BBQ Pulled Pork Sandwiches
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
8 hrs
-
Total Time
8 hrs 15 mins
-
Servings
12 servings
-
Course
Main Course
-
Cuisine
American
BBQ Pulled Pork Sandwiches
Description
This recipe starts by seasoning a pork shoulder roast with kosher salt and coarsely ground black pepper. The meat can be cut into smaller pieces for more even cooking. It cooks slowly in either a slow cooker or an electric pressure cooker along with water (or low-sodium chicken broth) and liquid smoke, which infuses a smoky flavor reminiscent of traditional barbecue.
In the slow cooker, the pork simmers on low for 8–10 hours or on high for 5–6 hours until it is tender and shreddable. Alternatively, the pressure cooker method reduces cooking time to about an hour under high pressure with a natural pressure release. Once cooked, the pork is shredded with forks and combined with barbecue sauce, which is reheated with the meat to meld flavors.
The shredded pork mixture is ideal for sandwich fillings, served on buns with extra barbecue sauce as desired. The sandwiches deliver a moist, flavorful, and slightly smoky protein suitable for casual meals or gatherings. Bone-in pork roasts can also be used, with similar cooking times, discarding the bone before shredding.
If the pork isn't tender enough at the end of cooking times, additional cooking can be done until it reaches the desired fall-apart texture.
Ingredients
- 3 pounds pork shoulder or pork butt or pork sirloin roast; boneless
- 1 teaspoons salt coarse, kosher salt
- ½ teaspoon black pepper 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
- If pork is not tender enough after the specified cooking time, continue cooking until it easily shreds.
- Bone-in pork roasts can be used; discard bones before shredding.
- Keep about 1/4 cup of cooking liquid with shredded pork to maintain moisture.
- Additional BBQ sauce can be served alongside sandwiches for extra flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 227kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 14g | 28% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 46mg | 15% |
| Sodium | 936mg | 39% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
