Paula Deen’s Pulled Pork Sandwich


No long post here today, all I need to say is this is the BEST pulled pork you will ever eat =)!  Perfectly seasoned and unbelievable tender.  You’ll never need another pulled pork recipe. Thank you Paula Deen!  I would suggest serving this with Blue Cheese Coleslaw.  Best upgrade coleslaw has ever been given!


Paula Deen’s Pulled Pork Sandwich

Yield: 8-10 servings


  • 1 1/2 Tbsp salt*
  • 1 1/2 Tbsp freshly ground black pepper* (yeah your arms going to get tired =)
  • 2 Tbsp brown sugar
  • 2 Tbsp paprika
  • 1/2 Tbsp cayenne pepper
  • 4 pound shoulder pork roast (aka Boston Butt roast)
  • 2 cups apple juice
  • 1 cup apple cider vinegar
  • 2 Tbsp Worcestershire
  • 1/2 Tbsp liquid smoke
  • 1/2 Tbsp garlic powder
  • 8 hamburger buns or large rolls
  • 1 1/4 cups Bullseye (brand) original bbq sauce**
  • Coleslaw , for serving (optional)


  1. In a small mixing bowl whisk together salt, pepper, brown sugar, paprika, and cayenne pepper. Place roast in a 13 x 9 pan and rub entire roast with dry rub mixture, pressing mixture into the roast. Cover roast with plastic wrap and allow to rest in the refrigerator at least 2 hours.
  2. In a medium mixing bowl combine apple juice, apple cider vinegar, Worcestershire, liquid smoke and garlic powder. Place roast in a slow cooker, pour several tablespoons of the apple juice mixture over the top of the roast, then pour remaining mixture on the side of the roast (I do this so all the dry rub isn't washed off the top). Cover slow cooker with lid and cook on low heat 8 - 10 hours. Remove roast from slow cooker and shred. Return shredded pork to slow cooker (in broth) and allow to cook 30 more minutes. Ladle out majority of the broth (I leave about 1/2 - 3/4 cup) and pour in barbecue sauce and stir. Serve warm, over rolls with optional coleslaw.
  3. *Original recipe calls for 2 Tbsp of each salt and pepper but I thought 1 1/2 Tbsp was plenty. It also doesn't call for freshly ground black pepper but I think it makes a big difference.
  4. **Original recipe lists Barbeque sauce. I like to add 1 1/4 cups and I only use Bullseye brand. I have tried many other kinds and several homemade recipes and Bullseye is just it for me. It's perfect with this recipe.
  5. Recipe adapted from Paula Deen's Pulled Pork Sandwiches on Food Network.

Recipe adapted from Paula Deen’s Pulled Pork Sandwiches on Food Network.


  • Lisa: Just found your lovely blog. Gorgeous pictures! Always nice to find another Mormon blogger. Following you now. December 4, 2011 at 11:53pm Reply

  • Looks delish!!! December 5, 2011 at 8:55am Reply

  • Rachel @ Bakerita: Yum! I usually do a simple dry rub and don’t add an liquid during the cooking process, but your exclamations make think I should try this out next time my dad demands pulled pork. ;) Can’t wait. December 5, 2011 at 4:15pm Reply

  • Anonymous: I used your recipe today, and it turned out deliciously! Thanks! December 10, 2011 at 6:01pm Reply

  • Hi Jaclyn! Thanks for the idea to put the pork in a slow cooker! I made this pork, and wrote about the experience on my blog! It was SO popular! Thanks again!
    -Meg January 18, 2012 at 9:01am Reply

  • Rita: is the liquid smoke a must?? I love to cook but honestly have never used it… February 16, 2012 at 10:18am Reply

  • Jaclyn: Rita, I would say it is but if you don’t care if lacks that slightly smokey flavor then you don’t need to add it. It’s very inexpensive and you can also use it in barbecue sauces or luau pork. I never used to use it either until I tried this recipe =). February 16, 2012 at 11:23am Reply

  • Anonymous: This recipe was wonderful! I didn’t use the liquid smoke, simply because i didn’t have any. Still turned out great! Thanks!
    September 25, 2012 at 2:57pm Reply

  • Toni: I love love LOVED this!!! So easy and fills everyone up! I’ve made a few times and my family keeps requesting it! Thanks for the recipe!! September 15, 2013 at 9:44am Reply

    • Jaclyn: You’re welcome Toni! I’m so glad your family likes it! Thanks for leaving a comment! September 15, 2013 at 12:27pm Reply

  • privatehula: Fantastic! I’m making this again soon! September 22, 2013 at 8:49pm Reply

    • Jaclyn: So glad you liked them! September 23, 2013 at 6:10am Reply

  • Stefanie: I’m pressed for time. Can I put this in the slow cooker on HIGH instead for like 4 hours? November 8, 2013 at 1:52pm Reply

    • Jaclyn: I wouldn’t recommend it simply because your pork won’t be as tender be if you don’t care so much about that then it would be ok. November 8, 2013 at 2:28pm Reply

      • lynne: I always put my cooker on high with this dish. It comes out lovely and perfect, its like butter. September 15, 2014 at 12:05pm Reply

  • Stefanie: Good point! I definitely like it super tender. Thanks!! November 8, 2013 at 3:04pm Reply

  • Sandy: Made this for dinner tonight. Was super easy and super tender. Tasted just like pulled pork I have had before. Might try Bullseye Hickory BBQ sauce next time to give it just a bit more smokier flavour. Either way it was a winner. March 25, 2014 at 4:23pm Reply

    • Jaclyn: I’m so glad you liked it Sandy! March 25, 2014 at 7:17pm Reply

  • Mari: There were so many pulled pork recipes that popped up when I did a search….I chose this one and boy am I glad I did!! It was fabulous!!My grandkids couldn’t get enough of it. I did use the high setting on the slow cooker though and like another viewer said it was like butter. And also it was the first time I’ve used liquid smoke and now will be a staple in my pantry. My roast was a little larger than the recipe called for though, so I froze some of the left overs. Can’t say how long it will be frozen though because whenever I open the freezer it calls for me! LOL! Thanks for a great recipe! September 8, 2015 at 1:07pm Reply

  • Renata: OMG! I just made it for dinner(London) and it was a hit:-) I would not change a thing but my boyfriend asked me to put less vinegar next time…I was wondering whether I could add some apple cider instead sone of it? What do you think? September 26, 2015 at 6:17pm Reply

  • Bethany: I think I’ll need to make this the night before since my party is in the early afternoon and I won’t be able to do this in the morning. Any suggestions on cooking/reheating this pork? Thanks!! July 15, 2016 at 11:01pm Reply

  • selma hudson: I made this and it was wonderful. everyone
    loved it and I did not use the liquid smoke. July 28, 2016 at 10:55am Reply

    • Jaclyn: So glad it was enjoyed Selma – thanks for leaving a comment! July 28, 2016 at 1:30pm Reply

  • Michele: Can i put the rub on overnight? September 13, 2016 at 5:16pm Reply

  • juanita bostnar: I never had anyone to teach me to cook I am a lousy cook don’t know how don’t know how or what to cook or plan on what to cook when you have one that want eat any veggies. never know what to cook I hate it. I wish I were a good cook. I need a lot of help. November 26, 2016 at 3:20pm Reply

  • Stephanie Whitmer: Can you omit the Apple juice . I don’t have any here at the house. If so what cd I substitute with. Beef bouillon maybe.. tks December 5, 2016 at 6:46pm Reply

  • Barbara Heavner: This recipe was amazing. Got many requests for the recipe, February 27, 2017 at 5:12pm Reply

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