These pulled pork sandwiches are a tasty treat! Tender, flavorful pork is slow-cooked until it’s easy to shred and piled high on soft bread. Yum!
I love tossing some coleslaw on top for crunch—it’s like a party on a bun! Plus, making them is super simple: just let the slow cooker do its magic and enjoy every bite!
Key Ingredients & Substitutions
Pork Shoulder: This is the star of the show. It’s fatty and tender, perfect for shredding after cooking. If you can’t find pork shoulder, you can use pork loin, but it may not be as flavorful or tender.
Barbecue Sauce: Use your favorite store-bought sauce, or make your own if you like. If you’re looking for lower sugar, try a vinegar-based sauce. You can also swap it out for hot sauce if you want a spicy kick!
Apple Cider Vinegar: This gives the dish tanginess. If you don’t have it, white vinegar or lemon juice work as good substitutes, but adjust to taste because they are a bit stronger.
Brown Sugar: The sweetness balances the spices. If you’re watching sugar intake, you can use honey or maple syrup, but adjust the amount since they can be sweeter.
How Do I Get Tender, Shredded Pork?
The key to tender pulled pork is low and slow cooking. This allows the fat to break down, making the meat melt-in-your-mouth soft.
- Start by rubbing the pork shoulder with the spice mix thoroughly so every bite is flavorful.
- Cooking for 8 to 10 hours on low in a slow cooker gives you the best results. If using the oven, cover tightly with foil to keep the moisture in.
- Don’t rush the resting time! Let the pork sit before shredding; this helps keep it juicy.
Lastly, remember to mix in any leftover juices with the pork before serving to keep it moist. Enjoy your meal!
Pulled Pork Sandwiches
Ingredients:
- 3 to 4 pounds pork shoulder (also called pork butt)
- 1 tablespoon olive oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 cup barbecue sauce (your favorite brand or homemade)
- 1/2 cup apple cider vinegar
- 1/2 cup chicken broth or water
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 hamburger buns or sandwich rolls
- Optional: coleslaw for topping
Time Estimate:
This recipe requires about 15 minutes of prep time, and will take 8 to 10 hours to cook in a slow cooker, or 4 to 5 hours in the oven. Allow an extra few minutes to let the pork rest before shredding.
Step-by-Step Instructions:
1. Make the Dry Rub:
In a small bowl, mix together the brown sugar, smoked paprika, chili powder, cumin, salt, and pepper. This will be your flavorful dry rub. It adds lots of yummy taste to the pork!
2. Prepare the Pork:
Rub the pork shoulder all over with olive oil. Then, sprinkle the dry rub mixture evenly over the pork, ensuring it’s well-coated. This helps develop a delicious crust when it cooks!
3. Prepare the Cooking Base:
In the bottom of your slow cooker or a large roasting pan (if using the oven), place the sliced onions and minced garlic. This softens during cooking and really flavors the meat.
4. Add the Pork:
Place the seasoned pork shoulder on top of the onions and garlic. It’s the perfect spot for all that flavor to soak in!
5. Add Liquids:
Pour the apple cider vinegar and chicken broth (or water) around the pork, but try not to pour it on top of the pork, as we want to keep that spice rub intact!
6. Cook:
Cover the slow cooker and cook on low for 8 to 10 hours, or if you’re using an oven, cover it tightly with foil and bake at 300°F (150°C) for about 4 to 5 hours until the pork is super tender. It’s going to smell amazing!
7. Rest and Shred:
Once cooked, take the pork out and let it rest on a cutting board for a few minutes to cool slightly. This helps keep it juicy. Then, shred the pork using two forks, discarding any large pieces of fat you find.
8. Combine with Sauce:
Stir the shredded pork back into the cooking juices, then mix in the barbecue sauce. This gives it a nice, saucy texture that’s perfect for sandwiches!
9. Assemble the Sandwiches:
If you like, toast the buns lightly. Then, pile up generous amounts of the pulled pork onto the bottom half of each bun. It’s best to have more than enough!
10. Add Toppings:
Optionally, add coleslaw on top for a crunchy and refreshing touch! Then, cover with the top bun.
11. Serve and Enjoy:
Serve your pulled pork sandwiches warm, and watch them disappear quickly. Enjoy every delicious bite!
This recipe delivers tender, flavorful pulled pork with a rich barbecue taste that’s simply perfect for sandwiches. The option to add coleslaw gives it a nice crunch and freshness that makes it even better! Enjoy your meal!
Can I Use Frozen Pork Shoulder?
Yes, you can use frozen pork shoulder! Just make sure to thaw it completely in the refrigerator before cooking. Thawing it overnight is best for even cooking.
Can I Make This in an Instant Pot?
Absolutely! If using an Instant Pot, follow the same steps for seasoning the pork but adjust the cooking time to about 60-75 minutes on high pressure, followed by a natural release. This will yield beautiful, tender shredded pork very quickly!
What Should I Do with Leftovers?
Leftover pulled pork can be stored in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months—just reheat it gently in the microwave or on the stove, adding a bit of barbecue sauce to keep it moist.
Can I Make the Pulled Pork Ahead of Time?
Yes, you can make the pulled pork a day or two in advance. Just cook it, shred it, and store it in the fridge. When you’re ready to serve, heat it gently on the stove or in the microwave and stir in your barbecue sauce for a fresh taste!
