BBQ Pulled Meat Sandwiches

Why You’ll Love This Recipe

These sandwiches are hearty, flavorful, and incredibly easy to make. The meat is slow-cooked until it’s fall-apart tender, then mixed with your favorite BBQ sauce for a rich, smoky bite in every mouthful. You can make it in a slow cooker, oven, or pressure cooker, and the leftovers are just as delicious. Plus, it’s endlessly customizable with your choice of toppings, from crunchy slaw to pickles or melted cheese.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Meat:

• Boneless pork shoulder, beef chuck roast, or chicken thighs
• Onion, sliced
• Garlic cloves, minced
• Paprika
• Brown sugar
• Salt
• Black pepper
• Cayenne pepper (optional)
• Apple cider vinegar
• Water or broth

For Serving:

• BBQ sauce (store-bought or homemade)
• Sandwich buns or rolls
• Coleslaw (optional)
• Pickles (optional)
• Sliced red onion (optional)

Directions

1. Place sliced onions and garlic in the bottom of a slow cooker (or Dutch oven).
2. Rub the meat with paprika, brown sugar, salt, pepper, and cayenne if using.
3. Place the meat on top of the onions and add apple cider vinegar and a bit of water or broth.
4. Cover and cook on low for 8 hours (or in a 300°F/150°C oven for 3–4 hours), until the meat is tender and easily shredded.
5. Remove meat from the pot and shred with two forks, discarding any excess fat.
6. Return shredded meat to the pot and mix with BBQ sauce. Let it warm through for 15–20 minutes.
7. Toast the sandwich buns if desired, then pile with the BBQ pulled meat.
8. Add toppings like coleslaw, pickles, or onions, and serve immediately.

Servings and timing

This recipe serves 6–8 people.
Prep time: 15 minutes
Cook time: 8 hours (slow cooker) or 3–4 hours (oven)
Total time: about 8–9 hours

Variations

• Different Proteins: Use beef brisket, chicken thighs, or even jackfruit for a vegetarian twist.
• Spicy Kick: Add hot sauce or chili flakes to the BBQ sauce.
• Hawaiian Style: Top with pineapple slices and use sweet Hawaiian rolls.
• Cheesy Upgrade: Add sliced cheddar or pepper jack to melt over the hot meat.
• Sliders: Use mini buns for party-sized sandwiches or appetizers.

Storage/Reheating

Store leftover pulled meat in an airtight container in the refrigerator for up to 4 days.
To reheat, warm in a skillet or saucepan over medium heat with a splash of broth or water to keep it moist.
You can also freeze the cooked meat (without buns) for up to 3 months. Thaw in the refrigerator overnight and reheat before serving.

FAQs

What’s the best cut of meat for pulled sandwiches?

Pork shoulder, beef chuck roast, or chicken thighs are best—they become tender and flavorful when slow-cooked.

Can I make this in a pressure cooker?

Yes, cook on high pressure for about 60–70 minutes, then natural release. Shred and mix with BBQ sauce as usual.

Do I need to sear the meat first?

Searing is optional. It adds flavor, but the recipe still works beautifully without it.

What type of BBQ sauce should I use?

Use your favorite—sweet, smoky, spicy, or tangy. Homemade or store-bought both work well.

Can I prepare the meat in advance?

Yes, it’s great for meal prep. Cook, shred, and store the meat with or without sauce until ready to reheat and serve.

How do I prevent the sandwich from getting soggy?

Toast the buns and serve the coleslaw on top instead of under the meat to keep things crisp.

Can I use leftover pulled meat in other recipes?

Absolutely! Use it in tacos, wraps, quesadillas, or over baked potatoes.

Is this freezer-friendly?

Yes, freeze the pulled meat in portions for quick meals later. Thaw and reheat as needed.

What are the best sides for pulled meat sandwiches?

Coleslaw, baked beans, corn on the cob, potato salad, or fries make excellent sides.

Can I make this recipe without a slow cooker?

Yes, it can be made in a Dutch oven in the oven or on the stovetop—just keep it covered and cook low and slow.

Conclusion

BBQ Pulled Meat Sandwiches are a flavorful, satisfying meal that’s easy to prepare and always a hit. Whether you’re feeding a crowd or making a weeknight dinner extra special, this recipe offers juicy, smoky, tender meat packed into a delicious sandwich. With endless ways to customize and pair with sides, it’s a dish you’ll turn to time and time again.

BBQ Pulled Meat Sandwiches

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Beef and Mushroom Stroganoff is a comforting classic featuring tender beef strips and mushrooms simmered in a creamy sour cream sauce. Served over noodles, rice, or mashed potatoes, it’s a hearty and satisfying meal perfect for any night of the week.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Russian-American
• Diet: Low Lactose

Ingredients

• 1 lb beef sirloin or flank steak, thinly sliced
• 8 oz mushrooms (cremini or white), sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups beef broth
• 3/4 cup sour cream
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 2 tbsp all-purpose flour
• 2 tbsp olive oil or butter
• Salt, to taste
• Black pepper, to taste
• Fresh parsley for garnish (optional)
• Cooked egg noodles, rice, or mashed potatoes (for serving)

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Instructions

1. Season sliced beef with salt and pepper. Heat olive oil or butter in a large skillet over medium-high heat.
2. Sear the beef in batches for 1–2 minutes per side until browned. Remove from skillet and set aside.
3. In the same skillet, add more oil if needed and sauté the onions and mushrooms for 5–7 minutes until soft and golden.
4. Add garlic and cook for another minute.
5. Sprinkle flour over the mushroom mixture, stir to coat, and cook for 1–2 minutes.
6. Gradually add beef broth while stirring, scraping up any browned bits from the bottom of the pan.
7. Stir in Worcestershire sauce and Dijon mustard. Simmer for 3–4 minutes until the sauce begins to thicken.
8. Reduce heat to low and stir in the sour cream. Do not boil after adding sour cream.
9. Return the beef to the skillet and simmer gently for 5 minutes until heated through.
10. Serve hot over noodles, rice, or mashed potatoes. Garnish with parsley if desired.

Notes

• For a quicker version, use ground beef instead of sliced steak.
• Do not boil the sauce after adding sour cream to prevent curdling.
• Deglaze the pan with white wine for added depth of flavor.
• Substitute Greek yogurt for sour cream for a lighter option.
• Can be made ahead and reheated gently; add a splash of broth if needed.

Nutrition

• Serving Size: 1 serving (without noodles)
• Calories: 420
• Sugar: 4g
• Sodium: 690mg
• Fat: 24g
• Saturated Fat: 10g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 1g
• Protein: 35g
• Cholesterol: 95mg