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If you are looking for an easy dinner that feels like a backyard BBQ favorite, this BBQ Pulled Pork Sandwich is one of my go-to recipes. The pork cooks up tender and juicy, then gets piled onto soft buns with crunchy coleslaw and a drizzle of BBQ sauce. It is simple enough for a family dinner but also great for feeding a crowd.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“This was delicious. I made it for a potluck with some friends and they loved it.” – Taryn
“I love this recipe. This is the second round for me! Yummy!” – Abby
“I’ve been making kalua pork this way for years. I’m so glad this recipe was posted ~ it’s one of my all-time favorite recipes!” – Amy
Why I Love This Pork Recipe
I love this recipe because it gives me all those smoky, savory Kalua pork flavors I fell in love with in Hawaii, but in a way that is much easier to make at home. Instead of cooking a whole pig in an imu, I can make this pork in the slow cooker or Dutch oven and still get that tender, flavorful meat my family goes crazy for. I also love that it works for more than one meal. We pile it high on buns for BBQ pulled pork sandwiches with homemade coleslaw the first night, then use leftovers over rice, in wraps, tacos, or nachos later on.
🩷 Emily
Ingredients You’ll Need
- Pork roast – Pork shoulder, pork butt, or boneless pork roast all work well here because they cook down nice and tender.
- Seasoning – Kosher salt is the main seasoning and helps flavor the pork all the way through.
- Liquid smoke – This gives the pork that smoky flavor without needing a smoker.
- Water – Keeps the pork moist as it cooks low and slow.
- Ti leaves – Completely optional, but they add a traditional Hawaiian touch if you can find them.
- Buns or rolls – Soft hamburger buns or sandwich rolls are perfect for soaking up all the juices.
- Homemade Coleslaw – A crisp, creamy slaw adds the perfect cool crunch on top.
- BBQ sauce – Your favorite BBQ sauce or our amazing Homemade BBQ Sauce brings that sweet and tangy finish that makes these sandwiches so good.
Ingredient Additions and Substitutions
- Add brown sugar, Worcestershire sauce, garlic powder, and onion powder for a slightly sweeter and bolder BBQ flavor.
- Swap the water for chicken broth, apple cider vinegar, or even root beer for a different flavor base.
- Add a simple spice mix with paprika, black pepper, cumin, cayenne, and onion powder for more depth.
- Use banana leaves if you cannot find ti leaves.
- Skip the ti leaves altogether if needed. The pork is still really good without them.
- Use store-bought coleslaw to save time or make homemade if you want the freshest crunch.
- Try Hawaiian rolls, brioche buns, or classic hamburger buns depending on what you have on hand.
- For serving, you can use mayo, mustard, extra BBQ sauce, or even serve the pork over rice instead of on buns.
How to Make a BBQ Pulled Pork Sandwich
- Season the pork. Line the slow cooker with ti leaves if you are using them. Rub the pork generously with kosher salt.
- Add to the slow cooker. Place the pork in the slow cooker, add the water, and pour the liquid smoke over the top. Tuck any remaining ti leaves around the sides if using.
- Cook until tender. Cover and cook on low for 8 to 10 hours, or until the pork shreds easily with a fork. Do not drain the juices.
- Shred the pork. Pull the pork apart right in the slow cooker so it soaks up all those flavorful juices.
- Build the sandwiches. Pile the shredded pork onto soft buns or rolls.
- Top and serve. Add coleslaw and a drizzle of BBQ sauce, then serve warm.
Recipe Tips
- Do not drain the juices after cooking. Shredding the pork in the juices keeps it extra tender.
- Use a well-marbled cut of pork like pork shoulder or pork butt for the best texture.
- Salt the pork generously because the seasoning is very simple and that salt does a lot of the work.
- Cook low and slow for the most tender pulled pork.
- Toast the buns if you want a little extra texture and help with holding all the juicy pork.
- Add the slaw right before serving so it stays crisp.
- Make a double batch if you are feeding a crowd because this disappears fast.
Frequently Asked Questions
Yes. Ti leaves are optional. They add a Hawaiian element, but the pork still turns out tender and flavorful without them.
Pork shoulder, pork butt, or a boneless pork roast all work really well because they shred easily after cooking.
Yes. You can cook it covered in a Dutch oven at a low temperature until it is fall-apart tender. Just make sure there is enough moisture in the pot.
Liquid smoke gives the pork that classic smoky flavor, especially if you are not using a smoker. I really recommend it for this recipe.
Absolutely. This is one of my favorite make-ahead meals because the pork stays warm well and is easy to serve to a group.
Either works, but I like drizzling it on top when serving so everyone can add as much or as little as they want.
Leftovers are great over rice, in tacos, wraps, nachos, or even piled onto salads.
Yes. I prefer our homemade coleslaw but store-bought slaw mix or prepared coleslaw works great and makes this recipe even easier.
Make Ahead and Storage
This is a great recipe to make ahead because the flavor gets even better as the pork sits in the juices.
- Make ahead: Cook and shred the pork up to 2 days in advance. Store it in the cooking juices in the refrigerator.
