Classic Southern Pulled Pork Sandwiches
Equipment
- 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.
Ingredients
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
Instructions
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!