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Slow Cooker Pulled Pork Sandwiches - Tender, Saucy, and Effortless

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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Pork shoulder (Boston butt) – 4 to 5 pounds, boneless or bone-in
  • Brown sugar – 2 tablespoons
  • Kosher salt – 2 teaspoons
  • Black pepper – 1 teaspoon
  • Smoked paprika – 2 teaspoons
  • Garlic powder – 1 teaspoon
  • Onion powder – 1 teaspoon
  • Cayenne pepper – 1/4 to 1/2 teaspoon (optional, for heat)
  • Apple cider vinegar – 1/3 cup
  • Chicken broth or water – 1/2 cup
  • Worcestershire sauce – 1 tablespoon
  • Your favorite BBQ sauce – 1 to 1 1/2 cups, plus more for serving
  • Brioche or potato buns – 8 to 10
  • Butter – 2 tablespoons (for toasting buns)
  • Coleslaw mix – 4 cups
  • Mayonnaise – 1/3 cup
  • Apple cider vinegar (for slaw) – 1 tablespoon
  • Dijon mustard – 1 teaspoon
  • Sugar or honey – 1 teaspoon
  • Salt and pepper – to taste
  • Pickles or pickled jalapeños (optional)

Method
 

  1. Trim and prep the pork: Pat the pork shoulder dry. Trim thick exterior fat, but leave some for flavor. Cut into 2–3 large chunks if needed to fit your slow cooker.
  2. Mix the rub: In a small bowl, combine brown sugar, salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne (if using).
  3. Season generously: Rub the spice mixture all over the pork, pressing it in so it sticks.
  4. Make the braising liquid: Stir together apple cider vinegar, broth (or water), Worcestershire, and 1/2 cup BBQ sauce.
  5. Load the slow cooker: Place the seasoned pork in the slow cooker. Pour the braising liquid around the meat, not directly on top, to keep the rub intact.
  6. Cook low and slow: Cover and cook on LOW for 8–10 hours or HIGH for 4–6 hours, until the pork shreds easily with two forks.
  7. Make the slaw: In a bowl, whisk mayo, 1 tablespoon vinegar, Dijon, sugar or honey, salt, and pepper. Toss with coleslaw mix. Chill until serving.
  8. Shred the pork: Transfer the cooked pork to a large bowl and shred with two forks, removing any large fat pieces.
  9. Reduce and sauce: Skim excess fat from the cooking liquid. Stir in remaining BBQ sauce to taste (start with 1/2 to 1 cup). Add enough of this saucy liquid to the shredded pork to make it moist and glossy.
  10. Toast the buns: Warm a skillet over medium heat. Spread a little butter on the cut sides of the buns and toast until golden.
  11. Assemble: Pile pork onto buns, top with slaw, and add pickles if you like. Serve extra sauce on the side.