There’s nothing quite like biting into a saucy, smoky, melt-in-your-mouth Southern pulled pork sandwich. It’s the kind of meal that takes you straight to a backyard barbecue or a down-home diner, where the sweet tang of BBQ sauce lingers in the air. This version sticks to tradition—juicy slow-cooked pulled pork piled high on soft sandwich buns, topped with creamy slaw for that perfect crunch. Whether you're planning a game-day spread or looking for new pulled pork dinner ideas, this one's a guaranteed crowd-pleaser.
Classic Southern Pulled Pork Sandwiches
Prep Time 10 minutes mins
Cook Time 8 hours hrs
Total Time 8 hours hrs 10 minutes mins
Course Main Course
Cuisine American
Servings 6 hearty sandwiches
Crockpot/Slow Cooker Essential for that low-and-slow tenderness. If you're looking through the best pulled pork crock pot recipes, this one tops the list for both flavor and ease.
Mixing bowl For combining the dry rub.
Tongs or two forks To shred the pork once it’s tender.
Measuring cups & spoons
Knife and Cutting Board For trimming fat if necessary.
For the Pulled Pork
- 3 –4 lbs pork shoulder also labeled as pork butt
- 1 tbsp brown sugar
- 1 tbsp smoked paprika
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper optional for heat
- 1 cup apple cider vinegar
- ½ cup chicken broth or water
- 1 tbsp Worcestershire sauce
For Serving
- 6 soft sandwich buns or brioche rolls
- 1½ cups BBQ sauce store-bought or homemade
- Classic coleslaw optional but highly recommended
- Pickles for topping optional
Prep the Pork Shoulder
Pat the pork shoulder dry with paper towels. Trim any excess fat if needed. In a small bowl, mix the brown sugar, smoked paprika, salt, pepper, garlic powder, onion powder, and cayenne (if using). Rub the seasoning blend all over the pork.
Slow Cook
Place the seasoned pork in the crockpot. Pour in apple cider vinegar, chicken broth, and Worcestershire sauce. Cover and cook on low for 8 hours or until the meat is fall-apart tender.
Shred and Sauce
Once cooked, remove the pork and shred it using two forks. Discard any large pieces of fat. Return the shredded meat to the slow cooker with its juices and mix in BBQ sauce. Let it sit on warm for another 15–20 minutes to soak up the flavors.
Assemble the Sandwiches
Toast the buns lightly if desired. Pile the saucy pork high on the bottom bun, top with coleslaw and pickles, then close it with the top bun. Serve hot and messy!
Pairings
These sandwiches are best served with crispy sweet potato fries, cornbread, or a side of Southern baked beans. For drinks, try a cold sweet tea, lager, or even a bourbon lemonade if you’re feeling fancy. Want to mix things up? Use leftover pork to make pulled pork tacos the next day or build a fun pulled pork bar with toppings like jalapeños, shredded cheese, and crispy onions.
FAQs
1. What cut of pork should I use?
Pork shoulder (also called pork butt) is the gold standard for pulled pork. It’s marbled with fat that breaks down during slow cooking, making the meat incredibly juicy and easy to shred.
2. Can I use pork loin instead?
Pork loin is leaner and can dry out during long cooking. Stick with shoulder for the most flavorful result. If you're browsing pork shoulder recipes, this is a great one to bookmark.
3. What about using chicken instead?
If you’re craving a lighter option, you can sub pork with boneless skinless chicken thighs or breasts (yes, even though we’re not talking chicken breast recipes specifically). Just reduce the cook time to about 4 hours on low.
4. Can I make this ahead of time?
Absolutely. This is one of those easy pulled pork crock pot recipes that tastes even better the next day. Store in the fridge and reheat gently before serving.
