Pulled Pork Sandwich Recipe with tender BBQ pork, crunchy slaw, and a buttery toasted bun. Simple, stacked, and seriously good!
Author’s Notes
The Lazy Girl’s Guide to Pulled Pork!
There’s nothing like good smoked pork, but if you don’t have a smoker or the time to watch it for 15 to 20 hours, this recipe is your new go-to.
You still get juicy, tender pork with way less effort. Just toss the pork butt into a crockpot and let it slow cook all day. No monitoring, no pellet refills, no stress.
And trust me, it turns out so flavorful and tender. This pulled pork sandwich recipe is always a hit with the whole family. I make this recipe all the time when we have company because it’s easy, it feeds a crowd, and everyone loves it.
If we have leftovers, I use the extra meat in all kinds of meals like BBQ sliders, BBQ pizza, or piled on top of nachos. It’s the best having a stash of delicious meat ready to go all week.
Pulled Pork Sandwich Recipe: Ingredients
- Yellow onions: Slice them thinly so they cook down nicely in the slow cooker.
- Minced garlic: Chop up some fresh garlic or use pre-minced instead.
- Apple juice: I’ve also tested it with chicken broth and it’s great that way too!
- Bone-in pork butt: Ensure you select one that fits in the slow cooker you’re using.
- Light brown sugar: Adds sweetness to balance the spices. Use soft, fresh sugar.
- Seasonings: My favorite blend! Feel free to adjust salt and pepper to taste.
My Favorite Sides for This Pulled Pork Sandwich Recipe
- Baked Beans: My go-to side with BBQ pork: rich, hearty, and full of flavor!
- Mac and Cheese: A creamy side dish, or stir in the leftover pork in this BBQ pork mac.
- Watermelon: Light, juicy, and the easiest refreshing side.
- Potato Salad: Cool, creamy, and the perfect contrast to smoky pork.
- Cornbread: Slightly sweet and perfect for soaking up every last bit of sauce.
Storage
Leftovers?
Once assembled, this pulled pork sandwich recipe is best enjoyed right away.
Store leftover pork in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Thaw in the fridge overnight, then reheat on the stove or in the microwave. Keep the coleslaw in the fridge and the buns in the pantry until ready to serve.
Pop leftovers on top of baked sweet potatoes, nachos, pizza, sliders, tacos, or in a bowl-style meal.
Other Delicious Recipes You’ll Love:
Coat a large 6-quart slow cooker with cooking spray. Line the bottom with the thinly sliced onions. Pour in the apple juice and minced garlic.
In a small bowl, whisk together the brown sugar, chili powder, paprika, garlic powder, onion powder, mustard powder, ground cumin, salt, and pepper (I add 1 tablespoon salt and 1 heaping teaspoon pepper, adjust to your preference). Remove pork from packaging and dab all over with a paper towel. Rub the spices into the pork on all sides.
Place the pork on top of the onions; if there is a white layer of fat, place that facing up (the fat will render down and make the pork more tender).
Cover and cook for 8–11 hours on low setting. I don’t recommend cooking on high. (In my slow cooker, a 5.5-pound roast is typically perfect at 9 hours. Yours may vary slightly.)
Once the pork is fully cooked and shreds easily, remove it from the slow cooker and transfer to a large platter or cutting board. Carefully drain the liquid from the slow cooker. Let the pork cool slightly, then pull off the top layer of fat (it should come off easily) and remove the bone. Discard both. Use two forks to shred the pork, removing any large pieces of fat as you go. Return the shredded pork to the slow cooker and use tongs to mix in your desired amount of BBQ sauce (see note 2) until the pork is evenly coated.
Spread butter on the insides of the buns. Add to a skillet or griddle and lightly brown the buns over medium heat.
Top the bottom bun with a generous amount of the BBQ pulled pork and a big spoonful of coleslaw. If desired, add pickles. Add top bun and serve right away.
Note 2: You can use your favorite BBQ sauce or make my homemade chipotle-honey BBQ sauce. Combine in a blender:
- 1 cup ketchup
- ½ cup brown sugar
- ⅔ cup + 1 tablespoon honey
- 1½ tablespoons apple cider vinegar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon minced garlic
- 1 to 2 tablespoons chipotle peppers in adobo
- 2 tablespoons adobo sauce
- ¼ teaspoon each salt and pepper
Blend until smooth, then taste and adjust. (If using fewer peppers, you’ll want to reduce the honey so it isn’t too sweet.)
Heat level guide:
- Mild: 1–2 tablespoons adobo sauce only
- Light: 2 tablespoons sauce + 1 tablespoon peppers
- Medium: 2 tablespoons of each
- Spicy: 2 tablespoons sauce + 3 tablespoons peppers
Note 3: You can make coleslaw from scratch or use a shortcut. For a quicker version, toss a bag of coleslaw mix with fresh refrigerated dressing like Litehouse or Marie’s.
Storage: Keep leftovers in an airtight container in the fridge for up to 5 days. Freeze for up to 3 months. Thaw overnight in the fridge and reheat before serving.
Serving: 1serving | Calories: 545kcal | Carbohydrates: 21g | Protein: 32g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 140mg | Sodium: 610mg | Potassium: 720mg | Fiber: 1g | Sugar: 10g | Vitamin A: 720IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Pulled Pork Sandwich Recipe Tips
- Want a more smoky flavor? Add a splash of liquid smoke or smoked paprika.
- Use the right cut: Bone-in pork shoulder butt roast gives the best flavor and texture.
- Leave the fat on: No need to trim it. It keeps the pork juicy and pulls off easily after cooking.
- Rub in the spices: Coat the pork well with the spice mix before cooking.
- Cook fat-side up: This helps the fat melt into the meat for more flavor.
- Avoid lifting the lid: It slows down cooking and lets out heat.
- Taste the sauce first: Adjust spice and sweetness before mixing it into the pork.
Quick Tip
Adjust the Chipotle BBQ sauce to your liking; chipotles balance its sweetness. Add them gradually to avoid excess spiciness. The bun and coleslaw will also help tame the heat.
Chipotle Amounts:
- Little/no spice: 1-2 tbsp of sauce from canned chipotles.
- Light spice: 2 tbsp sauce, 1 tbsp peppers.
- Medium spice: 2 tbsp sauce, 2 tbsp peppers.
- Spicy: 2 tbsp sauce, 3 tbsp peppers.
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