Barbecued Pork Sandwiches
Sink your teeth into these mouthwatering Barbecued Pork Sandwiches, the ultimate comfort food for any gathering or casual family dinner. This recipe features tender, slow-cooked pork shoulder that’s seasoned with a savory homemade spice rub and cooked to perfection in a tangy, sweet barbecue sauce infused with apple cider vinegar and brown sugar. After eight hours of slow-cooking magic, the pork is shredded and piled high onto toasted sandwich buns, with an optional topping of creamy coleslaw for an added crunch and contrast. With just 15 minutes of prep, this crowd-pleasing favorite combines bold barbecue flavors and melt-in-your-mouth texture, making it perfect for game day, picnics, or weeknight meals. Whether served solo or alongside potato salad and baked beans, these sandwiches are sure to be a hit! Keywords: barbecued pork sandwiches, slow cooker bbq pork, pulled pork recipe, easy dinner ideas, barbecue pork buns.
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Recipe Information
Ingredients
- 3 pounds Pork shoulder (Boston butt)
- 2 teaspoons Salt
- 2 teaspoons Black pepper
- 1 tablespoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 cups Barbecue sauce
- 0.25 cups Apple cider vinegar
- 2 tablespoons Brown sugar
- 8 pieces Sandwich buns
- 2 cups Coleslaw (optional)
Instructions
In a small bowl, combine salt, black pepper, paprika, garlic powder, and onion powder to create a dry rub.
Rub the spice mixture evenly over the pork shoulder, covering all sides.
Place the seasoned pork shoulder in a slow cooker.
In a separate bowl, mix the barbecue sauce, apple cider vinegar, and brown sugar.
Pour the barbecue sauce mixture over the pork in the slow cooker, ensuring it is covered evenly.
Cover the slow cooker with the lid and cook on low for 8 hours, or until the pork is tender and easily pulls apart.
Remove the cooked pork from the slow cooker and place it on a cutting board.
Using two forks, shred the pork into bite-sized pieces. Discard any excess fat.
Return the shredded pork to the slow cooker and mix it with the barbecue sauce in the pot.
Toast the sandwich buns lightly, if desired.
Pile the shredded pork onto the bottom half of each bun.
Top with coleslaw, if using, and add the top bun.
Serve warm and enjoy!
Nutrition Facts
Calories |
713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.2 g | 49% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 1586 mg | 69% | |
| Total Carbohydrate | 60.7 g | 22% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 34.7 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 3.9 mg | 21% | |
| Potassium | 732 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
