Slow Cooker BBQ Pulled Pork Sandwich
User Reviews
5
Slow Cooker BBQ Pulled Pork Sandwich
Description
This recipe uses a dry rub combining brown sugar, paprika, mustard, garlic, and other spices applied to pork shoulder before slow cooking with apple cider for moisture and subtle flavor. After cooking for 8 hours on low or pressure cooking for 1.5 hours, the pork is shredded for tender texture.
The optional step of roasting the shredded pork briefly in the oven adds caramelized crust pieces for more depth. While the pork roasts, the reserved cooking liquid is combined with ketchup, vinegar, brown sugar, and seasonings to create a BBQ sauce that coats the meat without overwhelming it.
The sandwiches are assembled by piling the sauced pulled pork on warmed rolls and topping with coleslaw, providing a creamy and crisp contrast. The recipe includes notes on scaling ingredients for different pork weights, alternative cooking methods, and freezing or reheating tips.
This method balances ease of slow cooker convenience with flavors and textures boosted by finishing the pork in the oven and preparing a rich sauce from the meat juices for a satisfying pulled pork sandwich experience.
Ingredients
Rub
- 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
Pork
- 1.5 - 2.2 kg/ 3 - 4.5 lb pork shoulder skinless and boneless (Note 1, or butt
- 3/4 cup apple cider Note 2, or apple juice
- 1 coleslaw quantity
- 6 - 8 bread rolls
BBQ Sauce (Note 5)
- 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 or garlic powder for onion
- 1 1/2 tsp onion
- 1 1/2 tsp mustard powder
- 1 tbsp lemon juice
- 1 tbsp Worcestershire sauce
Instructions
- Mix together Rub then rub all over the pork. Optional: Marinate for 1 hour.
- Place in the slow cooker and pour over apple cider. Slow cook for 8 hours on low or pressure cook for 1 hr 30 minutes on high. (Note 3)
- Remove pork from liquid into a roasting pan. Reserve liquid.
- OPTIONAL: Roast pork for 20 - 30 minutes at 180C/350F until browned (Note 4). Meanwhile, make BBQ Sauce.
- Shred pork with forks - it should be fall apart tender (see video).
- Toss in BBQ sauce - use as much as you like, the recipe makes enough to coat the pork well but not dripping in sauce, plus a bit extra on the side.
- To make Pulled Pork Sandwiches, pile pork on warmed rolls and top with Coleslaw. I like to lay everything out for people to make their own.
BBQ Sauce
- Place all ingredients in a medium saucepan over medium heat and whisk. Bring to simmer, then turn down the heat so it simmers gently. Cook for 1 hour. Remove from stove and use per recipe.
Notes
- Scale rub and sauce quantities when cooking larger pork shoulders; a 3–4 kg pork requires about 10 hours in the slow cooker.
- Apple cider adds subtle flavor and liquid but is not noticeably tart; apple juice or non-alcoholic cider can be substituted.
- To cook in the oven, cover pork with 1 cup water and roast at 325°F for 3 hours, then uncovered for 30 minutes; add water if drying out.
- Oven roasting after slow cooking adds caramelized brown bits, enhancing flavor.
- Store cooked shredded pork and sauce separately for convenience; reheat and toss sauce with pork before serving.
- Freeze cooked pork and BBQ sauce separately for up to 3 months for meal prep.
- Use about 250 grams of raw pork per sandwich to serve 6–8 sandwiches from 1.5 kg pork shoulder.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-8
Amount Per Serving
Calories 670 kcal
% Daily Value*
| Serving | 295g | |
| Calories | 670cal | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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