Crockpot Favorites Pulled Pork Sandwiches
If you want one dish that belongs on every list of crockpot favorites, make pulled pork. It is cheap, almost impossible to ruin and feeds a crowd, and a slow cooker is the best tool for turning a tough shoulder into soft, juicy shreds.
10
servings15
minutes10
hoursA bone-in pork shoulder rubbed with brown sugar and spices slow cooks until it falls apart. Shredded and tossed in its juices with barbecue sauce, it makes classic sandwiches.
Ingredients
4 lb boneless pork shoulder (Boston butt)
2 tbsp brown sugar
1 tbsp smoked paprika
2 tsp kosher salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne pepper
1 large yellow onion, sliced
1/2 cup apple cider vinegar
1/2 cup water
1 cup barbecue sauce
10 hamburger buns, toasted
Coleslaw for topping
Directions
- Mix the brown sugar, paprika, salt, pepper, garlic powder, onion powder and cayenne in a small bowl.
- Pat the pork dry and rub the spice mix all over it, pressing it in.
- Spread the sliced onion in the bottom of a 6-quart slow cooker. Set the pork on top.
- Pour the vinegar and water around the pork, not over it, so the rub stays in place.
- Cover and cook on LOW for 9 to 10 hours or on HIGH for 5 to 6 hours. The pork should reach at least 195 degrees F and shred with no resistance.
- Move the pork to a large bowl and shred it with two forks, discarding big pieces of fat.
- Skim the fat from the juices in the pot. Stir about 1 cup of the juices into the shredded pork to keep it moist.
- Toss the pork with the barbecue sauce and keep it warm on LOW for up to an hour.
- Pile onto toasted buns and top with coleslaw.
Notes
- Bone-in shoulder gives slightly better flavor, add an hour to the time if you use it. Save leftover juices for reheating. The pork also works in tacos, over baked potatoes or on nachos. Cool within two hours and store up to 4 days or freeze for 3 months.
Why pulled pork is the slow cooker favorite
Pork shoulder is full of fat and collagen, so a quick roast leaves it chewy. A long, steady heat breaks those down into soft strands, and the fat bastes the meat from the inside. That is why this recipe forgives timing mistakes better than almost any other.
The rub does most of the flavoring. Sugar, paprika and garlic form a crust on the surface, and as the pork cooks the juices drip over the onions and make a small, tangy sauce you can pour back over the meat.
Most crockpot favorites share these traits, and pulled pork has all of them: a cheap cut, a few pantry spices and a long cook that asks nothing of you. It also scales up easily for a party.
Ingredient notes for a good rub and a juicy pot
Pork shoulder: Also sold as Boston butt. Pick one with a good fat cap and marbling through the meat. Lean cuts like loin dry out.
Smoked paprika: It gives a backyard-grill note without any smoke. Regular paprika works but tastes flatter.
Brown sugar: Helps the rub caramelize a little and balances the vinegar. Use light or dark.
Apple cider vinegar: A half cup seems like a lot, but it softens the meat and cuts the richness of the fat.
Barbecue sauce: Pick a thick one you enjoy on its own. It is the final flavor, so use the one you like.
Tips for juicy, never dry, pulled pork
Do not drown it: Pork releases a lot of liquid. Too much added liquid boils the meat and washes off the rub. Half a cup of vinegar and water is plenty.
Shred and then moisten: Toss the shredded meat with some of the cooking juices before adding sauce. This is what keeps it from tasting dry the next day.
Do not pull it early: The most common mistake is cutting into the pork when it reaches 145 degrees F. That is safe, but shoulder needs to hit about 195 degrees F before the collagen melts and the meat shreds.
Rest it before shredding: Ten minutes on a platter lets the juices settle back into the meat. Shreds from a rested roast stay moist, instead of weeping onto the board.
Swaps and variations
For a Carolina style, skip the sweet sauce and toss the shreds in a splash of vinegar and hot sauce. For a spicier pot, add a diced chipotle in adobo. A can of cola poured around the pork in place of the water gives a sweet glaze, if that is how you like it.
Skip pork tenderloin for this method. It is too lean for long cooking and turns stringy and dry before it softens.
For sandwiches that do not fall apart, toast the buns cut side down in butter until golden. The crisp surface stops the sauce from soaking in before the first bite.
What to serve with it
Toast the buns in a skillet with butter, then top the pork with crunchy coleslaw to cut the richness. Baked beans, corn on the cob and pickles round out a simple cookout plate.
Leftover pulled pork also makes a quick weeknight dinner. Warm it up for tacos with lime slaw, stuff it into baked potatoes, or stir it into a pot of mac and cheese for a hearty plate.
Storing, freezing and reheating
Store the pork in its own juices in the fridge for up to 4 days. For the freezer, portion into zip bags with some juices, press flat and freeze for up to 3 months.
Reheat in a covered skillet over medium-low heat with a splash of broth, or in the microwave at 60 percent power. Always add a little liquid so the shreds do not turn dry.
For a party, shred the pork, return it to the slow cooker and leave it on WARM. A little extra juice on top keeps it from drying out for several hours.
Crockpot Favorites Pulled Pork Sandwiches at a glance
- Prep time: 15 minutes
- Cooking time: 10 hours
- Servings: 10 servings
- Ingredients: 14, led by boneless pork shoulder (Boston butt), brown sugar, smoked paprika, kosher salt
Tips for Crockpot Favorites Pulled Pork Sandwiches
Bone-in shoulder gives slightly better flavor, add an hour to the time if you use it. Save leftover juices for reheating. The pork also works in tacos, over baked potatoes or on nachos. Cool within two hours and store up to 4 days or freeze for 3 months.
Crockpot Favorites Pulled Pork Sandwiches FAQ
How long does Crockpot Favorites Pulled Pork Sandwiches take?
Crockpot Favorites Pulled Pork Sandwiches takes 10 hours of cooking after 15 minutes of prep.
How many people does Crockpot Favorites Pulled Pork Sandwiches serve?
This recipe makes 10 servings.
What do I need to make Crockpot Favorites Pulled Pork Sandwiches?
14 ingredients, led by boneless pork shoulder (Boston butt), brown sugar, smoked paprika, kosher salt. Amounts are in the recipe card above.
