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Crock-pot Barbeque Pulled Pork Sandwiches are warm sandwiches filled with tender and flavourful pieces of slow cooked bbq pork, topped with a crispy, creamy coleslaw and thinly sliced pickles. This is a great game day recipe when you need to feed a larger crowd, but also serves to be a great go-to dinner during the week when you need something ready to enjoy when you finish a long day of work.
This recipe has the ultimate flavour combination: homemade bbq sauce, generous amounts of your favourite seasonings, including a pork rub, creamy coleslaw and fresh brioche or hamburger buns. You can also make these into sliders using Hawaiian rolls, similar to my Philly Cheesesteak Sliders, which would work really well for a game day dish. This recipe can be made using a crock-pot (which is a personal fav), dutch oven, or instant pot. Serve this Barbeque Pulled Pork with fresh buns, sliders, on top of nachos, in tacos, or on your favourite salad.
Table of Contents
- ARE YOU LOOKING FOR MORE PARTY FOOD RECIPE IDEAS?
- LETS GET INTO IT, BUT FIRST, LETS MAKE SURE WE STAY CONNECTED:
- HERE IS WHAT YOU’LL NEED:
- FAQ’S ANSWERED:
- A FEW TIPS BEFORE GETTING STARTED:
- STORING & REHEATING INSTRUCTIONS:
- MORE OF A VISUAL PERSON?
- Barbeque Pulled Pork Sandwiches Recipe
- DID YOU LIKE THIS RECIPE?
ARE YOU LOOKING FOR MORE PARTY FOOD RECIPE IDEAS?
Be sure to check out the rest of my appetizers right here on my blog. I will list a few personal favs below:
- Jalapeño Popper Dip
- Italian Rice Balls
- Buffalo Chicken Dip
- Parmesan Brussels Sprouts
- Crispy Salami Bites
- Easy Bruschetta
- Whipped Ricotta Crostini
- Baked Brie with Jam
- Brie Bites with Red Pepper Jelly
LETS GET INTO IT, BUT FIRST, LETS MAKE SURE WE STAY CONNECTED:
Keep in touch with me on Instagram, TikTok, and Pinterest! Also, if you do make this recipe (or any recipe of mine for that matter) be sure to tag #sammymontgoms so I can see your re-creations!
HERE IS WHAT YOU’LL NEED:
Here is a quick overview of the ingredients you’ll need to make my Barbeque Pulled Pork Sandwiches. For the exact detailed measurements and ingredients, scroll to the bottom of this page to review my recipe card.
- boneless pork shoulder roast: (aka butt roast)
- yellow mustard: to use as a binder
- ketchup
- brown sugar
- white sugar
- apple cider vinegar
- worcestershire
- chicken stock
- salt
- pepper
- pork rub
- garlic powder
- onion powder
- smoked paprika
- cumin
- shallot
- garlic
FAQ’S ANSWERED:
WHAT IS THE BEST CUT OF PORK FOR PULLED PORK?
Pork shoulder is ideal for pulled pork. It creates tender pieces of meat as it cooks down.
CAN I MAKE THIS RECIPE IN A DUTCH OVEN?
You sure can; be sure to follow the recipe exactly as shown below, but instead of slow cooking in a crock-pot, cook in a large dutch oven and bake in the oven for 8-10 hours at 225 degrees, or until the pork shreds easily with two forks.
HOW MUCH PORK PER PERSON?
This will vary depending on how you are eating the pulled pork; on sliders, sandwiches, nachos, tacos, salads, etc. Typically you need about 1/3 to 1/2 pound of pork per person, so keep this in mind when you are preparing your pulled pork.
CAN I USE A BONE-IN PORK ROAST?
A bone in roast works well in this recipe. Since the bone weighs more, I would opt for a 4 1/2 pound roast rather than a 4 pound boneless roast which is what the recipe calls for, just to make up the difference in weight.
A FEW TIPS BEFORE GETTING STARTED:
- Trim any excess fat off the pork before starting. Some fat can be left but if you see large pieces, remove those before getting started with a sharp knife or kitchen shears. If you leave too much fat, the end result of the pork may be too oily for your liking so be sure not to skip this step.
- Let the pork rest for at least 15 minutes with the seasoning before adding it to the crock-pot, to lock in all of those flavours.
- If you don’t feel like making your own homemade barbeque sauce, you can simply skip this step and add your favourite store-bought barbeque sauce, which works out to about 1 and a 1/2 cups.
