Pulled Pork Sandwiches
Tender, juicy pulled pork infused with smoky store-bought rub flavors, slow-cooked to perfection and piled high on soft buns. This foolproof method delivers restaurant-quality results with minimal effort and maximum flavor satisfaction.
Ingredients
For the Pulled Pork:
- 4 lbs pork shoulder Boston butt
- 3 tbsp store-bought BBQ rub
- 2 tbsp mustard
- 1/2 cup apple cider vinegar
- 2 tbsp Worcestershire sauce
- 2 to 2 1/2 cups BBQ sauce store-bought or homemade - see recipe below
For Serving:
- 8 whole hamburger buns
- 1 cup coleslaw mix
- 1/4 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tsp sugar
- Salt and pepper to taste
For Homemade BBQ Sauce (makes 3 cups):
- 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
Instructions
- Prepare the pork shoulder by trimming excess fat, leaving about 1/4 inch fat cap. Cut into 2 inch cubes.
- Cover the pork with mustard then season the pork generously with the rub mixture, massaging into all surfaces.
- Place seasoned pork in slow cooker fat-side up. No additional liquid is needed as the pork will create its own juices.
- Combine liquid ingredients (vinegar, Worcestershire) and pour around pork, not over it.
- Cook on low for 6-8 hours or high for 4-5 hours until internal temperature reaches 200-205°F and meat shreds easily with a fork.
- Remove pork and let rest for 10 minutes before shredding with two forks.
- Mix shredded pork with cooking juices and 2 to 2 1/2 cups BBQ sauce to desired consistency.
- Make BBQ sauce by whisking all sauce ingredients with 1/3 cup reserved pork cooking juices in a saucepan and simmering 15-20 minutes until thickened.
- Prepare simple slaw by mixing coleslaw ingredients together.
- Serve on toasted buns topped with coleslaw.