BBQ Pork Sandwiches

by Dinner Hero on February 13, 2013

My family lived in Memphis for 7 years.  About the only thing I miss about Memphis is the BBQ.  More specifically, I miss a good chopped pork BBQ sandwich.

bbq pork sand

Yes, Texas is known for their BBQ also.  So, when I moved here I didn’t really consider the changes that my BBQ would take.

Whoa, buddy.  Let me just tell you, it’s really hard to find pork around here.  There’s beef, chicken, ribs and even turkey.  I can’t figure out where the Texans are hiding the pork?  So, to get my fix, I have to make it myself.

Once again, the Crock-Pot is my friend for this recipe.  I love to eat this meat on a small bun with Madge’s Coleslaw and extra Head Country BBQ sauce.

I think Elvis would approve.

BBQ Pork Sandwiches
Prep time: 
Cook time: 
Total time: 

Serves: 6

  • pork shoulder, also known as Boston butt, about 4 to 7 pounds, bone-in or boneless
  • ¼ cup of water
  • salt and pepper lightly
  • BBQ sauce – I like Head Country!

  1. Place the meat in the Crock-Pot with water, salt and pepper.
  2. Cover and cook on low for 7 to 9 hours.
  3. Remove roast and discard fat and juices. Chop or shred the pork; return to Crock-Pot. Mix a little BBQ sauce into the meat for flavor. Cook for about 1 hour longer, until hot.
  4. Serve on warm sandwich buns with coleslaw and extra BBQ sauce.


{ 0 comments… add one now }

Leave a Comment

Rate this recipe:  

Previous post:

Next post: