- 1/3 cup liquid smoke
- 3 tablespoons paprika
- 3 teaspoons salt
- 3 teaspoons pepper
- 1 teaspoon garlic powder
- 1 teaspoon ground mustard
- 1 boneless pork shoulder butt roast (3 to 4 pounds)
- 1 bottle (18 ounces) barbecue sauce
- 10 hamburger buns, split
- In a small bowl, whisk the first six ingredients; rub over roast. Place roast in a 5- or 6-qt. slow cooker. Cook, covered, on low 8-10 hours or until meat is tender.
Remove roast; cool slightly. Discard cooking juices. Shred pork with two forks; return to slow cooker. Stir in barbecue sauce; heat through. Serve on buns.
To make ahead: In a small bowl, whisk the first six ingredients; rub over roast. Place roast in a large resealable plastic freezer bag; seal bag and freeze. To use, place roast in refrigerator 48 hours or until completely thawed. Cook and serve as directed. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Yield: 10 servings.
Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.
Reviews for Sweet & Smoky Pulled Pork Sandwiches
"This is bar none the best pork I have ever made. I used a mesquite liquid smoke and the meat had amazing flavor on it's own. Very tender! The only thing I did differently was to keep some cooking juices in it to keep it moist. I didn't add the bbq sauce so that people could choose their own. I brought it to a cub scout function. Delicious!"
"This is amazing! I can stop searching for the BEST PULLED PORK EVER now. I'm cooking up 40lb of it for our Cub Scouts!"
"I've tried a number of pulled pork recipes and always was disappointed in some way. Not this time! This is a keeper! Although, even washing several times after rubbing the seasonings into the roast, I could smell the seasonings on my hands all day at work. What a way to get the appetite going! :-)"