Pulled Pork Subs Recipe
- 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.
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.
1/2 each: 417 calories, 13g fat (4g saturated fat), 81mg cholesterol, 867mg sodium, 44g carbohydrate (12g sugars, 2g fiber), 29g protein .
Reviews for Pulled Pork Subs
"I made this for a birthday party for my wife. we had 6 friends over. we all loved it with a slice of onion and sliced dills."
"I am making this recipe, however, I will season my pork roast over night before cooking. Adds more flavor (This is for 2princess2luv who needs more flavor) You can modify recipe to suit you and your family's needs. Personally, I like to brown my pork shoulder before I put in crock pot, I hate just raw and no browning in oven before cooking. I will also use Sweet Baby Rays BBQ Sauce, however, I will not add the honey, I will however add Worcestershire sauce , adds great flavor. YUM, Will come back add another review after I make this, I know it will be DYNOMITEEEE....lol.....lol......"
"I used a 3 lb pork shoulder butt roast and made the recipe as is. It fell apart after five hours in the slow cooker. The only downside for us would be I used Sweet Baby Ray's Original BBQ sauce, which we normally love, but for this recipe found it way too sweet. Added creamy coleslaw on top of the pork for each bun and it added a nice flavour as well. Will definitely try this one again using a difference BBQ sauce and fresh ginger instead of dry. Very easy and it would be great to serve company."
"It was pretty good when preparing of a supper for both mild and spicy fellows. The spicy people can add some jalapenos or other hot peppers to get the extra punch! (Like me!)"
"This was just ok to us. Needed more flavor for our tastes."
"I haven't made it yet but I KNOW it will be delicious - but I need to know, what is 'seasoned salt' ? If I can't find that, can I season it myself and if so, with what? Thank you in advance."
"A good barbecue recipe. The honey adds a subtle sweetness to create a mild sauce."
"Loved this recipe. It's so easy."
"Made this yesterday-so easy and a big hit!!"
"Loved the combination of flavors"
"Changed the water to chicken broth, otherwise no changes. Upped the size and served to a very large group of college kids. BIG hit! This is easy, and a definite keeper."
"After reading the ingredients and all the great reviews I thought I'd give this a try. Very bland and tastes more like ketchup than BBQ."
"Doesn't compare to the indoor pulled pork recipe from American's Test Kitchen."
"Taste's great...just needs a little more BBQ flavor"
"I made this for a get-together with friends. I made especially for a friend on a low-carb diet. It was delicious and I got compliments from everyone. I did use 4 pounds of pork and left everything the same. It wasn't too runny and I have leftovers!"
"Everyone loves this! I also used Sweet Baby Ray's, and I think the ginger, garlic and honey add just the right touch. I guess I forgot to add the water! I would agree that serving 16 would be difficult unless the buns were pretty small, and the people --not very hungry."
"Very simple and very delicious. Only difference I made to the recipe was that I melted a slice of cheese on the roll before I added the meat. YUM"
"This is a delicious meal paired with sweet potato fries and cole slaw."
"Delicious and easy peasy to throw together!"
"Today is my second time making this pulled pork. Put it together this morning and it took 5 min. The flavors are great the meat is juicy and the pork pulls right apart. I let it sit back in the sauce for a while before serving. This is a great weeknight meal."
"I used Sweet Baby Ray's BBQ sauce and it was great. I doubled the meat (well it was doubled before I trimmed the roast), but didn't double the rest."
"This was great!"
"This was a quick way to use up a roast I didn't want to fuss with, love the slow cooker! Honestly you could probably omit the honey, ginger & seasoning salt and just use the BBQ sauce...couldn't really taste anything but the BBQ sauce when I made it. However it was still yummy and quick so I'll make it again! I also used a bone-in roast (all I had) and it was about 3lbs for reference."
"everyone in my family of 6 loved these! We all agreed that it was the best pulled pork we have ever tasted. It will definitely become a regular meal around our house! However, I found that the 2 1/2 pound roast I used only made 8 sandwiches, not 16. Maybe I used large buns or something, but the recipe made plenty of sauce, so you could easily use a much larger roast while keeping the same amount of other ingredients."
"I don't know what I did wrong, cause I followed this recipe to the T, but it turned out to be extremely watery. The taste was really good and the meat really soft and tender."
"This is such a simple recipe to follow. The meat absolutely falls apart when cooked, so there's almost no effort needed to pull it apart. It is very tasty, too!"
"I doubled the recipie for this because my pork shoulder was bigger than called for. The flavor was very good but best of all it was really easy. I prepped it before leaving for work in the morning and it only took a few minutes to shred in order to eat. My husband and kids enjoyed it and ate the leftovers for lunch the next day without my suggesting it."
Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.