I just pulled off Crock Pot Pulled Pork Sandwiches that come out insanely tender and tangy and vanish the minute you set them down.
I am obsessed with Crock Pot Pulled Pork Sandwiches because they hit that messy, saucy spot I crave after a long day. I love how the pulled pork from slow, lazy heat shreds into juicy threads flavored with smoked paprika and garlic.
Pulled Pork Crock Pot Recipes make my kitchen feel alive without me working like a maniac. And the sauce, tangy and sticky, keeps you going back for more.
I pile it high on a bun, add pickles, and forget about trying to be fancy. Simple, loud, totally worth the nap I didn’t take and I always lick plates.
Ingredients
- Pork shoulder: the tender protein that shreds perfectly.
- Kosher salt: brings out meat’s natural taste simply.
- Black pepper: adds a little bite and warmth.
- Brown sugar: sweet crusting and a caramel hint.
- Smoked paprika: smoky color and cozy aroma.
- Garlic powder: easy garlic punch without fuss.
- Onion powder: background savoriness that pulls it together.
- Chili powder: gentle heat and tomatoey depth.
- Cumin: earthiness that keeps things grounded.
- Yellow onion: sweet base that melts into sauce.
- Smashed garlic: pops in big garlicky hits.
- Chicken broth: keeps pork moist and flavorful.
- Apple cider vinegar: bright tang that cuts richness.
- Ketchup: tomato sweetness that feels familiar.
- Barbecue sauce: saucy glaze and that BBQ kick.
- Worcestershire: umami boost, kind of magic.
- Buns or rolls: soft vehicle for all that meat.
- Coleslaw optional: crunchy cool counterpoint, creamy contrast.
- Pickles optional: sharp snap that wakes the sandwich.
Ingredient Quantities
- 3 to 4 pound pork shoulder or Boston butt, trimmed of excess fat
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons packed brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 large yellow onion, sliced
- 3 cloves garlic, smashed
- 1 cup low sodium chicken broth
- 1/2 cup apple cider vinegar
- 1/2 cup ketchup
- 1/2 cup your favorite barbecue sauce, plus extra for serving
- 1 tablespoon Worcestershire sauce
- 8 to 10 hamburger buns or sandwich rolls
- Optional: 2 cups coleslaw for topping
- Optional: dill pickle slices for serving
How to Make this
1. Pat the pork shoulder dry and trim any big chunks of excess fat, then rub all over with the kosher salt, black pepper, brown sugar, smoked paprika, garlic powder, onion powder, chili powder and cumin. Don’t be shy, work the rub into the meat so it sticks.
2. Place the sliced yellow onion and smashed garlic in the bottom of the slow cooker, set the seasoned pork on top of the onions.
3. In a bowl whisk together the chicken broth, apple cider vinegar, ketchup, barbecue sauce, and Worcestershire sauce; pour this liquid around the pork (not directly over the rub so you don’t wash it off).
4. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until the pork is falling apart and an instant read thermometer would read about 195 to 205F in the thickest part.
5. Carefully lift the pork out onto a cutting board and let it rest for 10 to 15 minutes so the juices settle. Meanwhile skim off excess fat from the cooking liquid with a spoon or ladle.
6. Shred the pork with two forks or your hands (it will be hot), removing any stubborn bits of fat. If you want big chunks, pull by hand, for finer texture use forks.
7. Stir about 1/2 cup to 1 cup of the cooking liquid back into the shredded pork to keep it moist and flavorful; add extra barbecue sauce to taste if you like it tangier or saucier.
8. Toast the hamburger buns or rolls briefly in a hot skillet or oven if you want a little crunch, then pile on a generous portion of pulled pork.
9. Top sandwiches with optional coleslaw and dill pickle slices, serve extra barbecue sauce on the side, and enjoy. If you’ve made too much, cool quickly and refrigerate within 2 hours, it reheats great.
Equipment Needed
1. Slow cooker (large enough for a 3 to 4 lb pork shoulder)
2. Cutting board (sturdy)
3. Chef’s knife (for trimming and slicing the onion)
4. Measuring cups and spoons (for broth, vinegar, spices, etc.)
5. Small bowl and whisk (to mix the sauce liquid)
6. Tongs plus two forks (tongs to lift pork, forks to shred)
7. Slotted spoon or ladle (to skim off excess fat and scoop liquid)
8. Instant-read meat thermometer (to check 195 to 205 F)
9. Skillet or baking sheet (to toast buns or rolls)
dont forget you’ll also want a plate or tray to rest the pork on and some storage containers if theres leftovers.
FAQ
Crock Pot Pulled Pork Sandwiches Recipe Substitutions and Variations
- 3 to 4 pound pork shoulder or Boston butt: use pork loin for a leaner sandwich (cook a bit less to avoid drying), or beef chuck roast for a beefy twist, or boneless country-style pork ribs if you want similar fat and shreddability.
- 1 cup low sodium chicken broth: swap with vegetable broth for a vegetarian-friendly base, or use beef broth for deeper flavor, or just use water plus 1 teaspoon bouillon if you’re out of stock.
