Crockpot Pulled Pork Sandwiches
Tender slow-cooked pulled pork smothered in tangy barbecue sauce and piled high on soft buns — a classic and effortless crockpot sandwich perfect for weeknight dinners or gatherings.
Equipment
- Crockpot / Slow Cooker
- Mixing Bowl
Ingredients
Pulled Pork
- 4 pounds pork shoulder (Boston butt) trimmed of excess fat
- 2 tsp salt
- 1 tsp black pepper
- 1 tbsp smoked paprika
- 1 tbsp brown sugar
- 1 tbsp garlic powder
Sauce
- 2 cups barbecue sauce your favorite brand
- ¼ cup apple cider vinegar optional for tang
- liquid smoke (optional) adds smoky flavor
To Serve
- 8 soft hamburger buns
- coleslaw (optional) for topping
Instructions
- Season the pork shoulder all over with salt, black pepper, smoked paprika, brown sugar, and garlic powder.
- Place the seasoned pork in the crockpot and pour the barbecue sauce over the top. Add apple cider vinegar and liquid smoke if using.
- Cover and cook on LOW for 8–10 hours or on HIGH for 5–6 hours, until the pork is very tender and easily shreds with a fork.
- Remove the pork from the crockpot and shred with two forks. Return the shredded pork to the sauce in the crockpot and stir to coat.
- To assemble sandwiches, pile the saucy pulled pork onto the buns and top with coleslaw if desired. Serve warm.
Notes
Slow-cooker pulled pork becomes incredibly tender with minimal effort. Use your favorite BBQ sauce, and serve on soft buns with crunchy coleslaw for a classic combination. Leftovers make great tacos, nachos, or rice bowls. Refrigerate up to 4 days. (General slow cooker pulled pork guidance)