Crock Pot Bbq Pork Sandwiches
Transform your weeknight dinners with these mouthwatering Crock Pot BBQ Pork Sandwiches—an effortless slow-cooked meal bursting with smoky, tangy, and savory flavors. Juicy, fork-tender pork shoulder is seasoned with a blend of smoked paprika, brown sugar, and a hint of apple cider vinegar, then simmered in a rich BBQ sauce for hours until it’s irresistibly flavorful. The recipe features a hands-off preparation, requiring just 15 minutes of prep time before your crock pot works its magic. Perfectly served on toasted burger buns with a generous helping of creamy coleslaw, these pulled pork sandwiches are ideal for feeding a crowd or meal prepping. Whether for game day, backyard gatherings, or cozy family dinners, these sandwiches will quickly become a go-to favorite.
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Recipe Information
Ingredients
- 3 pounds Pork shoulder (boneless)
- 1 large Yellow onion
- 4 cloves Garlic cloves
- 2 cups BBQ sauce
- 0.25 cups Apple cider vinegar
- 0.5 cups Chicken broth
- 2 tablespoons Brown sugar
- 2 teaspoons Smoked paprika
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 teaspoons Red pepper flakes (optional)
- 8 buns Burger buns
- 2 cups Coleslaw (optional, for serving)
Instructions
Peel and thinly slice the yellow onion, and mince the garlic cloves.
Place the sliced onion and minced garlic in the bottom of the crock pot.
Trim excess fat from the pork shoulder, then place it on top of the onions and garlic.
In a medium bowl, combine BBQ sauce, apple cider vinegar, chicken broth, brown sugar, smoked paprika, salt, black pepper, and red pepper flakes (if using). Whisk until smooth.
Pour the BBQ sauce mixture evenly over the pork, ensuring it is well coated.
Cover the crock pot with the lid and cook on low for 8 hours (or on high for 4-5 hours), until the pork is fork-tender and shreds easily.
Once cooked, remove the pork from the crock pot and place it on a cutting board. Shred the pork using two forks, discarding any large pieces of fat.
Return the shredded pork to the crock pot and stir to coat it in the sauce. Allow it to warm in the sauce for an additional 15-20 minutes on low heat.
To serve, toast the burger buns if desired. Pile the shredded BBQ pork onto the buns and top with coleslaw if using.
Serve immediately and enjoy!
Nutrition Facts
Calories |
726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.5 g | 51% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 882 mg | 38% | |
| Total Carbohydrate | 50.8 g | 18% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 27.1 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 132 mg | 10% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 785 mg | 17% | |
*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.
