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Crockpot Pulled Pork Sandwiches

A methodical approach to making tender, shreddable pulled pork in a slow cooker, with precise ratios and timing for consistent results.
Print Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4-5 pounds bone-in pork shoulder or butt
  • 1 tablespoon kosher salt
  • 2 teaspoons black pepper
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 cup apple cider vinegar
  • 1/2 cup water or low-sodium chicken broth
  • 1/2 cup your favorite BBQ sauce plus more for serving
  • 8 soft hamburger buns
  • Coleslaw optional, for topping

Equipment

  • 6-quart slow cooker
  • cutting board
  • sharp knife
  • tongs
  • two forks
  • measuring cups and spoons
  • colander (optional)

Method
 

  1. Trim the pork shoulder of any large fat caps, leaving a thin layer (about 1/4 inch) for moisture. Pat dry with paper towels.
  2. Mix salt, pepper, paprika, garlic powder, and onion powder in a small bowl. Rub the spice mixture all over the pork, pressing gently to adhere.
  3. Place the pork in the slow cooker fat-side up. Pour apple cider vinegar and water/broth around the meat, not over the top, to avoid washing off the rub.
  4. Cover and cook on LOW for 8 hours, or until the internal temperature reaches 195-205°F and the meat pulls apart easily with a fork. Do not open the lid during the first 6 hours.
  5. Carefully remove the pork to a cutting board. Let rest for 10 minutes. Discard the bone and any large pieces of fat.
  6. Shred the meat using two forks, pulling in opposite directions. Pour about 1/2 cup of the cooking liquid over the shredded meat to keep it moist, then stir in 1/2 cup BBQ sauce. Adjust salt and pepper to taste.
  7. Toast the buns lightly under a broiler or in a skillet (30 seconds per side). Pile pulled pork on each bun, top with extra BBQ sauce and coleslaw if desired. Serve immediately.

Notes

Storage: Refrigerate leftover pulled pork in an airtight container for up to 4 days. Reheat gently in a covered skillet with a splash of broth or water. Freeze for up to 3 months. For serving, keep buns separate to avoid sogginess.