Slow Roasted Pulled Pork Sandwiches

Slow-cooked, tender pulled pork in a rich, tangy barbecue sauce

Pulled pork sandwiches were always one of those meals that felt a little extra special in our home. They weren’t difficult to make, but they did take time—and that’s what made them so good.

My mom believed in cooking things low and slow, letting the flavors develop and the meat become tender enough to fall apart with just a fork. The smell alone was enough to make everyone ask when supper would be ready.

This recipe comes from her collection, where simple ingredients came together to make something hearty and satisfying. Piled high on a soft bun and soaked in rich sauce, it’s the kind of meal that’s worth the wait.

Ingredients:

1 (4 lb.) pork roast
1 c. barbecue sauce (use your favorite one)
1/2 c. vinegar
1/2 c.  beef broth, beer or chicken broth
2 Tbs. brown sugar
1 Tbs. spicy mustard
1 Tbs. Worcestershire sauce
1 Tbs. chili powder
2 tsp. molasses
1 1/2 tsp. thyme
1 tsp. liquid smoke
1 onion, chopped
2 garlic cloves, minced
hamburger buns

Directions:

Preheat the oven to 225°F (see notes for lower temperature option).

Place the pork roast fat-side up in a Dutch oven or roasting pan.

In a bowl, combine the barbecue sauce, vinegar, broth, brown sugar, mustard, Worcestershire sauce, chili powder, molasses, thyme, and liquid smoke. Stir well.

Add the chopped onion and garlic to the sauce mixture, then pour everything over the pork roast.

Cover and bake for 6 hours. Carefully turn the roast over, then continue cooking for another 4–6 hours, or until the pork is very tender and easily shreds with a fork.

Remove the roast from the oven. Skim off excess fat if desired.

Shred the pork using two forks, mixing it into the sauce in the pan.

For best flavor, allow the shredded pork to sit in the sauce for an additional 20–30 minutes before serving.

Serve on hamburger buns.

Tips for Best Success:

• Cook low and slow for the most tender results
• Use a roast with some fat for better flavor
• Keep the roast covered to retain moisture
• Let the meat rest in the sauce before serving
• Skim excess fat for a smoother sauce

Variations and Substitutions:

• Spicier: Add cayenne or hot sauce
• Sweeter: Increase brown sugar slightly
• No liquid smoke: Omit or use smoked paprika
• Slow cooker: Cook on LOW for 8–10 hours
• Different cut: Pork shoulder or Boston butt works best

Serving Suggestions:

• Serve on hamburger buns
• Top with coleslaw for a classic touch
• Pair with baked beans or potato salad
• Serve with pickles or chips

How to Store:

• Refrigerator: Store in an airtight container up to 4 days
• Freezer: Freeze up to 3 months
• Reheat: Warm gently with extra sauce to keep moist

Frequently Asked Questions:

What cut of pork is best?
Pork shoulder or Boston butt gives the most tender results.

Can I make this ahead of time?
Yes, it often tastes even better the next day.

Why isn’t my pork shredding?
It likely needs more cooking time—keep going until fork-tender.

Can I cook this in a slow cooker?
Yes, cook on LOW for 8–10 hours.

Do I have to use barbecue sauce?
It adds flavor, but you can adjust or reduce it if preferred.