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.
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.