BBQ Pulled Pork Sandwiches

Ingredients

• 1.36 kg (3 lb)boneless pork shoulder
• 15 ml (1 tablespoon)liquid smoke
• 7.5 ml (1½ teaspoons)kosher salt
• 5 ml (1 teaspoon)black pepper
• 5 ml (1 teaspoon)garlic powder
• 5 ml (1 teaspoon)onion powder
• 15 ml (1 tablespoon)smoked paprika (optional)
• 340 g (12 oz), or more to tastebarbecue sauce
• 12good-quality rolls, such as brioche
• 1 kitcoleslaw, or homemade or shop-bought coleslaw
• 36thick-cut dill pickle slices
• About 1.3 cm (½ inch)water

Instructions

1. 1

   Season the pork

   Pat the pork shoulder dry. Sprinkle it with the liquid smoke, salt, pepper, garlic powder, onion powder and optional smoked paprika, then place it in the slow cooker. Add enough water to come about 1.3 cm (½ inch) up the side. Cook on low for 8–10 hours, or on high for 5–6 hours; the high setting may produce less tender meat.

2. 2

   Shred and sauce

   Once the pork is cooked, drain away the liquid and return the meat to the slow cooker. Shred it, then stir in enough barbecue sauce to coat it well without making it soupy. Cover and heat through while you prepare the remaining ingredients.

3. 3

   Prepare the slaw

   Prepare the coleslaw if it needs assembling.

4. 4

   Build the sandwiches

   When ready to serve, slice the rolls and fill them with the pork. Add coleslaw and a few dill pickle slices to each.

What are pulled pork sandwiches?

Pulled pork sandwiches are an American barbecue favourite: pork is cooked until tender enough to shred, then served in a roll, often with sauce and crunchy toppings. This version uses a slow cooker for a largely hands-off approach.

The contrast is what makes the sandwich work: rich, saucy pork meets cool coleslaw and sharp dill pickles, all held in a soft roll.

Nutrition and macros by portion

The nutrition label shows one serving as written: 366 calories, 32g protein, 43g carbs, 7g fat.

The roll and barbecue sauce contribute most of the carbohydrates, while the pork shoulder provides most of the protein and some of the fat. The coleslaw and pickles add crunch and flavour; serve with extra salad or vegetables if you want more on the plate.

Choosing the pork and seasoning

Pork shoulder: its connective tissue softens during the long cook, making the meat suitable for shredding. Patting it dry first helps the seasonings cling.

Smoky seasoning: liquid smoke and smoked paprika add barbecue-style notes, while garlic powder, onion powder, salt and pepper round out the flavour. The paprika is optional.

Getting the slow-cooker texture right

Low and slow: cook the pork on low for 8–10 hours, or on high for 5–6 hours. The recipe notes that the high setting may not make it as tender.

Shredding cue: after cooking, the pork should be tender enough to shred. Drain the cooking liquid before returning the meat to the slow cooker.

Adding the barbecue sauce

Sauce gradually: stir in enough barbecue sauce to coat the shredded pork, adding more if you prefer it saucier. Aim for well-coated meat rather than a soupy filling.

Warm through: cover the slow cooker while you prepare the coleslaw and other sandwich ingredients, so the sauced meat is heated through before serving.

Building a balanced bite

Soft rolls: brioche is one suggested choice, but any good-quality rolls can hold the filling. Slice them just before assembling.

Cool, crisp toppings: coleslaw adds crunch and a fresh contrast, while thick-cut dill pickles bring a tangy, salty note. Add a few pickle slices to each sandwich.

What to serve alongside

These sandwiches can be served on their own or with a simple side such as a green salad, corn or extra coleslaw. Keep additional sides easy so the slow-cooked pork remains the focus.

If serving a group, set out the pork, rolls, slaw and pickles separately so everyone can assemble their own sandwich.

Recipe notes & tips

• Pat the pork dry before adding the liquid smoke and seasonings.
• Use the low setting when you have time for the longer cook.
• Drain the cooking liquid before shredding and saucing the pork.
• Add the barbecue sauce gradually so the filling stays coated rather than soupy.
• Prepare the coleslaw while the sauced pork heats through.
• Assemble the rolls just before serving to keep them from becoming soggy.

Variations

• Brioche rolls: use them for a soft, slightly rich sandwich.
• Homemade slaw: swap the kit for your own coleslaw or shop-bought slaw.
• Extra sauce: stir in more barbecue sauce to suit your preference.
• Paprika-free: leave out the optional smoked paprika.
• Serving platter: put the pork and toppings out separately for guests to assemble.

Common mistakes to avoid

• Skipping the drying step: pat the pork shoulder dry so the seasonings cling to its surface.
• Cooking on high for too long: use the low setting for 8–10 hours when possible, as the high setting may yield less tender meat.
• Leaving in the cooking liquid: drain it before shredding so the finished filling is not overly wet.
• Adding all the sauce at once: stir it in until the pork is coated but not soupy.
• Assembling too early: fill the rolls shortly before serving to avoid soggy bread.

How to store

Store leftover pork separately from the rolls and toppings in covered containers in the fridge, and use within 3–4 days. Reheat the pork until piping hot, adding a little barbecue sauce if needed; assemble with fresh rolls, coleslaw and pickles.

Frequently asked questions