!
I have made this pulled pork AND barbecue sauce for a few years. Hands down, the best pulled pork and barbecue sauce ever. Family always asks for it and compares pulled pork from restaurants to this one- and mine always comes out on top! I make a double batch of barbecue sauce and freeze it. It is a sad day when I need to sub a commercially available sauce when I have run out of this one!
Made this last night and LOVED that I could achieve the results I wanted in an Instant Pot! Saved my bacon as I couldn’t get the crock pot started in the morning. Thanks for another winner!
Happy to hear that, Summer!
Totally agree! We’ve been loving these a lot of years. They are the best.
I made these last night, and they were amazing! Definitely the best I’ve ever made. I think the chicken broth is a key I’ve been missing. I had boneless country style pork ribs (that were well marbled), so I didn’t need to cut them. They were frozen solid, so I put them in the instant pot for 1hr, and then switched it to slow cooker mode on low for 2.5hrs. they turned out perfectly tender. Combined with my favorite homemade barbecue sauce and the romaine slaw from your turkey burgers (I was out of cabbage), and it was a winner dinner!
Sounds amazing!
This is the recipe that introduced me to Mel’s Kitchen so many years ago. It is my go to recipe for large groups. Mel, your BBQ sauce is simply the best! I make a double batch and deliver to neighbors and I get rave reviews. So easy as well to throw together.
Thank you for the many years of wonderful recipes. I look forward to many more!
Melissa
Thank you so much, Melissa! So happy you are still here and that this is the recipe that brought you here!
Cheese???? How about home-made sweet & spicy pickles – YUM 🙂
Try this with substituting pineapple juice for the broth or water . Yummmmmmm.
Can’t wait to try! I put coleslaw AND baked bean on any pulled pork sandwich I have.
I’ve made your Cafe Rio Copy Cat Sweet Pork recipe many time and want to try this BBQ pulled pork. Do you think the Costco pork sirloin roast meat you recommend for the sweet port will go ok with this BBQ pulled pork recipe?
Yes, it works great!
Hi Mel,
I am hoping to use an 8 lb roast for this recipe today. If I cut the pork into pieces, do you think I could cook all of the pork at once in my instant pot? Also would I need to do 2C liquid instead of just one? Thank you for your help!
Hi Cassidy – it’s hard to know how much it will fill up the pot (is it a 6 quart instant pot)? As long as it doesn’t exceed the safety requirements, it should be ok! If it were me, I’d add the 2 cups of liquid.
I love this recipe and am wanting to make it for about 50 people for a gender reveal. How much pork would you recommend? I see that from the recipe that this serves about 8-12 people which would mean I would need about 20 lb of pork, but on your post about how to feed a crowd it says about 1/4-1/3 lb per person which would be 15 lbs or less.
Also, I have an 8 quart slow cooker and a 6 quart instant pot. How much do you think I could fit into each of these? Thank you!
If you are serving a mix of kids and adults and you have a variety of other sides (and the bread/buns aren’t ginormous), I think you could get away with 15-16 pounds of pork.
When I increase the number of servings, every ingredient increases except the pork
What tool are you using to increase the recipe?
Hi There! I am planning to feed about 100 people in a couple of week and I do struggle with making sure everything is just right! From what I have read in the comments about 45 lbs of boneless pork shoulder would be the best for a group this big, in a large electric roaster at 275 deg for about 8-10 hours? A couple of questions:
I will need to be set up and ready by 1:00 p.m. Can I cook this the day before and warm the morning of the celebration without it getting dried out? If I can-how long do you think it would take to heat through? Would it be better to have 2 roasters for this?
What is the best roll (store bought) to serve these on, and finally, how many rolls should I buy for 100? Mostly adults, maybe some teens and small children. Thanks so much for your help!
Hey Melanie, good luck! That’s a huge endeavor; you’ll do great! If you have two roasters, I’d recommend using two, otherwise, it will take much longer than 8-10 hours because the pork will be crammed into one roaster. You can definitely make it a day ahead of time and refrigerate overnight. Just reheat in the electric roaster and add a bit of broth or extra BBQ sauce so it doesn’t dry out. You want to reheat it on low otherwise it can burn or dry out. I’d say you’d want to plan on 3-4 hours to reheat (probably on about 225 degrees). I think if you use hamburger-size buns, you could get away with 110-120 rolls. Surprisingly most people don’t take seconds, especially if the first sandwich is pretty hearty.
