Learn how to make easy, delicious pulled pork sandwiches with rich BBQ flavor. Every bite is loaded with tender, juicy pork and smoky barbecue goodness!
If you love this recipe, try some of my other favorites like Buffalo Chicken Wraps, Crispy Chicken Wraps, and Crunchwraps.
Pulled Pork Sandwiches
These sandwiches are made with slow-cooked BBQ pork that just melts in your mouth—perfect for busy weeknights or party appetizers.
For more sweet and tangy BBQ recipes, try honey garlic chicken thighs, spicy skillet potatoes, and Korean BBQ fried chicken (insanely good!)
Explore all sandwiches and wraps here.
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Ingredients
- Pork shoulder – This cut has lots of marbling, so it turns super juicy and tender when slow-cooked, making it perfect for pulled pork. You can also use pork butt, or for a leaner option, pork loin or chicken thighs (though they won’t be as tender). BBQ beef works well, too!
- Onion – Good old white onion.
- Bell pepper – Adds a hint of sweetness and fresh crunch. You can skip it and add extra paprika if you prefer.
- Garlic – Fresh garlic cloves add bold flavor—don’t skip them!
- Oregano – Gives a nice herby kick that complements smoky flavors. You can use dried thyme, tarragon, or marjoram instead.
- Paprika – Adds smoky depth and mild heat.
- Beef broth – Keeps the pork moist and adds rich flavor.
- Barbecue sauce – This is key for the best BBQ flavor!
- Mustard – Adds a bit of tang; use your favorite mild mustard.
📋 You can find the full ingredient list in the Recipe Card below the article.
How to Make BBQ Pulled Pork Sandwiches
- Sear the Pork: Heat olive oil in a pot over medium-high heat. Add the pork shoulder and brown on both sides until sealed.
- Prep the Veggies: Slice the onion and bell pepper into strips. Chop the garlic.
- Add Seasonings and Sauce: Add onion, bell pepper, and garlic to the pot. Then, mix in oregano, paprika, salt, mustard, BBQ sauce, and beef broth.
- Coat the Pork: Rub the pork well with the seasoning and sauce mixture.
- Slow Cook: Cover the pot, cook on low for 1 hour, then flip the pork and cook for another hour or until tender. Add broth if needed to keep it moist.
- Shred the Pork: When tender, remove the pork and shred it with two forks.
- Combine and Serve: Return the shredded pork to the pot with the veggies and juices. Adjust BBQ sauce and salt to taste.
- Enjoy in soft buns for the best BBQ pulled pork sandwiches!
- We love to serve these with creamy coleslaw or this family-favorite cabbage cucumber salad on the side.
Don't Miss: What To Make With Ground Pork - 25+ Juicy Ideas
What Is the Secret to Pulled Pork? The key is slow cooking at a low temperature to make the meat tender and juicy.
What's the Best Pork for Pulled Pork?
- Pork Shoulder: This is the best choice for pulled pork! Known as pork butt or Boston butt, it has fat and connective tissue that melt during slow cooking, making the pork juicy and flavorful.
- Pork Picnic Shoulder: Another good option! It has a bit more bone and skin but is still well-marbled and shreds nicely after a long cook.
- Pork Loin: This leaner option can work for pulled pork but is less forgiving. Watch it closely, as it can dry out if overcooked.
What to Serve with BBQ Pulled Pork Sandwiches
One of my favorites include:
- Coleslaw
- Potato Salad
- Cornbread
- Baked Beans
- Pickles or pickled vegetables like radish or cabbage
- Macaroni Salad
- Grilled Corn on the Cob
- Sweet Potato Fries
- Healthy Parmesan Fries
Best Buns for Pulled Pork
- Brioche Buns: Soft, buttery, and a little sweet—these buns add a touch of richness to pulled pork sandwiches.
- Potato Buns: Slightly sweet with a fluffy texture, they hold up well to juicy fillings without getting soggy.
- Kaiser Rolls: With a crusty outside and soft inside, they provide a nice contrast to the tender meat.
- Hamburger Buns: A classic option! Look for a slightly firm texture to support the meat and sauce.
- Sandwich Rolls: A rustic, chewy choice that pairs well with rich pulled pork.
