I can’t get over how tender and saucy this crock pot pulled pork turns out, piled high on a bun for the easiest dinner win. One bite and it’s clear why my family always asks for seconds.
I’m obsessed with these Crock Pot Pulled Pork Sandwiches because they taste like I grabbed takeout from a legit BBQ joint, except I get to eat them in my kitchen with extra napkins nearby. The pork shoulder turns ridiculously tender, juicy, and messy in the best way, with that tangy sauce soaking into every bite.
I love the way coleslaw hits against the rich pork, adding crunch and a little zing. And the leftovers?
Dangerous. I keep sneaking bites straight from the container.
Big flavor, minimal fuss, total dinner win. But honestly, I’d eat this piled high any day again.
Ingredients
- Pork shoulder turns tender and shreddy, basically the whole reason we’re here.
- Brown sugar adds sweetness and helps the smoky spices cling.
- Smoked paprika brings that BBQ vibe without needing a smoker.
- Salt, pepper, and chili powder keep it bold, not flat.
- Garlic and onion powders give cozy, savory flavor in every bite.
- Sliced onion melts down and makes the sauce feel homemade.
- Fresh garlic adds a little punch, because jarred vibes aren’t always enough.
- Ketchup makes the sauce sweet, tangy, and super sandwich-friendly.
- Apple cider vinegar cuts the richness so it doesn’t feel heavy.
- Chicken broth keeps everything juicy while the pork cooks low and slow.
- Worcestershire sauce adds deep, savory flavor that tastes like good BBQ.
- Mustard gives the sauce a sharp little kick.
- Plus, buns and coleslaw bring the soft, saucy, crunchy finish.
Ingredient Quantities
- 3 to 4 pound pork shoulder (Boston butt), trimmed
- 1 tablespoon brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 large yellow onion, sliced
- 3 cloves garlic, minced
- 1 cup ketchup
- 1/2 cup apple cider vinegar
- 1/2 cup chicken broth
- 1/4 cup Worcestershire sauce
- 2 tablespoons yellow mustard or Dijon mustard
- 2 tablespoons brown sugar (for sauce)
- 1 to 2 tablespoons olive oil (optional)
- 6 to 8 hamburger buns or sandwich rolls
- Coleslaw, for serving (store bought or about 3 cups homemade)
How to Make this
1. Trim excess fat from the 3 to 4 pound pork shoulder and pat dry; rub all over with 1 tablespoon brown sugar, 1 tablespoon smoked paprika, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon chili powder.
2. If using, heat 1 to 2 tablespoons olive oil in a large skillet over medium high heat and sear the pork on all sides until browned, about 3 to 4 minutes per side; transfer pork to the crock pot.
3. Place the sliced large yellow onion and minced 3 cloves garlic in the bottom of the crock pot under and around the pork.
4. In a bowl whisk together 1 cup ketchup, 1 half cup apple cider vinegar, 1 half cup chicken broth, 1 quarter cup Worcestershire sauce, 2 tablespoons yellow or Dijon mustard, and 2 tablespoons brown sugar for the sauce.
5. Pour half of the sauce over the pork and onions in the crock pot, reserving the other half for finishing or serving.
6. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours, until the pork is fork tender and pulls apart easily.
7. Remove the pork to a cutting board or large bowl and shred using two forks, discarding any large pieces of fat.
8. Return the shredded pork to the crock pot, pour in the reserved sauce, stir to combine, and let cook on low for 15 to 30 minutes to meld flavors and warm through.
9. Serve the pulled pork piled on 6 to 8 hamburger buns or sandwich rolls topped with coleslaw about 3 cups or store bought, and spoon additional sauce from the crock pot as desired.
Equipment Needed
1. Slow cooker or crock pot
2. Large heavy skillet or frying pan
3. Cutting board
4. Chef knife
5. Measuring cups and measuring spoons
6. Medium mixing bowl and whisk or fork
7. Two forks for shredding
8. Tongs or a large slotted spoon for transferring and serving
FAQ
Crock Pot Pulled Pork Sandwiches Recipe Substitutions and Variations
- Pork shoulder: substitute with a pork butt or picnic roast (very similar); or use a beef chuck roast (long cook, richer beef flavor) if you prefer red meat.
- Apple cider vinegar: substitute with white wine vinegar or rice vinegar (equal parts); or use fresh lemon juice diluted with a little water for brightness.
- Ketchup: substitute with BBQ sauce for a smokier sweet tang; or use tomato sauce or passata plus 1 tablespoon brown sugar and 1 teaspoon vinegar to mimic sweetness and acidity.
