Slow Cooker Pulled Pork Sandwiches
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
5 hrs 30 mins
-
Total Time
5 hrs 50 mins
-
Servings
8 sandwiches
-
Calories
537 kcal
-
Course
Main Course, Dinner
-
Cuisine
American
Slow Cooker Pulled Pork Sandwiches
Description
The Slow Cooker Pulled Pork Sandwiches recipe begins with searing seasoned pork shoulder halves to develop a brown crust, which enhances flavor. A homemade sauce combining onion, apple cider vinegar, ketchup, chili sauce, brown sugar, molasses, Worcestershire sauce, dry mustard powder, and pepper coats the pork before slow cooking. This long, low heat cooking tenderizes the meat to a pull-apart consistency. Meanwhile, a simple coleslaw is made using mayonnaise, vinegar, sugar, celery seed, salt, and shredded cabbage to provide a tangy, crunchy accompaniment.
The pulled pork is shredded after cooking, and any excess fat is skimmed from the cooking juices, which can be strained and reserved to moisten the filling. The pork is served on hamburger buns and can be topped with the coleslaw and optionally barbecue sauce for added flavor. The balance of sweet, savory, and tangy notes in the pork filling complements the creamy, crisp coleslaw well.
Practical notes include avoiding frequent slow cooker lid opening to maintain cooking temperature, using bone-in or boneless pork shoulder without adjusting times, and checking doneness by pulling a small piece to confirm tenderness. If cooking finishes early, the slow cooker can be set to warm to keep the pork ready to serve. The recipe advises discarding large fat pieces before shredding and straining sauce if desired.
Ingredients
- 4 to 5 pounds pork shoulder roast boneless
- 8 to 12 Hamburger Bun 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
- Do not open the slow cooker lid frequently during cooking to keep heat inside and prevent extended cooking times.
- Bone-in pork shoulder can be used interchangeably with boneless without changing cooking durations.
- Check pork tenderness by pulling a small piece; if not fork-tender, cover and cook for one more hour before checking again.
- If pork finishes early, switch the slow cooker setting to warm to keep it ready before shredding or serving.
- After cooking, remove large fat pieces from the pork and skim fat from the cooking liquid; straining the sauce is optional.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
