Slow Cooked Pulled Pork Sandwich Perfection

Craft the Perfect Pulled Pork Sandwich: Indulge in the ultimate comfort food with our incredible Pulled Pork Sandwich recipe. Featuring impossibly tender BBQ pork, a vibrant, crunchy coleslaw, and a golden, buttery toasted bun, this recipe is designed to be simple, satisfying, and utterly delicious. Get ready to elevate your weeknight dinners or next backyard gathering with this seriously good, easy-to-follow guide.

Author’s Insights

Contents

Toggle

The Effortless Path to Amazing Pulled Pork!

While the rich, smoky flavor of traditionally smoked pork is truly something special, not everyone has access to a smoker, or the dedicated 15 to 20 hours required for perfect results. That’s where this recipe steps in as your new secret weapon!

This method allows you to achieve incredibly juicy, fall-apart tender pulled pork with significantly less effort. Simply place your pork butt into a slow cooker or crockpot, set it, and let it work its magic all day long. There’s no need for constant monitoring, no pellet refills, and absolutely no stress. It’s the ultimate set-it-and-forget-it approach to a beloved classic.

Trust me, the outcome is consistently flavorful, moist, and wonderfully tender. This slow cooker pulled pork sandwich recipe is a guaranteed crowd-pleaser and a staple in our family. I frequently prepare this dish when entertaining guests because of its ease, its ability to feed a large group, and the universal love it receives.

Should we be lucky enough to have leftovers, the extra meat is incredibly versatile! I transform it into a variety of delicious meals, such as BBQ sliders, BBQ pizza, or even piled high on nachos. Having a stash of this delicious pulled pork ready in the fridge makes meal prep for the entire week incredibly simple and exciting.

Essential Ingredients for Your Perfect Pulled Pork Sandwich

Crafting an unforgettable pulled pork sandwich starts with quality ingredients. Here’s what you’ll need for this incredibly flavorful slow cooker BBQ pork:

1. Yellow Onions: Thinly slicing these onions is key. As they slow cook, they caramelize and melt into the cooking liquid, infusing the pork with a subtle sweetness and depth.
2. Minced Garlic: Freshly minced garlic provides an aromatic foundation. If you’re short on time, pre-minced garlic works perfectly fine.
3. Apple Juice: This secret ingredient adds a touch of sweetness and acidity, helping to tenderize the pork and complement the BBQ flavors. Chicken broth is an excellent alternative if you prefer a less sweet profile or don’t have apple juice on hand.
4. Bone-in Pork Butt (Pork Shoulder): This cut is ideal for pulled pork due to its marbling and connective tissue, which breaks down beautifully during slow cooking, resulting in incredibly tender and moist meat. Ensure your roast fits comfortably in your slow cooker. Learn more about pork butt vs. pork shoulder.
5. Light Brown Sugar: Essential for balancing the savory spices and achieving that classic BBQ flavor profile. Use soft, fresh brown sugar for best results.
6. Signature Seasoning Blend: Our carefully crafted blend of spices creates a robust and delicious crust on the pork. Feel free to adjust the amounts of salt and pepper to perfectly match your taste preferences. This blend typically includes chili powder, paprika, garlic powder, onion powder, ground mustard, and ground cumin for a well-rounded flavor.
7. Brioche Buns: Soft, slightly sweet, and buttery, brioche buns provide the perfect vehicle for your pulled pork. Toasting them adds a delightful texture and prevents them from getting soggy.
8. Coleslaw: A must-have for its refreshing crunch and tangy creaminess, which cuts through the richness of the pork.
9. BBQ Sauce: The star of the show! Use your favorite store-bought sauce or whip up our irresistible homemade chipotle-honey BBQ sauce for an extra special touch.

Perfect Pairings: My Favorite Sides for Pulled Pork Sandwiches

No pulled pork sandwich meal is complete without a selection of delicious side dishes! These accompaniments not only complement the rich flavors of the BBQ pork but also add variety in texture and taste, making for a truly satisfying feast. Here are some of my top picks:

• Hearty Baked Beans: My absolute go-to side when serving BBQ pork. Rich, smoky, and slightly sweet, baked beans offer a comforting warmth that pairs exceptionally well with the tanginess of the pulled pork. They’re a classic for a reason!
• Creamy Mac and Cheese: The ultimate creamy indulgence! This cheesy side dish provides a wonderful contrast to the savory pork. For an even more decadent meal, stir some leftover pulled pork directly into the mac and cheese for a BBQ pork mac that’s simply irresistible.
• Refreshing Watermelon: For a light and easy side, nothing beats fresh watermelon. Its juicy sweetness and crisp texture provide a refreshing palate cleanser, offering a perfect balance to the rich BBQ flavors.
• Classic Potato Salad: Cool, creamy, and wonderfully satisfying, potato salad offers a delightful textural and temperature contrast to warm, smoky pulled pork. Choose a mustard-based or mayonnaise-based version, both work beautifully.
• Fluffy Cornbread: Slightly sweet, with a wonderfully crumbly texture, cornbread is perfect for soaking up every last bit of that delicious BBQ sauce. It adds a comforting, home-style touch to your meal.

Crockpot BBQ Pulled Pork Sandwich Recipe

By
Chelsea Lords

This Pulled Pork Sandwich Recipe is loaded with unbelievably juicy, slow-cooked pork, a quick and zesty coleslaw, and buttery toasted buns for an easy dinner win that the whole family will adore!

Prep Time:
30 minutes

Cook Time:
9 hours

Total Time:
9 hours 30 minutes

Servings:
10 sandwiches

Recipe Video Overview

Enjoy this visual guide to making your Crockpot BBQ Pulled Pork. While the embedded video player is not included here, you can find the detailed steps in the instructions below or on the original recipe page.

Video Title: Crockpot BBQ Pulled Pork

Description: Spice-rubbed crockpot BBQ pulled pork sandwiches with a delicious sweet honey chipotle sauce and a simple coleslaw. Serve these sandwiches on a toasted bun with a side of corn salad for the ultimate summer meal!

Equipment

• 6-quart Slow Cooker (Crock-Pot)
• Blender (for homemade BBQ sauce)
• Large platter or cutting board
• Two forks or meat claws
• Skillet or griddle

Ingredients

Pork & Marinade

• 2 medium yellow onions very thinly sliced
• 2 teaspoons minced garlic
• 1 cup apple juice (or chicken broth for a less sweet option)
• 4.5 to 6.5 pounds bone-in pork shoulder butt roast (see Note 1 for larger cuts)
• 2 tablespoons light brown sugar (firmly packed)
• 1 tablespoon chili powder
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 2 teaspoons onion powder
• 2 teaspoons ground mustard
• 1 teaspoon ground cumin
• Salt and pepper (to taste, typically 1 tbsp salt, 1 heaping tsp pepper)

Serving Suggestions

• BBQ Sauce (your favorite brand or homemade, see Note 2)
• Brioche buns and softened butter for toasting
• Coleslaw (homemade or store-bought, see Note 3)
• Pickles (optional, for serving)

Instructions

• Prepare the Slow Cooker Base: Begin by coating the interior of your large 6-quart slow cooker with cooking spray to prevent sticking. Arrange the thinly sliced yellow onions evenly across the bottom. Pour in the apple juice and add the minced garlic over the onions. This creates a flavorful bed for the pork.
• Season the Pork: In a small bowl, combine the brown sugar, chili powder, paprika, garlic powder, onion powder, ground mustard, ground cumin, salt, and pepper. Whisk these spices together until well blended. Remove the pork butt roast from its packaging and pat it dry thoroughly with paper towels. This helps the rub adhere better and creates a more flavorful crust. Generously rub the spice mixture over all sides of the pork, pressing it firmly into the meat.
• Arrange and Cook: Carefully place the seasoned pork roast on top of the onion mixture in the slow cooker. If your pork has a visible layer of fat, position it fat-side up. As the pork cooks, this fat will render down, basting the meat and contributing significantly to its tenderness and flavor.
• Slow Cook to Perfection: Cover the slow cooker with its lid and cook on the low setting for 8–11 hours. Cooking on high is not recommended for this recipe as it can result in drier, less tender pork. The exact cooking time can vary slightly depending on your slow cooker and the size of your roast. For reference, a 5.5-pound roast typically reaches perfection in about 9 hours in my slow cooker. The pork is done when it is incredibly tender and easily shreds with two forks.
• Shred and Sauce the Pork: Once the pork is fully cooked and easily falls apart, carefully remove it from the slow cooker and transfer it to a large platter or cutting board. Gently drain the liquid from the slow cooker, reserving a small amount if you wish to adjust the moisture later. Allow the pork to cool slightly, then easily pull off and discard the top layer of rendered fat and remove the bone. Using two forks or meat claws, shred the pork, removing any large pieces of fat as you go. Return the shredded pork to the slow cooker. Using tongs, mix in your desired amount of BBQ sauce (refer to Note 2 for sauce options) until the pork is evenly coated and glistening.
• Toast the Buns: Lightly spread softened butter on the insides of the brioche buns. Heat a skillet or griddle over medium heat. Place the buttered buns face down on the hot surface and toast for 1-2 minutes, or until they are golden brown and lightly crispy. This adds a fantastic texture and prevents the buns from getting soggy.
• Assemble and Serve: Place a generous amount of the warm, sauced BBQ pulled pork onto the bottom half of each toasted bun. Top the pork with a big spoonful of fresh coleslaw. If you enjoy a tangy kick, add a few pickle slices. Place the top bun on and serve your irresistible pulled pork sandwiches immediately.

Recipe Notes for Success

Note 1: Pork Butt Roast Size Adjustment: This recipe is perfectly calibrated for a 4.5 to 6.5 lb bone-in pork butt roast. If you opt for a larger cut, such as an 8–9 lb roast, ensure it fits comfortably in your slow cooker. You’ll also need to increase the seasoning blend proportionally. For an 8 lb roast, I recommend using 1-1/2 times the amount of the spice mix to ensure full flavor saturation.

Note 2: Choosing Your BBQ Sauce: The BBQ sauce is a crucial element. You can certainly use your favorite store-bought brand for convenience, but for an exceptional homemade touch, consider whipping up my Chipotle-Honey BBQ Sauce. Simply combine the following ingredients in a blender until smooth, then taste and adjust to your liking:

• 1 cup ketchup
• ½ cup packed light brown sugar
• ⅔ cup + 1 tablespoon honey
• 1½ tablespoons apple cider vinegar
• 2 teaspoons Worcestershire sauce
• 1 teaspoon minced garlic
• 1 to 2 tablespoons chipotle peppers in adobo (adjust for desired heat)
• 2 tablespoons adobo sauce (from the can of chipotle peppers)
• ¼ teaspoon each salt and pepper

When blending, be sure to taste and adjust the sweetness and spice. If you use fewer chipotle peppers, you might want to slightly reduce the honey to prevent the sauce from becoming overly sweet.

Heat Level Guide for Chipotle-Honey BBQ Sauce:

• Mild: Use 1–2 tablespoons of adobo sauce only (no actual peppers).
• Light Spice: Use 2 tablespoons adobo sauce + 1 tablespoon chipotle peppers.
• Medium Spice: Use 2 tablespoons of adobo sauce + 2 tablespoons chipotle peppers.
• Spicy: Use 2 tablespoons adobo sauce + 3 tablespoons chipotle peppers.

Note 3: Quick Coleslaw Option: A fresh, crunchy coleslaw is essential for balancing the richness of the pulled pork. You can make coleslaw from scratch for the freshest flavor. For a convenient shortcut, simply toss a bag of pre-shredded coleslaw mix with your favorite refrigerated dressing, such as Litehouse or Marie’s. This saves time without sacrificing taste.

Storage Tips: For maximum freshness, store leftover pulled pork in an airtight container in the fridge for up to 5 days. It can also be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator, then warm gently on the stove or in the microwave. Keep coleslaw refrigerated and buns at room temperature until ready to serve.

Nutrition Information

Serving: 1 serving
|
Calories: 545 kcal
|
Carbohydrates: 21 g
|
Protein: 32 g
|
Fat: 34 g
|
Saturated Fat: 11 g
|
Polyunsaturated Fat: 3 g
|
Monounsaturated Fat: 13 g
|
Trans Fat: 0.3 g
|
Cholesterol: 140 mg
|
Sodium: 610 mg
|
Potassium: 720 mg
|
Fiber: 1 g
|
Sugar: 10 g
|
Vitamin A: 720 IU
|
Vitamin C: 3 mg
|
Calcium: 36 mg
|
Iron: 2 mg

Nutrition information is an approximation calculated automatically and should be used as a general guide.

Expert Tips for the Best Pulled Pork Sandwich

Achieving perfectly tender and flavorful pulled pork is easier than you think with these expert tips:

• Amplify Smoky Flavor (Optional): If you desire a deeper, more pronounced smoky flavor without a smoker, add a splash of liquid smoke (just a teaspoon or two to avoid overpowering) or a generous amount of smoked paprika to your spice rub. These ingredients can beautifully mimic that authentic BBQ taste.
• Choose the Right Cut of Pork: For the most succulent and shreddable pulled pork, a bone-in pork shoulder butt roast is paramount. Its rich marbling and connective tissues break down over long, slow cooking, yielding incredibly moist and tender results. Avoid leaner cuts, as they tend to dry out.
• Don’t Trim the Fat (Before Cooking): Resist the urge to trim the fat cap from your pork butt before cooking. This fat layer is crucial for keeping the pork moist and infusing it with flavor during the long cooking process. It will render down and can be easily removed after the pork is cooked and cooled slightly.
• Thoroughly Rub in the Spices: Ensure your pork is well-coated with the spice mix. Don’t just sprinkle; massage the rub into every crevice of the meat. This creates a delicious, savory crust that locks in flavor.
• Cook Fat-Side Up: Always place your pork roast fat-side up in the slow cooker. As the fat renders during cooking, it will slowly baste the meat below, keeping it incredibly juicy and tender. This seemingly small detail makes a significant difference.
• Avoid Lifting the Lid: Every time you lift the slow cooker lid, a significant amount of heat escapes, and the cooking temperature drops. This can prolong the cooking time by as much as 30 minutes each time. Trust the process and let your slow cooker do its job uninterrupted.
• Taste and Adjust Your BBQ Sauce: Before mixing the BBQ sauce into all of your shredded pork, taste it! Adjust the spice, sweetness, and tanginess to your personal preference. It’s much easier to tweak the sauce in a small batch before coating the entire roast.
• Embrace the Rest: Once the pork is cooked, allowing it to rest for 15-20 minutes before shredding (even outside the slow cooker) helps the juices redistribute, ensuring every bite is moist and flavorful.