Get ready to master the art of making incredibly tender, smoky pulled pork sandwiches that’ll have everyone asking for seconds. This foolproof recipe delivers that perfect balance of sweet, tangy BBQ flavor with melt-in-your-mouth pork that’s ideal for feeding a crowd at your next gathering or game day party.
What’s So Special About This Dish?
- Make-Ahead Marvel – Cook once, enjoy for days or freeze for future meals
- Budget-Friendly – Uses affordable pork shoulder that transforms into something spectacular
- Crowd-Pleaser – Perfect for parties and potlucks, easily scales up or down
- Set-and-Forget – Uses your slow cooker for hands-off cooking
Make-Ahead Instructions
Cook the pulled pork up to 3 days before serving. Once cooled, store the meat and sauce separately in airtight containers. When ready to serve, reheat the pork with a splash of apple juice or chicken broth in a slow cooker on low for 1-2 hours, then mix with warmed sauce.
For freezing, portion the cooled meat into freezer bags without sauce. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Serving and Storage
Serve on toasted brioche buns with coleslaw and extra BBQ sauce on the side. Add pickles or crispy fried onions for extra crunch. For a low-carb option, serve over a bed of coleslaw or roasted vegetables.
Store leftover pulled pork in an airtight container in the refrigerator for up to 4 days. To reheat, place in a covered skillet over medium-low heat with a splash of liquid, or microwave in 30-second intervals until warmed through.
Equipment Needed
- 6-quart slow cooker
- Large mixing bowl
- Meat thermometer
- 2 forks for shredding
- Measuring cups and spoons
- Large serving platter
Ingredients
- For the Pork:
- 4 lb (1.8 kg) pork shoulder, excess fat trimmed
- 2 tablespoons (30 ml) olive oil
- 3 tablespoons (45 g) brown sugar
- 2 tablespoons (30 g) paprika
- 1 tablespoon (15 g) garlic powder
- 1 tablespoon (15 g) onion powder
- 2 teaspoons (10 g) black pepper
- 2 teaspoons (10 g) salt
- 1 cup (240 ml) chicken broth
- For the BBQ Sauce:
- 2 cups (480 ml) quality BBQ sauce
- 1/4 cup (60 ml) apple cider vinegar
- 2 tablespoons (30 ml) Worcestershire sauce
- For Assembly:
- 8 brioche buns
- 2 cups (200 g) coleslaw
- 1 red onion, thinly sliced
Instructions
- Mix brown sugar, paprika, garlic powder, onion powder, pepper, and salt in bowl (5 minutes)
- Rub spice mixture thoroughly over pork shoulder (10 minutes)
- Heat oil in large skillet, sear pork on all sides until golden brown (15 minutes)
- Transfer pork to slow cooker, add chicken broth (2 minutes)
- Cook on low for 8 hours or until internal temperature reaches 195°F
- Remove pork, let rest 20 minutes
- Shred meat using two forks, removing any remaining fat (10 minutes)
- Mix BBQ sauce, vinegar, and Worcestershire sauce in bowl
- Toss shredded pork with 1.5 cups of sauce mixture
- Toast buns lightly
- Assemble sandwiches: bottom bun, pulled pork, coleslaw, onions, extra sauce, top bun
Recipe Notes
Can be made up to 3 days ahead and reheated
Freeze portions for up to 3 months in airtight containers
For spicier version, add 1 tablespoon cayenne to dry rub
Best served immediately while pork is hot and buns are fresh
Nutrition Information
485
42g
35g
22g
18g
95mg
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