Hi Mel, I am making this this morning for a church luncheon and when I pulled my pork out of the fridge is not completely defrosted! It is still a little frozen in the middle. This is my very first time using an instant pot. How much should I adjust the cook time upward? Thanks!
If it is only a little bit frozen, you should be able to use the same time (it’ll take longer for the IP to come to pressure which should account for the slight frozen part of the meat). To be safe, you could add 5 minutes but it’s probably fine without assuming the whole roast isn’t frozen.
First of all, my family loves this recipe! Would this make a good freezer meal? Im having a bunch of family stay with me next week and want to spend as little time in the kitchen as possible once they’re here! Would you change any of the instructions for freezing/thawing?
Yes, I freeze this all the time! I make it start to finish, let it cool, and then freeze in gallon-size ziploc bags. I try to remember to take them out the night before and put them in the fridge and then just reheat in the slow cooker (or in a skillet on the stove).
I can’t see the directions for a slow cooker. Did the accidentally get deleted when you added the Instant Pot directions or do you no longer recommend making it in a slow cooker?
Sorry about that, Stacie! I just fixed the recipe – they somehow went missing.
I’m so confused on the cook time for the crockpot method. How long do we cook it before we shred it? 10 hours, or is it 8 hours and 2 hours after it is shredded?
Sorry about that Kamille – the recipe got messed up in a recent update but I fixed the slow cooker directions.
I can’t believe how easy and tasty these are!
Is there a way I could make this recipe in an instant pot?
Yes! I do it all the time…I cook the same ingredients for 65 minutes high pressure.
If I wanted to use chicken breast instead of pulled pork, would I need to cook it for less time?
Yes! I’d suggest 4-6 hours for chicken on low.
Hi,
I have 5 pound pork shoulder for my pulled pork and now is my question do I need to double de smoke liquid?
I take this last on my holiday in the states because in the Netherlands I can’t buy it and I don’t know if the taste is too strong when I used the double liquid smoke.
Thanks!
Grz Inge
If you like the flavor, you can double, otherwise you can just use the amount called for in the recipe.
Hi Mel,
It works and it was delicious including you’re BBQ sauce. Thanks for both recipes!
Grz. Inge
Thank you!
Do you use the same quantities of liquid in the instant pot and after the 50-60 minutes on high pressure do you do a quick release and put the shredded meat back in the instant pot with BBQ sauce for 20-30 minutes on high pressure or do you reduce that time?
I do at least a 10 min natural release and then quick release the rest of the pressure, shred the pork, add the bbq sauce and then beat through on warm or the sauté function (don’t cook again at high pressure)
Hi Mel,
Love your website. Have made a few your recipes and everybody loves them.
I will be making 24lbs and am planning on putting all 24lbs in a roaster pan I will be cooking it at 275 for 8 hours as in your previous comment. I plan on shredding after the 8 hours and adding the barbeque sauce after shredded. If I add the warmed barbeque
sauce and turn to low for an hour or two, will it be ok or will it get mushy?
My other thought is to just have everyone put the meat on a bun and then add their own barbeque sauce. What do you think would work better?
Do you think 24 lbs of meat is enough for 60 people if we are having cheesy
potatoes and jello salads too.
I always add the BBQ sauce to the meat because it makes the serving line go so much faster! And yes, you could definitely keep it on low for an hour or so with no issues. With that amount of meat, I’d maybe plan on 10 hours of cooking just in case you need it. If the roaster is jam packed with meat with not a lot of room for the hot cooking air to circulate, it will take longer to cook. And yes, I think that’s a good amount of meat – are you serving all adults or kids and adults?
There will be about 10 kids. Also, If I’m doing 24 lbs, I would want to six times all the other ingredients (pepper, salt, water, liquid smoke) Correct? Thank you so much for all your help.
