Description
A simple, set-it-and-forget-it slow cooker recipe for tender, juicy pulled pork sandwiches using just a few key ingredients. Perfect for busy weeknights, meal prep, and feeding a crowd.
Ingredients
Scale
- 3–4 lbs boneless pork shoulder (Boston Butt)
- 2 cups BBQ sauce (e.g., Sweet Baby Ray’s)
- 1/4 cup apple cider vinegar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 8 soft sandwich buns (potato rolls or brioche)
Instructions
- Pat the pork shoulder dry with paper towels and trim any large chunks of hard fat, leaving some for flavor.
- Place the pork into the slow cooker insert.
- In a small bowl, combine garlic powder, onion powder, smoked paprika, and black pepper.
- Sprinkle the spice mixture generously over all sides of the pork and rub it in to coat evenly.
- Pour the BBQ sauce and apple cider vinegar over the seasoned pork, spreading it to cover the meat.
- Cover and cook on low for 8 to 10 hours until the pork is fork-tender.
- Remove the pork from the slow cooker and let it rest for 10 minutes.
- Shred the pork using two forks, discarding any large pieces of fat or bone.
- Return the shredded pork to the slow cooker and mix with the remaining sauce.
- Slice the buns in half and pile the juicy pulled pork onto the bottom halves.
- Serve immediately.
Notes
Do not skip the resting phase; let the pork rest for 10 minutes before shredding to retain juices. Cook on low for best texture; high heat may result in tough meat. If using an Instant Pot, cook on high pressure for 60-75 minutes with a natural release. Leftovers taste even better the next day as flavors meld.
- Prep Time: 10 minutes
- Cook Time: 8-10 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich (approx.
- Calories: 275
- Sugar: 18
- Sodium: 650
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 25
- Fiber: 1
- Protein: 22
Keywords: pulled pork, crockpot recipes, slow cooker, BBQ sandwiches, easy dinner, meal prep, comfort food, pork shoulder