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Slow Cooker BBQ Pulled Pork Sandwich

Succulent, slow-cooked pork infused with a robust dry rub and enveloped in a tangy homemade barbecue sauce, paired with crisp coleslaw and served atop soft bread rolls. Ideal for gatherings, this dish offers minimal effort for maximum flavor and serves as a satisfying crowd-pleaser.
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Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes

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.
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