The call: Make these with a 3 lb pork shoulder (Boston butt)—it’s the most forgiving, flavorful cut and will feed about 4–5 people.

Shopping list

• 3 lb pork shoulder / Boston butt
• 1 bottle BBQ sauce
• 1 pack hamburger buns (6–8)
• 1 bag coleslaw mix
• Optional but worth it: BBQ dry rub, apple cider vinegar, pickles, sliced onions, butter

Tips that matter

• Cook the pork low and slow: slow cooker on low for about 8 hours, until it pulls apart easily.
• Season first with dry rub, salt, pepper, and a little smoked paprika if you have it.
• Shred it, discard large fatty pieces, then mix in BBQ sauce gradually—don’t drown the meat.
• Toss slaw with a little dressing and put it on the sandwich, not just beside it; the crunch and tang cut the richness.
• Lightly butter and toast the buns so they hold up.
• For a brighter BBQ flavor, stir 1–2 tablespoons apple cider vinegar into the pulled pork before serving.

Runners-up

• Chicken thighs if you need a cheaper, faster alternative.
• Pre-cooked pulled pork if this is for a same-day gathering—doctor it with sauce, vinegar, and extra seasoning.

What flips this: If you need dinner in under an hour, skip raw shoulder and buy prepared pulled pork instead.

👉 Are you making these in a slow cooker, oven, or smoker?