- Refrigerator: Store leftover pork in an airtight container for up to 5 days.
- Freezer: Freeze the shredded pork with a little of the cooking liquid for up to 2 months.
- Reheating: Warm it gently on the stove, in the microwave, or in the slow cooker until heated through.
- Store separately: Keep buns, slaw, and BBQ sauce separate until serving for the best texture.
Pairing Ideas
These BBQ pulled pork sandwiches are really good with sides that bring in a little crunch, creaminess, or something fresh. I love serving them with Hawaiian macaroni salad, potato salad, baked beans, corn on the cob, fresh fruit salad, or a simple green salad. If you want to lean into the Hawaiian flavors, coconut rice or a Hawaiian plate lunch style spread would be so good here too.
More Hawaiian Recipes
Pair these pulled pork sandwiches with a few of these delicious and authentic Hawaiian recipes and escape with the flavors of the islands anytime you want!
Read Next: Hawaiian Dessert Recipes
This BBQ Pulled Pork Sandwich is one of those easy recipes that always works. The pork comes out juicy and full of smoky flavor, the slaw adds the perfect crunch, and the BBQ sauce pulls everything together. It is easy enough for a weeknight and tasty enough for parties, game day, and potlucks too.
If you make this recipe, I would love to hear how you served it. Leave a comment below and let me know if you piled it on buns, served it over rice, or tried one of your own twists. 💛🌺
BBQ Pulled Pork Sandwich
Video
Ingredients
For the Kalua Pork
- 3-4 pound pork roast
- 1-2 Tbsp Kosher salt
- 1/3 c. liquid smoke
- 1 c. water
- 4 ti leaves, Washed (If ti leaves aren't available it's no worries. It is still great without them, they just add a Hawaiian element to the dish.)
For the Sandwich
- 10 hamburger buns, (or rolls)
- 2 cups Homemade Coleslaw
- 1 cup Homemade BBQ Sauce, (or store bought)
Instructions
- Line bottom of crock pot with 2 ti leaves (if you have them). Rub pork generously with salt.
- Place on ti leaves or in the crock pot. Add water. Fit remaining ti leaves (again, if you have them) around outer edge of crockpot. Pour in liquid smoke.
- Cover and cook on low for 8-10 hours or until it will easily shred into juices (do not drain).
- Serve on shredded pork on hamburger buns or rolls with coleslaw. Drizzle with BBQ sauce.
Equipment
- Crock Pot (Slow Cooker)
Notes
- Ti leaves are optional and can be left out.
- Banana leaves can be used if ti leaves are not available.
- Do not drain the juices before shredding the pork.
- Pork shoulder, pork butt, or boneless pork roast all work well.
- For extra BBQ flavor, add brown sugar, Worcestershire sauce, garlic powder, and onion powder.
- This pork is great on sandwiches, over rice, or in tacos, wraps, and nachos.
- Store leftovers in the refrigerator for up to 5 days.
- This is a great make-ahead recipe for parties and potlucks.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Ok, this looks amazing! It sounds delicious topped with slaw. We’re going to try it this week for sure!
This was delicious. I made it for a potluck with some friends and they loved it.
My family loves Kalua Pig. I make mine with Hawaiian Salt and TI Leaf. I don’t use liquid smoke. I also prefer to cook mine in the oven at 215-225 degrees F. for 10-12 hours depending on how big it is.
Leftovers I fry up some cabbage and place the pork in it to steam with some of the juices and serve over rice. So ONO!
I threw this into the slow cooker last night. Eyeballed the amounts of sea salt and liquid smoke (poked the pork full of holes, rubbed in the liquid smoke, then rubbed in the salt), skipped the water (I swear it’s not necessary ~ the pork will give off a large amount of liquid), and put an unpeeled banana on top of the roast. I’ll cook it on low for 20 hours or so, shred it, defat the liquid, and throw it all back in the slow cooker for another hour. So ono! I’ve been making kalua pork this way for years. I’m so glad this recipe was posted ~ it’s one of my all-time favorite recipes!
Great tips! I love the idea of putting a banana in there with it! I will DEFINITELY try that next time!
how do i print your recipes?
Looks delicious! Cannot wait to try it!
just found your site and going through it…it rocks!
Here’s a tip for those that don’t have ti leaves…you can put a banana peel (under or on top of the pork) in the crock pot and it gives it that “island/local flavor”. I promise it doesn’t taste like banana.
eRiCa,
Do I need to put the banana peel in the crock pot with the yellow or white side up before adding the pork? Next question should put on bottom only, top only, or both. Thanks for your help.
I haven’t added banana peel before. One of the commenters said she puts an unpeeled banana on the top. That is what I will try next for sure!
You could use Banana leaf as well. The Banana leaf will give it the flavor like the Ti Leaf.
I have family from Hawaii and they Pick the leaves from their tree wash and dry them. Then they stick them in the freezer and they still work out great. This is a great tip!
Thanks for the tip! I had no idea that you could freeze the leaves!!! Very good to know!
I love this recipe. This is the second round for me! Yummy!
Great & easy recipe! Thank you!