Featuring slow cooker, oven, and instant pot instructions, get ready to sink your teeth into mouthwatering pulled pork sandwiches! A perfect blend of spices and smoky flavor come together to create an unforgettable meal that’s easy to make and sure to impress.
Imagine biting into a tender, juicy pulled pork sandwich, bursting with the perfect balance of smoky and savory flavors. Our slow cooker pulled pork sandwich recipe delivers an exquisite taste sensation that will have your taste buds dancing with delight. With a homemade barbecue sauce that adds just the right amount of tang and sweetness, this dish is a true culinary treasure. Ideal for casual gatherings or family dinners, these sandwiches are not only easy to make but also brimming with mouthwatering goodness that will leave everyone craving seconds.
Frequently Asked Questions
Absolutely! We’ve included instructions for both Instant Pot and oven cooking methods within the recipe card.
You can use any type of bun you prefer. Some popular choices include hamburger buns, brioche buns, or even pretzel buns.
We love the addition of cheese, but it isn’t necessary. To make this recipe dairy-free, simply omit the cheese slices or use a plant-based cheese alternative.
Substitutions & Serving Suggestions
For a different flavor profile, you can substitute the hickory liquid smoke with applewood or mesquite liquid smoke. If you prefer a spicier sandwich, consider adding more red pepper flakes or a touch of hot sauce to the homemade barbecue sauce.
If you need a Worcestershire sauce substitute, you can try:
- Soy Sauce and Apple Juice: Mix equal parts of soy sauce and apple juice. This concoction provides a similar savory and slightly sweet flavor profile to Worcestershire sauce.
- Tamari: Tamari is a type of soy sauce that’s usually gluten-free. It has a rich, umami flavor that can replace Worcestershire sauce in most recipes.
Serve these pulled pork sandwiches with classic sides like coleslaw, baked beans, or cornbread. You can also top your sandwich with pickles, onions, or jalapenos for an added burst of flavor.
Storage & 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 splash of water or barbecue sauce to prevent drying. Gently heat until warmed through.
Related Recipes
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Featuring slow cooker, oven, and instant pot instructions, get ready to sink your teeth into mouthwatering pulled pork sandwiches! A perfect blend of spices and smoky flavor come together to create an unforgettable meal that’s easy to make and sure to impress.
Ingredients
- 3 to 5 pounds boneless pork butt roast
- 2 tablespoons garlic powder
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 2 tablespoons hickory liquid smoke
- 12 buns
- 12 cheese slices optional
Homemade Barbecue Sauce:
- 1 cup ketchup
- 1/4 cup brown sugar
- 1/4 cup Worcestershire sauce
- 2 teaspoons liquid smoke
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground mustard
Instructions
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Place the pork butt in the base of a 6-quart slow cooker.
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Rub the garlic powder, salt, and pepper all over the pork. Drizzle the liquid smoke over the roast.
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Place the lid on the slow cooker and cook on low for 8 to 9 hours, or until the roast is easily shredded with a fork.
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Shred the pork directly in the slow cooker and stir the meat into the juices.
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You may serve as is or stir in 1 cup of the homemade barbecue sauce.
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Toast the buns.
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Pile the meat onto the buns and add additional sauce and cheese, if desired.
Homemade Barbecue Sauce Instructions:
Notes
Instant Pot Instructions:
- Rub the garlic powder, salt, and pepper all over the roast. Place it into an electric pressure cooker or Instant Pot.
- Drizzle the liquid smoke over the pork.
- Cook on high pressure for 60 minutes, followed by a 15-minute natural release. Then, switch the release valve to the venting position. Remove the lid once steam has stopped coming out. If the roast is larger than 5 pounds, add extra time.
Oven Instructions:
- Preheat the oven to 225 degrees Fahrenheit. Place the roast into a 5 to 7-quart oven-safe pot with a lid or use a roasting pan and cover with aluminum foil later.
- Rub the garlic powder, salt, and pepper all over the roast. Drizzle the liquid smoke over the pork.
- Cover the pot or pan with a lid or aluminum foil.
- Roast at 225 degrees for 8-9 hours, or until the pork shreds easily with a fork. Shred the pork in the pot or pan and mix with the juices.
- For a deeper flavor, sauce the meat after it has cooked. To keep leftovers versatile, only sauce the amount you plan to consume immediately.
Calories: 439kcal | Carbohydrates: 46g | Protein: 32g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 81mg | Sodium: 2316mg | Potassium: 548mg | Fiber: 1g | Sugar: 14g | Vitamin A: 303IU | Vitamin C: 2mg | Calcium: 184mg | Iron: 13mg
