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Best Easy Slow Cooker Pulled Pork Sandwiches Recipe

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This slow cooker pulled pork is incredibly tender, smoky, and sweet with a kick of heat, topped with a crunchy vinegar coleslaw on a soft brioche bun. It’s the ultimate set-it-and-forget-it meal that’s perfect for weeknights or game day.

Ingredients

Scale
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (optional)
  • 3–4 pounds (1.3–1.8 kg) boneless pork shoulder (pork butt)
  • 1 cup (240 ml) low-sodium chicken broth
  • 1/4 cup (60 ml) apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 bay leaves
  • 1 cup (240 ml) reserved cooking liquid (defatted)
  • 1/2 cup (120 ml) ketchup
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon smoked paprika
  • 1/2 head green cabbage, thinly shredded (about 4 cups)
  • 1 large carrot, peeled and grated
  • 1/4 cup (60 ml) apple cider vinegar
  • 2 tablespoons granulated sugar
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon celery seeds (optional)
  • 6–8 soft brioche or hamburger buns, toasted

Instructions

  1. Pat the pork shoulder dry with paper towels. In a small bowl, combine all the dry rub ingredients. Massage the rub all over the pork.
  2. (Optional but recommended) Sear the pork in a hot skillet with a tablespoon of oil for 2-3 minutes per side.
  3. Place the seasoned pork shoulder in the slow cooker. Pour in the chicken broth, apple cider vinegar, and Worcestershire sauce. Tuck the bay leaves in around the meat.
  4. Cover and cook on LOW for 8-10 hours or on HIGH for 5-6 hours, until fork-tender.
  5. Carefully transfer the cooked pork to a cutting board. Discard the bay leaves. Shred the pork with two forks or meat claws.
  6. Pour the cooking liquid through a fine-mesh strainer into a fat separator. Skim off and discard the fat. Measure out 1 cup of the defatted liquid.
  7. In a small saucepan, combine the 1 cup reserved liquid with ketchup, apple cider vinegar, brown sugar, Dijon mustard, Worcestershire sauce, and smoked paprika. Simmer over medium heat, then reduce to low and let bubble for 10-15 minutes until slightly thickened.
  8. In a medium bowl, whisk together apple cider vinegar, sugar, olive oil, salt, and celery seeds. Add shredded cabbage and grated carrot. Toss to coat. Let sit for at least 15 minutes.
  9. Pour the finishing sauce over the shredded pork and toss to coat evenly. Toast the buns. Pile pork on the bottom bun, top with coleslaw, and close the sandwich. Serve immediately.

Notes

For best results, don’t skip searing the pork. The fat cap on the pork shoulder is essential for moisture. Low and slow cooking is non-negotiable for fall-apart texture. Toast buns to prevent sogginess. The pulled pork can be stored in the refrigerator for up to 4 days and freezes well for up to 3 months.

Nutrition

Keywords: slow cooker pulled pork, pulled pork sandwiches, easy pulled pork, BBQ pulled pork, slow cooker recipe, pork shoulder, coleslaw

Find it online: https://willarecipes.com/best-easy-slow-cooker-pulled-pork-sandwiches-recipe/