Crock Pot Bbq Pulled Pork Sandwiches
Get ready to savor the ultimate comfort food with these irresistible Crock Pot BBQ Pulled Pork Sandwiches! This easy, slow-cooked recipe transforms a tender, seasoned pork shoulder into melt-in-your-mouth perfection, packed with smoky-sweet flavors from paprika, brown sugar, and your favorite BBQ sauce. Thanks to the magic of a crock pot, the pork stays juicy and flavorful as it cooks low and slow for hours, making it fork-tender and easy to shred. Toasted sandwich buns are piled high with saucy pulled pork, with an optional topping of creamy coleslaw for a satisfying crunch. Perfect for family dinners, game day gatherings, or any occasion, these BBQ pulled pork sandwiches are a mouthwatering classic that’s as effortless as it is delicious.
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Recipe Information
Ingredients
- 4 pounds Pork shoulder (boneless or bone-in)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 tablespoon Paprika (smoked or sweet)
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 tablespoons Brown sugar
- 1 cup Apple cider vinegar
- 1.5 cups BBQ sauce (your favorite variety)
- 8 pieces Sandwich buns
- 2 cups Coleslaw (optional, for topping)
Instructions
1. Begin by patting the pork shoulder dry with paper towels. This helps it sear better if desired.
2. In a small bowl, combine the salt, black pepper, paprika, garlic powder, onion powder, and brown sugar. Rub this spice mixture all over the pork shoulder, ensuring it is evenly coated.
3. Place the seasoned pork shoulder into the crock pot. Pour the apple cider vinegar around (not over) the pork shoulder to keep it moist as it cooks.
4. Cover the crock pot with the lid and cook on LOW for 8 hours (or HIGH for 4-5 hours). The pork is done when it is fork-tender and shreds easily.
5. Once cooked, remove the pork from the crock pot and set it on a large cutting board. Use two forks to shred the meat, discarding any unwanted fat or gristle.
6. Drain most of the liquid from the crock pot, leaving about 1/4 cup in the bottom to keep the pork moist.
7. Return the shredded pork to the crock pot and stir in the BBQ sauce. Mix well to evenly coat the pork. Let it cook on LOW for an additional 30 minutes to allow the flavors to meld together.
8. Toast the sandwich buns lightly, if desired, and then pile the pulled pork onto the buns. Top with coleslaw, if using, for added crunch and flavor.
9. Serve immediately and enjoy your Crock Pot BBQ Pulled Pork Sandwiches!
Nutrition Facts
Calories |
874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.7 g | 68% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 1125 mg | 49% | |
| Total Carbohydrate | 54.8 g | 20% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 30.8 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 854 mg | 18% | |
*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.
