Save on Pinterest

Sweet & Smoky Pulled Pork Sandwiches

My primo pork is smoky, tender and tastes like it came from a barbecue joint. Without much help from me, it basically shreds itself. —Lauren Adamson, Layton, Utah
  • Total Time
    Prep: 15 min. Cook: 8 hours
  • Makes
    10 servings

Ingredients

  • 1/3 cup liquid smoke
  • 3 tablespoons paprika
  • 3 teaspoons salt
  • 3 teaspoons pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon ground mustard
  • 1 boneless pork shoulder butt roast (3 to 4 pounds)
  • 1 bottle (18 ounces) barbecue sauce
  • 10 hamburger buns, split

Directions

  • In a small bowl, whisk the first 6 ingredients; rub over roast. Place roast in a 5- or 6-qt. slow cooker. Cook, covered, on low until meat is tender, 8-10 hours.
  • Remove roast; cool slightly. Discard cooking juices. Shred pork with 2 forks; return to slow cooker. Stir in barbecue sauce; heat through. Serve on buns.
    To make ahead: In a small bowl, whisk the first 6 ingredients; rub over roast. Place roast in a freezer container and freeze. To use, place roast in refrigerator 48 hours or until completely thawed. Cook and serve as directed. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Nutrition Facts
1 sandwich: 436 calories, 16g fat (5g saturated fat), 81mg cholesterol, 827mg sodium, 44g carbohydrate (20g sugars, 2g fiber), 28g protein.

Recommended Video