Sweet & Smoky Pulled Pork Sandwiches Recipe
Sweet & Smoky Pulled Pork Sandwiches Recipe photo by Taste of Home
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Sweet & Smoky Pulled Pork Sandwiches Recipe

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My primo pork is smoky, tender and tastes like it came from a barbecue joint. Without much help from me, it basically shreds itself. —Lauren Adamson, Layton, UT
Featured In: Slow Cooker Superstars
TOTAL TIME: Prep: 15 min. Cook: 8 hours
MAKES:10 servings
TOTAL TIME: Prep: 15 min. Cook: 8 hours
MAKES: 10 servings


  • 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

Nutritional Facts

1 sandwich: 436 calories, 16g fat (5g saturated fat), 81mg cholesterol, 827mg sodium, 44g carbohydrate (20g sugars, 2g fiber), 28g protein.


  1. 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.
  2. 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.
Originally published as Sweet & Smoky Pulled Pork Sandwiches in Simple & Delicious December/January 2015

Blush Wine

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

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xtreme_sc2 User ID: 682740 266117
Reviewed May. 19, 2017

"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!"

LynGriff User ID: 2653460 242808
Reviewed Jan. 29, 2016

"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!"

TracFac User ID: 4847132 221846
Reviewed Mar. 2, 2015

"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! :-)"

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