Slow cooker pulled pork sandwiches

Slow cooker pulled pork sandwiches are a classic American dish that are perfect for a casual dinner or weekend get-together. This recipe is easy to make and requires only a few simple ingredients, but the end result is incredibly flavorful and satisfying.

The key to making the best slow cooker pulled pork is to start with a good cut of meat. Pork shoulder or pork butt are both excellent choices, as they have plenty of fat and connective tissue that will break down during the long cooking process, resulting in tender, juicy meat.

To flavor the pork, we’ll create a simple spice rub using a blend of paprika, brown sugar, garlic powder, onion powder, salt, and pepper. This rub will be massaged into the pork, then the meat will be seared in a hot pan before being placed in the slow cooker.

The pork will cook on low heat for several hours, until it’s fall-apart tender. At this point, we’ll shred the meat and mix it with a homemade BBQ sauce that’s tangy, sweet, and smoky all at once.

Finally, we’ll assemble the sandwiches by piling the pulled pork onto soft buns and topping it with a quick and easy coleslaw that adds a refreshing crunch and a pop of color.

Not only is this recipe delicious, it’s also quite nutritious. Pork is a great source of protein, vitamins, and minerals, while the homemade BBQ sauce is lower in sugar and sodium than store-bought versions. Plus, by using a slow cooker, we’re able to cook the pork without any added fat, making this a healthy and satisfying meal.

Slow cooker pulled pork sandwiches

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Recipe by admin Course: Uncategorized

Servings

8

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

This slow cooker pulled pork sandwich recipe is a delicious and easy way to enjoy tender, juicy pulled pork. The pork is rubbed with a flavorful blend of spices and cooked low and slow in a crockpot until it’s fall-apart tender. It’s then mixed with a homemade BBQ sauce and served on soft buns with a quick and easy coleslaw.

Ingredients

• For the pork:

• 4-5 pounds pork shoulder or pork butt

• 2 tablespoons paprika

• 2 tablespoons brown sugar

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• 1 tablespoon salt

• 1 teaspoon black pepper

• 2 tablespoons olive oil

• For the BBQ sauce:

• 1 cup ketchup

• 1/4 cup apple cider vinegar

• 1/4 cup brown sugar

• 2 tablespoons honey

• 1 tablespoon Worcestershire sauce

• 1 tablespoon Dijon mustard

• 1 teaspoon smoked paprika

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• Salt and pepper to taste

• For the coleslaw:

• 4 cups shredded cabbage

• 1/2 cup mayonnaise

• 2 tablespoons apple cider vinegar

• 1 tablespoon honey

• Salt and pepper to taste

• For serving:

• 8 hamburger buns

Directions

• In a small bowl, mix together the paprika, brown sugar, garlic powder, onion powder, salt, and pepper to create a spice rub.
• Rub the spice mixture all over the pork, making sure to coat it evenly.
• Heat the olive oil in a large pan over high heat. Sear the pork on all sides until it’s browned and crispy, about 2-3 minutes per side.
• Place the pork in the slow cooker and set it to cook on low for 8 hours.
• In a medium bowl, whisk together the ketchup, apple cider vinegar, brown sugar, honey, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, salt, and pepper to create the BBQ sauce.
• About 30 minutes before the pork is done cooking, add the BBQ sauce to the slow cooker and mix it in with the pork.
• Once the pork is fully cooked and tender, remove it from the slow cooker and shred it using two forks.
• In a separate bowl, mix together the shredded cabbage, mayonnaise, apple cider vinegar, honey, salt, and pepper to create the coleslaw.
• To assemble the sandwiches, place a generous portion of the pulled pork onto the bottom half of each bun. Top with a spoonful of coleslaw and the top half of the bun.
• Serve immediately and enjoy!

Notes

• If you don’t have a slow cooker, you can also cook the pork in a Dutch oven or roasting pan in the oven at 325°F for 4-5 hours.
• You can adjust the spice level of the BBQ sauce by adding more or less cayenne pepper or hot sauce.
• Leftover pulled pork can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.