Description
This Slow Cooker BBQ Pulled Pork Sandwich recipe features tender, fall-apart pork shoulder cooked low and slow with a homemade spice rub and apple cider, then shredded and tossed in a rich, tangy BBQ sauce. Perfectly served on warm bread rolls with crisp coleslaw for a classic and satisfying meal.
Ingredients
Scale
Rub
- 2 tbsp brown sugar
- 2 tsp paprika powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp cumin powder
- 3/4 tsp mustard powder
- 1 tsp salt
- 1/2 tsp black pepper
Meat and Cooking Liquid
- 1.5 – 2.2 kg (3 – 4.5 lb) pork shoulder or butt, skinless and boneless
- 3/4 cup apple cider or apple juice
BBQ Sauce
- 1 cup pork juices from slow cooker, once cooked
- 2 1/2 cups ketchup
- 1/2 cup apple cider vinegar
- 2/3 cup brown sugar
- 1 1/2 tsp black pepper
- 1 1/2 tsp onion powder (or garlic powder)
- 1 1/2 tsp mustard powder
- 1 tbsp lemon juice
- 1 tbsp Worcestershire sauce
To Serve
- 6 – 8 bread rolls, warmed
- 1 quantity Coleslaw
Instructions
- Prepare the Rub: In a bowl, mix together brown sugar, paprika, onion powder, garlic powder, cumin, mustard powder, salt, and black pepper to create a flavorful rub.
- Apply and Marinate: Rub the spice mixture all over the pork shoulder evenly. For more intense flavor, optionally marinate the pork for 1 hour in the refrigerator.
- Slow Cook the Pork: Place the pork into the slow cooker and pour apple cider or apple juice over it. Cook on low for 8 hours or alternatively use a pressure cooker and cook on high for 1 hour 30 minutes until the pork is tender and easily shreddable.
- Remove and Reserve Liquid: Carefully take the pork out of the slow cooker and transfer it to a roasting pan; set aside the cooking liquid for the BBQ sauce.
- Optional Roasting for Crispness: For a nice browned exterior, roast the pork in a preheated oven at 180°C (350°F) for 20-30 minutes until golden and slightly crisp.
- Shred the Pork: Using two forks, pull the pork apart into shreds. It should easily fall apart due to the slow cooking.
- Make BBQ Sauce: In a saucepan, combine the reserved pork juices, ketchup, apple cider vinegar, brown sugar, black pepper, onion powder, mustard powder, lemon juice, and Worcestershire sauce. Simmer gently until the sauce thickens slightly.
- Toss Pork in Sauce: Mix the shredded pork with the BBQ sauce thoroughly, coating it well but not overly wet. Reserve some sauce to serve alongside if desired.
- Assemble Sandwiches: Pile the sauced pork onto warmed bread rolls and top generously with coleslaw. Offer extra sauce on the side for added flavor.
Notes
- Note 1: Use skinless and boneless pork shoulder or butt for the best texture and easy shredding.
- Note 2: Apple cider gives a richer flavor, but apple juice is a good substitute.
- Note 3: Slow cooking on low for 8 hours yields tender pork; pressure cooking can be used to reduce time significantly.
- Note 4: Roasting after slow cooking is optional but adds a delicious caramelized crust.
