Slow Cooker Pulled Pork Barbecue Sandwiches are the essence of Southern deliciousness. Give them a try with this easy recipe!
Being married to a Southern man, there are certain things that are so essential to the success of our married life that they were practically part of our wedding vows.
These include things like the proper respect for grits, cooking deep-fried okra at least 3 times per year, and always having a great recipe for pulled pork barbecue on hand.
Because inevitably there will come a point sometime early in the summer where it will be completely and totally necessary to have a pulled pork bbq sandwich for supper. With a little homemade coleslaw on top of the pork to send it completely over the edge into barbeque heaven.
I make my pulled pork by cooking a boneless pork roast in a slow cooker for 10 hours…at that point it is so tender that it will practically hop out of the cooker and shred itself.
After that, the only decision you have left is which bbq sauce to use. Now we are long-time loyal users of Stubb’s sauce, and I still love it.
But I recently heard about this other variety called Blues Hog BBQ Sauce, and the description of it was too much for me to take. I ordered a few jars, wrapped them up and gave them to the Southern husband for his birthday a couple of weeks ago.
I can now definitely vouch for that. I won’t be abandoning my spicy, delicious Stubbs sauce, but if you want a fantabulous bbq sauce that is a little on the sweeter side…Blues Hog BBQ Sauce!
Here’s how you make slow cooker pulled pork barbecue sandwiches!
Take some sea salt, some paprika and some black pepper and mix it up in a small bowl. Now rub your pork roast with a little vegetable oil, and then rub that spice mixture all over the roast.
Pop the roast in your slow cooker with along with a few cloves of smashed garlic and some peeled and quartered sweet onions. Cover up your cooker and set it on low for 10 hours.
When the pork is cooked, scoop out about a cup of the liquid (this is to add a little moisture to the pork later if you think it needs it).
Now take out that tender pork roast shred it up. We used to use two forks to do this, and then my sister gave the Southern husband some bear paws shredder claws and he’s never looked back. Shredding-wise.
Mix sandwich-size portions with warmed bbq sauce and place on hamburger buns. Top with coleslaw and serve.
Any extra shredded pork will freeze just fine, and there is nothing like knowing you have a bag of shredded pork bbq in your freezer. Trust me on this.
And that’s all the pulled pork I have for you today! (Although there is now about 5 extra pounds of it in my freezer. I’m thinking there is some pulled pork over grits in my future sometime very, very soon.)
Want to round out your meal? This recipe pairs well with...
- 1 tablespoon salt
- 1 tablespoon paprika
- 2 teaspoons ground black pepper
- 1 3 to 5 pound boneless pork roast
- 1/8 cup vegetable oil
- 4 cloves garlic, peeled and smashed
- 2 large sweet onions, peeled and quartered
- 3 cups chicken broth
- Hamburger rolls
- Your favorite coleslaw
- Your favorite barbecue sauce, warmed up in a pot on the stove
- Combine salt, paprika and pepper in a small bowl. Rub pork with oil, and then rub spice mixture on pork, coating it all over.
- Place roast in a slow cooker with garlic and onions. Add enough chicken broth to come three-quarters up the side of the pork. Cover and cook on low for 10 hours. No peeking!
- Save about a cup of the liquid and take out the pork. Use two forks (or your handy Bear Paws Shredder Claws!) to shred it.
- Mix sandwich-size portions with warmed bbq sauce, along with some of the reserved cooking liquid if you want to loosen it up more, and place on hamburger buns. If you like, top with coleslaw and serve. Any extra shredded pork will freeze just fine, and there is nothing like knowing you have a bag of shredded pork bbq in your freezer. Trust me on this.
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying!
Updated (and made even more delicious!) from a previously published Framed Cooks post!
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!