Sammy Montgoms

Barbeque Pulled Pork Sandwiches

6 servings


20 minutes

active time

8 hours 20 minutes

total time


1 4lb boneless pork shoulder roast (aka butt roast) (large pieces of fat removed)

yellow mustard (as a binder)



pork rub (of choice)

garlic powder

onion powder

smoked paprika

cumin (use half of what you add for the above seasionings)

1 tbsp butter

1 shallot (chopped fine)

3 gloves garlic (chopped fine)

1½ cups ketchup

1/2 cup yellow mustard

2 tbsp apple cider vinegar

2 tbsp worcestershire

1/4 cup brown sugar

1 tsp white sugar

1 tbsp onion powder

1 tsp smoked paprika

1/2 tsp dried mustard

1/2 tsp black pepper

1/2 cup chicken stock (salted, added to the crock-pot, not to the bbq sauce)

*Tip: If you don't want to make your own bbq sauce, use 1½-1¾ cups of your favourite store-bought bbq sauce.

hamburger or brioche buns (for serving)

cabbage slaw (for topping)

mayonnaise (for topping)

pickles (for topping)

horseradish (for topping)


Begin by preparing your pork by removing some of the fat. This step is very important to ensure your pork doesn't turn out overly oily. Season all sides generously with all of the pork blade marinade seasoning's, and be generous with the salt.Let rest for at least 15 minutes.

Chop your shallot and garlic. Set aside.

Prepare your homemade bbq sauce. To a medium size pot, add your butter and set to low/medium heat. Once melted add your shallot and garlic and let saute for 2-3 minutes, just until softened and fragrant.

Add all of the other bbq sauce ingredients (except the chicken stock) and mix to combine. Let simmer for 5-10 minutes until thickened.Taste to see if you'd like to add any additional seasionings/ingredients.Remove from heat and set aside.

To your crock-pot, add your pork.Pour over the bbq sauce, covering the pork evenly.

Add your chicken stock, cover, and let cook on low for 8-10 hours, or on high for 4-6 hours. Or until the pork shreds very easily with two forks.*Tip: I recommend cooking this one on low for best results.

Turn off the crock-pot, remove the pork and place it in a large bowl, leaving all of the juices in the crock-pot.

Using two forks shred your pork.

Return the shredded pork back to the crock-pot and mix to combine, ensuring the sauce covers the pork thoroughly. Alternatively, if you are left with a thinner sauce, strain the juices from the crock-pot into a small pot.Bring to a simmer for 5-7 minutes, or until it thickens slightly, removing some of the fat from the top.If you want the sauce to thicken further, mix 1 tbsp of cornstarch and 1 tbsp of water, and add it to the sauce and simmer until thickened. You can add the sauce back to all of the pork and mix to combine, or spoon onto each assembled bun.

Assemble your buns with cabbage slaw (see tip below), pickles, horseradish, a generous spoon of the bbq pulled pork followed by a ladle of the bbq sauce.*Tip: Before assembling your sandwich, add a few tablespoons of mayonnaise to your cabbage slaw and mix to combine.

Enjoy warm.

6 servings


20 minutes

active time

8 hours 20 minutes

total time
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