I also use the boneless pork loin, do you think the boneless pork shoulder is better?
Boneless pork shoulder will be more tender than the boneless pork loin. I would probably increase all the ingredients if it were me.
What if I have an 8,5 lb. roast and it has a bone?
I would double the ingredients but the time should stay about the same.
Any idea how this would work in the instant pot??
Yes, it works great! I do 55-60 minutes at high pressure.
You said you made this for a family reunion serving 13 kids and 13 adults. I’m about to feed a similar crowd. You said this recipe makes 8 to 12 servings… did you double/triple it for that crowd?
It depends how much everyone eats (especially kids) they tend not to eat as much as adults, but I would definitely double it. Mel also posted another great resource for meals at family reunion’s if you want to check it out: https://www.melskitchencafe.com/how-and-what-to-feed-a-crowd/
Have made this a few times and it’s so so good and my kids even like it to and they are very picky.
Awesome!!! As per anything I make from this site, this was amazing! I can’t get liquid smoke here in Switzerland but managed a good substitute with Lapsang Souchong tea. Also found hickory smoked BBQ sauce which was a fabulous addition. Very easy to do in the crockpot and we’ll have plenty for the next few days. Thank you!!
This may be a silly question but here goes. After this is prepared, can I stick the leftovers in freezer to eat later in week? I ask because I’m going out of town and want to leave my hubby something tasty and easy to prepare. I don’t know how long it’ll be good sitting in the fridge so I ask about freezing it. Thank you and hope to get response soon.
Yes! I freeze this pulled pork all the time.
This was AWESOME! And soooo easy. I used your cole slaw sauce (with a store bag of slaw) and your honey yogurt fruit salad and your homemade ranch dressing with carrots, a MKC night haha. It was a very tasty meal and I’m planning on recreating it for a family reunion this summer. Thanks! 🙂
If I want to double the recipe, would you suggest using two separate crock pots? Or could I cook 6lbs of pork in one crock pot? If all in one pot, do you think I need to increase cook time?
Thanks for your help!
If you can fit the pork in one crockpot and the lid fits on snugly, I’d probably just use one slow cooker. If it’s really crowded, you might need to add an hour or so onto the cooking time (or cube the roasts so they cook more quickly).
Can this be made in the instant pot and what would be the time conversion?
Yes, I cut the roast into large 3-4 inch chunks and keep the recipe the same; cook on high pressure about 55-60 minutes.
I can’t thank you enough for this simple recipe I haven’t made yet! My wife tells me to put the pork in the pot as she’s running out the door (knowing I’m taking the kids to school and going to the gym-very import). I look on the counter and all she’s put out is liquid smoke and salt..no further direction. A quick Google search and 15 recipes later that want me to add 100 ingredients and take 30 minutes to prepare. I don’t have time for that, the gym is calling! Anyway, thank you I hope it turns out well. 5 stars for simplicity!
Hope it was 5 stars in taste, too!
So I just gotta tell ya…
I made this recipe on a day I knew would be busy. I also make your bbq sauce in bulk and freeze it in 2/3 c packages because I use it for your sloppy joe all the time. In the morning, I grabbed three of the bbq sauce packages from the fridge and pulled them out to thaw. When it came time for dinner, I shredded the pork and added the bbq sauce. I called the fam in for dinner and we all ate it and it tasted great. It wasn’t til I was going back for seconds that the hubs said, “You know, this tastes like apple pork… like when people cook pork chops with apples and try to get that flavor together.” I said, “Well that’s really strange. The only thing I added to it was bbq sauce and I know the sugar content is lower in the bbq sauce than the store bought stuff.” … “I dunno, all I can say is that it tastes like apple pork. I love it.” I tasted it plain (previously I’d put some coleslaw and pickles on it), and I had to agree… it really did taste like apple bbq pork. Huh. I was stumped. It wasn’t until I was cleaning the kitchen that I had an “aha” moment. I accidentally stored my bbq sauce and apple butter in the same spot in the freezer and had forgotten to label them! I did two parts bbq sauce and 1 part apple butter (the apple butter only being apples and spices cooked down til it was thick). The hubs now says, “please make the apple butter mistake every time!” So just thought I’d let you know, even when I royally mess up the recipe, it still turns out great!
