Name: Crock Pot BBQ Pulled Pork Loin Sandwiches
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 25 min
Yield: 6
Cuisine: American
Ingredients: 2-3 lbs boneless pork loin; 1 ½ cups BBQ sauce (your favorite brand or homemade); ½ cup chicken broth; 1 medium onion, thinly sliced; 3 cloves garlic, minced; 2 tbsp brown sugar; 1 tsp salt; ½ tsp black pepper; 6-8 sandwich buns (brioche or potato recommended); 2 cups coleslaw (optional, for topping)

Tender, juicy pork loin slow-cooked in a Crock Pot, smothered in smoky BBQ sauce, and piled high on soft buns. This effortless recipe delivers melt-in-your-mouth pulled pork perfection, paired with crunchy coleslaw for a crowd-pleasing sandwich. Ideal for busy weeknights, game days, or a cozy family gathering.

Recipe Tips and Tricks

For extra flavor, sear the pork loin in a skillet before placing it in the Crock Pot—it locks in juices and adds a caramelized crust.
Use a meat thermometer to ensure the pork reaches 195°F for that shreddable texture.

Low and slow is key; don’t rush it on high heat unless you’re short on time.
Toast your buns lightly to prevent sogginess from the saucy pork.
Reserve some cooking liquid to mix back in if the pork dries out after shredding.

Why You’ll Love This Recipe

This Crock Pot BBQ Pulled Pork Loin Sandwiches recipe is a game-changer for anyone who craves comfort food without the fuss. The slow cooker does all the heavy lifting, transforming a humble pork loin into a succulent, flavorful masterpiece that practically falls apart with a fork. You’ll adore the rich, tangy BBQ sauce that soaks into every bite, paired with the satisfying crunch of coleslaw. It’s versatile enough for casual dinners or feeding a hungry crowd, and the minimal prep means you can set it and forget it while the aromas fill your kitchen. Honestly, it’s hard not to love a dish that delivers this much taste with so little effort!

Yield: Serves 6

Crock Pot BBQ Pulled Pork Loin Sandwiches

Juicy BBQ pulled pork loin, slow-cooked to perfection, served on buns with crunchy coleslaw for an easy, delicious meal.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 25 minutes

Ingredients

2-3 lbs boneless pork loin

1 ½ cups BBQ sauce (your favorite brand or homemade)
½ cup chicken broth
1 medium onion, thinly sliced

3 cloves garlic, minced
2 tbsp brown sugar
1 tsp salt

½ tsp black pepper
6-8 sandwich buns (brioche or potato recommended)
2 cups coleslaw (optional, for topping)

Instructions

Prep the Pork: Start by patting your pork loin dry with paper towels—trust me, this helps the flavors stick. Sprinkle it generously with salt and pepper on all sides. If you’ve got a few extra minutes, heat a skillet over medium-high heat with a drizzle of oil and give the pork a quick sear (about 2-3 minutes per side) for that irresistible golden crust. Don’t worry if you skip this; it’ll still be delicious!
Layer the Crock Pot: Toss your sliced onion into the bottom of the Crock Pot—it’s going to melt into the sauce and make everything amazing. Place the pork loin on top, then sprinkle the minced garlic and brown sugar over it. Pour in the chicken broth around the sides (not over the pork—you don’t want to wash off that seasoning!).
Add the BBQ Sauce: Spoon about 1 cup of BBQ sauce over the pork, spreading it evenly. Pop the lid on, set your Crock Pot to low for 6-8 hours (or high for 4-5 if you’re in a hurry), and let it work its magic. Your kitchen’s about to smell like a BBQ joint!

Shred the Pork: Once it’s done, the pork should be fall-apart tender. Use tongs to transfer it to a big bowl or cutting board. Grab two forks and shred it up—don’t stress if it’s not perfect, rustic is the vibe here! Discard any big fatty bits if you spot them.
Mix It Up: Pour the remaining ½ cup of BBQ sauce into the shredded pork and stir it in. If you want it saucier, scoop some of the cooking liquid from the Crock Pot (minus the onions) and mix that in too. Taste it—add a pinch more salt or sugar if it needs a boost.
Assemble the Sandwiches: Lightly toast your buns if you’re feeling fancy (it’s worth it!). Pile a generous heap of pulled pork onto the bottom bun, top it with a scoop of coleslaw for that perfect crunch, and cap it with the top bun. Take a big bite and enjoy the fruits of your (very little) labor!

Notes

If the pork isn’t shredding easily, it might need another hour—patience pays off!
Double the recipe for a crowd; just make sure your Crock Pot can handle it.
Leftovers make killer tacos or nachos the next day.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 1325Total Fat 52gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 30gCholesterol 369mgSodium 1960mgCarbohydrates 79gFiber 5gSugar 35gProtein 128g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Pork Loin (2-3 lbs): Opt for a boneless cut with a little fat for moisture; it’s leaner than pork shoulder but still shreds beautifully.

BBQ Sauce (1 ½ cups): Choose your favorite—sweet, smoky, or spicy. Homemade works too if you’re feeling ambitious!
Chicken Broth (½ cup): Adds depth and keeps the pork juicy; low-sodium is fine to control saltiness.
Onion (1 medium, sliced): Yellow or sweet onions bring a subtle sweetness as they melt into the sauce.

Garlic (3 cloves, minced): Fresh is best for bold flavor, but garlic powder (1 tsp) works in a pinch.
Brown Sugar (2 tbsp): Enhances the sauce’s sweetness and balances acidity—light or dark both do the trick.
Sandwich Buns (6-8): Brioche or potato buns hold up well; go for sturdy yet soft.

Coleslaw (optional, 2 cups): Store-bought or homemade, it adds a refreshing crunch to cut through the richness.

Variations and Substitutions

Swap pork loin for pork shoulder if you prefer a fattier, richer taste—just trim excess fat to avoid greasiness.
Use apple cider vinegar (2 tbsp) instead of broth for a tangy twist that complements the BBQ sauce.

For a spicy kick, add 1 tsp of cayenne or a few dashes of hot sauce to the mix.
Try slider buns for a party-friendly version or lettuce wraps for a low-carb option.
If BBQ sauce isn’t your thing, experiment with a honey-mustard glaze or teriyaki sauce for a flavor switch-up.

Skip the coleslaw and top with pickles, jalapeños, or even a fried egg for a fun twist.

Storage Options

Refrigerator: Store leftover pulled pork in an airtight container for up to 4 days. Keep the buns and coleslaw separate to avoid sogginess.
Freezer: Freeze the cooked pork (without sauce) in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge and reheat with fresh BBQ sauce.