This Slow Cooker BBQ Pulled Pork Sandwich delivers tender, juicy pork infused with a bold homemade BBQ sauce, perfect for gatherings or weeknight indulgence.
Piled high on fluffy rolls and topped with crisp coleslaw, this Southern-inspired sandwich offers a satisfying balance of smoky, tangy, and sweet flavors.
The Flavors Behind This BBQ Pulled Pork Sandwich
Pork shoulder – The star of this dish, pork shoulder becomes irresistibly tender and easy to shred after hours in the slow cooker.
Brown sugar – Adds a touch of sweetness to the rub, enhancing the pork’s caramelization and depth.
Paprika and cumin – These spices build smoky and earthy undertones that echo traditional BBQ flavors.
Apple cider or juice – Infuses the pork with subtle sweetness and helps create a flavorful cooking liquid for the sauce.
Ketchup and vinegar – Form the base of the homemade BBQ sauce, bringing tangy, savory, and slightly sweet balance.
Worcestershire sauce and mustard powder – Add a complex umami punch that deepens the sauce’s richness.
Coleslaw and bread rolls – Provide crunch and softness, contrasting beautifully with the saucy pork.
Making the Best Slow Cooker BBQ Pulled Pork Sandwich
Start by rubbing the pork shoulder with a bold spice blend, then slow cook it in apple cider until fork-tender.
Roast it briefly to caramelize, shred it, and toss it in a luscious homemade BBQ sauce.
Serve on soft rolls with crisp coleslaw.
Slow Cooker BBQ Pulled Pork Sandwich Tips and Tricks
This BBQ pulled pork sandwich shines when made a day ahead—flavors deepen and the pork reheats beautifully.
For ease, substitute the homemade BBQ sauce with a high-quality store-bought version, simmered with pork juices for richness.
Roasting the pork after slow cooking adds caramelized edges that elevate the texture and flavor.
How to Store Leftovers
Refrigerate leftover shredded pork and sauce separately in airtight containers for up to four days.
To freeze, cool completely and store for up to three months. Reheat gently in the microwave or oven, then toss with sauce before serving.
Store unused coleslaw separately to maintain its crunch.
Frequently Asked Questions
Can I use a different cut of meat?
Yes, pork butt is a great alternative. This recipe also works well with beef chuck for a different twist.
What’s the best apple cider to use?
Any type works—dry alcoholic cider, sweet cider, or even apple juice. Each brings subtle differences in flavor.
Do I need to roast the pork after slow cooking?
It’s optional but recommended for added texture and flavor from caramelization.
How do I serve this at a party?
Keep the pulled pork warm in a slow cooker and let guests build their own sandwiches with rolls and slaw on the side.
Slow Cooker BBQ Pulled Pork Sandwich
Ingredients
Rub
- 1 tsp onion powder
- 1/2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 2 tbsp brown sugar
- 3/4 tsp mustard powder
- 1/2 tsp ground black pepper
- 1 tsp salt
Pork
- 1.5 –2.2 kg 3–4.5 lb boneless, skinless pork shoulder or pork butt
- 3/4 cup apple cider or unsweetened apple juice
- 6 –8 sandwich rolls
- 1 serving of classic coleslaw
BBQ Sauce
- 2 1/2 cups tomato ketchup
- 2/3 cup brown sugar
- 1 cup strained pork juices from the slow cooker
- 1 tbsp lemon juice
- 1 1/2 tsp ground black pepper
- 1 1/2 tsp mustard powder
- 1 1/2 tsp onion or garlic powder
- 1 tbsp Worcestershire sauce
- 1/2 cup apple cider vinegar
Instructions
- Blend the rub ingredients thoroughly and massage the mixture evenly over the pork. If time permits, allow the seasoned meat to marinate for one hour.
- Transfer the pork to a slow cooker and pour the apple cider or juice over it. Cook on low heat for 8 hours, or alternatively, pressure cook on high for 1 hour and 30 minutes.
- After cooking, extract the pork from the liquid and transfer it to a roasting dish. Reserve the cooking liquid.
- Optional: To enhance the flavor and texture, roast the pork in a preheated oven at 180°C (350°F) for 20 to 30 minutes until lightly browned.
- In the meantime, prepare the BBQ sauce. Combine all sauce ingredients in a medium saucepan and whisk until smooth. Bring to a gentle boil over medium heat, then reduce to a low simmer and cook for 1 hour.
- Once the pork is ready, shred it using forks until it is completely tender and falls apart effortlessly.
- Coat the shredded pork with the prepared BBQ sauce, adding as much as desired. The recipe yields enough sauce to generously flavor the meat without overwhelming it, with some reserved for serving.
- For assembly, heap the pulled pork onto warm sandwich rolls and garnish with coleslaw. Serve buffet-style for guests to build their own sandwiches.