pulled pork sandwich recipe… telling you, if you’ve ever craved those juicy, smoky pork sandwiches but thought ugh, I need a whole smoker or felt totally lost about how much meat to buy—yep, been there—this is for you. I used to panic about how much pork to toss in the slow cooker, or which kind, or honestly, what I’d even do with the leftovers. Stick around, and I’ll walk you through the whole pulled pork sandwich recipe deal, instant pot or old-school slow cooker style, so you can avoid my “lost at the meat counter” moment. Oh, and while we’re chatting about sandwiches, you should peek at this chickpea salad sandwich recipe or even make your own thrifty homemade sandwich bread. Both make great sides if you ask me. 
How to Choose a Pork Roast
Let’s kick things off with the meat, literally. Choosing a pork roast for your pulled pork sandwich recipe is one of those things that might seem stupidly simple but, eh, I’ve overthought it more than once. My grandma—she swore by pork shoulder, and not just any, the fattier the better. Pork shoulder or “butt” (it’s not the pig’s behind, I know, weird) is best for shredding. You might see it called “Boston butt” or “picnic roast” at the store.
Now, pork loin or tenderloin… I’d skip it for this. Too lean. You want marbling—those little white streaks of fat. That stuff melts and gives you pulled pork that’s practically falling apart. If you see a boneless roast, go for that. But honestly, bone-in works too, and sometimes cheaper.
If you’re eyeing the instant pot method, just chop the pork into a few big pieces so it cooks evenly. With a slow cooker, you can plop in a whole roast, as long as it fits the pot. Oh, and don’t trim all the fat—you can always skim later, but it adds so much flavor at first. 
BBQ Sauce Matters
Hear me out—whatever you do, don’t just grab the first bottle of BBQ sauce off the shelf. The sauce can make or break your entire pulled pork sandwich recipe. I used to think they were all the same. Nope. Some taste like liquid sugar. Others have a smoky kick, or a little tang, or heat that sneaks up on you a minute later.
Here’s my super opinionated advice: if you like Carolina-style, look for a vinegar-based sauce. If you want thick and sweet, Kansas City-style is your friend. Sometimes I make my own with ketchup, brown sugar, cider vinegar, smoked paprika, and chili powder—takes like five minutes, and it blows most store-bought stuff away. But if that sounds like work, just pick a quality brand. Pour a little on toward the end of cooking, not at the start, so it doesn’t get weird and burnt.
PS: Never be afraid to add extra sauce after shredding. Taste and adjust. It’s your pulled pork sandwich, not a judge at a barbecue contest. 
How Much Pulled Pork Per Person?
Please, do not eyeball this. Counting guests in your head and just lobbing pork into the slow cooker will end up leaving someone sad (probably you, stuck eating just coleslaw). Several epic parties taught me the hard way. So, rule of thumb: plan for about 1/3 pound of cooked pulled pork per adult. Kids, sure, 1/4 pound is plenty.
That means, if you’re buying raw pork shoulder, remember—it shrinks. You lose liquid, and you’re tossing out some fat. Get about 1/2 pound raw per person. A 4-pound shoulder feeds a solid 6 to 8 adults after cooking.
And for sandwiches—don’t overstuff. People love seconds more than a soggy mountain of pork oozing everywhere. Oh, if you need bread inspo, here’s my go-to for thrifty homemade sandwich bread. Worth it.
What to Do With Leftover Pulled Pork
Friend, let me tell you about the joy of leftover pulled pork. I always overdo it on purpose (leftovers are a gift). You can jazz up all kinds of stuff:
- Loaded Pulled Pork Nachos: Cheese, chips, jalapeños, and a pile of pork—nuke it or broil for crispy bits.
- Pulled Pork Quesadillas: Nothing fancy, just pork and cheese smashed in a tortilla.
- Pulled Pork Breakfast Hash: Chunk it up with potatoes, onions, even a fried egg on top. Perfect for that “eh, don’t want to cook” feeling.
My favorite? Freezing in small batches. Pulled pork comes to the rescue on nights when you want something hearty but can’t even. If you’re looking for more fun ideas for easy recipes, check this bacon ranch chicken salad sandwich too.
