Crock Pot Pork Sandwiches
Experience the ultimate comfort food with these mouthwatering Crock Pot Pork Sandwiches, perfect for busy weeknights or a laid-back weekend gathering. This recipe transforms a tender, slow-cooked pork shoulder into a juicy, flavorful filling, enhanced with a blend of smoky paprika, sweet brown sugar, and tangy apple cider vinegar. Cooked low and slow in a medley of savory chicken broth, garlic, and onions, the pork becomes irresistibly tender and shreds effortlessly. Tossed in a rich barbecue sauce, this pulled pork pairs perfectly with soft hamburger buns and optional toppings like crunchy coleslaw and zesty pickles. With just 15 minutes of prep and a hands-free cooking process, this crock pot classic delivers maximum flavor with minimal effort. Perfect for serving a crowd, these indulgent sandwiches will have everyone coming back for seconds!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 pounds Pork shoulder (boneless)
- 1 large Yellow onion (sliced)
- 3 cloves Garlic (minced)
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Smoked paprika
- 2 tablespoons Brown sugar
- 1 cup Apple cider vinegar
- 1 cup Chicken broth
- 1 cup Barbecue sauce
- 8 pieces Hamburger buns
- 2 cups Coleslaw (optional, for serving)
- 1 cup Pickles (optional, for serving)
Instructions
Trim excess fat from the pork shoulder and pat it dry using paper towels.
In a small bowl, mix salt, black pepper, smoked paprika, and brown sugar. Rub this mixture all over the pork.
Place the sliced onion and minced garlic in the bottom of the crock pot to create a flavorful base.
Place the seasoned pork shoulder on top of the onions and garlic.
Pour the apple cider vinegar and chicken broth around the pork, ensuring the liquid doesn’t wash off the seasoning.
Cover the crock pot and cook on LOW for 8 hours, or on HIGH for 4-5 hours, until the pork is fork-tender and falls apart easily.
Once cooked, carefully remove the pork from the crock pot and shred it using two forks. Discard any large pieces of fat.
Skim off excess fat from the cooking juices in the crock pot (optional) and return the shredded pork to the pot.
Stir in the barbecue sauce and toss the shredded pork to coat it evenly in the sauce.
Toast the hamburger buns lightly, if desired. Assemble the sandwiches by placing a generous portion of the pork on each bun.
Top with coleslaw and pickles, if using, and place the top bun over the filling.
Serve warm and enjoy!
Nutrition Facts
Calories |
5110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 353.4 g | 453% | |
| Saturated Fat | 118.6 g | 593% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 977 mg | 326% | |
| Sodium | 5790 mg | 252% | |
| Total Carbohydrate | 227.6 g | 83% | |
| Dietary Fiber | 127.7 g | 456% | |
| Total Sugars | 81.3 g | ||
| Protein | 369.1 g | 738% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 637 mg | 49% | |
| Iron | 31.7 mg | 176% | |
| Potassium | 5430 mg | 116% | |
*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.