STORING & REHEATING INSTRUCTIONS:
Storing: if you have leftovers, add them to an airtight container and keep refrigerated for up to 4 days.
Oven: to re-heat, simply add your leftover Barbeque Pulled Pork to an oven safe pan, cover, and let cook for 10-15 minutes or until heated throughout.
Microwave: to re-heat, and your leftover Barbeque Pulled Pork and heat for 30-45 seconds.
MORE OF A VISUAL PERSON?
WATCH THE FULL RECIPE VIDEO HERE
Barbeque Pulled Pork Sandwiches
Equipment
- 1 crock-pot or dutch oven
Ingredients
Pork Shoulder Marinade:
- 1 4lb boneless pork shoulder roast (aka butt roast), large pieces of fat removed
- yellow mustard , as a binder
- salt
- pepper
- pork rub , of choice
- garlic powder
- onion powder
- smoked paprika
- cumin, use half of what you add for the above seasionings
Homemade BBQ Sauce:
- 1 tbsp butter
- 1 shallot, chopped fine
- 3 gloves garlic, chopped fine
- 1½ cups ketchup
- 1/2 cup yellow mustard
- 2 tbsp apple cider vinegar
- 2 tbsp worcestershire
- 1/4 cup brown sugar
- 1 tsp white sugar
- 1 tbsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp dried mustard
- 1/2 tsp black pepper
- 1/2 cup chicken stock, salted, added to the crock-pot (not to the bbq sauce)
- *Tip: If you don't want to make your own bbq sauce, use 1½-1¾ cups of your favourite store-bought bbq sauce.
Additional Ingredients:
- hamburger or brioche buns, for serving
- cabbage slaw, for topping
- mayonnaise, for topping
- pickles, for topping
- horseradish , for topping
Instructions
- Begin by preparing your pork by removing some of the fat. This step is very important to ensure your pork doesn't turn out overly oily. Season all sides generously with all of the pork blade marinade seasoning's, and be generous with the salt.Let rest for at least 15 minutes.
- Chop your shallot and garlic. Set aside.
- Prepare your homemade bbq sauce. To a medium size pot, add your butter and set to low/medium heat. Once melted add your shallot and garlic and let saute for 2-3 minutes, just until softened and fragrant.
- Add all of the other bbq sauce ingredients (except the chicken stock) and mix to combine. Let simmer for 5-10 minutes until thickened.Taste to see if you'd like to add any additional seasionings/ingredients.Remove from heat and set aside.
- To your crock-pot, add your pork.Pour over the bbq sauce, covering the pork evenly.
- Add your chicken stock, cover, and let cook on low for 8-10 hours, or on high for 4-6 hours. Or until the pork shreds very easily with two forks.*Tip: I recommend cooking this one on low for best results.
- Turn off the crock-pot, remove the pork and place it in a large bowl, leaving all of the juices in the crock-pot.
- Using two forks shred your pork.
- Return the shredded pork back to the crock-pot and mix to combine, ensuring the sauce covers the pork thoroughly. Alternatively, if you are left with a thinner sauce, strain the juices from the crock-pot into a small pot.Bring to a simmer for 5-7 minutes, or until it thickens slightly, removing some of the fat from the top.If you want the sauce to thicken further, mix 1 tbsp of cornstarch and 1 tbsp of water, and add it to the sauce and simmer until thickened. You can add the sauce back to all of the pork and mix to combine, or spoon onto each assembled bun.
- Assemble your buns with cabbage slaw (see tip below), pickles, horseradish, a generous spoon of the bbq pulled pork followed by a ladle of the bbq sauce.*Tip: Before assembling your sandwich, add a few tablespoons of mayonnaise to your cabbage slaw and mix to combine.
- Enjoy warm.
Nutrition information is automatically calculated, so should only be used as an approximation.
DID YOU LIKE THIS RECIPE?
If you enjoyed my Barbeque Pulled Pork recipe, consider leaving me a 5 star rating and review in my recipe card provided below, it means so very much to me!
This was the absolute best pulled pork and easy to make! My family loved it.
Made and assembled as suggested but added horseradish to the slaw … yum!
Hi Leslie! That is so awesome to hear! Thank you for taking the time to share this feedback. So happy you enjoyed it!
This is cooking in my crockpot now. FYI chicken stock isn’t listed on the ingredient list (how much is needed?) and it would be helpful to add the amount of each seasoning needed for the pork rub as well as the amount of barbecue sauce needed if you use store bought
Hi Ross, it’s all listed at the very bottom in the recipe card.