Oh my gosh, that is hilarious! And actually, kind of awesome! You might be on to something with a new variation of BBQ pork! 🙂
Do you ever use chicken broth instead of water when cooking the pork in the slow cooker or do you always use water?
Yes, chicken broth works great!
Amazing! The liquid smoke is my favorite part.
I’m wanting to make this recipe as an easy extra meal for guest. I have a 3lb bone in pork butt, I always buy bone in because you get extra flavor when cooking with bone in meat. To my question, do I need to make an adjustment to the cooking time because of the bone?
Thank you
No, it should be fine using the same temp.
Just a thought. If you like forks stick to that. I don’t mean to tell you your business. Thanks for consistent and delicious recipes.
Great tip, thanks!
So excited to try this recipe! Can you cook the pork on high and speed up the time?
Sure!
Mel, I have successfully shredded my meat in my Bosch for years now. It literally takes less than 30 seconds using tender meat and cookie paddles. If you don’t have a Bosch I am sure another stand mixer would work fine.
Just a thought. If you like forks stick to that. I don’t mean to tell you your business. Thanks for consistent and delicious recipes.
This is a staple at our house. We ALL love it! Have you tried it in the pressure cooker?
HA! Just read through the comments. Found my answer. Thanks!
This is my go-to pulled pork recipe. Always a hit!
Brilliant, ever time!!!
Your website is getting annoying with all of these pop up ads! I am a big fan of your site but I think you need to think about our clients and their experience when they visit your website. Mine today is not so good.
Sorry to hear that, Denise! There shouldn’t be ANY pop up ads on my site. If you an ad pops up and covers the screen, please let me know the specifics of the ad and I will report it right away (you can also report the ad, using the “report this ad” underneath any of the ads). I care very much about my reader’s experience. Thanks for your help!
So so good!! We will definitely make this again.
I’m sure someone asked but what’s the serving size for this recipe?
It’s right above the recipe title…serves 8-12
Have you ever made this with chicken instead?
Not this particular recipe, but I have a slow cooker pulled BBQ chicken recipe: https://www.melskitchencafe.com/bbq-pulled-chicken-sandwiches-slow-cooker/
Hi Mel,
Would you make any adjustments for a 5.5 lb roast?
No, you can keep everything about the same – maybe 30-45 minutes longer cooking time if you want to ensure tenderness.
Ok, heres a good question for ya… I am feeding 90 to 100 people this Sunday. I have 3- 15 lb pkgs to cook. How would I adjust this recipe to fit this scenario? Thank you.
Are you cooking it in a slow cooker still or a large roaster? I’ve made this recipe to feed 100; I cook it in a large electric roaster at about 275 degrees (with a bit more liquid than called for in the recipe) for about 8 hours.
I’m planning to divide it up into 3 crock pots. I don’t have an electric roaster.
You can probably just follow the recipe then. If the slow cookers are really full, consider adding an extra hour to the cooking time.
I’ve got an 8 pounder. What changes do I need to make?
I’d double the other simple ingredients and maybe add an hour on to the cooking time.
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!
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.
Did you use the rack since you discard the juices? I’m new to IP.
No, I don’t use the rack in the IP when I make this.
Hi! Do you substitute chicken broth for the water or do you add all the ingredients in the recipe and then add an extra cup of chicken broth? I am excited to try it in my instant pot!!
Yes, I use chicken broth (but you can use water)…and substitute it for the 2 cups of water (all the other ingredients stay the same)
Hi mel, so, just for clarity… you put in 1 cup chicken broth and NO water when using instant pot? Or 2 cups water plus 1 cup chicken broth?
Hey Vickie – I just use 1 cup chicken broth for the instant pot. Sorry for the confusion.
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!
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.
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!
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?
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.
Have you made this or another pulled pork recipe on your Traeger?! Any tips or recommendations?! Thanks so much!
I haven’t done this particular recipe or pulled pork on my pellet grill but plan to eventually!
