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Easy Slow Cooker BBQ Pulled Pork Sandwiches: Best Homemade Recipe

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This Easy Slow Cooker BBQ Pulled Pork Sandwiches recipe is a set-it-and-forget-it weeknight dinner hero. With just 15 minutes of prep, the slow cooker does all the work, delivering tender, flavorful pork with a perfectly balanced homemade BBQ sauce.

Ingredients

Scale
  • 3–4 pound boneless pork shoulder (pork butt)
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 cup ketchup
  • 1/2 cup apple cider vinegar
  • 1/4 cup brown sugar, packed
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon yellow mustard
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 6–8 soft hamburger buns or brioche buns
  • Coleslaw (optional)
  • Pickles (optional)

Instructions

  1. Trim the pork shoulder: Place the pork on a cutting board and trim off large, thick pieces of fat, leaving a thin layer (about 1/4 inch).
  2. Make the dry rub: In a small bowl, combine smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). Mix well.
  3. Season the pork: Pat the pork dry with paper towels. Sprinkle the dry rub all over the pork, massaging it into every surface. Let sit for 10 minutes.
  4. Make the BBQ sauce: In a medium bowl, whisk together ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, yellow mustard, smoked paprika, garlic powder, and black pepper. Adjust sweetness or tanginess to taste.
  5. Assemble in the slow cooker: Place the seasoned pork shoulder into the slow cooker. Pour the BBQ sauce over the top, coating the meat evenly. Do not add extra liquid.
  6. Cook low and slow: Cover and cook on LOW for 8-10 hours or on HIGH for 5-6 hours, until fork-tender.
  7. Baste halfway through (optional): About halfway through cooking, spoon some cooking liquid over the pork to keep it moist.
  8. Shred the pork: Carefully transfer the cooked pork to a cutting board. Using two forks or meat claws, shred into bite-sized pieces. Discard large fat chunks.
  9. Mix with sauce: Return shredded pork to the slow cooker and stir into the cooking liquid. Let sit on WARM for 10-15 minutes. If sauce is too thin, leave lid off for the last 10 minutes.
  10. Toast the buns (optional): Split buns and toast under the broiler for 1-2 minutes or in a dry skillet until lightly golden.
  11. Assemble and serve: Pile pulled pork onto the bottom half of each bun. Top with coleslaw (if using), add pickles on the side, and close with the top bun. Serve immediately with extra sauce.

Notes

For extra caramelized flavor, spread shredded pork on a baking sheet and broil for 3-5 minutes before mixing with sauce. The pulled pork tastes even better the next day as flavors meld. For a gluten-free version, use gluten-free Worcestershire sauce and gluten-free buns. To prevent dry pork, use a fatty cut like pork shoulder and cook on LOW; do not drain the cooking liquid.

Nutrition

Keywords: slow cooker pulled pork, BBQ pulled pork, pulled pork sandwiches, easy pulled pork, homemade BBQ sauce, slow cooker recipe, weeknight dinner, comfort food

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