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BBQ Pulled Pork Sandwiches

Savor these delicious BBQ Pulled Pork Sandwiches, made with tender shredded pork and flavorful barbecue sauce, perfect for a quick dinner or weekend barbecue.
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Prep Time 15 minutes
Cook Time 9 hours
Total Time 9 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pounds boneless pork shoulder, pork butt, or pork sirloin roast
  • 1 teaspoon salt (coarse, kosher salt preferred)
  • 1/2 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)

Method
 

Preparation
  1. Cut the pork roast into large 4-inch pieces (optional, but helps cook faster and more evenly).
  2. Season the pork on all sides with salt and pepper.
Slow Cooker Directions
  1. Add water or broth and liquid smoke to the slow cooker. Add the pork. Cover and cook on low for 8-10 hours or high for 5-6 hours, until the pork is fall-apart tender.
Pressure Cooker Directions
  1. 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.
Shredding and Finishing
  1. Remove the pork from the slow cooker or pressure cooker and discard most of the remaining liquid (keep about 1/4 cup).
  2. Shred the pork using a couple of forks; it should easily fall apart into pieces.
  3. 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).
Serving
  1. Serve on buns with extra barbecue sauce.

Notes

For a balanced meal, consider adding fresh toppings such as shredded lettuce, sliced tomatoes, or coleslaw to your sandwiches. Leftover pork can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.