Print

Slow Cooker BBQ Pulled Pork Sandwiches

slow cooker BBQ pulled pork sandwiches - featured image
Print Recipe

Tender, flavorful BBQ pulled pork cooked low and slow in a slow cooker, served on soft buns with crunchy coleslaw. Perfect for family gatherings and easy hands-off cooking.

Ingredients

Scale
  • 4–5 pounds pork shoulder (pork butt), well-marbled
  • 2 tablespoons smoked paprika
  • 1 tablespoon brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup apple cider vinegar
  • 1/2 cup chicken broth or water
  • 1 cup ketchup
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • Soft sandwich buns or rolls (potato buns recommended)
  • Coleslaw (store-bought or homemade)
  • Pickles (optional)

Instructions

  1. Trim excess fat from pork shoulder, leaving some for moisture. Pat dry with paper towels. (10 minutes)
  2. Mix smoked paprika, brown sugar, garlic powder, onion powder, chili powder, cayenne, salt, and pepper in a small bowl. Rub all over pork shoulder. (5 minutes)
  3. Pour apple cider vinegar and chicken broth into slow cooker. Place pork shoulder on top. (2 minutes)
  4. Cover and cook on low for 6-8 hours until pork is fork-tender and shreds easily. (6-8 hours)
  5. While pork cooks, whisk ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and pepper in a saucepan over low heat. Simmer 10-15 minutes, stirring occasionally. (20 minutes)
  6. Remove pork from slow cooker and shred with two forks or meat claws. Discard large fat chunks. (10 minutes)
  7. Mix most BBQ sauce into shredded pork, reserving some for serving. Stir well. (5 minutes)
  8. Toast buns if desired. Assemble sandwiches with pulled pork, coleslaw, and pickles. Serve immediately. (5 minutes)

Notes

For best flavor, apply dry rub the night before. Cooking on low for 6-8 hours yields tender pork; high for 4-5 hours is faster but less tender. If sauce is thin, simmer longer or add cornstarch slurry. Let pork rest before shredding. Use gluten-free buns or lettuce wraps for gluten-free or low-carb options. Leftovers keep 3-4 days refrigerated or freeze up to 3 months. Reheat gently with sauce to retain moisture.

Nutrition

Keywords: slow cooker, BBQ pulled pork, pulled pork sandwiches, family gatherings, easy recipe, slow cooker recipe, BBQ sauce, pork shoulder

Find it online: https://cheerycrisp.com/slow-cooker-bbq-pulled-pork-sandwiches-easy-recipe-for-family-gatherings/