Chef Dad's Crock Pot Pulled Pork Sandwiches

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5-6 lb. pork shoulder
1 Tbsp. Worcester sauce
1 Tbsp. liquid smoke
1 yellow onion (diced large)
6 garlic cloves (rough chopped)
6 Tbsp. rub seasoning (your favorite or Chef Dad's Rib Rub below)
1/2 can of beer (must be a light domestic beer like Coors Light, Bud Light, etc.)
2 bottles BBQ sauce (your favorite)
Butcher's twine

Remove your pork from the supermarket package and dry it off with paper towels.

Combine your Worcester sauce with the liquid smoke in a small bowl and mix well. Pour that sauce over the meat and rub in well on all sides. Now sprinkle about 1/4 cup of your seasoning all over the meat and rub it in well. If you have butcher's twine, tie the meat twice in each direction so you can easily remove the meat from the crock pot when it's done.

Take your diced onion and garlic and put it in the bottom of your crock pot. Pour about 1/4 cup of your first bottle of BBQ sauce over the onion and garlic along with 1/2 can of your beer. Place your pork on top of that. Now pour the rest of that first bottle of BBQ sauce over the meat -- just that one bottle; keep the other for later. Put the lid on the crock pot. Set the temperature to low. Leave it alone without opening the lid for at least 10 hours and up to 12.

If you used the butcher's twine, use a couple of forks, tongs or slide the handle of a long wooded spoon under the twine lift your meat. You also can remove the meat from the crock pot by picking up the food container out of the heating unit then pour the whole thing into a strainer. Take the meat and put on your work surface and remove all the onion and garlic. Separate the fat and bone from the meat.

You can use the remaining bottle of sauce to add more flavor to the meat by pouring about 1/4 cup of it over the pulled meat then toss them together.

Serve on your favorite bun and leave the remaining sauce available for people who want more.

This recipe makes at least 16-20 sandwiches.

Chef's note: Crock pots vary in the heat they put out at the setting "Low." Your meat should be ready in as little as 10 hours or take as long as 12 hours. Do NOT use the "Keep Warm" or "High" setting on your crock pot. "Low" is perfect.

Chef Dad's Rib Rub
1/4 cup brown sugar
2 Tbsp. table salt
1 Tbsp. black pepper
1 Tbsp. chili powder
1 Tbsp. paprika
1 Tbsp. onion powder
1 Tbsp. garlic powder
1 tsp. Cayenne pepper

Mix well together and keep unused portion in an air-tight container.

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