Slow Cooker Pulled Pork Sandwiches

Slow Cooker Pulled Pork Sandwiches are truly something special. We lived in the NYC area for about 30 years and just recently moved back to Texas, so a smoker is in our near future.

But trust us, this slow cooker version comes real close to the classic smoker version.

This recipe was developed with a smoker mentality, but for a slow cooker.  Trust me on this. It’s good. It’s really good.

Slow-cooker pulled pork sandwich topped with coleslaw on a wooden cutting board.


Of course, pulled pork starts with a good piece of meat. We love going with a Boston butt.

It’s nice and marbled, which means loads of flavor and that amazing shred-apart texture when done cooking. An 8 lb. bone-in butt will yield about 12 to 18 sandwiches.

Watch us show you how to make Slow-Cooker Pulled Pork Sandwiches!

EXPERT TIP: Ask your butcher to remove the layer of fat on the top of the roast. This is called the ‘fat cap.’ Or, you can carefully remove it yourself with a sharp knife and a steady hand.

Use your hands to really get the rub into the roast before cooking.

Boston butt for slow-cooker pulled pork


As a born and raised Texan, I may get in trouble for saying this..but I love the North Carolina way of making pulled pork. Carolina ‘cue is vinegar-based, and made with a good mop.

That’s the basis for this pulled pork. Bold, delicious, and in-your-face good. And did I mention fork-tender?  If you want another amazing pork recipe, try our Delmonico Pork Steak!

Looking for other amazing slow-cooker recipes? How about:

In the meantime, let’s take a closer look at this amazing Slow-Cooker Pulled Pork!

2 forks shredding pork for pulled pork


  • What is the best roast to use? We love a Boston butt, but any pork shoulder cut will work. If going boneless, slow-cook for 8 hours. Bone-in, slow-cook for 10 hours.
  • Can the roast be slow-cooked in the oven? Yes! