Pork
Slow-Cooker Pulled Pork Sandwiches
Fork-tender slow-cooked pork shoulder tossed with tangy barbecue sauce and piled onto toasted buns with crisp vinegar slaw.
Inspired by Barbecue-style pulled pork sandwiches
Prep
25 min
Cook
8 hr 30 min
Serves
8 servings
Difficulty
Easy
Pantry match
Uses the current servings and temporary recipe changes.
Missing 16 ingredients
- • 3 1/2 pounds boneless pork shoulder, trimmed and cut into 3 large pieces
- • 2 teaspoons kosher salt
- • 1 teaspoon freshly ground black pepper
- • 2 teaspoons smoked paprika
- • 1 teaspoon ground cumin
- • 1 tablespoon neutral oil
- • 1 large yellow onion, sliced
- • 4 garlic cloves, smashed
- • 1 cup low-sodium chicken broth
- • 2 tablespoons Worcestershire sauce
- • 1 cup barbecue sauce, divided
- • 5 cups bagged coleslaw mix
- • 1/3 cup mayonnaise
- • 3 tablespoons apple cider vinegar
- • 2 teaspoons granulated sugar
- • 8 sandwich buns, split
View ingredient-by-ingredient match
- 3 1/2 pounds boneless pork shoulder, trimmed and cut into 3 large piecesMissing
- 2 teaspoons kosher saltMissing
- 1 teaspoon freshly ground black pepperMissing
- 2 teaspoons smoked paprikaMissing
- 1 teaspoon ground cuminMissing
- 1 tablespoon neutral oilMissing
- 1 large yellow onion, slicedMissing
- 4 garlic cloves, smashedMissing
- 1 cup low-sodium chicken brothMissing
- 2 tablespoons Worcestershire sauceMissing
- 1 cup barbecue sauce, dividedMissing
- 5 cups bagged coleslaw mixMissing
- 1/3 cup mayonnaiseMissing
- 3 tablespoons apple cider vinegarMissing
- 2 teaspoons granulated sugarMissing
- 8 sandwich buns, splitMissing
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Method
Recipe notes
Pork shoulder becomes shreddable only after its connective tissue has time to soften, which is why the target for texture is much higher than pork's safe minimum temperature. Defatting the cooking liquid keeps the finished sauce rich without being greasy.
Planning, storage, and serving
Storage and reheating
Refrigerate pork, slaw, and buns separately. Use pork within 4 days and slaw within 3 days, or freeze the sauced pork for up to 3 months. Reheat pork to 165°F.
Make-ahead tips
Cook and shred the pork up to 2 days ahead, chill it in some defatted liquid, then reheat with barbecue sauce. Mix the slaw up to 4 hours before serving.
What to serve with it
- - Baked beans
- - Corn on the cob
- - Dill pickles
Equipment needed
- - 6-quart slow cooker
- - Large heavy skillet
- - Fat separator or shallow cup
Difficulty explained
Browning adds one active step, but the slow cooker handles tenderizing and the remaining assembly is straightforward.
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Nutrition facts
Updating nutrition…
Alternatives
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Plain Greek yogurt
Replace up to half the mayonnaise with plain Greek yogurt.
Light mayonnaise
Use light mayonnaise in the same amount for a lower-fat variation.
Vegetable broth
Use the same amount of a full-flavored low-sodium vegetable broth.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- Stopping when pork merely reaches its safe temperature leaves shoulder too firm to shred; continue until it yields easily around 195°F to 205°F.
- Pouring all the fatty cooking liquid back over the meat makes the sandwiches greasy and dilutes the barbecue sauce.
- Assembling sandwiches early makes the buns soggy; keep pork, slaw, and buns separate until serving.
Nutrition Context
- Pork shoulder supplies substantial protein but contains more fat than pork loin; trimming and defatting the liquid reduce the final amount.
- Barbecue sauce, Worcestershire, and buns all add sodium and sugar, so measured sauce and a vegetable slaw keep portions balanced.
FAQ
Why will my pork not shred?
It needs more time. Continue cooking on low until a fork twists through the meat without resistance, usually near 195°F to 205°F.
Do I have to brown the pork first?
No, but browning creates deeper roasted flavor. If skipping it, rub the pork and place it directly over the onions.
Can I make pulled pork ahead?
Yes. Chill it with some defatted cooking liquid and add barbecue sauce while reheating so it stays moist.
How do I keep it from getting greasy?
Trim large exterior fat, skim the cooking liquid, and add only enough defatted liquid to moisten the shredded meat.
Can I cook it on high?
High works in roughly 5 to 6 hours, but low heat usually produces more evenly tender pork.
What sides pair best with this dish?
Baked beans, corn on the cob, pickles, or a simple watermelon salad fit the tangy barbecue profile.