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–+ servings

BBQ Pulled Pork Sandwiches

Sink your teeth into these irresistible crowd-pleasing BBQ pulled pork sandwiches, piled high with tender, juicy pork and smothered in rich, smoky barbecue sauce.
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Prep Time 15 minutes
Cook Time 8 hours
Servings: 8 Servings
Course: Main Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

Dry rub (do this first):
  • Mix salt, pepper, paprika, garlic powder, onion powder, and brown sugar (if using).
  • Rub all over the pork. Refrigerate 4–24 hours if possible.
Main Recipe:
  • 1.5 lb pork shoulder bone-in or boneless, trimmed
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tbsp paprika
  • ½ tsp garlic powder
  • 1 tsp onion powder
  • 1/2 cup apple cider vinegar for moisture
  • ½ cup BBQ sauce plus extra for serving
  • 4-6 Sandwich buns or crusty rolls
  • Coleslaw optional, for topping

Method
 

Prep and cook
  1. Place the pork in the slow cooker. Add 1/2 cup apple cider vinegar and 1/2 cup BBQ sauce.
  2. Cook on low 8–10 hours (high 4–6 hours) until very tender and shreddable.
Shred and finish
  1. Remove pork, skim fat from juices, and shred with two forks.
  2. Return shredded pork to the slow cooker, toss with more BBQ sauce. Keep warm.
Assemble
  1. Toast or warm buns.
  2. Pile on shredded pork, top with coleslaw if desired, and extra BBQ sauce.

Notes

Alternative Cooking Method: Oven Braise (classic, braise-style)
1) Prep and sear (optional but flavorful)
  • Preheat oven to 300°F (150°C).
  • In a heavy pot or Dutch oven, sear the pork on all sides (optional).
2) Braise
  • Add 1/2 cup apple cider vinegar and 1 cup BBQ sauce.
  • Cover tightly and braise in the oven for 3–4 hours, or until the pork pulls apart easily.
3) Shred and finish
  • Remove pork, shred with forks, then mix with the remaining sauce in the pot. If sauce is thin, simmer uncovered 10–15 minutes to thicken.
4) Assemble
  • Toast or warm buns.
  • Pile on shredded pork, top with coleslaw if desired, and extra BBQ sauce.
Timing (Oven)
  • • Total: ~3–4.5 hours
  • • Hands-on: 20–30 minutes
  • • Rest/hold: 10–20 minutes

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