- Coleslaw: substitute with shredded cabbage and carrot mix (dress separately); or use a quick pickled slaw (vinegar, sugar, salt) for more tang; or top with thinly sliced pickles and red onion for crunch.
Pro Tips
1) Season ahead: Rub the pork and let it sit in the fridge overnight or at least a few hours so the spices penetrate. Bring it to room temperature for 30 minutes before cooking for even doneness.
2) Sear for flavor but not stress: Browning the meat adds depth, but if you are short on time or want less cleanup you can skip it. If you do sear, don’t crowd the pan and use a hot skillet so you get a good crust quickly.
3) Balance the sauce while it cooks: Taste the reserved sauce before finishing. If it feels too sharp, add a touch more brown sugar or a little butter. If it needs brightness, a splash more apple cider vinegar or a squeeze of lemon will wake it up.
4) Shred with a plan: Pull apart the meat while it is still warm, discarding only large hunks of fat. Save a generous amount of cooking liquid and fold it back in gradually so the pork stays moist without getting soupy.
5) Finish for texture: Toast the buns and add the coleslaw right before serving so you get a contrast of warm, juicy pork and cool, crunchy slaw. If prepping ahead, keep slaw separate until assembly.
Crock Pot Pulled Pork Sandwiches Recipe
I can’t get over how tender and saucy this crock pot pulled pork turns out, piled high on a bun for the easiest dinner win. One bite and it’s clear why my family always asks for seconds.
8
servings
759
kcal
Equipment: 1. Slow cooker or crock pot
2. Large heavy skillet or frying pan
3. Cutting board
4. Chef knife
5. Measuring cups and measuring spoons
6. Medium mixing bowl and whisk or fork
7. Two forks for shredding
8. Tongs or a large slotted spoon for transferring and serving
Ingredients
-
3 to 4 pound pork shoulder (Boston butt), trimmed
-
1 tablespoon brown sugar
-
1 tablespoon smoked paprika
-
1 teaspoon salt
-
1 teaspoon black pepper
-
1 teaspoon garlic powder
-
1 teaspoon onion powder
-
1 teaspoon chili powder
-
1 large yellow onion, sliced
-
3 cloves garlic, minced
-
1 cup ketchup
-
1/2 cup apple cider vinegar
-
1/2 cup chicken broth
-
1/4 cup Worcestershire sauce
-
2 tablespoons yellow mustard or Dijon mustard
-
2 tablespoons brown sugar (for sauce)
-
1 to 2 tablespoons olive oil (optional)
-
6 to 8 hamburger buns or sandwich rolls
-
Coleslaw, for serving (store bought or about 3 cups homemade)
Directions
- Trim excess fat from the 3 to 4 pound pork shoulder and pat dry; rub all over with 1 tablespoon brown sugar, 1 tablespoon smoked paprika, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon chili powder.
- If using, heat 1 to 2 tablespoons olive oil in a large skillet over medium high heat and sear the pork on all sides until browned, about 3 to 4 minutes per side; transfer pork to the crock pot.
- Place the sliced large yellow onion and minced 3 cloves garlic in the bottom of the crock pot under and around the pork.
- In a bowl whisk together 1 cup ketchup, 1 half cup apple cider vinegar, 1 half cup chicken broth, 1 quarter cup Worcestershire sauce, 2 tablespoons yellow or Dijon mustard, and 2 tablespoons brown sugar for the sauce.
- Pour half of the sauce over the pork and onions in the crock pot, reserving the other half for finishing or serving.
- Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours, until the pork is fork tender and pulls apart easily.
- Remove the pork to a cutting board or large bowl and shred using two forks, discarding any large pieces of fat.
- Return the shredded pork to the crock pot, pour in the reserved sauce, stir to combine, and let cook on low for 15 to 30 minutes to meld flavors and warm through.
- Serve the pulled pork piled on 6 to 8 hamburger buns or sandwich rolls topped with coleslaw about 3 cups or store bought, and spoon additional sauce from the crock pot as desired.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 341g
- Total number of serves: 8
- Calories: 759kcal
- Fat: 43.4g
- Saturated Fat: 13.8g
- Trans Fat: 0.13g
- Polyunsaturated: 4.4g
- Monounsaturated: 17.4g
- Cholesterol: 111mg
- Sodium: 919mg
- Potassium: 586mg
- Carbohydrates: 46g
- Fiber: 3g
- Sugar: 18g
- Protein: 36g
- Vitamin A: 800IU
- Vitamin C: 6mg
- Calcium: 100mg
- Iron: 2.5mg
