Description
Slow Cooker Pulled Pork Sandwiches are simple to make and packed with tender, smoky flavor. Get Mama Tessa’s easy recipe for a weeknight dinner win.
Ingredients
Scale
- Main Event:
- 3–4 lb pork shoulder (Boston butt), trimmed slightly
- 1 medium yellow onion, roughly chopped
- 4–5 cloves garlic, minced
- Flavor Foundation:
- 1/4 cup apple cider vinegar
- 1 cup chicken broth (low sodium preferred)
- 1/4 cup packed brown sugar
- 1 1/2 cups your favorite BBQ sauce
- Spice Squad:
- 1 tbsp smoked paprika
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
- Sandwich Fixings:
- 8 hamburger buns, toasted
- Coleslaw (optional, for serving)
Instructions
- Prep Your Pork:: Okay, first things first, grab that pork shoulder. Trim off any really excessive fat, but don’t go crazy; some fat means flavor, trust me. Pat it dry with paper towels – this helps the seasonings stick. Now, rub that pork all over with a generous amount of salt, black pepper, smoked paprika, chili powder, and cumin. Really get it into all the nooks and crannies. I always feel like a mad scientist mixing spices, and the smell of the paprika just makes me happy.
- Layer in the Slow Cooker:: Next, scatter the chopped onion and minced garlic evenly at the bottom of your slow cooker. This creates a fragrant bed for our pork. Place the seasoned pork shoulder right on top of the onions and garlic. I usually try to get it fat-side up, thinking it’ll baste the meat as it cooks. Pour the apple cider vinegar and chicken broth around the pork, not directly over it, so you don’t wash off all those lovely spices. Sprinkle the brown sugar over the pork. This step is where I always double-check I haven’t forgotten anything, because once that lid is on, it’s hands-off for hours!
- Set It and Forget It (Mostly):: Put the lid on your slow cooker and set it to low for 6-8 hours, or high for 3-4 hours. Honestly, I prefer low and slow; it just seems to make the pork so much more tender and flavorful. That’s the beauty of Slow Cooker Pulled Pork Sandwiches – your kitchen will start smelling incredible, and you barely did anything! Go live your life, run errands, read a book. Just try not to peek too much; every time you lift the lid, heat escapes, adding a bit more cook time.
- Shredding Your Slow Cooker Pulled Pork:: Once the cooking time is up, your pork should be incredibly tender. You’ll know it’s ready when you can easily pull it apart with two forks. Carefully remove the pork from the slow cooker and place it in a large bowl. Don’t discard the liquid in the slow cooker yet! Use two forks to shred the pork. It should just fall apart, like magic! If it’s resisting, it needs a bit more time in the slow cooker. I’ve had a few stubborn cuts, and I just pop ’em back in for another hour or so.
- Sauce It Up:: Now, drain most of the liquid from the slow cooker, leaving about a cup or so behind. This is where you add your favorite BBQ sauce to the shredded pork. Mix it all together, adding a little of that reserved cooking liquid if the pork seems too dry or you want more sauciness. Taste it! This is your chance to adjust the flavor – maybe a little more salt, a dash of hot sauce, or a bit more BBQ sauce. This is your kitchen, your rules! Sometimes I get a little messy here, but it’s all part of the fun.
- Serve Your Slow Cooker Pulled Pork Sandwiches:: Pile that glorious, saucy pulled pork high on toasted hamburger buns. Honestly, sometimes I just eat a spoonful straight from the bowl, no bun needed. Top it with some creamy coleslaw for that perfect crunch and tang. Serve immediately and watch everyone’s eyes light up. The combination of the tender, smoky pork with the soft bun and crisp slaw is just heavenly. It’s truly a simple meal that feels like a feast!