Pulled Pork Sandwiches

Sharing is caring!

These pulled pork sandwiches have become my go-to meal when I need to feed a crowd or just want an easy dinner that practically makes itself. The pork turns out incredibly tender after hours of slow cooking. When you pile it high on buns with some simple coleslaw, you get a satisfying meal that works for everything from busy weeknights to family gatherings and summer barbecues.

No time to read the recipe? Pin it to read later ⤵️

Easy Pulled Pork Sandwich

There aren’t many recipes easier than pulled pork sandwiches when you’re feeding a group. The slow cooker does all the work while you go about your day, and by dinnertime, you have fall-apart tender meat that’s perfect for piling on buns.

These sandwiches are perfect for potluck dinners, game day parties, backyard gatherings, or anytime you’re looking for a hearty meal with minimal hands-on cooking.

What You’ll Need to Cook

• Pork shoulder (Boston butt)
• BBQ rub – You can use a store-bought or make your own.
• Mustard
• Apple cider vinegar
• Brown sugar
• Buns – Opt for sturdy buns that can hold up to juicy pulled pork without falling apart. Brioche or potato rolls work exceptionally well for their soft texture and slight sweetness.
• Smoked paprika
• Worcestershire sauce
• Yellow mustard
• Coleslaw mix
• Mayonnaise

Ingredient Substitutes

Apple cider vinegar can be swapped for white vinegar or beer: White vinegar provides similar acidity, while beer adds extra flavor complexity and helps with tenderizing.

How to Make Pulled Pork Sandwiches

Step 1: Prepare and Season the Pork Shoulder

Start by trimming your pork shoulder, removing any thick skin but leaving about a quarter-inch of fat cap. This fat layer will render during cooking, keeping the meat moist and adding flavor. Pat the meat completely dry with paper towels to help the rub adhere properly then cover the pork in mustard.

Massage the rub thoroughly into all surfaces of the pork, creating an even coating. The sugar will help develop a beautiful color and slight caramelization even in the moist slow cooker environment.

Step 2: Add Liquid Components

Whisk together the 1/2 cup apple cider vinegar and two tablespoons Worcestershire sauce in a small bowl.

Place the seasoned pork shoulder in your slow cooker with the fat side facing up. This positioning allows the fat to render down through the meat as it cooks. The pork should fit comfortably without being cramped, ensuring even heat circulation.

Pour this mixture around the pork, not over it, to prevent washing away the rub. This liquid creates steam and adds flavor while keeping the meat moist during the long cooking process.

Step 3: Slow Cook

Set your slow cooker to low heat and cook for 6-8 hours (or high for 4-5 hours) without lifting the lid. The pork is done when it reaches an internal temperature of 200°F to 205°F and shreds easily with a fork.

Step 4: Rest and Shred

Remove the cooked pork from the slow cooker and let it rest for 10 minutes before shredding. This resting period allows juices to redistribute throughout the meat. Use two forks to pull the pork apart into bite-sized pieces, discarding any large pieces of fat.

Strain the cooking liquid from the slow cooker and reserve 1/3 cup for the BBQ sauce if making homemade. Gradually add the remaining cooking juices back to the shredded pork until you reach your desired consistency. Start with small amounts as you can always add more, but you can’t take it away.

Step 5: Finish with BBQ Sauce

Finally, toss the shredded pork with 2 to 2 1/2 cups BBQ sauce to taste, adding just enough to coat the meat generously without making it soggy. For store-bought sauce, use your favorite brand. For homemade BBQ sauce, see recipe below. Then serve on buns and top with slaw, mayonnaise, and BBQ sauce.

Simple Homemade BBQ Sauce

Makes about 3 cups (enough for this recipe plus extra)

• 2 cups ketchup
• 3/4 cup brown sugar
• 1/4 cup apple cider vinegar
• 2 tbsp Worcestershire sauce
• 1/3 cup reserved pork cooking juices
• 1 tbsp smoked paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 1/2 tsp black pepper
• 1/4 tsp salt (or to taste)

Whisk all ingredients together in a medium saucepan, including the reserved pork cooking juices, and simmer over low heat for 15-20 minutes until slightly thickened. The pork juices add incredible depth and richness to the sauce.

Taste and adjust salt as needed since pork cooking juices can be quite salty. Let cool before using. This sauce will keep in the refrigerator for up to 2 weeks.

Store-Bought Options: Popular choices include Sweet Baby Ray’s, KC Masterpiece, or Stubb’s Original Bar-B-Q Sauce. You’ll need about 2 to 2 1/2 cups, depending on how saucy you prefer your pulled pork. Consider buying two large bottles (28-40 oz each) to have enough sauce for the recipe.

How To Store Leftovers and Reheat

Allow pulled pork to cool completely before transferring to airtight containers for refrigerator storage, where it will keep for up to 4 days. For longer storage, portion into freezer-safe containers and freeze for up to 3 months.

When reheating, add a splash of the reserved cooking liquid or apple cider vinegar to prevent drying out. Reheat in the microwave at 50% power in 30-second intervals, stirring between each interval, or warm gently in a covered saucepan over low heat for 5-8 minutes until heated through.

📌 Did you try this recipe?

Have you made this delicious recipe and loved it?

I would love it if you took a minute to leave a star rating and review. It is also helpful if you made any substitutions or changes to the recipe to share that; thank you!

📌 Please also pin the image below, then you can find the recipe for the next time you want to cook.

What To Serve Pulled Pork Sandwiches

🧀 Bacon Mac and Cheese
🥦 Roasted Broccoli
🥕 Maple Glazed Carrots
🥔 Baked Potato Rounds
🧄 Grilled Garlic Bread

Smoke On!

Charlie

Hungry For More?