crockpot pulled pork sandwich

Perfectly Tender and Juicy: Crockpot Pulled Pork Sandwiches for Any Occasion

If you’re craving a flavorful, hands-off meal that everyone will love, these Crockpot Pulled Pork Sandwiches are the perfect choice.

Slow-cooked to perfection, the pork becomes tender, juicy, and full of rich BBQ flavor.

Pair that with a crunchy, tangy slaw, and you have a classic, mouthwatering sandwich that’s perfect for any occasion—whether it’s a casual weeknight dinner, a game day gathering, or meal prep for the week.

The slow cooker does all the work, making this an easy and stress-free recipe, while the slaw adds a refreshing balance to the smoky pork. Let’s dig into this crowd-pleasing dish!

To make it even better, we’re adding a homemade BBQ sauce recipe to bring extra depth and flavor to your pulled pork. Let’s get started on this mouthwatering dish!

Ingredients:

For the pulled pork:

  • 3-4 lb pork shoulder (pork butt)
  • 1/2 cup chicken broth
  • 1/4 cup apple cider vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper, to taste
  • 8 hamburger buns

For the homemade BBQ sauce:

  • 1 cup ketchup
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper (optional for heat)
  • Salt and pepper, to taste

For the slaw:

  • 3 cups shredded cabbage (or coleslaw mix)
  • 1 carrot, grated
  • 1/4 cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • Salt and pepper, to taste

Instructions:

  1. Prepare the Pork: Grease the inside of your crockpot with non-stick spray. In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, cumin, chili powder, salt, and pepper. Rub this spice mixture all over the pork shoulder.
  2. Add the Liquid: Place the seasoned pork in the crockpot. Pour the chicken broth and apple cider vinegar over the pork.
  3. Cook: Cover and cook on low heat for 8-10 hours, or on high heat for 5-6 hours, until the pork is tender and easily pulls apart with a fork.
  4. Make the BBQ Sauce: While the pork is cooking, prepare the BBQ sauce. In a medium saucepan over medium heat, combine the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, cayenne (if using), salt, and pepper. Stir well to combine. Bring the sauce to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly. Set aside.
  5. Shred the Pork: Once the pork is done, remove it from the crockpot and shred it using two forks. Return the shredded pork to the crockpot and mix with the homemade BBQ sauce. Allow it to cook on low for another 20-30 minutes to let the flavors meld together.
  6. Make the Slaw: In a medium bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Add the shredded cabbage and grated carrot, tossing to coat evenly. Refrigerate until ready to use.
  7. Assemble the Sandwiches: Toast the hamburger buns if desired. Pile the pulled pork onto each bun, top with a generous portion of slaw, and serve.

Notes:

  • This recipe serves 6-8 people, making it ideal for family dinners, parties, or meal prepping.
  • Feel free to adjust the BBQ sauce to suit your taste—add more cayenne for heat or extra brown sugar for sweetness.
  • The slaw can be made ahead of time and refrigerated for up to a day.
Yield: 8

Crockpot Pulled Pork Sandwiches

crockpot pulled pork sandwich

If you’re craving a flavorful, hands-off meal that everyone will love, these Crockpot Pulled Pork Sandwichesare the perfect choice.

Slow-cooked to perfection, the pork becomes tender, juicy, and full of rich BBQ flavor.

Pair that with a crunchy, tangy slaw, and you have a classic, mouthwatering sandwich that’s perfect for any occasion—whether it’s a casual weeknight dinner, a game day gathering, or meal prep for the week.

Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes

Ingredients

  • For pulled pork:
  • 3-4 lb pork shoulder (pork butt)
  • 1/2 cup chicken broth
  • 1/4 cup apple cider vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper, to taste
  • 8 hamburger buns
  • For the slaw:
  • 3 cups shredded cabbage (or coleslaw mix)
  • 1 carrot, grated
  • 1/4 cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • Salt and pepper, to taste
  • For homemade BBQ sauce:(or use store bought)
  • 1 cup ketchup
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper (optional for heat)
  • Salt and pepper, to taste

Instructions

  1. Prepare the Pork: Grease the inside of your crockpot with non-stick spray. In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, cumin, chili powder, salt, and pepper. Rub this spice mixture all over the pork shoulder.
  2. Add the Liquid: Place the seasoned pork in the crockpot. Pour the chicken broth and apple cider vinegar over the pork.
  3. Cook: Cover and cook on low heat for 8-10 hours, or on high heat for 5-6 hours, until the pork is tender and easily pulls apart with a fork.
  4. Make the BBQ Sauce: While the pork is cooking, prepare the BBQ sauce. In a medium saucepan over medium heat, combine the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, cayenne (if using), salt, and pepper. Stir well to combine. Bring the sauce to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly. Set aside.
  5. Shred the Pork: Once the pork is done, remove it from the crockpot and shred it using two forks. Return the shredded pork to the crockpot and mix with the homemade BBQ sauce. Allow it to cook on low for another 20-30 minutes to let the flavors meld together.
  6. Make the Slaw: In a medium bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Add the shredded cabbage and grated carrot, tossing to coat evenly. Refrigerate until ready to use.
  7. Assemble the Sandwiches: Toast the hamburger buns if desired. Pile the pulled pork onto each bun, top with a generous portion of slaw, and serve.

Notes

This recipe serves 6-8 people, making it ideal for family dinners, parties, or meal prepping.

Feel free to adjust the BBQ sauce to suit your taste—add more cayenne for heat or extra brown sugar for sweetness.

The slaw can be made ahead of time and refrigerated for up to a day.

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Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 2307Total Fat: 154gSaturated Fat: 55gTrans Fat: 0gUnsaturated Fat: 85gCholesterol: 626mgSodium: 1516mgCarbohydrates: 51gFiber: 4gSugar: 24gProtein: 169g
© Five Senses of Living
Category: Recipes

Wrapping Up Crockpot Pulled Pork Sandwiches

These Crockpot Pulled Pork Sandwiches are a barbecue lover’s dream, with tender, juicy pork cooked to perfection and topped with a tangy homemade BBQ sauce.

Pair it with a crunchy, refreshing slaw, and you’ve got the perfect balance of flavors and textures.

Serving 6-8 people, this meal is perfect for family gatherings, game days, or simply when you’re craving a comforting sandwich.

The homemade BBQ sauce elevates this dish, adding depth and a smoky sweetness that complements the pulled pork. Combined with the cool, crisp slaw, these sandwiches are sure to be a hit at any occasion!

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