- 1/2 cup apple cider vinegar: white vinegar or rice vinegar work in a pinch, or use fresh lemon juice for brightness (use a little less lemon, it’s stronger).
- 1/2 cup your favorite barbecue sauce: replace with hoisin sauce mixed 1:1 with ketchup for a sweet-savory Asian twist, or use extra ketchup plus 1 tablespoon molasses or brown sugar if you need sweeter, or swap for buffalo sauce to make spicy pulled pork.
Pro Tips
1. Let it rest longer than you think. Pulling the pork right away makes it stringy and dry. Wait 15 to 20 minutes so the juices redistribute, then shred. It tastes way better.
2. Save and strain the cooking liquid. Chill it, skim the fat and use the clear flavorful part to moisten the pork while shredding. Add it little by little so you dont make the sandwich soupy.
3. Brown the outside first if you can. A quick sear in a hot pan before the slow cooker adds caramelized flavor you wont get otherwise. It takes 5 minutes and is worth it.
4. Don’t overdo the sauce at first. Mix in a small amount, taste, then add more. Some store sauces are too sweet or salty; you can always add more but you cant take it away.
Crock Pot Pulled Pork Sandwiches Recipe
I just pulled off Crock Pot Pulled Pork Sandwiches that come out insanely tender and tangy and vanish the minute you set them down.
8
servings
540
kcal
Equipment: 1. Slow cooker (large enough for a 3 to 4 lb pork shoulder)
2. Cutting board (sturdy)
3. Chef’s knife (for trimming and slicing the onion)
4. Measuring cups and spoons (for broth, vinegar, spices, etc.)
5. Small bowl and whisk (to mix the sauce liquid)
6. Tongs plus two forks (tongs to lift pork, forks to shred)
7. Slotted spoon or ladle (to skim off excess fat and scoop liquid)
8. Instant-read meat thermometer (to check 195 to 205 F)
9. Skillet or baking sheet (to toast buns or rolls)
dont forget you’ll also want a plate or tray to rest the pork on and some storage containers if theres leftovers.
Ingredients
-
3 to 4 pound pork shoulder or Boston butt, trimmed of excess fat
-
1 tablespoon kosher salt
-
1 teaspoon freshly ground black pepper
-
2 tablespoons packed brown sugar
-
1 tablespoon smoked paprika
-
1 teaspoon garlic powder
-
1 teaspoon onion powder
-
1 teaspoon chili powder
-
1/2 teaspoon ground cumin
-
1 large yellow onion, sliced
-
3 cloves garlic, smashed
-
1 cup low sodium chicken broth
-
1/2 cup apple cider vinegar
-
1/2 cup ketchup
-
1/2 cup your favorite barbecue sauce, plus extra for serving
-
1 tablespoon Worcestershire sauce
-
8 to 10 hamburger buns or sandwich rolls
-
Optional: 2 cups coleslaw for topping
-
Optional: dill pickle slices for serving
Directions
- Pat the pork shoulder dry and trim any big chunks of excess fat, then rub all over with the kosher salt, black pepper, brown sugar, smoked paprika, garlic powder, onion powder, chili powder and cumin. Don’t be shy, work the rub into the meat so it sticks.
- Place the sliced yellow onion and smashed garlic in the bottom of the slow cooker, set the seasoned pork on top of the onions.
- In a bowl whisk together the chicken broth, apple cider vinegar, ketchup, barbecue sauce, and Worcestershire sauce; pour this liquid around the pork (not directly over the rub so you don’t wash it off).
- Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until the pork is falling apart and an instant read thermometer would read about 195 to 205F in the thickest part.
- Carefully lift the pork out onto a cutting board and let it rest for 10 to 15 minutes so the juices settle. Meanwhile skim off excess fat from the cooking liquid with a spoon or ladle.
- Shred the pork with two forks or your hands (it will be hot), removing any stubborn bits of fat. If you want big chunks, pull by hand, for finer texture use forks.
- Stir about 1/2 cup to 1 cup of the cooking liquid back into the shredded pork to keep it moist and flavorful; add extra barbecue sauce to taste if you like it tangier or saucier.
- Toast the hamburger buns or rolls briefly in a hot skillet or oven if you want a little crunch, then pile on a generous portion of pulled pork.
- Top sandwiches with optional coleslaw and dill pickle slices, serve extra barbecue sauce on the side, and enjoy. If you’ve made too much, cool quickly and refrigerate within 2 hours, it reheats great.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 250g
- Total number of serves: 8
- Calories: 540kcal
- Fat: 28g
- Saturated Fat: 10g
- Trans Fat: 0.2g
- Polyunsaturated: 3g
- Monounsaturated: 12g
- Cholesterol: 100mg
- Sodium: 900mg
- Potassium: 500mg
- Carbohydrates: 40g
- Fiber: 2.5g
- Sugar: 12g
- Protein: 35g
- Vitamin A: 800IU
- Vitamin C: 6mg
- Calcium: 80mg
- Iron: 2.5mg
