Slow Cooker Pulled Pork Summer Sandwiches Made Easy
Slow cooker pulled pork for summer sandwiches is an easy, hands-off meal with tender, shreddable pork seasoned with brown sugar, paprika, garlic, and apple cider vinegar, then finished with barbecue sauce for juicy, not-soggy sandwiches.
Equipment
- Slow cooker
- Small bowl
- Measuring cup
- Tongs or slotted spoon
- Large bowl or rimmed baking sheet
- Foil
- Forks (for shredding)
Ingredients
For the pork
- 1.4–1.6 kg boneless pork shoulder (pork butt) 3–3.5 lb; trimmed of thick surface fat if needed
- 1 large yellow onion sliced into thick rounds (about 225 g / 8 oz)
- 120 ml low-sodium chicken broth or water 1/2 cup
For the dry rub
- 50 g brown sugar packed light or dark (1/4 cup)
- 2 tsp smoked paprika
- 2 tsp sweet paprika or use all smoked paprika
- 2 tsp garlic powder or 3 finely minced garlic cloves
- 2 tsp onion powder
- 1 tsp ground cumin
- 1–1.5 tsp fine salt
- 3/4 tsp freshly ground black pepper
- 1/4–1/2 tsp chili powder or cayenne pepper to taste
For the finishing sauce
- 240 ml barbecue sauce 1 cup
- 60 ml apple cider vinegar 1/4 cup
- 15–30 g brown sugar optional, to taste (1–2 tbsp)
- 30–60 ml reserved cooking juices 2–4 tbsp, as needed
To serve as summer sandwiches
- 4–6 soft sandwich buns or brioche rolls split and lightly toasted
- coleslaw simple creamy coleslaw or vinegar slaw, optional
- dill pickle chips optional, to taste
- red onion sliced, optional
- pickled jalapeños optional, to taste
Instructions
- Mix the dry rub. In a small bowl, combine the brown sugar, smoked paprika, sweet paprika, garlic powder, onion powder, cumin, salt, pepper, and chili powder or cayenne. Break up any sugar clumps so the rub is evenly mixed.
- Prep the slow cooker base. Lay the onion slices in an even layer on the bottom of the slow cooker. Pour in the chicken broth or water around the onions.
- Prepare the pork. Pat the pork shoulder dry. If there is a very thick fat cap (more than about 1 cm / 1/2 inch), trim some off but leave good marbling. If the roast is very thick, cut it into 2–3 large chunks.
- Rub the pork with seasoning. Sprinkle the dry rub all over the pork, turning to coat every surface and pressing it in. Set the coated pork on top of the onion bed in the slow cooker, along with any rub that fell off.
- Start the slow cooking. Cover and cook on LOW for 8–10 hours or on HIGH for 4.5–6 hours, until fork-tender and shreddable.
- Check for doneness. After the minimum cooking time, test by pulling with two forks. If it resists, continue cooking on LOW in 30–45 minute increments until tender.
- Rest and separate the pork. Transfer pork to a large bowl or rimmed baking sheet. Tent with foil and rest 10–15 minutes. Skim visible fat from cooking liquid and reserve 1/4–1/2 cup defatted juices.
- Mix the finishing sauce. Whisk together barbecue sauce, apple cider vinegar, and brown sugar (if using). Add 2–4 tbsp reserved cooking juices to loosen slightly. Taste and adjust with more vinegar or sugar.
- Shred the pork. Using two forks (or heatproof gloved hands), shred into chunky strands, discarding large pockets of fat.
- Combine meat and sauce. Pour about half the finishing sauce over the shredded pork and toss. Add more sauce as needed until glossy and lightly saucy (not soupy). Optional: broil 3–5 minutes on a foil-lined sheet pan for crispy edges.
- Keep warm until serving. Return sauced pork to the slow cooker on WARM or LOW if not serving immediately. Stir occasionally and add a splash of reserved juices if it starts to dry.
- Toast buns and prep toppings. Lightly toast buns under the broiler or in a dry skillet. Prepare slaw, pickles, onions, and any other toppings.
- Assemble the summer sandwiches. Pile warm pulled pork onto buns, add extra barbecue sauce if desired, top with slaw and pickles/onions, and serve immediately.
Nutrition
Calories: 720kcalCarbohydrates: 55gProtein: 46gFat: 34gSaturated Fat: 11gCholesterol: 145mgSodium: 1250mgPotassium: 820mgFiber: 3gSugar: 24gVitamin A: 120IUVitamin C: 6mgCalcium: 140mgIron: 3.8mg
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