You had this listed as a recipe you used in your instant pot. Can you share those directions? Thanks!
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!
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.
Mel can I make the pork in my roaster?
I think that should work just fine!
I used the pork tenderloins from Costco. Cooked on high for five hours. Worked out great.
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!
Thanks,
Leigh
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).
Can I cook this BBQ pulled pork on high for 4 hours?
I usually cook it on low but I know several others in the comment thread have cooked it on high (for 5 hours, I believe).
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?
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.
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.
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.
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!
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!
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.
It’s also superb if you cook the pork in root beer (regular, not diet), instead of water.
Hi Mel! What size slow cooker do you use for this BBQ pulled pork? TIA
I usually use my round slow cooker – I think it’s a 5-quart.
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.
I haven’t tried it with chicken but I think it is a promising idea – I have a recipe for slow cooker BBQ pulled chicken, though, if that would be easier.
I tried this with chicken and it was very good. But I do think I prefer the pork with this recipe!
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!!!
Will a pork loin roast (with bone in) work as well?
Probably – could definitely try it out.
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
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?
I think you can do that in a pinch, if time doesn’t allow for longer cooking, but I like the flavor best when it’s cooked on low.
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! : )
Could you post the home made bbq sauce and rolls for the pulled pork sandwiches. Thankyou
kim peach – I use this French Bread Roll recipe and this Homemade BBQ Sauce recipe.
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!!
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.
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)?
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.
Thank you. My first time cooking pork and I had the same exact cut as the previous poster. Thank you!
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!
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!
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.
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
Evelyn Spanner – Maybe this link will help explain it.
http://en.wikipedia.org/wiki/Liquid_smoke
Unfortunately, I’m not sure if there is a good substitute – maybe a bit of smoked paprika and other smoky spices.
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!
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!
Hi Mel, maybe a silly question, but why not pork tenderloin? Thanks for your great blog, our family loves it 🙂
Laura – Mostly because large pork roasts are less expensive than pork tenderloin but you could definitely try that.
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
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.
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?
Thanks!
Dara – I think this serves anywhere from 8-12 so yes, I’d double it for 25-30.
Liquid smoke is out. just a good home made bbq sauce.
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?
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!
Do you have a go to dry rub recipe that would be fabulous for BBQ pulled pork sandwiches?
Kristin – THIS dry rub is awesome. I haven’t used it with pork sandwiches but it would probably be delicious.
I made this pork recipe with the rub you recommended for my family for Christmas Eve, we used your favorite coleslaw recipe to top it. My family loves pulled pork but I’ve never been a fan. This recipe has converted me and the family couldn’t stop raving about it. Amazing! I highly recommend combining these 3 great recipes. Thanks, Mel!
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!
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!
Hi Mel,
The store only had mesquite flavor liquid smoke. Is that ok? I have never used liquid smoke before, so I am clueless!!
Dana
Dana – Yes, that should work just fine!
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! 🙂
Caitlin – I do trim large pockets of fat on the pork roast if it isn’t just marbling running through the roast.
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!
Amy – if you are feeding 70, I would triple or quadruple the recipe.
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?
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).
Hi Mel,
Making this recipe as a freezer meal, but will need to put it in before going to work if I want to eat it that night. Will it be ok on low for 8-9 hours in a crock pot? Would it need any added liquid? Or how do you feel about putting the frozen bag on the stove in simmering water?
Thanks in advance for your thoughts!
Hi Sarah – are you putting the frozen pork in the slow cooker already cooked (just to thaw and reheat) or is the pork uncooked?
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!
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!
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?
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.
Hello Mel:
any suggestions on a substitute for the liquid smoke? I cannot seem to find it anywhere. Thanks!
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).
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.
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!!
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,
Marie
Lindy – this recipe is really adaptable so I think that cut of meat should work fine. Hope you liked it!
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.
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
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!
Hi Heather – I would say this serves about 8-10 moderate eaters.
Hey Mel, I just wanted to follow up to say the boneless beef shoulder roast worked out great! So there’s another variation!
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!
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!
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!
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!! >
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!
