Slow Cooker Pulled Pork Sandwiches
User Reviews
5.0
117 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
5 hrs 20 mins
-
Total Time
5 hrs 50 mins
-
Servings
8 sandwiches
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Calories
537 kcal
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Course
Main Course, Dinner
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Cuisine
American
Slow Cooker Pulled Pork Sandwiches
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This is the best pulled pork recipe for pleasing a crowd. Shredded pork roast is simmered in a tangy sauce and piled high on sandwich buns.
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Ingredients
- 4 to 5 pounds boneless pork shoulder roast
- 8 to 12 hamburger buns for serving
- barbecue sauce for serving, optional
Homemade Sauce
- 1 medium onion chopped
- ¾ cup apple cider vinegar
- ½ cup ketchup
- ½ cup chili sauce like Heinz, or additional ketchup
- ¼ cup brown sugar firmly packed
- ¼ cup molasses
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dry mustard powder
- 1 teaspoon black pepper
Coleslaw
- ½ cup mayonnaise
- 1 ½ tablespoons white vinegar or apple cider vinegar
- 2 teaspoons granulated sugar
- ½ teaspoon celery seed
- ⅛ teaspoon salt
- 5 cups coleslaw mix or finely shredded cabbage
Instructions
To Make the Pork
- For the sauce, in a medium bowl, combine onion, apple cider vinegar, ketchup, chili sauce, brown sugar, molasses, Worcestershire sauce, dry mustard powder, and pepper in a bowl.
- Cut the pork shoulder in half and season with 1 teaspoon salt and ½ teaspoon black pepper. Heat a large skillet over medium-high heat and brown the pork on all sides.
- Place the seared pork in a 6-quart slow cooker and pour the prepared sauce over it, ensuring it's well coated.
- Cook the pork on low for 8-10 hours or high for 5-6 hours or until it's fork-tender (to quickly check it, pull a little piece of pork, it should be very tender). If the pork is not tender, it likely needs more time, cover and cook 1 hour more. While the pork is cooking, prepare the coleslaw below.
- Remove pork from the slow cooker, discard any large pieces of fat. Remove the liquid from the slow cooker and skim any fat off the top, strain the sauce if desired.
- Shred the pork using two forks and return it to the Crockpot. Add the sauce a bit at a time to reach desired consistency.
- Drizzle with a little bit of barbecue sauce if desired.
To Make the Coleslaw
- Stir together the dressing ingredients in a medium bowl. Add cabbage and toss to combine. Refrigerate at least 30 minutes.
To Serve
- Place slaw on rolls and pile high with pulled pork.
Notes
- For a lighter coleslaw dressing, combine the following:
- ⅓ cup light mayonnaise¼ cup plain Greek yogurt1 tablespoon white vinegar½ teaspoon sugar½ teaspoon celery seeds⅛ teaspoon salt
- Avoid opening the slow cooker often. It lets heat out and will increase the cooking time.
- Bone in pork works well in this recipe, no changes in cooking times are needed.
- Check the pork quickly, if the pork is not tender, cover and cook 1 hour more and check it again.
- If the pork is ready early, turn the slow cooker to warm. The pork can rest for a few hours at warm either before or after shredding.
Nutrition Information
Show Details
Serving
1sandwich
Calories
537
(27%)
Carbohydrates
49g
(16%)
Protein
33g
(66%)
Fat
22g
(34%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
8g
Monounsaturated Fat
7g
Trans Fat
0.03g
Cholesterol
99mg
(33%)
Sodium
851mg
(35%)
Potassium
930mg
(27%)
Fiber
3g
(12%)
Sugar
27g
(54%)
Vitamin A
257IU
(5%)
Vitamin C
22mg
(24%)
Calcium
144mg
(14%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8sandwiches
Amount Per Serving
Calories 537 kcal
% Daily Value*
| Serving | 1sandwich | |
| Calories | 537 | 27% |
| Carbohydrates | 49g | 16% |
| Protein | 33g | 66% |
| Fat | 22g | 34% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 99mg | 33% |
| Sodium | 851mg | 35% |
| Potassium | 930mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 27g | 54% |
| Vitamin A | 257IU | 5% |
| Vitamin C | 22mg | 24% |
| Calcium | 144mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
117 reviews
Excellent
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