Slow-Cooker BBQ Pulled Pork Sandwiches
Smoky, sweet, fall-apart-tender pork shoulder that cooks itself all day, then gets tossed in barbecue sauce and piled onto soft buns with crunchy coleslaw. Perfect for game day and cookouts.
- Prep time
- 15 min
- Cook time
- 9 hrs
- Total time
- 9 hr 15 min
- Servings
- 10
- Difficulty
- Easy
Ingredients
Tap an ingredient to check it off as you go.
Instructions
Mix the brown sugar, smoked paprika, salt, garlic powder, onion powder, chili powder, and pepper. Rub all over the pork.
Scatter the onion in the bottom of a 6-quart slow cooker. Set the pork on top and pour the broth and vinegar around it.
Cover and cook on LOW for 8 to 10 hours, until the pork is so tender it falls apart when pressed with a fork.
Transfer the pork to a cutting board and shred it with two forks, discarding any large pieces of fat.
Skim the fat from the cooking liquid. Return the shredded pork to the slow cooker with 1/2 cup of the liquid and the barbecue sauce. Stir and keep warm.
Pile the pork onto buns and top with coleslaw and pickles. Serve with extra sauce on the side.
Tips and substitutions
- Short on time? Cook on HIGH for 5 to 6 hours.
- For crispy edges, spread the sauced pork on a sheet pan and broil 3 to 4 minutes.
- Pulled pork freezes beautifully for up to 3 months. Thaw overnight in the fridge and reheat gently with a splash of broth.
- Check your barbecue sauce label if you need it gluten-free, and serve on gluten-free buns.
Nutrition (estimated)
| Calories | 520 |
|---|---|
| Protein | 36 g |
| Carbohydrates | 48 g |
| Fat | 19 g |
| Fiber | 2 g |
| Sodium | 1050 mg |
Per serving, based on 10 servings. This is an estimate calculated from typical ingredients and will vary with the brands and amounts you use.
Ratings and reviews
No reviews yet. Made this recipe? Tell us how it turned out.
