Name: Crockpot Pulled Pork Sandwiches
Prep time: 15 min
Cook time: 10 h
Total time: 10 h 25 min
Yield: 8
Cuisine: American
Ingredients: 4–5 lbs pork shoulder; 1 tbsp smoked paprika; 1 tbsp garlic powder; 1 tbsp onion powder; 2 tbsp brown sugar; 1 tsp salt; 1 tsp black pepper; 1 cup chicken broth or root beer; 1 ½ cups barbecue sauce; Brioche or potato buns, for serving; Coleslaw, for topping

Crockpot Pulled Pork Sandwiches are a savory, melt-in-your-mouth classic perfect for easy weeknight dinners or weekend gatherings. Slow-cooked pork shoulder infused with spices and seasonings creates tender, juicy meat. Pile it onto buns, top with tangy coleslaw, and enjoy the ultimate comfort food experience.

Recipe Tips and Tricks

Sear for Flavor: Sear the pork shoulder before adding it to the crockpot for extra depth of flavor.
Don’t Skip the Liquid: Use broth, soda, or apple cider vinegar to keep the pork moist during cooking.
Shred Like a Pro: Use two forks to shred the pork easily, or a hand mixer for larger batches.
Low and Slow Wins: Cooking on low for 8-10 hours yields the most tender and flavorful pork.
Add Sauce at the End: Stir in barbecue sauce after cooking to ensure the perfect consistency.

Why You’ll Love This Recipe

This pulled pork recipe is a set-it-and-forget-it masterpiece. You’ll love how the crockpot does all the work, leaving you with juicy, fall-apart tender pork ready to transform into mouthwatering sandwiches. Perfect for busy families or entertaining, it’s versatile, flavorful, and a guaranteed crowd-pleaser. The sweet, smoky, and tangy balance will have everyone reaching for seconds.

Yield: Serves 8

Crockpot Pulled Pork Sandwiches

Tender, slow-cooked pulled pork sandwiches topped with tangy coleslaw and barbecue sauce—a hearty, crowd-pleasing classic.

Prep Time 15 minutes

Cook Time 10 hours

Additional Time 10 minutes

Total Time 10 hours 25 minutes

Ingredients

4–5 lbs pork shoulder
1 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp onion powder
2 tbsp brown sugar
1 tsp salt
1 tsp black pepper
1 cup chicken broth or root beer
1 ½ cups barbecue sauce
Brioche or potato buns, for serving
Coleslaw, for topping

Instructions

Prepare the Pork: Rub the pork shoulder with smoked paprika, garlic powder, onion powder, brown sugar, salt, and black pepper. Let it sit for 15 minutes to absorb flavors.
Sear (Optional): Heat a skillet over medium-high heat and sear the pork on all sides for 2-3 minutes to enhance flavor.
Load the Crockpot: Place the pork shoulder in the crockpot. Pour chicken broth or root beer around the meat (not directly on top). Cover and cook on low for 8-10 hours or high for 4-5 hours.
Shred the Pork: Once cooked, transfer the pork to a cutting board and shred using two forks. Discard any excess fat.
Add Barbecue Sauce: Return shredded pork to the crockpot. Stir in barbecue sauce and cook on low for another 10 minutes.
Assemble Sandwiches: Toast buns if desired. Pile pulled pork onto each bun, top with coleslaw, and serve warm.

Notes

Avoid overcooking on high to prevent dry pork.
Double the recipe for meal prep or larger crowds.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 7654Total Fat 550gSaturated Fat 202gTrans Fat 0gUnsaturated Fat 296gCholesterol 2310mgSodium 2784mgCarbohydrates 40gFiber 2gSugar 28gProtein 597g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredient Notes

Pork Shoulder: Bone-in or boneless pork shoulder (also called pork butt) is the best choice for tenderness.
Seasoning Blend: Paprika, garlic powder, onion powder, brown sugar, salt, and black pepper create a rich, smoky base.
Liquid Base: Chicken broth, soda (like root beer), or apple cider vinegar keeps the pork moist and adds flavor.
Barbecue Sauce: Use your favorite store-bought or homemade sauce for the perfect tangy finish.
Buns: Brioche or potato rolls are soft, sturdy, and soak up juices without falling apart.
Coleslaw: A creamy or vinegar-based slaw adds crunch and complements the pork’s richness.

Variations and Substitutions

Meat Alternatives: Swap pork with chicken thighs or beef brisket for a twist on pulled sandwiches.
Sauce Choices: Experiment with mustard-based, vinegar-based, or spicy barbecue sauces for regional flair.
Gluten-Free Option: Use gluten-free buns or lettuce wraps for a healthier alternative.
Spice Level: Add cayenne or chipotle powder for a smoky kick.
Toppings: Include pickles, jalapeños, or caramelized onions for added texture and flavor.

Storage Options

Refrigerator: Store leftover pulled pork in an airtight container for up to 4 days.
Freezer: Freeze shredded pork in portions for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm leftovers in a skillet or microwave with a splash of barbecue sauce to retain moisture.