Description

Discover juicy, tender Slow Cooker Pulled Pork Sandwiches made effortlessly with simple ingredients and slow cooking that delivers bold BBQ flavors and melt-in-your-mouth texture. Perfect for busy weeknights, gatherings, or anytime comfort food cravings, this recipe yields flavorful pulled pork served in soft buns, customizable to suit mild or spicy preferences.

Ingredients

Scale

Meat

3 to 4 pounds pork shoulder or Boston butt, trimmed

Spices & Rub

2 tsp smoked paprika
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/2 tsp black pepper

Vegetables & Aromatics

1 large onion, sliced
3 cloves garlic, minced

Liquids & Sauces

1/4 cup apple cider vinegar
1 cup BBQ sauce (store-bought or homemade)

Other

2 tbsp brown sugar
Soft sandwich buns or slider rolls, for serving

Instructions

Prepare the Pork: Start by trimming any excess fat from your pork shoulder, leaving some for moisture and flavor. Mix smoked paprika, cumin, chili powder, salt, and black pepper in a bowl and rub the mixture evenly over the pork to create a flavorful crust.
Add Ingredients to Slow Cooker: Place the sliced onions at the bottom of the slow cooker to form a flavorful bed. Put the seasoned pork on top of the onions, add minced garlic, pour in apple cider vinegar, sprinkle brown sugar, and spoon over some of the BBQ sauce to begin layering flavors.
Slow Cook the Pork: Cover and cook the pork on low for 8 to 10 hours or on high for 4 to 5 hours until the meat is tender and easily shreds with a fork, developing that signature melt-in-your-mouth texture.
Shred and Mix: Once cooked, transfer the pork to a large bowl and shred it using two forks. Mix in additional BBQ sauce to your preferred taste and moisture level, ensuring each bite remains juicy and flavorful.
Assemble the Sandwiches: Lightly toast your buns to add extra texture. Pile generous servings of the pulled pork onto the bottom half of each bun, add toppings like coleslaw or pickles if desired, then cover with the top bun. Serve immediately and enjoy!

Notes

Let the pork sit at room temperature for 30 minutes before cooking to promote even cooking.
Allow the pork to rest for 10 minutes after cooking before shredding to retain juices.
Use a meat thermometer and cook until internal temperature reaches 195°F to 205°F for optimal tenderness.
Customize your BBQ sauce by blending store-bought options with honey or mustard for added complexity.
Stir some cooking liquid back into shredded pork to enhance moisture and flavor.

Prep Time: 15 minutes
Cook Time: 8 to 10 hours (low) or 4 to 5 hours (high)
Category: Appetizers
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 sandwich
Calories: 450
Sugar: 12g
Sodium: 700mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 30g
Cholesterol: 95mg

Keywords: pulled pork, slow cooker, BBQ, sandwiches, easy recipe, comfort food, tender pork