These BBQ pulled pork sandwiches pair slow-cooked, tender pork with a tangy sauce and cool crunchy slaw. The slow cooker does most of the work, making this a practical dinner for a weekend or a make-ahead gathering. Choose a pork shoulder with some marbling for the juiciest shreds.
Prep: 20 minutes Cook: 8 hours on LOW Total: 8 hours 20 minutes Yield: 8 sandwiches
Why this recipe works
A simple spice rub seasons the roast throughout the long cook, while a little cider vinegar balances the sweetness of barbecue sauce. The pork is ready to shred when it is fork-tender; for that texture, it usually needs to cook well beyond the minimum safe temperature.
Ingredients
- 3 pounds boneless pork shoulder, excess surface fat trimmed
- 1 medium yellow onion, thinly sliced
- 1/2 cup low-sodium chicken broth or water
- 1/2 cup barbecue sauce, plus more for serving
- 2 tablespoons apple cider vinegar
- 1 tablespoon brown sugar
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt and 1/2 teaspoon black pepper
- 8 soft sandwich buns
- 2 cups prepared coleslaw or slaw for serving
How to Make BBQ Pulled Pork Sandwiches with Tangy Slaw
- Stir the brown sugar, paprika, garlic powder, salt, and pepper together. Pat the pork dry and rub the seasoning over all sides.
- Scatter the onion in the slow cooker. Add the broth, vinegar, and half the barbecue sauce. Set the pork on top, cover, and cook on LOW for about 8 hours or HIGH for 4 to 5 hours, until very tender.
- Transfer the pork to a board. Discard large pieces of fat, then shred the meat with two forks. Return it to the cooker and mix with enough cooking liquid and barbecue sauce to coat it without making it soupy.
- Pile the pork into toasted buns and top with crunchy slaw. Serve extra sauce on the side.
Tips, Variations & Storage
For pulled texture, pork shoulder commonly becomes easy to shred around 195–205°F, but that is a tenderness target rather than the safety minimum. Use a food thermometer and consult FoodSafety.gov’s guidance for safe pork temperatures. Refrigerate leftovers promptly and use within 3 to 4 days. For another easy dinner, try our one-skillet Sloppy Joes.
Estimated Nutrition
Approximate values per serving; estimates vary with ingredient brands, portions, and substitutions.
| Nutrient | Amount |
|---|---|
| Calories | 470 kcal |
| Carbohydrates | 44 g |
| Protein | 29 g |
| Total fat | 18 g |
| Saturated fat | 5 g |
| Fiber | 2 g |
| Total sugars | 13 g |
| Sodium | 840 mg |
Nutrition information is an estimate for general reference and is not a substitute for individualized nutrition advice.
BBQ Pulled Pork Sandwiches
Ingredients
Method
- Place the sliced onion in a slow cooker. Set the pork on top and season with smoked paprika, garlic powder, salt, and pepper.
- Whisk broth, barbecue sauce, vinegar, and brown sugar; pour around the pork. Cover and cook on LOW for 8 hours, until fork-tender.
- Transfer pork to a board and shred with two forks, discarding excess fat. Skim excess fat from the cooking liquid, then stir in enough liquid to keep the pork moist.
- Pile pulled pork onto buns, add extra barbecue sauce and coleslaw, and serve warm.
