Tender Pulled Pork Sandwiches

Juicy pork shoulder slow-cooked for hours in a sweet-smoky homemade BBQ sauce until it falls apart at the touch. Piled high on toasted buns with coleslaw—this is the ultimate crowd-pleasing sandwich.

Why You’ll Love This Recipe

This Tender Pulled Pork is pure slow-cooker perfection: a humble pork shoulder transforms into melt-in-your-mouth, flavor-packed meat that literally shreds itself while you do absolutely nothing. The sauce is the ideal balance of tangy, sweet, and smoky—no store-bought bottle needed—and it clings to every strand like a dream. It’s perfect for game days, potlucks, or lazy weekends because it feeds a crowd with minimal effort and tastes even better the next day. Serve on buttery toasted buns with crunchy coleslaw and pickles and watch everyone fight for seconds. Make it once, and this will become your signature dish that friends beg you to bring to every gathering!

Recipe Tips and Tricks

• Pork butt/shoulder is best: The marbling guarantees juicy results.
• Don’t trim all the fat: Fat = flavor and moisture.
• Sear first (optional): 3-minute sear adds incredible depth.
• Low and slow is key: 9-10 hours on low for ultimate tenderness.
• Crisp the edges: Broil shredded pork 3-5 minutes for caramelized bits.
• Reduce the sauce: Simmer leftover juices for a thick, sticky glaze.
• Double the batch: Freezes perfectly—future meals are covered.

Yield: 12 Sandwiches

Tender Pulled Pork Sandwiches

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Fall-apart tender pulled pork in homemade BBQ sauce—ultimate sandwich bliss!

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 15 minutes

Total Time 8 hours 30 minutes

Ingredients

• ¼ cup Worcestershire sauce
• ½ cup apple cider vinegar
• ½ cup brown sugar
• 1 cup chicken broth or root beer
• 1 cup ketchup
• 1 large onion, sliced
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp black pepper
• 1 tsp liquid smoke
• 12 brioche or hamburger buns
• 2 tbsp smoked paprika
• 2 tbsp yellow mustard
• 2 tsp salt
• 5 lb pork shoulder (Boston butt)
• Coleslaw and pickles for serving

Instructions

1. Make the epic rub: Mix brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper—your kitchen smells amazing already!
2. Coat the pork: Pat shoulder dry, then massage rub all over—get in every crevice!
3. Layer the base: Place sliced onions in the slow cooker—sweet foundation activated.
4. Whisk the sauce: Combine ketchup, vinegar, Worcestershire, mustard, liquid smoke, and broth—tangy-sweet perfection.
5. Add the star: Place pork fat-side up on onions and pour sauce all around.
6. Set it & forget it: Cook on low 9-10 hours or high 5-6 hours—until it hits 195-205°F and shreds easily.
7. Rest like a champ: Remove pork, tent with foil, and let rest 15 minutes.
8. Shred heaven: Pull apart with two forks—it’ll fall into silky strands.
9. Crisp it up: Spread on a sheet pan, drizzle with some sauce, broil 3-5 minutes—optional but life-changing.
10. Pile high: Toast buns, load with pork, top with coleslaw and pickles—grab napkins and enjoy!

Notes

• Internal temp of 195-205°F = perfect pull-apart texture.
• Save the cooking liquid—it makes killer baked beans.
• Leftover pork is incredible in tacos, nachos, or mac & cheese.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 766Total Fat 36gSaturated Fat 11gUnsaturated Fat 25gCholesterol 272mgSodium 2023mgCarbohydrates 22gFiber 2gSugar 18gProtein 85g

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 shoulder (Boston butt): 4-6 lb—bone-in or boneless both work.
• BBQ sauce ingredients: Ketchup, brown sugar, apple cider vinegar, Worcestershire, mustard, smoked paprika—homemade beats bottled every time.
• Liquid smoke: Instant smoky flavor without a smoker.
• Chicken broth or root beer: Adds moisture and subtle sweetness.
• Spice rub: Paprika, garlic powder, onion powder, brown sugar—classic BBQ profile.
• Buns & coleslaw: Toasted brioche buns + creamy slaw = sandwich perfection.

Variations and Substitutions

• Carolina style: Use vinegar-mustard sauce instead of tomato-based.
• Dr Pepper or Coke: Replace broth with soda for extra sweetness.
• Spicy version: Add cayenne, chipotle, or hot sauce.
• Hawaiian twist: Add pineapple juice and top with grilled pineapple.
• Mexican carnitas: Season with cumin, oregano, orange, and lime.
• Beer braise: Use stout or lager instead of broth.
• Instant Pot: High pressure 75 minutes + natural release.
• Oven method: 300°F covered 5-6 hours.
• Toppings: Pickles, pickled onions, jalapeños, or cheese.

Storage Options

• Refrigerator: Store in sauce up to 5 days.
• Freezer: Freeze in portions with sauce up to 4 months.
• Meal prep: Perfect for sandwiches, tacos, or bowls all week.

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