BBQ Pulled Pork Sandwiches - Pork shoulder cooks low and slow until it becomes fall-apart tender, then is shredded and mixed with your favorite barbecue sauce. The result is juicy, flavorful pulled pork perfect for piling high on soft buns. This hands-off method lets the slow cooker do most of the work.

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BBQ Pulled Pork Sandwiches - I ruined my first pork shoulder by rushing it—tough and dry. Low and slow is the only way. The 8-hour cook time in a slow cooker means I can start it before work and come home to falling-apart meat. That first sandwich, with the tangy BBQ sauce and coleslaw, makes the wait worth it. It's my secret for feeding a crowd without stress.

Dietary Notes

✓ Slow Cooker Easy
✓ Feeds a Crowd
✓ Make-Ahead Friendly
✓ Comfort Food

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Why You'll Love This

Hands-Off Cooking: Set it and forget it in the slow cooker.
Fall-Apart Tender: Long cooking breaks down tough connective tissue.
Feeds a Crowd: Perfect for parties and gatherings.
Freezer Friendly: Make a big batch and freeze portions.

BBQ Pulled Pork Sandwiches

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 20min

❄️ Cool Time: 0

🔥 Cook Time: 480min

🥨 Yield: 8

🍞 Method: Slow-Cooking

🌾 Diet: None

★ ★ ★ ★ ★

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restaurant Ingredients

4-5 lbs pork shoulder (Boston butt)
2 cups BBQ sauce
½ cup chicken broth
¼ cup brown sugar
2 tbsp apple cider vinegar
1 tbsp Worcestershire sauce
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
to taste salt and black pepper
8 soft hamburger buns
for serving coleslaw

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✏️

Pork shoulder (Boston butt) Best cut for pulled pork: high fat and collagen for tender, shreddable meat. Trim excess fat but keep some for moisture.
BBQ sauce Sauce provides sweet, smoky, tangy flavor. Choose your favorite style (Kansas City, Carolina, spicy) for different taste.
Chicken broth Broth keeps pork moist during slow cooking and creates flavorful juices. Use to prevent dryness.
Brown sugar Adds caramel sweetness and helps sauce cling. It balances vinegar and smoke flavors.
Apple cider vinegar Vinegar adds tang and cuts richness. It makes pulled pork taste bright and not heavy.
Worcestershire sauce Adds savory umami depth and a smoky-sweet backbone. A small amount makes BBQ taste richer.
Smoked paprika Gives smoky BBQ flavor without a smoker. It adds color and a pit-style aroma.
Garlic powder Garlic powder blends smoothly into sauce for consistent flavor. Great for slow-cooked BBQ seasoning.
Onion powder Adds sweet-savory depth and helps sauce taste more rounded. A key BBQ rub ingredient.
Salt and black pepper Season the pork well before cooking. Salt is crucial for flavor inside shredded meat.
Soft hamburger buns Soft buns soak sauce and hold pulled pork. Toast lightly for better structure.
Coleslaw (optional) Adds crunch and creamy contrast. Great keyword for BBQ sandwich toppings and texture balance.

list_alt Instructions

1

Trim excess fat from the pork shoulder. In a small bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub this mixture all over the pork.
2

Place the seasoned pork in a slow cooker. Add chicken broth and apple cider vinegar around (not over) the pork.
3

Cover and cook on LOW for 8-10 hours or on HIGH for 5-6 hours, until the pork is fork-tender and easily shreds.
4

Carefully remove the pork to a large bowl or cutting board. Discard any large pieces of fat. Shred the pork using two forks.
5

Skim excess fat from the juices in the slow cooker. Discard most of the liquid, leaving about ½ cup.
6

Return the shredded pork to the slow cooker. Add the BBQ sauce and Worcestershire sauce. Stir to combine.
7

Cook on LOW for an additional 30-60 minutes to allow the flavors to meld and the pork to absorb the sauce.
8

Serve the pulled pork on soft buns, topped with coleslaw if desired, and with extra BBQ sauce on the side.

Nutrition Facts

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Calories 520

Protein 35g

Carbs 45g

Fiber 2g

Sugar 25g

Fat 22g

Sodium 950mg

Potassium N/A

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Serving Suggestions

Serve the pulled pork on soft burger buns or potato rolls. Top with creamy coleslaw for crunch and a tangy contrast. Provide extra BBQ sauce on the side. Classic sides include baked beans, corn on the cob, or potato salad.

How to Store?

Store leftover pulled pork (without buns) in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan over low heat with a splash of water or broth to prevent drying. Freeze for up to 3 months in portion-sized containers. Thaw overnight in the refrigerator before reheating.

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