Tips for the Best Pulled Pork
- Season Generously: Don’t hold back on spices and seasoning—a good rub adds deep flavor.
- Cook Low and Slow: Slow-cooking helps break down fat and connective tissue, making the pork tender and easy to shred.
- Keep It Moist: Check the pork as it cooks, adding broth if it looks dry to keep it juicy.
- Shred After Cooking: Let the pork rest a few minutes before shredding to keep it juicy and easier to pull apart.
How Do BBQ Restaurants Keep Pulled Pork Juicy?
- BBQ restaurants keep pulled pork moist by cooking it low and slow, often in a smoker. Wrapping the meat in foil or adding a bit of liquid during cooking also helps prevent it from drying out.
- Got leftovers? Leftover pulled pork is excellent for sheet pan nachos!
Freezing And Storing Instructions
- To Store. Let the pulled pork cool to room temperature before storing it. Place it in an airtight container and refrigerate for 3-4 days.
- Freezing. For longer storage, transfer pulled pork to a freezer-safe container or heavy-duty bag. Freeze for up to 3 months. Label with the date for easy tracking.
- To Reheat. Warm pulled pork in a skillet over medium heat. Add a splash of beef broth or water to keep it moist and stir until heated through.
More Pork Recipes
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Recipe Card
BBQ Pulled Pork Sandwiches
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INGREDIENTS
- 1 large onion, chopped into strips
- 1 large bell pepper, chopped into strips
- 2 pounds pork shoulder
- 3 cloves garlic
- 1 tablespoon oregano
- 1 tablespoon paprika
- 1 tablespoon salt
- 2 tablespoons olive oil
- 1 cup beef broth
- ¾ cup barbecue sauce
- ½ cup mustard
- your favorite sandwich buns , for serving
INSTRUCTIONS
- Sear the Pork: Heat olive oil in a pot over medium-high heat. Add the pork shoulder and brown on both sides until sealed.1 large bell pepper, 2 pounds pork shoulder, 3 cloves garlic, 2 tablespoons olive oil, 1 large onion
- Add Seasonings and Sauce: Add onion, bell pepper, and garlic to the pot. Then, mix in oregano, paprika, salt, mustard, BBQ sauce, and beef broth.1 large onion, 1 large bell pepper, 1 tablespoon oregano, 1 tablespoon paprika, 1 tablespoon salt, 1 cup beef broth, ½ cup mustard, 3 cloves garlic
- Coat the Pork: Rub the pork well with the seasoning and sauce mixture.¾ cup barbecue sauce
- Slow Cook: Cover the pot, cook on low for 1 hour, then flip the pork and cook for another hour or until tender. Add broth if needed to keep it moist.
- Shred the Pork: When tender, remove the pork and shred it with two forks.
- Combine and Serve: Return the shredded pork to the pot with the veggies and juices. Adjust BBQ sauce and salt to taste. Enjoy in soft buns for the best BBQ pulled pork sandwiches!your favorite sandwich buns
NOTES
- Use Pork Shoulder for Best Results: Pork shoulder has the right amount of fat and connective tissue, making it perfect for slow cooking and shredding.
- Cook Low and Slow: To get tender, juicy pulled pork, cook it on low heat for several hours. This helps break down the meat and make it easy to shred.
- Keep it Moist: Check the pork occasionally while cooking and add more beef broth or liquid if needed to prevent it from drying out.
- Let the Meat Rest Before Shredding: Allow the pork to rest for a few minutes after cooking so it retains its juices and is easier to shred.
- Adjust the BBQ Sauce to Taste: After shredding, mix the pork with the sauce to your liking—more sauce for extra flavor!
- Pick the Right Buns: Soft buns like brioche or potato buns work best to hold the juicy pork without getting soggy.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Main Keyword: Frequently Asked Questions
Serve with coleslaw, potato salad, baked beans, or sweet potato fries for a perfect meal.
I'd add extra BBQ sauce, hot sauce, pickles, or cheese to bring out more flavor.
Pulled pork is best served warm! When heated, the fat and juices in the meat are soft and melt, keeping the pork tender, moist, and flavorful.
Serving it warm also allows the BBQ sauce to soak into the meat, making every bite extra delicious.
Cold pulled pork can be drier and less flavorful, so it’s best to reheat it before serving.
Joanna
Can’t wait to try this!