Description

This Slow Cooker BBQ Pulled Pork Sandwich recipe delivers tender, flavorful pork shoulder slow-cooked to perfection, shredded and tossed in a rich homemade BBQ sauce. Served on warm bread rolls with fresh coleslaw, this dish is perfect for casual family meals or gatherings, combining juicy pulled pork with balanced smoky, sweet, and tangy flavors.

Ingredients

Scale

Rub

2 tbsp brown sugar
2 tsp paprika powder
1 tsp onion powder
1 tsp garlic powder
1/2 tsp cumin powder
3/4 tsp mustard powder
1 tsp salt
1/2 tsp black pepper

Pork

1.5 – 2.2 kg (3 – 4.5 lb) pork shoulder or butt, skinless and boneless
3/4 cup apple cider or apple juice

BBQ Sauce

1 cup pork juices from slow cooker, once cooked
2 1/2 cups ketchup
1/2 cup apple cider vinegar
2/3 cup brown sugar
1 1/2 tsp black pepper
1 1/2 tsp onion powder (or garlic powder)
1 1/2 tsp mustard powder
1 tbsp lemon juice
1 tbsp Worcestershire sauce

Additional

1 quantity Coleslaw
6 – 8 bread rolls

Instructions

Prepare the Rub: In a small bowl, mix together the brown sugar, paprika powder, onion powder, garlic powder, cumin powder, mustard powder, salt, and black pepper to create the spice rub.
Rub the Pork: Rub the spice mixture all over the pork shoulder thoroughly. For best flavor, optionally marinate the pork for 1 hour before cooking.
Slow Cook the Pork: Place the rubbed pork shoulder into the slow cooker. Pour the apple cider or apple juice over the pork. Cook on low for 8 hours, or alternatively pressure cook on high for 1 hour and 30 minutes until tender.
Remove Pork & Reserve Liquid: Take the pork out of the slow cooker and transfer it to a roasting pan. Reserve the cooking liquid for the BBQ sauce.
Optional Roasting: Roast the pork at 180°C (350°F) for 20 to 30 minutes until nicely browned to develop a crispy crust, if desired.
Shred the Pork: Use two forks to shred the pork; it should be fall-apart tender, perfect for sandwiches.
Make the BBQ Sauce: In a medium saucepan over medium heat, whisk together the reserved pork juices, ketchup, apple cider vinegar, brown sugar, black pepper, onion powder (or garlic powder), mustard powder, lemon juice, and Worcestershire sauce. Bring to a simmer, then lower the heat and let it gently simmer for 1 hour until thickened.
Toss Pork with Sauce: Add the shredded pork to the BBQ sauce and toss to coat evenly. The sauce will coat the pork well without dripping excessively.
Assemble Sandwiches: Warm the bread rolls. Pile the BBQ pulled pork on each roll and top with coleslaw. Serve with extra BBQ sauce on the side for those who want more.

Notes

Note 1: Using skinless and boneless pork shoulder or butt is recommended for ease of shredding and flavor absorption.
Note 2: Apple cider or apple juice adds a mild sweetness and helps tenderize the pork during cooking.
Note 3: The recipe offers a pressure cooker option for faster preparation without compromising tenderness.
Note 4: Roasting the pork after slow cooking enhances texture and flavor by creating a caramelized crust but is optional.

Prep Time: 15 minutes
Cook Time: 8 hours
Category: Main Dish
Method: Slow Cooking
Cuisine: American

Keywords: BBQ pulled pork, slow cooker pulled pork, pulled pork sandwich, BBQ sauce, coleslaw sandwich, pork shoulder recipe, easy slow cooker recipes