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Dave's Eats

BBQ Pulled Pork Sandwiches (x2 scale)

Recipe by user david

Tender slow- or pressure-cooked pulled pork tossed in BBQ sauce and piled onto buns with coleslaw.

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 use pork shoulder (or similar roast) cooked until fall-apart tender, then shredded and mixed with BBQ sauce for an easy, crowd-feeding meal. They’re ideal for game days, potlucks, summer cookouts, or anytime you want a hands-off main dish. Cutting the roast into large pieces helps it cook a bit faster and more evenly, and you can make it in either a slow cooker or an electric pressure cooker. Tip: discard most of the cooking liquid before saucing so the pork doesn’t turn watery, then keep the sauced pork on “warm” for serving and offer extra BBQ sauce and coleslaw on the side.

AI-generated (gpt-image-1.5)
AI-generated (gpt-image-1.5) AI photo
Light, Crunchy Coleslaw For Pulled Pork 2x Makes 1430 g
  • 1.8 lbs (790 g) coleslaw mix
  • 1 red onion, thinly sliced
  • 1 1⁄2 cup (340 g) mayonnaise
  • 1⁄3 cup, 2 tsp (90 g) red wine vinegar
  • 1⁄4 cup (50 g) white granulated sugar
  • 1 tsp (3 g) kosher salt
  • black pepper, freshly ground, to taste

Combine in a bowl. Place bagged coleslaw mix in a large bowl, then add a thinly sliced red onion, mayonnaise, red wine vinegar, granulated sugar, Kosher salt, and a couple pinches of black pepper. Use tongs to thoroughly toss.

Refrigerate until needed, at least 1 hour (though 2 or 3 hours is better).

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

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).

  • 1.43 kg 1.43 kg coleslaw, for serving
  • 24 24 small brioche bun, for serving
  • BBQ sauce, for serving
  • 1.43 kg 1.43 kg coleslaw, for serving
  • 24 24 small brioche bun, for serving
  • BBQ sauce, for serving

Serve on buns with extra barbecue sauce and coleslaw.

Sources:

Category:

Pork

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