There’s nothing quite like sinking your teeth into a juicy, flavorful pulled pork sandwich, especially when it’s homemade and slow-cooked to perfection. Whether you’re hosting a backyard BBQ, meal prepping for the week, or just craving the best comfort food, these Ultimate Pulled Pork Sandwiches will hit the spot.
The secret to incredibly tender, fall-apart pulled pork is cooking it low and slow—letting the flavors develop while the meat becomes melt-in-your-mouth delicious. With just a handful of ingredients and minimal effort, you’ll have rich, smoky, and saucy pulled pork that’s perfect for piling onto toasted brioche buns. But why stop there? A crunchy coleslaw topping adds the perfect contrast, making every bite absolutely irresistible.
Even better, this recipe is as easy as it gets! Just season the pork, set it in the slow cooker, and let it work its magic. By the time it’s ready, your kitchen will be filled with an unbelievable aroma that will have everyone eagerly waiting for dinner. So, let’s fire up that slow cooker and make the best pulled pork sandwiches ever!
Recipe Yield: 6 servings
INGREDIENTS
4 lb pork shoulder (or pork butt, trimmed of excess fat)
1 ½ cups BBQ sauce
¾ cup apple cider vinegar
½ cup low-sodium chicken broth
2 tbsp brown sugar
1 tbsp Dijon mustard
2 tsp garlic powder
1 tbsp smoked paprika
2 tsp onion powder
1 ½ tsp salt
1 tsp black pepper
½ tsp chili powder
1 tbsp Worcestershire sauce
½ tsp cayenne pepper (optional)
6 brioche buns (lightly toasted)
Coleslaw (for topping, optional but highly recommended)
INSTRUCTIONS
1. Season the pork: In a small bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, cayenne (if using), and chili powder. Rub this mixture generously all over the pork shoulder.
2. Slow cook for tenderness: Place the pork in a slow cooker. In a separate bowl, whisk together apple cider vinegar, chicken broth, Dijon mustard, Worcestershire sauce, and ½ cup BBQ sauce. Pour this mixture over the pork. Cover and cook on low for 8-10 hours (or high for 5-6 hours) until the pork is fall-apart tender.
3. Shred the pork: Transfer the cooked pork to a cutting board and shred using two forks. Discard excess fat.
4. Mix with BBQ sauce: Return the shredded pork to the slow cooker. Stir in the remaining 1 cup of BBQ sauce, mixing well to coat the meat in its rich, smoky flavor. If needed, add a splash of cooking liquid to keep it juicy.
5. Toast the buns: Lightly toast the brioche buns on a hot skillet or in the oven until golden brown.
6. Assemble the sandwiches: Pile the juicy pulled pork onto the toasted buns. Add a generous scoop of coleslaw on top for crunch and contrast.
7. Serve and enjoy! Pair with baked beans, crispy fries, or classic potato salad for the ultimate BBQ experience.
HELPFUL TIPS TO PERFECT THIS RECIPE
- Low and Slow Wins: Cooking on low for 8-10 hours gives the pork the perfect, juicy texture. If short on time, high for 5-6 hours will still yield great results.
- Let the Pork Rest: Before shredding, let the pork rest for 10-15 minutes to lock in the juices.
- Use Brioche Buns: Their slight sweetness balances the smoky and tangy pork beautifully.
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