Melissa, I prefer cooking it on low but you can cook it on high if in a pinch.
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!
Brenda – you’ll have to experiment with that – I’ve only ever made it in the slow cooker. Good luck!
Is there anyway to do this in the oven instead, I’m planning on making it this weekend.
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.
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
Mel,
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
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).
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.
Will the pork roast be okay if cooked 45 min to an hour longer?
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!
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!
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!
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 🙂
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!
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).
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.
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.
Hi Gareth – I don’t mix it in with anything else first, I just sprinkle it around the pork roast. Hope that helps!
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?
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).
I am feeding 16 adults and 11 kids this weekend. How many pounds of meat do you suggest?
Delicious! Thanks for sharing a great recipe!
Julie – I always use my favorite homemade version here:
http://www.melskitchencafe.com/2010/03/the-best-barbecue-sauce.html
What is the favorite brand of barbeque sauce used in this pulled pork sandwich recipe?
Simple and YUMMO! We also serve the sauce on the side. Had this with bbq baked beans, coleslaw and potato salad!
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!
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.
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! 🙂
This is such a good recipe. I love it! Next month we’re making it for a family who needs delivered meals.
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!
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!
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
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!
I love pulled pork sandwiches…one of my favorites with a coleslaw slathered on top. I always make mine with brown sugar in rub http://tiny.cc/kjk8w; 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!!
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.
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!
Wow! That was amazingly good! Served with some
Steak fries and some Coleslaw.
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?
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).
Looks incredible! Do you think the recipe could be adapted for a pressure cooker Mel?
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.
Used a pressure cooker last night on this and it was wonderfully easy!! I cut up the 4 lbs. of pork into pieces, added about 1 cup water and cooked for 60 minutes at pressure. Natural release method took about 40 more minutes and the meat just fell apart! Thanks so much for this tasty recipe!
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.
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?
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!
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.
how many sandwiches does this make approximately??
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.
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 🙂
What did you serve with the BBQ pulled pork sandwiches for guests? Thanks and I love your recipes — delicious, practicle and kid friendly!
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!
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-
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.
JJ – wow, sounds so delicious!
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!
Mel, do you know how many this will serve? I wanted to make this, but need to serve 15 people. Should I double this?
Thanks.
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.
This is another good one to try!
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!
Thanks, Marian!
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.
Alison – glad this BBQ pork trumped all the others you have tried! (And hallelujah for leftovers!)
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!
Aubrie – I love the idea of adding a little kick to this. Thanks for the tip!
Is there any particular kind of bbq sauce to buy??
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.
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!
Jarvi – good to know this recipe has been such a hit that you’ve made it twice now!
This BBQ sauce is THE. BEST. EVER. Thank you for keeping me from running out to the store for sauce, ever again!
Roslyn – so glad you like this homemade sauce!
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!)
Alisha – I wondered how this would turn out for you. Glad it was great…even with a near disaster!
Its in the crock pot. Just pulled the buns out of the oven– can’t wait for dinner! Thanks!
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?
Thanks!
Jena – yes, I think those are wonderful choices! Both are fantastic and have been huge crowd pleasers when I’ve made them. Good luck!
This turned out fabulous! My hubby’s new fav! And it was super easy to make!
Thanks, paramedichick06! (By the way, can I call you Marcia?)
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!
Thanks, Elizabeth! I love the idea of mixing the leftover pork with mac and cheese!
Mine is in the Crockpot! I will let you know how it turns out!
I make BBQ Pork all the time but we pour it over noodles.
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!!!!
Ruth Ann – so glad this easy meal worked out well for you! Thanks for checking in to let me know.
Megan- you can find liquid smoke by the worcestershire sauce
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!
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.
We had this for Sunday dinner with guests…it was a home-run. Thanks!
Thanks, Nancy!
Where do you get liquid smoke? I have looked for it before and I never been successful at finding it.
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.
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?
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.
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!”
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!
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.
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. 🙂
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!
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!
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.
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.
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!
I love, love, love BBQ pulled pork sandwiches!! These look so great…and on homemade rolls too. Pardon me, while I drool. 😉
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! 🙂
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!