BBQ Pulled Pork Sandwiches
BBQ Pulled Pork Sandwiches
Ingredients
For the Pulled Pork
- 3 pounds pork shoulder, boneless, skinless (Boston butt)
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1/2 cup chicken broth
- 1/4 cup apple cider vinegar
- 1/4 cup light brown sugar, packed
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups BBQ sauce, your favorite
For Serving
- 8 hamburger buns
- 2 cups coleslaw, prepared, for topping (optional)
Instructions
- 1
In a small bowl, combine the paprika, garlic powder, onion powder, salt, and black pepper. Rub this spice mixture generously all over the pork shoulder.
⏱️ 5 min
- 2
Place the chopped yellow onion and minced garlic in the bottom of a 6-quart (or larger) slow cooker. Add the seasoned pork shoulder on top of the onions and garlic.
⏱️ 5 min
- 3
Pour the chicken broth and apple cider vinegar over the pork. Sprinkle the light brown sugar over the top.
⏱️ 2 min
- 4
Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the pork is fork-tender and easily shreds.
⏱️ 480 min
- 5
Carefully remove the pork shoulder from the slow cooker and place it in a large bowl. Using two forks, shred the pork into bite-sized pieces, discarding any excess fat.
⏱️ 10 min
- 6
Drain most of the liquid from the slow cooker, leaving about 1/2 cup of the cooking liquid. Return the shredded pork to the slow cooker.
⏱️ 3 min
- 7
Stir in the BBQ sauce with the shredded pork, mixing until well combined. Keep the pork warm in the slow cooker on the 'warm' setting until ready to serve.
⏱️ 5 min
- 8
Just before serving, lightly toast the hamburger buns in a dry skillet, under a broiler, or in a toaster oven until golden brown.
⏱️ 3 min
- 9
Spoon a generous amount of the BBQ pulled pork onto each toasted hamburger bun. Top with prepared coleslaw, if desired, and serve immediately.
⏱️ 7 min
Kitchen Tools
Nutrition Facts (per serving)
BBQ Pulled Pork Sandwiches
Ingredients
For the Pulled Pork
- 3 pounds pork shoulder, boneless, skinless (Boston butt)
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1/2 cup chicken broth
- 1/4 cup apple cider vinegar
- 1/4 cup light brown sugar, packed
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups BBQ sauce, your favorite
For Serving
- 8 hamburger buns
- 2 cups coleslaw, prepared, for topping (optional)
Instructions
- 1
In a small bowl, combine the paprika, garlic powder, onion powder, salt, and black pepper. Rub this spice mixture generously all over the pork shoulder.
⏱️ 5 min - 2
Place the chopped yellow onion and minced garlic in the bottom of a 6-quart (or larger) slow cooker. Add the seasoned pork shoulder on top of the onions and garlic.
⏱️ 5 min - 3
Pour the chicken broth and apple cider vinegar over the pork. Sprinkle the light brown sugar over the top.
⏱️ 2 min - 4
Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the pork is fork-tender and easily shreds.
⏱️ 480 min - 5
Carefully remove the pork shoulder from the slow cooker and place it in a large bowl. Using two forks, shred the pork into bite-sized pieces, discarding any excess fat.
⏱️ 10 min - 6
Drain most of the liquid from the slow cooker, leaving about 1/2 cup of the cooking liquid. Return the shredded pork to the slow cooker.
⏱️ 3 min - 7
Stir in the BBQ sauce with the shredded pork, mixing until well combined. Keep the pork warm in the slow cooker on the 'warm' setting until ready to serve.
⏱️ 5 min - 8
Just before serving, lightly toast the hamburger buns in a dry skillet, under a broiler, or in a toaster oven until golden brown.
⏱️ 3 min - 9
Spoon a generous amount of the BBQ pulled pork onto each toasted hamburger bun. Top with prepared coleslaw, if desired, and serve immediately.
⏱️ 7 min