If there’s one recipe I always come back to when I need something comforting, reliable, and downright delicious, it’s these Slow Cooker Pulled Pork Sandwiches. This is the kind of meal that feels like you spent all day in the kitchen, even though your slow cooker did all the heavy lifting.
This pulled pork checks all the boxes. It’s tender, juicy, flavorful, and incredibly versatile. Plus, your house will smell amazing while it cooks, which is always a bonus in my book.
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Why You'll Love This Recipe
- Easy prep with simple pantry ingredients
- Hands‑off cooking thanks to the slow cooker
- Perfect for crowds or meal prep
- So many serving options, not just sandwiches
Ingredients You'll Need
- Brown sugar
- Paprika
- Garlic powder
- Onion powder
- Ground cumin
- Cayenne pepper
- Salt
- 5 pound boneless pork shoulder
Best Cut of Pork for Pulled Pork
The best cut of pork for pulled pork is pork shoulder, also known as pork butt or Boston butt. Despite the confusing name, it comes from the shoulder and has the perfect amount of fat and connective tissue. That fat slowly melts as it cooks, giving you tender, juicy meat that shreds effortlessly.
Lean cuts like pork loin may seem tempting, but they tend to dry out and don’t shred as well. For the best flavor and texture, stick with pork shoulder.
How to Make Slow Cooker Pulled Pork
- Trim pork of excess fat and seasonings.
- Let pork sit overnight wrapped tightly in plastic wrap in the refrigerator.
- Place pork in slow cooker and add barbecue sauce.
- Cover and cook until pork is tender, about 9 to 11 hours on low, or 5 to 7 hours on high.
- Remove pork, shred pork, and mix about 1 cup braising liquid into the pork.
How to Shred Pulled Pork
Shredding pulled pork is easy once it’s properly cooked.
- Use two forks to pull the meat apart
- A hand mixer on low speed works great for large batches
- Remove any large chunks of fat as you go
If the pork doesn’t shred easily, it needs more time in the slow cooker.
Serving Suggestions
Pulled pork sandwiches are a classic for a reason, but don’t stop there.
- Pile onto toasted buns with coleslaw
- Serve over baked potatoes
- Use in tacos or quesadillas
- Add to nachos or flatbreads
- Pair with mac and cheese or baked beans
This recipe is incredibly flexible and works with just about any side dish.
Make-Ahead and Storage Tips
- Make‑ahead: Pulled pork tastes even better the next day.
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Freeze in portions with sauce for up to 3 months.
- Reheat: Warm gently on the stove or in the slow cooker with a splash of liquid.
Recipe Tips for Success
- Don’t skip the seasoning, this is where the flavor starts
- Cook low and slow whenever possible
- Taste and adjust seasoning before serving
FAQs
Pork shoulder or pork butt is best. Pork loin is too lean and won’t shred properly.
No, but you can if you want extra depth of flavor. This recipe works perfectly without searing.
Always store and reheat it with some of the cooking liquid or sauce.
Yes, cooking on LOW overnight is perfect, as long as your slow cooker is in good working condition.
Brioche buns are my favorite, but any sturdy sandwich roll will work.
Final Thoughts
These Slow Cooker Pulled Pork Sandwiches are one of those recipes you’ll keep in your back pocket for busy days, casual entertaining, and everything in between. Simple ingredients, big flavor, and minimal effort, what’s not to love?
If you make this recipe, be sure to leave a comment and let me know how you served it. I always love hearing how you make these recipes your own!
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Adapted by Mary Hatton from Slow Cooker Revolution by America's Test Kitchen
Slow Cooker Pulled Pork Sandwiches
Pork shoulder, cooked in a slow cooker with barbecue sauce and spices. Perfect for Slow Cooker Pulled Pork Sandwiches.
Ingredients
Special Tools
- Slow Cooker
Pulled Pork
- ¼ cup packed organic brown sugar, plus extra if needed
- ¼ cup organic sweet paprika
- 1 tablespoon organic garlic powder
- 1 tablespoon organic onion powder
- 1 tablespoon organic ground cumin
- 1 teaspoon organic cayenne pepper
- ½ teaspoon salt
- 1 5-pound boneless pork shoulder roast, quartered and trimmed
- Salt and pepper
- 1 cup barbecue sauce, plus extra for serving
- Cider vinegar
TOPPINGS
- 8 Brioche buns
- Pickles (optional)
- Slaw (optional)
Instructions
- Combine sugar, paprika, garlic powder, onion powder, cumin, cayenne and ½ teaspoon salt in a small bowl. Using a fork, prick the pork all over. Rub the sugar mixture all over the pork and wrap tightly in plastic wrap and refrigerate for 8 to 24 hours.
- Unwrap the pork and place in a large slow cooker. Spread barbecue sauce all over pork. Cover and cook until pork is tender, about 9 to 11 hours on low or 5 to 7 hours on high.
- Transfer pork to a large bowl and let cool for about 5 minutes. Shred into bite size pieces discarding excess fat. Cover with foil to keep warm. Let the braising liquid in the slow cooker settle for about 5 minutes, then remove the fat from the surface using a large spoon. Season liquid with salt, pepper, sugar and vinegar to taste.
- Toss shredded pork with 1 cup braising liquid, adding more liquid as needed to keep moist. Serve on a brioche hamburger bun with pickle chips, slaw and more barbecue sauce if desired.
Notes
*Nutrition information is an estimate and will vary.*
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 460Total Fat: 20gSaturated Fat: 10gUnsaturated Fat: 10gCholesterol: 131mgSodium: 792mgCarbohydrates: 62gFiber: 5gSugar: 25gProtein: 13g
*Nutrition information is an estimate and will vary.*
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