Description
This Slow Cooker BBQ Pulled Pork Sandwich recipe offers tender, flavorful pulled pork that melts in your mouth, perfectly complemented by a tangy homemade BBQ sauce and crisp coleslaw. Slow-cooked to perfection, it’s an easy crowd-pleaser ideal for casual gatherings or a comforting family meal.
Ingredients
Scale
Rub Ingredients
- 2 tbsp brown sugar
- 2 tsp paprika powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp cumin powder
- 3/4 tsp mustard powder
- 1 tsp salt
- 1/2 tsp black pepper
Main
- 1.5 – 2.2 kg (3 – 4.5 lb) pork shoulder or butt, skinless and boneless
- 3/4 cup apple cider or apple juice
- 6 – 8 bread rolls, warmed
- 1 quantity coleslaw (prepared separately)
BBQ Sauce
- 1 cup pork juices from slow cooker, once cooked
- 2 1/2 cups ketchup
- 1/2 cup apple cider vinegar
- 2/3 cup brown sugar
- 1 1/2 tsp black pepper
- 1 1/2 tsp onion powder (or garlic powder)
- 1 1/2 tsp mustard powder
- 1 tbsp lemon juice
- 1 tbsp Worcestershire sauce
Instructions
- Prepare the rub and season the pork: In a bowl, mix together all the rub ingredients (brown sugar, paprika, onion powder, garlic powder, cumin, mustard powder, salt, and black pepper). Rub this mixture evenly all over the pork shoulder. Optionally, marinate the pork for 1 hour to enhance the flavor.
- Slow cook the pork: Place the seasoned pork into your slow cooker and pour the apple cider or apple juice over it. Cook on low heat for 8 hours, or alternatively, pressure cook for 1 hour and 30 minutes on high to speed up the process.
- Remove and reserve juices: Once cooked, carefully remove the pork from the slow cooker and place it into a roasting pan. Reserve the cooking liquid for making the BBQ sauce.
- Optional roasting: For extra flavor and texture, roast the pork in a preheated oven at 180°C (350°F) for 20 to 30 minutes until the outside is nicely browned.
- Shred the pork: Use two forks to pull apart the pork. It should be fall-apart tender and easy to shred.
- Make and toss with BBQ sauce: To make the BBQ sauce, combine the reserved pork juices, ketchup, apple cider vinegar, brown sugar, black pepper, onion or garlic powder, mustard powder, lemon juice, and Worcestershire sauce in a saucepan. Heat and stir until well combined and slightly thickened. Toss the shredded pork with the BBQ sauce to coat thoroughly.
- Assemble sandwiches: Pile the sauced pulled pork onto warmed bread rolls. Top generously with coleslaw. Serve with extra BBQ sauce on the side if desired.
- Serve and enjoy: Lay out rolls, pulled pork, coleslaw, and optional extras so everyone can build their own sandwich to taste.
Notes
- Note 1: Pork shoulder or butt is preferred for its marbling and tenderness.
- Note 2: Apple cider adds a subtle tang and sweetness but apple juice is a good alternative.
- Note 3: Slow cooking on low heat for 8 hours yields tender and juicy meat; pressure cooking is a faster option.
- Note 4: Roasting after slow cooking is optional but adds a delightful caramelized crust.
- For best results, allow the pork to rest briefly after roasting before shredding.
- Coleslaw enhances the sandwich with a crunchy, fresh contrast but can be omitted if preferred.
