Ingredients
Scale
- 3-4 pounds boneless pork loin, butt or shoulder
- 1 cup water
- 1 teaspoon Kosher salt
- ½ teaspoon ground black pepper
- 1-2 cups BBQ sauce
- 1-2 Tablespoons liquid smoke, optional but recommended
- 8 hamburger buns
Instructions
- Wash the pork and pat it dry, then cut into three pieces.
- Place the pork in the slow cooker and pierce it several times. Add 1 cup of water and pour liquid smoke over the top. Season with salt and pepper.
- Cook on low for 8-10 hours, or until the pork can be easily shredded.
- Remove the pork from the cooker and shred it using two forks. Discard excess fat and most liquid from the slow cooker.
- Return the shredded pork to the slow cooker, add 1-2 cups of BBQ sauce, and stir well. Switch to warm and let it heat through.
- Serve the warm pork on hamburger buns, adding desired toppings like coleslaw.
Notes
Liquid smoke adds depth to the flavor but is optional. Feel free to omit if you prefer.
Cooking times may vary based on the size and type of the pork used; adjust as needed.
For extra flavor, marinate the pork with spices the night before.
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.