BBQ Ranch Pulled Pork Sandwiches
- Prep time20 min
- Cook time6 hr
- Servings8
Whether you’re looking for a game day winner, a potluck classic or a family-friendly meal, this pulled pork recipe is sure to satisfy any crowd. A real BBQ-lover's sando, with a sweet & smoky twist on Ranch that’ll blow you away.
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- Notes
- 100% would recommend
Ingredients(9)
pork shoulder (if necessary, cut into pieces to fit inside bowl of slow cooker)
1 3 ½–4 lb
1 packet
KC Masterpiece® BBQ sauce
1 ½ cups
shredded purple cabbaage
1 ½ cups
shredded green cabbage
1 ½ cups
small red onion, sliced thin
½
¾ cup, plus more for drizzling
sandwich-size Hawaiian or potato rolls
8
sliced bread-and-butter pickles, for garnish
Steps(5)
- 1
To make the pork, season on all sides with the ranch seasoning mix. Place into the bowl of a slow cooker and pour the BBQ sauce over and around the meat.
- 2
Cover the pot and cook on low heat for 6 hours until the pork internal temperature reaches 145°F. Remove the pork and pour the sauce into a saucepan. Simmer for about 10–15 minutes until sauce has reduced slightly.
- 3
While sauce is simmering, shred the meat with two forks. Stir back into the reduced sauce.
- 4
While the pork is cooking, make the slaw by mixing the cabbage and onions with the BBQ Ranch dressing. Set aside.
- 5
To assemble, pile about ½–¾ cup of the pork onto the bottom half of each of the 8 buns (you will have some leftover pork for another use). Top with a ⅓ cup of the slaw mixture and a few pickle slices. Serve warm.
Ingredient Tips:
Pork: Use pork shoulder or butt for the most tender results.
Buns: Lightly toast buns before assembling to prevent sogginess.
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