Crock Pot Pulled Pork Sandwich
Tender slow-cooked pork shoulder coated in smoky, tangy barbecue sauce, served on toasted buns for a juicy and flavorful comfort sandwich.
Equipment
- 1 crock pot slow cooker for cooking pork
- 1 skillet for optional searing
Ingredients
- 3 to 4 lbs pork shoulder pork butt
- 1 tablespoon olive oil
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- 1 teaspoon salt
- ½ teaspoon chili powder optional
- 1 cup barbecue sauce plus more for serving
- ¼ cup ketchup
- 2 tablespoons apple cider vinegar
- ½ cup chicken broth
- 6 to 8 brioche or sandwich buns
- Extra barbecue sauce or ketchup for drizzling
- Potato fries optional side
Instructions
- Pat the pork shoulder dry and rub all over with a mix of brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and optional chili powder.
- Heat olive oil in a skillet over medium-high heat and sear the pork on all sides until golden brown, about 2 to 3 minutes per side, to lock in flavor (optional).
- Place the pork into the crock pot.
- In a bowl, combine barbecue sauce, ketchup, apple cider vinegar, and chicken broth. Pour this sauce mixture over the pork in the crock pot.
- Cook on low for 8 hours or high for 4 to 5 hours until the pork shreds easily with a fork.
- Remove the pork and shred with two forks. Return shredded pork to the crock pot and mix well with the sauce. Let soak for 15 to 20 minutes on warm.
- Lightly toast the buns until golden.
- Assemble sandwiches by piling pulled pork high on the toasted buns and drizzle with extra barbecue sauce or ketchup.
- Serve immediately with optional potato fries and extra barbecue sauce for dipping.
Notes
- For deeper smoky flavor, add ½ teaspoon liquid smoke.
- To crisp edges, broil shredded pork for 3-4 minutes before serving.
- Store leftovers refrigerated up to 4 days or freeze for 3 months.