Featuring slow cooker, oven, and instant pot instructions, get ready to sink your teeth into mouthwatering pulled pork sandwiches! A perfect blend of spices and smoky flavor come together to create an unforgettable meal that's easy to make and sure to impress.
Place the pork butt in the base of a 6-quart slow cooker.
Rub the garlic powder, salt, and pepper all over the pork. Drizzle the liquid smoke over the roast.
Place the lid on the slow cooker and cook on low for 8 to 9 hours, or until the roast is easily shredded with a fork.
Shred the pork directly in the slow cooker and stir the meat into the juices.
You may serve as is or stir in 1 cup of the homemade barbecue sauce.
Toast the buns.
Pile the meat onto the buns and add additional sauce and cheese, if desired.
Homemade Barbecue Sauce Instructions:
Add all ingredients to a bowl and stir until well combined.
Notes
Instant Pot Instructions:
Rub the garlic powder, salt, and pepper all over the roast. Place it into an electric pressure cooker or Instant Pot.
Drizzle the liquid smoke over the pork.
Cook on high pressure for 60 minutes, followed by a 15-minute natural release. Then, switch the release valve to the venting position. Remove the lid once steam has stopped coming out. If the roast is larger than 5 pounds, add extra time.
Oven Instructions:
Preheat the oven to 225 degrees Fahrenheit. Place the roast into a 5 to 7-quart oven-safe pot with a lid or use a roasting pan and cover with aluminum foil later.
Rub the garlic powder, salt, and pepper all over the roast. Drizzle the liquid smoke over the pork.
Cover the pot or pan with a lid or aluminum foil.
Roast at 225 degrees for 8-9 hours, or until the pork shreds easily with a fork. Shred the pork in the pot or pan and mix with the juices.
For a deeper flavor, sauce the meat after it has cooked. To keep leftovers versatile, only sauce the amount you plan to consume immediately.