You can win me over any day with a great pulled pork sandwich.
Finding an exceptional pulled pork sandwich isn’t always easy, which is why I love sharing my favorites and the many ways to use pulled pork. Today’s star is a simple phrase that says it all: cherry chipotle BBQ sauce.
This sauce is irresistible—smoky, slightly spicy, tangy, and made with fresh cherries. It’s the type of BBQ sauce you’ll want to drink with a spoon, brush on everything at a summer cookout, and make your signature flavor for the season.
Every summer I go a little cherry-obsessed, and this year I knew it was time to make the best cherry BBQ sauce. The base of this recipe comes from a BBQ sauce I developed for my first cookbook, with tweaks to highlight fresh cherries and smoky chipotle peppers. It’s quick, homemade, and full of bright, layered flavor.
I cook my pulled pork in the slow cooker because it’s easy, efficient, and ideal for hot weather when you don’t want the oven running for hours. Searing the roast first gives the best flavor—my slow cooker sears right in the pot, but you can sear in a large skillet if yours doesn’t.
Pork shoulder is my go-to cut for pulled pork. I trim excess fat but leave enough marbling for flavor and tenderness. After cooking on low for several hours until the meat shreds easily, I mix it with the cooking juices and finish with the cherry chipotle BBQ sauce.
Choose your buns thoughtfully—brioche is especially delicious for its buttery, soft texture, but any good roll or slider bun works. I like to top the pork with a quick, vinegar-based slaw for crunch and bright contrast. A crisp slaw balances the richness of the pork and the sweet-tangy sauce perfectly.
This sandwich is quintessential summer fare—perfect for a backyard BBQ or holiday gathering. Serve with chips, a cold beer, or whatever you love alongside your sandwiches. Make the sauce ahead of time: it keeps in the fridge for about a week, so you can enjoy this flavor all week long.
Pulled Pork Sandwiches with Cherry Chipotle BBQ Sauce
Ingredients
Pulled pork
- 1 4-pound pork shoulder roast
- 2 teaspoons coarse salt
- 1 teaspoon pepper
- 1 tablespoon canola or vegetable oil
- 1/2 cup beer, stock, water, or soda (some liquid is needed)
- Buns for serving
Cherry chipotle BBQ sauce
- 1 1/2 cups fresh Bing cherries, pitted and chopped
- 2/3 cup ketchup
- 2/3 cup water or beer
- 1/4 cup honey
- 3 garlic cloves, minced
- 2 chipotle peppers in adobo, minced
- 2 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon adobo sauce from the chipotle can
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon freshly ground black pepper
Quick slaw
- 1/2 head napa cabbage, sliced and chopped
- 1/2 head red cabbage, chopped
- 1 cup butter lettuce, chopped
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon honey
- Pinch of salt and pepper
Instructions
Pulled pork
- Season the pork with salt and pepper. If your slow cooker can sear, sear the roast in the pot; otherwise sear in a large skillet over medium-high heat with oil until deeply browned on all sides. Transfer to the slow cooker if needed.
- Pour in the beer or chosen liquid. Cover and cook on low for 8 to 10 hours until the pork shreds easily with a fork.
- Shred the pork and mix it with the cooking juices. If it seems too liquidy, cook on high with the lid off for about 15 minutes to reduce excess liquid.
- Assemble sandwiches: pile the pulled pork on buns, top with cherry chipotle BBQ sauce and finish with quick slaw.
Cherry chipotle BBQ sauce
- Combine all sauce ingredients in a saucepan and stir to combine. Bring to a boil over medium heat, then reduce to low and simmer for 30 to 60 minutes, stirring occasionally, until the cherries break down and the sauce thickens.
- Remove from heat and let cool to thicken more. Store in the refrigerator in a sealed container for up to a week.
Quick slaw
- Toss the napa and red cabbage with chopped butter lettuce. Whisk together olive oil, apple cider vinegar, honey, salt, and pepper. Pour over the greens, toss well, and serve immediately.
Serve with chips on the side if you like—this sandwich pairs perfectly with a crisp, salty snack.