Pulled Pork Sandwiches

Complete with slow cooker, oven, and Instant Pot instructions, get ready to sink your teeth into mouthwatering pulled pork sandwiches! The perfect combination of spice and smokiness creates an unforgettable meal that is easy to make and sure to impress.

Imagine biting into a tender, juicy pulled pork sandwich, bursting with the perfect balance of smoky and salty flavours. Our Slow Cooker Pork Sandwich recipe offers a sophisticated taste experience that will have your taste buds dancing with delight. Paired with a homemade BBQ sauce that adds just the right amount of tang and sweetness, this dish is a true culinary gem. Perfect for casual gatherings or family meals, these sandwiches are easy to make and full of mouth-watering goodness that will have everyone craving for seconds.

frequently asked questions

Can I use an instant pot or oven instead of a slow cooker for this recipe?

Absolutely! We’ve included instructions for Instant Pot and oven cooking methods in our recipe cards.

What type of bread should I use for this recipe?

You can use any bread you like. Some popular options include hamburger buns, brioche buns, and even pretzel buns.

Is cheese necessary?

We like to add cheese, but it’s not necessary. To make this recipe dairy-free, simply omit the cheese slices or use a plant-based cheese substitute.

Substitutions and service suggestions

For a different flavor, you can replace the hickory smoke with applewood or mesquite smoke. If you like your sandwiches spicier, consider adding more red pepper flakes or a dash of hot sauce to your homemade BBQ sauce.

If you need a Worcestershire sauce substitute, you can try:

Soy Sauce and Apple Juice: Mix equal parts soy sauce and apple juice. This blend has a savory and slightly sweet flavor similar to Worcestershire sauce.
soy sauce: Tamari is a type of soy sauce that is usually gluten-free. It has a rich umami flavor and can replace Worcestershire sauce in most recipes.

Serve these Pulled Pork Sandwiches with Classic Garnishes Things like coleslaw, baked beans, or cornbread. You can also top your sandwich with pickles, onions, or jalapenos for extra flavor.

Storage and Reheating Instructions

Store leftover pulled pork in an airtight container in the refrigerator for up to 4 days. To reheat, place the pork in a saucepan over low heat, adding a little water or BBQ sauce to keep it from drying out. Heat gently until warmed through.

related recipes

If you liked this recipe, you might be interested in these other delicious sandwich recipes:

Preparation time 10 minute

total time 8 Hour 10 minute

raw material

3 to 5 pound Boneless Pork Butt Roast
2 tablespoon garlic powder
2 tablespoon kosher salt
1 tablespoon Black pepper
2 tablespoon Hickory Liquid Smoke
12 Steamed bun
12 cheese slices Elective

Homemade BBQ Sauce:

1 cup ketchup
1/4 cup brown sugar
1/4 cup Worcestershire sauce
2 teaspoon liquid smoke
2 teaspoon Salt
2 teaspoon Black pepper
2 teaspoon garlic powder
1/2 teaspoon red pepper flakes
1/2 teaspoon mustard powder

instruct

Place the pork butt in the bottom of a 6-quart slow cooker.
Sprinkle garlic powder, salt and pepper over pork. Drizzle the smoked liquid over the roast.
Cover the slow cooker and cook over low heat for 8 to 9 hours, or until the roast shreds easily with a fork.
Shred the pork directly in the slow cooker, then stir the meat into the sauce.
You can eat it straight or stir in 1 cup of homemade BBQ sauce.
Toast.
Pile the meat on top of the bread, adding extra sauce and cheese if desired.

Homemade BBQ Sauce Instructions:

notes

Instant Pot Instructions:

Coat the entire roast with garlic powder, salt and pepper. Put it in an electric pressure cooker or Instant Pot.
Drizzle the liquid smoke over the pork.
High pressure cook for 60 minutes, then natural release for 15 minutes. Then, switch the release valve to the exhaust position. After the steam stops, remove the lid. Add additional time if roast is larger than 5 lbs.

Oven Instructions:

Preheat oven to 225°F. Place the roast in a 5- to 7-quart oven-safe pot with a lid, or use a roasting pan, and cover with aluminum foil later.
Coat the entire roast with garlic powder, salt and pepper. Drizzle the liquid smoke over the pork.
Cover pots or pans with lids or aluminum foil.
Roast at 225 degrees for 8-9 hours, or until the pork shreds easily with a fork. Shred the pork in a pot or pan and mix with the juices.
For a deeper flavor, season the meat after it’s cooked. To make leftovers versatile, just season them in the amount you plan to eat right away.