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Dave's Eats

BBQ Pulled Pork Sandwiches (x2 scale)

Recipe by user david

Tender slow- or pressure-cooked pork shoulder shredded and tossed with BBQ sauce for classic pulled pork sandwiches.

Prep: 15 min Cook: 8 hr
½ x1 x2
or click any ingredient amount to scale
Shopping List

Serves 24

These BBQ pulled pork sandwiches are made by cooking pork until it’s fall-apart tender, shredding it, then coating it in BBQ sauce for a juicy, crowd-friendly filling. They’re ideal for game day, potlucks, cookouts, and easy make-ahead dinners. Cutting the roast into large pieces helps it cook faster and more evenly, and leaving a little of the cooking liquid in the pot keeps the shredded pork moist when you stir in the sauce. Offer extra BBQ sauce on the side and keep the cooker on warm for serving.

  • 6 lbs 6 lbs (2.7 kg) boneless pork shoulder, pork butt, or pork sirloin roast
  • 2 tsp 2 tsp (6 g) kosher salt
  • 1 tsp 1 tsp (2 g) freshly ground black pepper
  • 6 lbs 6 lbs (2.7 kg) boneless pork shoulder, pork butt, or pork sirloin roast
  • 2 tsp 2 tsp (6 g) kosher salt
  • 1 tsp 1 tsp (2 g) freshly ground black pepper

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.

  • 4 cups 4 cups (950 g) water or low-sodium chicken broth
  • 1⁄4 cup 1⁄4 cup liquid smoke
  • 4 cups 4 cups (950 g) water or low-sodium chicken broth
  • 1⁄4 cup 1⁄4 cup liquid smoke

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.

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.

  • 6 cups 6 cups (1.7 kg) BBQ sauce, plus more for serving
  • 6 cups 6 cups (1.7 kg) BBQ sauce, plus more for serving

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).

  • bioche buns, for serving
  • BBQ sauce, for serving
  • bioche buns, for serving
  • BBQ sauce, for serving

Serve on buns with extra barbecue sauce.

Sources:

Category:

Pork

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