BBQ Pulled Pork Sandwich
Make the best BBQ Pulled Pork Sandwich with tender slow cooked kalua pork, crunchy coleslaw, and BBQ sauce on a soft bun. Easy, crowd-pleasing, and great for parties.
Servings: 10
Calories: 352kcal
Equipment
- Crock Pot (Slow Cooker)
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.
Video
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
Calories: 352kcal | Carbohydrates: 34g | Protein: 35g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 86mg | Sodium: 1293mg | Potassium: 652mg | Fiber: 1g | Sugar: 13g | Vitamin A: 78IU | Vitamin C: 6mg | Calcium: 85mg | Iron: 2mg