A Year Of... interesting things

BBQ Pulled Pork Sandwiches

In the annals of recipes I made this year I don’t think there’s one more hands-off recipe than this BBQ pulled pork sandwich.

It’s easy to make, delicious, and supports a fairly large array of customizations. Furthermore, it allows one to cook in advance a large amount of pork which can then be used in other dishes.

BBQ Pulled Pork Sandwich

I feel that a few warnings/caveats are important:

  • the BBQ sauce is the king here and the bun is the queen; we were all in agreement that we couldn’ve substituted saw dust for the pork and still would’ve made a deliciuos sandwich; as such, make sure you select a BBQ sauce that you absolutely love;
  • having a slow-cooker makes it the easiest variant possible; that being said, a Dutch oven would work too and would likely require a bit of monitoring;
  • it’s not easy to eat - as you bite into the sandwich, the pulled pork as the most liquid component, will have a tendency to escape the sandwich; most photos on the internet show a good inch of pulled pork between the buns - that’s the ideal amount for taste and yet I found it totally unmanageable.


The typical pulled pork sandwich is made with pork butt aka shoulder.

I used pork loin because it was on sale at Costco for a little under $2/lb. I don’t think it makes a difference - the BBQ sauce annihilates whatever subtle flavor the pork cut would’ve brought by itself (so select a delicious BBQ sauce).


  • 1-2 lbs of pork butt, loin, shoulder, etc (advice: put as much as it comfortably fits into the slow cooker - freeze the remains)
  • 1 cup of BBQ sauce - we used Sweet Baby Ray’s
  • bread: regular onion rolls work, so do scratch rolls, even Hawaiian rolls (if a paired with a not-so-sweet sauce)
  • toppings: sauteed mushrooms, coleslaw, pickles are traditional


  1. Place pork in slow cooker. Cook on low heat for about 5-6 hours; look for center temperature to achieve 195F and for the pork to start coming apart when poked with a fork.
  2. Pull pork apart, mix with whatever fat was in the pot. Add BBQ sauce and mix well.
  3. Serve on buns with whatever toppings your heart desires.

Calories: hard to say because the type of BBQ sauce and the bun make a large difference. All in all I’d say 600-1,000 calories per serving, with some 30-50g of fat, around 40g of protein, and way too many carbs. All worth it.

So what did you think about this post? Liked it? Hated it? Thought it was stupid? Thought I was stupid? Deemed it to be informative? Found mistakes or misinformation? Want to lavish excessive praise or cast fiery insults? Contact me and have at it.