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–+ servings
Pulled pork sandwiches 1

BBQ Pulled Pork Sandwiches

This foolproof pulled pork sandwich recipe delivers restaurant-quality results with minimal effort. Tender, smoky meat paired with tangy sauce and crisp slaw creates a perfect balance that's both simple and spectacularly satisfying.
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Prep Time 20 minutes
Cook Time 8 hours
Active Time 30 minutes
Total Time 8 hours 20 minutes
Course Main Course
Cuisine American, Southern
Servings 8 sandwiches
Calories 425 kcal

Equipment

  • Slow Cooker or Instant Pot
  • Mixing Bowls
  • Measuring Spoons and Cups
  • Two Forks (for shredding)

Ingredients
  

For the Pulled Pork

  • 4-5 pound pork shoulder also called pork butt
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper adjust to taste
  • 1 cup chicken broth
  • 1/2 cup apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 cup BBQ sauce plus more for serving

For Assembly

  • 8-10 brioche buns or potato rolls
  • coleslaw store-bought or homemade
  • dill pickle slices
  • red onion sliced

Instructions
 

  • Mix brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, cumin, and cayenne in a small bowl until well combined.
  • Pat the pork shoulder dry with paper towels. Massage the dry rub generously over all sides of the meat, pressing it in to ensure maximum flavor penetration.
  • Whisk together chicken broth, apple cider vinegar, and Worcestershire sauce in a measuring cup.
  • Place the seasoned pork in your slow cooker. Pour the liquid mixture around (not over) the meat to preserve the spice crust. Cover and cook on low for 8-10 hours or high for 5-6 hours.
  • Once cooked, transfer the pork to a large bowl, reserving 1 cup of the cooking liquid. Using two forks, shred the meat, removing any large pieces of fat.
  • Add BBQ sauce and ¼ cup of the reserved cooking liquid, mixing well. If the mixture seems dry, add more cooking liquid 1 tablespoon at a time until you reach your desired consistency.
  • Lightly toast the brioche buns. Place a generous portion of pulled pork on the bottom half of each bun. Top with coleslaw, pickle slices, and red onion if desired. Drizzle with additional BBQ sauce before adding the top bun.

Notes

For Instant Pot users: Cook on high pressure for 60 minutes per pound, followed by a 15-minute natural pressure release.
For deeper flavor development, you can wrap the seasoned pork in plastic wrap and refrigerate overnight before cooking.
Leftover pulled pork can be refrigerated for up to 4 days or frozen for up to 3 months.

Nutrition

Calories: 425kcalCarbohydrates: 42gProtein: 29gFat: 16gSodium: 820mgFiber: 2gSugar: 14g
Keyword Pulled Pork, BBQ, Sandwiches, Slow Cooker, Comfort Food
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