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Pulled Pork Subs Recipe
Pulled Pork Subs Recipe photo by Taste of Home

Pulled Pork Subs Recipe

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4.5 27
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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
MAKES:16 servings
TOTAL TIME: Prep: 15 min. Cook: 5 hours
MAKES: 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

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.


  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.
Originally published as Pulled Pork Subs in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2008, p12

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.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed May. 18, 2015

"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."

Reviewed Feb. 9, 2015

"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!)"

Reviewed Oct. 26, 2014

"This was just ok to us. Needed more flavor for our tastes."

Reviewed Oct. 21, 2014

"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."

Reviewed Sep. 29, 2014

"A good barbecue recipe. The honey adds a subtle sweetness to create a mild sauce."

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