Pork Shoulder Sandwiches
Sink your teeth into these mouthwatering Pork Shoulder Sandwiches, a slow-cooked masterpiece that’s tender, smoky, and irresistibly flavorful. This recipe starts with a generously seasoned pork shoulder, infused with a blend of smoked paprika, garlic, and brown sugar, and slow-cooked to perfection in a savory bath of apple cider vinegar and chicken broth. Paired with a crisp, tangy cabbage slaw dressed in honey-Dijon vinaigrette, every bite delivers a perfect balance of juicy pork and refreshing crunch. Nestled in buttery, toasted hamburger buns, these sandwiches are irresistibly satisfying and ideal for family gatherings, game days, or a comforting weeknight feast. With easy prep and the magic of a slow cooker, these pork shoulder sandwiches will effortlessly become a mainstay in your kitchen!
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Recipe Information
Ingredients
- 4 lbs Pork shoulder (bone-in or boneless)
- 2 tsp Salt
- 1 tsp Black pepper
- 1 tbsp Smoked paprika
- 1 tbsp Garlic powder
- 1 tsp Onion powder
- 2 tbsp Brown sugar
- 0.25 cup Apple cider vinegar
- 1 cup Chicken broth
- 1 cup Barbecue sauce
- 3 cups Cabbage (shredded)
- 1 cup Carrots (shredded)
- 0.33 cup Mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp Honey
- 2 tbsp Apple cider vinegar (for slaw)
- 0.5 tsp Salt (for slaw)
- 0.25 tsp Black pepper (for slaw)
- 6 pieces Hamburger buns
- 2 tbsp Butter (for toasting buns)
Instructions
Season the pork shoulder generously with salt, pepper, smoked paprika, garlic powder, onion powder, and brown sugar. Rub the seasoning all over the meat, ensuring even coverage.
Place the seasoned pork shoulder into a slow cooker. Add chicken broth and apple cider vinegar around the pork. Cover and cook on LOW for 8 hours, or until the pork is tender and can be easily shredded with a fork.
While the pork is cooking, prepare the slaw. In a large bowl, combine shredded cabbage and carrots.
In a separate small bowl, whisk together mayonnaise, Dijon mustard, honey, apple cider vinegar, salt, and black pepper. Pour the dressing over the cabbage mixture and toss well to combine. Refrigerate until ready to use.
Once the pork is cooked, carefully remove it from the slow cooker and shred the meat using two forks. Discard any excess fat. Stir 1/2 cup of barbecue sauce into the shredded pork, adding more if desired.
Just before serving, toast the hamburger buns. Spread a thin layer of butter on the cut sides of each bun and toast in a skillet over medium heat until golden brown.
Assemble the sandwiches by piling the shredded pork onto the bottom half of each toasted bun. Top with a generous scoop of slaw and the bun’s top half.
Serve immediately and enjoy your tender, flavorful pork shoulder sandwiches!
Nutrition Facts
Calories |
1140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.5 g | 102% | |
| Saturated Fat | 27.5 g | 137% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 288 mg | 96% | |
| Sodium | 2014 mg | 88% | |
| Total Carbohydrate | 49.1 g | 18% | |
| Dietary Fiber | 17.5 g | 63% | |
| Total Sugars | 26.3 g | ||
| Protein | 70.7 g | 141% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 150 mg | 12% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1407 mg | 30% | |
*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.
