Slow-cooked BBQ Pulled Pork Sandwiches
Slow-cooked BBQ Pulled Pork Sandwiches
Ingredients
For the Pulled Pork
- 3 pounds pork shoulder, bone-in or boneless, Boston butt cut
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon smoked paprika
- 1 tablespoon brown sugar, packed
- 1 cup chicken broth
For the Homemade BBQ Sauce
- 1 1/2 cups ketchup
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar, packed
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
For Serving
- 4 hamburger buns, brioche or regular
Instructions
- 1
In a small bowl, combine the kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and brown sugar to create the rub.
⏱️ 3 min
- 2
Pat the pork shoulder dry with paper towels. Generously rub the spice mixture all over the pork, ensuring it's evenly coated.
⏱️ 5 min
- 3
Place the seasoned pork shoulder into the slow cooker. Pour the chicken broth around the pork.
⏱️ 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.
⏱️ 360 min
- 5
While the pork cooks, prepare the BBQ sauce. In a medium saucepan, combine the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, and black pepper. Whisk until well combined.
⏱️ 5 min
- 6
Bring the BBQ sauce to a simmer over medium heat, then reduce heat to low and let it gently cook for 10-15 minutes, stirring occasionally, until it slightly thickens. Remove from heat and set aside.
⏱️ 15 min
- 7
Once the pork is cooked, carefully remove it from the slow cooker and place it on a large cutting board or in a shallow dish. Using two forks, shred the pork, discarding any large pieces of fat or bone.
⏱️ 10 min
- 8
Drain most of the liquid from the slow cooker, leaving about 1/2 cup of the cooking juices for moisture. Return the shredded pork to the slow cooker.
⏱️ 2 min
- 9
Pour the prepared BBQ sauce over the shredded pork in the slow cooker and stir well to ensure all the pork is coated. Continue cooking on low for an additional 30 minutes to allow the flavors to meld.
⏱️ 30 min
- 10
Lightly toast the hamburger buns if desired, either in a toaster, under a broiler, or on a griddle.
⏱️ 3 min
- 11
Serve the warm BBQ pulled pork generously piled onto the toasted buns.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Slow-cooked BBQ Pulled Pork Sandwiches
Ingredients
For the Pulled Pork
- 3 pounds pork shoulder, bone-in or boneless, Boston butt cut
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon smoked paprika
- 1 tablespoon brown sugar, packed
- 1 cup chicken broth
For the Homemade BBQ Sauce
- 1 1/2 cups ketchup
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar, packed
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
For Serving
- 4 hamburger buns, brioche or regular
Instructions
- 1
In a small bowl, combine the kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and brown sugar to create the rub.
⏱️ 3 min - 2
Pat the pork shoulder dry with paper towels. Generously rub the spice mixture all over the pork, ensuring it's evenly coated.
⏱️ 5 min - 3
Place the seasoned pork shoulder into the slow cooker. Pour the chicken broth around the pork.
⏱️ 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.
⏱️ 360 min - 5
While the pork cooks, prepare the BBQ sauce. In a medium saucepan, combine the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, and black pepper. Whisk until well combined.
⏱️ 5 min - 6
Bring the BBQ sauce to a simmer over medium heat, then reduce heat to low and let it gently cook for 10-15 minutes, stirring occasionally, until it slightly thickens. Remove from heat and set aside.
⏱️ 15 min - 7
Once the pork is cooked, carefully remove it from the slow cooker and place it on a large cutting board or in a shallow dish. Using two forks, shred the pork, discarding any large pieces of fat or bone.
⏱️ 10 min - 8
Drain most of the liquid from the slow cooker, leaving about 1/2 cup of the cooking juices for moisture. Return the shredded pork to the slow cooker.
⏱️ 2 min - 9
Pour the prepared BBQ sauce over the shredded pork in the slow cooker and stir well to ensure all the pork is coated. Continue cooking on low for an additional 30 minutes to allow the flavors to meld.
⏱️ 30 min - 10
Lightly toast the hamburger buns if desired, either in a toaster, under a broiler, or on a griddle.
⏱️ 3 min - 11
Serve the warm BBQ pulled pork generously piled onto the toasted buns.
⏱️ 5 min