Popular Crockpot Recipes: Pulled Pork Sandwiches
If you are looking for popular crockpot recipes, pulled pork is the one most people make again and again. It is cheap, takes five minutes to prep, and feeds a crowd.
10
servings15
minutes9
hoursA pork shoulder rubbed with spices and cooked until it shreds. Pile it on buns with barbecue sauce and slaw.
Ingredients
4 lb boneless pork shoulder, trimmed of excess fat
2 tablespoons packed brown sugar
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons chili powder
2 teaspoons salt
1 teaspoon black pepper
1 yellow onion, sliced
1/2 cup low-sodium chicken broth
1 tablespoon apple cider vinegar
1 cup barbecue sauce, plus more for serving
10 hamburger buns or brioche buns
2 cups coleslaw, for serving
Dill pickle chips, for serving
Directions
- Mix the brown sugar, paprika, garlic powder, onion powder, chili powder, salt and pepper in a small bowl.
- Pat the pork dry and rub the spice mix all over it.
- Spread the onion slices on the bottom of a 6-quart slow cooker.
- Place the pork on top. Pour the broth and vinegar around it, not over it.
- Cover and cook on LOW for 8 to 10 hours or on HIGH for 5 to 6 hours.
- The pork is done when it reaches 195°F inside and shreds with a fork. It should offer no resistance.
- Move the pork to a large bowl and shred it with two forks, discarding any large pieces of fat.
- Skim the fat from the cooking liquid and ladle about 1/2 cup over the shredded pork.
- Stir in the barbecue sauce and toss until coated.
- Pile the pork on toasted buns with coleslaw and pickles.
Notes
- Use a bone-in shoulder for extra flavor and add an hour. Swap the barbecue sauce for a vinegar sauce for a tangy Carolina style. Refrigerate up to 5 days. Freeze flat in bags for 3 months. Serve with baked beans and corn on the cob.
Why pulled pork is the most popular crockpot recipe
Pulled pork may be the dish that sold many people on the slow cooker. A big pork shoulder, a dry rub and a few hours of low heat turn a tough, cheap cut into meat that falls apart under a fork. It is a recipe that feeds a crowd, and you can make it the day before.
The cooker does what a smoker does without the effort. Nine hours on LOW melt the fat and collagen into juices that run through the meat. You finish with a toss in barbecue sauce and pile it on buns with coleslaw and pickles. A 6-quart cooker holds a four-pound roast easily. If your roast is larger, cut it in two pieces so they cook through at the same rate.
Ingredient notes
Pork shoulder: Also sold as pork butt or Boston butt. Choose a four-pound boneless roast with good marbling. Lean cuts like loin turn dry.
Dry rub: Brown sugar, smoked paprika, garlic powder, onion powder, chili powder, salt and pepper form the crust. Rub it into every side.
Onion and broth: The onion slices form a bed so the pork does not sit in liquid. The half cup of broth with a splash of vinegar keeps the bottom from drying out.
Barbecue sauce: Pick one you like on its own. Add it after shredding so it coats the meat instead of cooking away.
Buns: Brioche or potato buns hold up to the juicy meat. Toast them in butter for a crisp barrier.
Chili powder and salt: Together they give the rub warmth and help build the crust. Use kosher salt, and taste the shredded pork before adding more.
Tips for the best result
Do not add much liquid: The most common mistake is adding too much. Pork shoulder releases plenty of its own juice, and too much liquid dilutes the flavor and makes the meat taste boiled.
Shred while hot: Use two forks and pull the meat apart while it is still warm. Remove any large pieces of fat as you go.
Toss with the juices: Return the shredded pork to the crock and stir in some of the cooking juices, plus the sauce. This keeps it moist and flavorful. Rest the meat for 15 minutes before shredding. It makes the pork easier to pull and keeps the juices from running out.
Swaps and variations
Use a bone-in roast for even more flavor, and add an hour. Swap the barbecue sauce for a vinegar-based Carolina sauce, or use a green chile salsa for tacos. Add a tablespoon of liquid smoke for a smoked flavor. For a lighter meal, serve the pork over a salad.
Do not use pork loin or tenderloin. These lean cuts do not have enough fat and turn dry and stringy. These are the best crockpot recipes for a party, since you can double the batch in a large cooker.
What to serve with pulled pork sandwiches
Coleslaw goes right on the sandwich, and pickle chips add a tangy bite. On the side, serve baked beans, corn on the cob, mac and cheese or potato salad. A cold pitcher of lemonade or iced tea keeps the table cool. For a quick lunch the next day, serve leftover pulled pork over baked potatoes or nachos.
Storing, freezing and reheating
Refrigerate the pork with some of its juices for up to four days. Reheat in a skillet or a covered pot over low heat with a splash of broth.
Pulled pork freezes very well for up to three months. Freeze it in portions with juices in freezer bags, and thaw overnight in the fridge. It is perfect for quick sandwiches on busy nights.
Popular Crockpot Recipes: Pulled Pork Sandwiches at a glance
- Prep time: 15 minutes
- Cooking time: 9 hours
- Servings: 10 servings
- Ingredients: 15, led by boneless pork shoulder, packed brown sugar, smoked paprika, garlic powder
Tips for Popular Crockpot Recipes: Pulled Pork Sandwiches
Use a bone-in shoulder for extra flavor and add an hour. Swap the barbecue sauce for a vinegar sauce for a tangy Carolina style. Refrigerate up to 5 days. Freeze flat in bags for 3 months. Serve with baked beans and corn on the cob.
Popular Crockpot Recipes: Pulled Pork Sandwiches FAQ
How long does Popular Crockpot Recipes: Pulled Pork Sandwiches take?
Popular Crockpot Recipes: Pulled Pork Sandwiches takes 9 hours of cooking after 15 minutes of prep.
How many people does Popular Crockpot Recipes: Pulled Pork Sandwiches serve?
This recipe makes 10 servings.
What do I need to make Popular Crockpot Recipes: Pulled Pork Sandwiches?
15 ingredients, led by boneless pork shoulder, packed brown sugar, smoked paprika, garlic powder. Amounts are in the recipe card above.