Once, I brought leftover pulled pork to a work potluck, tossed it in a crockpot with a little extra BBQ sauce. Not even a crumb left. Tested and approved.
“I used these tips for our game-night dinner, and the pulled pork was a huge hit! Honestly, following the right portions made prep so much easier. My family keeps begging for more.” — Karen T.
How to Store Pulled Pork
This one is quick but super important if you’re cooking ahead. Always let your pulled pork sandwich recipe meat cool a bit before packing it up. Hot steam in a sealed container is just asking for soggy, bland leftovers.
Store shredded pork in airtight containers (I love mason jars for this). Pour in a little extra cooking juice or BBQ sauce so it doesn’t dry out. Will keep in the fridge about 3-4 days. For freezing, split into smaller servings and freeze flat so it thaws faster.
If reheating, add a splash of water or sauce before microwaving or popping back on the stove. That keeps it from tasting like shoe leather, trust me.
And don’t forget: pulled pork is even better the next day, I swear. Flavor just… intensifies. Kind of magic.
Common Questions
Can I use the Instant Pot instead of a slow cooker?
Absolutely. Instant Pot gives you tender pork in about an hour, versus all-day simmering. Just cut meat into chunks so it fits.
How do I know when my pork is done?
It should shred super easily with two forks and hit at least 195°F inside if you want it ultra-tender.
What’s the best bread for a pulled pork sandwich?
Soft buns like brioche or potato rolls absorb the juices, but if you want to go next level, make this thrifty homemade sandwich bread.
Can I make pulled pork ahead?
Yes—do it! The flavors get even better after a day in the fridge. Just store with extra sauce, reheat gently.
Do I have to use BBQ sauce?
Nope. Some folks prefer a dry rub and onion, maybe cider vinegar after. But BBQ sauce is classic and kind of non-negotiable in my house.
Ready for Pulled Pork Superstardom?
So there you have it, friends. Pulled pork sandwich recipe, all angles covered, and basically fool-proof (I mean, if I can pull it off… anyone can). Remember, key things are get the right pork roast, pick a good BBQ sauce, measure your portions, and respect those leftovers. If you want more deep-dive info, check these classics: BBQ Pulled Pork Sandwiches {Slow Cooker} | Mel’s Kitchen Cafe or watch this rundown at Slow Cooker Texas Pulled Pork Recipe (with Video). And if you want pure pitmaster vibes, peek at this Pulled Pork Sandwich Recipe – Smoked Pulled Pork Recipe.
Try it out! Don’t stress the details, and remember—big flavors, lots of napkins, and enjoy every bite. 
Pulled Pork Sandwich
Ingredients
Pork Roast
- 4 pounds Pork shoulder (Boston butt or picnic roast) Choose a fattier cut for shredding. Bone-in or boneless is fine.
BBQ Sauce
- 1 cup Quality BBQ sauce Choose a vinegar-based or Kansas City-style sauce for best flavor.
- 1 tablespoon Brown sugar Optional, if making homemade BBQ sauce.
- 1 tablespoon Cider vinegar Optional, if making homemade BBQ sauce.
- 1 tablespoon Smoked paprika Optional, if making homemade BBQ sauce.
- 1 tablespoon Chili powder Optional, if making homemade BBQ sauce.
Sandwich Components
- 8 pieces Soft buns (brioche or potato rolls) Best for absorbing juices.
Instructions
Preparation
- Choose a pork roast with good marbling for shredding.
- If using an Instant Pot, cut the pork into large chunks for even cooking.
- For a slow cooker, place the whole roast inside as long as it fits.
- Season the pork roast with your choice of spices or rub.
Cooking
- If using an Instant Pot, cook on high pressure for about 60 minutes.
- If using a slow cooker, cook on low for 8 hours or until the pork is tender and shreds easily.
- Later in the cooking process, add the BBQ sauce as per your preference.
Serving
- Once cooked, shred the pork using two forks and mix in more BBQ sauce to taste.
- Serve the pulled pork on soft buns with additional toppings as desired.
