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Pulled Pork Subs Recipe

Pulled Pork Subs Recipe

Honey and ground ginger are the flavor boosters behind my no-stress sandwiches. A bottle of barbecue sauce ties it all together in a pinch. —Denise Davis, Porter, Maine
TOTAL TIME: Prep: 15 min. Cook: 5 hours YIELD:16 servings


  • 1 small onion, finely chopped
  • 1 boneless pork shoulder butt roast (2-1/2 pounds)
  • 1 bottle (18 ounces) barbecue sauce
  • 1/2 cup water
  • 1/4 cup honey
  • 6 garlic cloves, minced
  • 1 teaspoon seasoned salt
  • 1 teaspoon ground ginger
  • 8 submarine buns, split


  • 1. Place onion and roast in a 5-qt. slow cooker. In a small bowl, combine the barbecue sauce, water, honey, garlic, seasoned salt and ginger; pour over meat. Cover and cook on high for 5-6 hours or until meat is tender.
  • 2. Remove meat; cool slightly. Shred meat with two forks and return to the slow cooker; heat through. Serve on buns. Cut sandwiches in half.
    Freeze option: Place individual portions of cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary. Serve on a bun. Yield: 16 servings.

Nutritional Facts

1/2 sub sandwich equals 417 calories, 13 g fat (4 g saturated fat), 81 mg cholesterol, 867 mg sodium, 44 g carbohydrate, 2 g fiber, 29 g protein.

Wine Pairings

Blush Wine

Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.