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Best Easy Slow Cooker Pulled Pork Sandwiches Recipe

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This slow cooker pulled pork is incredibly tender and flavorful, made with a simple dry rub and braising liquid. It’s a budget-friendly, set-it-and-forget-it meal that’s perfect for busy weeknights and feeds a crowd.

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 pork shoulder (pork butt)
  • 1 tablespoon olive oil
  • 1/2 cup chicken broth (low-sodium)
  • 1/4 cup apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon liquid smoke (optional)
  • 1 cup your favorite barbecue sauce
  • 2 tablespoons apple cider vinegar (for finishing)
  • 8–10 soft hamburger buns or brioche buns
  • Coleslaw (optional, for serving)
  • Pickles (optional, for serving)

Instructions

  1. Pat the pork shoulder dry with paper towels and let it sit at room temperature for 15 minutes.
  2. In a small bowl, mix together brown sugar, smoked paprika, garlic powder, onion powder, salt, pepper, and cayenne (if using).
  3. Rub the spice mixture all over the pork shoulder, coating it completely.
  4. Heat olive oil in a large skillet over medium-high heat. Sear the pork shoulder for 3-4 minutes per side until a deep, dark crust forms.
  5. In a measuring cup, whisk together chicken broth, 1/4 cup apple cider vinegar, Worcestershire sauce, and liquid smoke (if using).
  6. Place the seared pork shoulder in a 5-6 quart slow cooker. Pour the braising liquid around the meat (not over the top). Cover and cook on low for 8 hours or on high for 5-6 hours.
  7. Check for doneness: the pork should shred easily with a fork. If not, cook for another 30 minutes.
  8. Transfer the pork to a cutting board and shred with two forks, discarding large chunks of fat.
  9. Return the shredded pork to the slow cooker. Stir in the barbecue sauce and remaining 2 tablespoons apple cider vinegar. Let sit on warm for 10-15 minutes.
  10. Optional: Toast the buns in a dry skillet or under the broiler until lightly golden.
  11. Pile the pulled pork onto the toasted buns. Serve with coleslaw and pickles if desired.

Notes

Don’t skip the sear—it adds deep flavor. For best results, cook on low for 8 hours. If the pork is too saucy, leave the lid off for 15-20 minutes on high to reduce. Leftovers keep in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: slow cooker pulled pork, pulled pork sandwiches, easy pulled pork, barbecue pulled pork, pork shoulder recipe

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