We’ll show you how to make a slow cooker, oven, and Instant Pot, so get ready to munch on mouthwatering pulled pork sandwiches. The perfect blend of spices and smoky flavors combine to create an unforgettable meal that’s easy to make and sure to impress.
Imagine nibbling on a tender, juicy pulled pork sandwich that bursts with the perfect balance of smokiness and flavor. Our Slow Cooker Pulled Pork Sandwich recipe offers exquisite flavors that will delight your palate. The homemade BBQ sauce adds just the right amount of tartness and sweetness to make this dish a true culinary treasure. Perfect for casual gatherings or family dinners, these sandwiches are not only easy to make, but they’re also full of mouth-watering deliciousness.
FAQ
absolutely! Recipe cards include both Instant Pot and Oven cooking instructions.
You can use any type of bread you like. Popular ones include hamburger buns, brioche buns and even pretzel buns.
We love to add cheese, but it’s not required. To keep this recipe dairy-free, omit the sliced cheese or use a plant-based cheese substitute.
Suggestions for alternative products and delivery methods
To get a different flavor profile, the hickory liquid smoke can be replaced with applewood or mesquite liquid smoke. If you prefer a spicier sandwich, consider adding red pepper flakes or adding a dash of hot sauce to your Homemade Barbecue He Sauce.
If you want an alternative to Worcestershire sauce, try:
- soy sauce and apple juice: Mix equal amounts of soy sauce and apple juice. This concoction provides a savory, slightly sweet flavor similar to Worcestershire sauce.
- Tamari: Tamari is a type of soy sauce that is usually gluten-free. It has a rich umami flavor and can be used in place of Worcestershire sauce in most recipes.
Enjoy a pulled pork sandwich with classic sides Coleslaw, baked beans, cornbread and more. You can also top your sandwiches with pickles, onions, and jalapenos for an extra layer of 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 pan over low heat and add water or barbecue sauce to prevent it from drying out. Heat slowly until the whole is warm.
Related recipes
If you like this recipe, you may also be interested in other delicious sandwich recipes.
Get ready to munch on mouthwatering pulled pork sandwiches as we show you how to build a slow cooker, oven, and Instant Pot. The perfect blend of spices and smoky flavors combine to create an unforgettable meal that’s easy to make and sure to impress.
material
- 3-5 lb boneless pork loin
- 2 tablespoon garlic powder
- 2 tablespoon kosher salt
- 1 tablespoon black pepper
- 2 tablespoon hickory liquid smoke
- 12 bread
- 12 sliced cheese option
Homemade barbecue 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 tea spoon red pepper flakes
- 1/2 tea spoon ground mustard
procedure
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Place pork butt in bottom of 6-quart slow cooker.
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Rub garlic powder, salt, and pepper all over pork. Drizzle the liquid smoke over the roast.
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Cover the slow cooker and cook over low heat for 8 to 9 hours or until the roast shreds easily with a fork.
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Shred the pork directly in the slow cooker, add the meat to the juices and stir.
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Serve as is or mix with 1 cup of homemade barbecue sauce.
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Toast the buns.
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Layer meat on buns, adding sauce and cheese if desired.
How to make homemade barbecue sauce:
Note
How to make the Instant Pot:
- Rub garlic powder, salt, and pepper all over roast. Place in an electric pressure cooker or instant pot.
- Pour the liquid smoke over the pork.
- Cook on high pressure for 60 minutes, then release naturally for 15 minutes. Then switch the release valve to the vent position. Remove the lid when the steam stops coming out. Add more time if the roast exceeds 5 pounds.
How to use the oven:
- Preheat oven to 225 degrees Fahrenheit. 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 afterwards.
- Rub garlic powder, salt, and pepper all over roast. Pour the liquid smoke over the pork.
- Cover pots and pans with lids or aluminum foil.
- Roast at 225 degrees for 8 to 9 hours or until pork shreds easily with a fork. Shred the pork in a pot or skillet and mix with the broth.
- Pour the sauce over the meat after it has been cooked for a deeper flavor. To keep leftovers versatile, sauce only as much as you plan to consume immediately.
calorie: 439kcal | carbohydrates: 46g | protein: 32g | obesity: 14g | saturated fat: 6g | Polyunsaturated fat: 1g | Monounsaturated fat: Fourg | Trans fat: 0.04g | cholesterol: 81mg | sodium: 2316mg | potassium: 548mg | fiber: 1g | sugar: 14g | Vitamin A: 303IU | Vitamin C: 2mg | calcium: 184mg | iron: 13mg
