Crock Pot Sauce Wars Bbq Pork Sandwiches
Get ready for a showdown of flavors with these irresistible Crock Pot Sauce Wars BBQ Pork Sandwiches! Perfectly seasoned pork shoulder is slow-cooked to tender perfection with aromatic onions, garlic, and a touch of smoked paprika before being shredded and coated in your favorite BBQ sauce with a hint of brown sugar for a smoky-sweet flair. This easy crock pot recipe is ideal for busy weeknights or casual gatherings, requiring minimal prep and hands-off cooking for stress-free crowd-pleasing meals. Serve the juicy pulled pork on soft sandwich buns, and don’t forget the optional creamy coleslaw for an extra punch of texture and tang. With bold flavors, melt-in-your-mouth texture, and customizable sauce options, these sandwiches are destined to become a staple in your BBQ recipe collection!
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Recipe Information
Ingredients
- 4 lbs Pork shoulder (also called pork butt)
- 1 large Yellow onion, sliced
- 3 pieces Garlic cloves, minced
- 1 cup Chicken broth
- 2 cups BBQ sauce of your choice
- 2 tablespoons Brown sugar
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 pieces Sandwich buns
- 2 cups Coleslaw (optional, for topping)
Instructions
Trim any excess fat from the pork shoulder and pat it dry with paper towels.
Season the pork shoulder all over with salt, pepper, and smoked paprika.
Layer the sliced onion and minced garlic in the bottom of the Crock Pot.
Place the seasoned pork shoulder on top of the onions and garlic.
Pour the chicken broth around the sides of the pork shoulder without rinsing off the seasoning.
Cover and cook on LOW for 8-10 hours or on HIGH for 4-6 hours, until the pork is fork-tender and easily pulls apart.
Carefully remove the pork from the Crock Pot onto a large plate or cutting board. Use two forks to shred the pork into small pieces.
Drain most of the liquid from the Crock Pot, leaving about ½ cup to keep the pork moist.
Return the shredded pork to the Crock Pot and stir in the BBQ sauce and brown sugar, mixing well to coat the meat evenly.
Cover and cook on LOW for an additional 30 minutes to allow the flavors to meld.
Toast the sandwich buns lightly if desired. Pile the BBQ pulled pork onto the buns and top with coleslaw, if using.
Serve immediately and enjoy!
Nutrition Facts
Calories |
7201 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 420.7 g | 539% | |
| Saturated Fat | 134.3 g | 672% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1294 mg | 431% | |
| Sodium | 11471 mg | 499% | |
| Total Carbohydrate | 495.2 g | 180% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 293.5 g | ||
| Protein | 347.0 g | 694% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 895 mg | 69% | |
| Iron | 35.8 mg | 199% | |
| Potassium | 7177 mg | 153% | |
*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.
