Making The Rub
- Mix the dry rub ingredients in small bowl.
- Rub the rub all over the roast! Pressing into the meat.
- Cover with plastic and refrigerate for 1-2 hours.
When your 1-2 hours are done, combine liquid ingredients and the garlic powder in a pressure cooker. Remove wrap from pork and place in pressure cooker. Cook for 90 minutes on high and you’ll end up with a perfectly shreddable roast that tastes like it has been cooking all day.
Shred It Up
Sandwich Assembly
- Bun
- Meat
- BBQ Sauce
- Slaw
Slaw Suggestions
We have a few stellar slaw recipes here on the blog. Try one of these:
Tell Me What You Think of this Best Pulled Pork Recipe
And there you go. In true southern style, a rockin BBQ sandwich with the best pulled pork recipe. Please come leave me a message after you make this recipe – and be sure to check out my how-to video below.
This is the best pulled pork recipe. In 90 minutes you have pulled pork that tastes like it has been cooking all day.
- 1 tbsp salt
- 2 tsp black pepper
- 2 tbsp dark brown sugar
- 2 tbsp paprika
- 1/2 tbsp cayenne pepper
- 2 cups apple juice
- 1/2 cup apple cider vinegar
- 2 tbsp Worcestershire sauce
- 1/2 tbsp liquid smoke
- 1/2 tbsp garlic powder
- 2-3 pound pork shoulder
- 6 crostini buns
- 1 tbsp your favorite BBQ sauce as topping
- 1/4 cup blue slaw recipe linked
- Mix salt, black pepper, brown sugar, paprika and cayenne in small bowl. Rub all over the roast- pressing into the meat. Cover with plastic and refrigerate for 1-2 hours.
- After pork has marinated, combine liquid ingredients and the garlic powder in a pressure cooker. Remove wrap from pork and place in pressure cooker. Cook on high pressure for 90 minutes. Allow a natural pressure release.
- Using two forks shred the pork shoulder and then return to cooking liquid.
Assemble your sandwich by layers on buns - pulled pork, BBQ sauce, and slaw.
Mix salt, black pepper, brown sugar, paprika and cayenne in small bowl. Rub all over the roast- pressing into the meat. Cover with plastic and refrigerate for 1-2 hours.
After pork has marinated, combine liquid ingredients and the garlic powder in a slow cooker. Remove wrap from pork and place in slow cooker. Cook on low for 6-8 hours.
Using two forks shred the pork shoulder and then return to cooking liquid.
Assemble your sandwich by layers on buns - pulled pork, BBQ sauce, and slaw.
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Sounds yummy! Can’t wait to try it.
Hi, great website! Can I double or triple the amount of meat? If so do I do the same for other ingredients? I am cooking for a christening and have lots of family to feed. Thank you.
Hi Jamie! Yes as much as your crockpot can hold go for it! So I would double the rub to make sure there is enough to cover each piece of meat. For the marinade I would double or 1 1/2 times it. It shouldn’t be covering the meat, just about halfway up. But the marinade is pretty strong so you really don’t need a lot of it. Mostly you will want enough moisture when you shred the meat. Good luck!! hope you have a special day!!
probably a dumb question but in the instructions nowhere do you mention whether to cook it on low or high in the crockpot, just wondered which is right..sounds delicious
Hi Anthony! You can cook on either! That’s the beauty of a SlowCooker/Crockpot. If you want it done in 3-4 hours cook on high. If you need 6-8 hours go for low! Both turn out great.
Did you mean cook n on b low,for 6 – 8 hours?
Hi! Awesome website! Quick question–how much BBQ sauce should I use for the marinade?
Thanks!
-Kory
Hi Kory!
The BBQ sauce does not actually go in the marinade.. just for topping the pork with the coleslaw. I can see how that would be confusing in the ingredient list so I’ll change that!
How about a pressure cooker conversion ?
its in the recipe card.
What i want to know is how you make your sweet potato fries? Mine always turn oyt soggy but those look amazing!
Most delicious!