Easy Pulled Pork Sandwiches
This Easy Pulled Pork Sandwiches recipe delivers tender, fall-apart pork shoulder that's been slow-cooked to perfection with a flavorful spice rub. The hands-off cooking method makes it incredibly easy, while the result is restaurant-quality pulled pork that's perfect for feeding a crowd at gatherings, game day parties, or weeknight dinners.
Equipment
- Slow cooker 6-quart capacity
- Small mixing bowl
- Measuring spoons and cups
- Meat thermometer
- Two forks or meat shredders
- Tongs
- Cutting board
- Sharp knife
Ingredients
For the Pork
- 4 pounds boneless pork shoulder 1.8 kg, also called pork butt
- 2 tablespoons brown sugar 25g
- 2 tablespoons paprika 16g
- 1 tablespoon chili powder 8g
- 1 tablespoon garlic powder 9g
- 1 tablespoon onion powder 8g
- 2 teaspoons ground cumin 5g
- 2 teaspoons black pepper 4g
- 1 tablespoon salt 18g
- 1 teaspoon cayenne pepper 2g, optional for heat
- 1 cup chicken broth 240ml, or water
- 1 tablespoon apple cider vinegar 15ml
For Serving
- 1 cup BBQ sauce 240ml, plus extra for serving
- 8 hamburger buns toasted if desired
- coleslaw optional for topping
- pickles optional for topping
Instructions
- Remove pork from refrigerator and let sit at room temperature for 30 minutes. Pat dry with paper towels and trim excess fat, leaving about 1/4 inch layer.
- Combine brown sugar, paprika, chili powder, garlic powder, onion powder, cumin, black pepper, salt, and cayenne pepper in a small bowl. Mix thoroughly until well combined.
- Generously coat all sides of the pork with the spice rub, massaging it into the meat and pressing firmly so it adheres. Let sit for 10 minutes.
- Pour chicken broth and apple cider vinegar into the slow cooker. Place seasoned pork shoulder in the slow cooker, fat side up.
- Cover and cook on low for 8-10 hours or high for 4-6 hours, until pork reaches 195-205°F internal temperature and pulls apart easily with a fork.
- Remove pork from slow cooker and let rest for 10-15 minutes. Use two forks to shred the meat, discarding any large pieces of fat.
- Return shredded pork to slow cooker or transfer to a bowl. Pour BBQ sauce over pork and toss to coat. Add cooking liquid if needed for moisture.
- Toast buns if desired. Place 5-6 ounces pulled pork on bottom bun, drizzle with extra BBQ sauce, top with coleslaw and pickles if using, and place top bun on sandwich.
Notes
- Pork shoulder (also called pork butt or Boston butt) is the ideal cut for pulled pork due to its fat content and connective tissue that breaks down during cooking.
- Don't open the slow cooker lid during cooking as this releases heat and extends cooking time.
- Save the cooking liquid from the slow cooker - strain it and add back to the shredded pork if it seems dry.
- For oven cooking: Preheat to 300°F, cook in covered Dutch oven for 4-5 hours until fork-tender.
- Toast your buns to prevent them from getting soggy from the juicy pork and sauce.
- The pork can be cooked up to 3 days in advance and stored in the refrigerator with its sauce.
- Freeze leftovers in portion-sized containers for up to 3 months. Add a splash of liquid when reheating.
- For extra crispy edges, spread reheated pork on a baking sheet and broil for 2-3 minutes.
- Adjust spice levels by increasing or decreasing the cayenne pepper, or omit it entirely for mild flavor.
- Regional variations: Try Carolina vinegar sauce, Kansas City sweet sauce, or Memphis dry rub style.
Nutrition
Serving: 1sandwichCalories: 520kcalCarbohydrates: 45gProtein: 35gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 110mgSodium: 980mgPotassium: 650mgFiber: 2gSugar: 16gVitamin A: 8IUVitamin C: 4mgCalcium: 10mgIron: 20mg
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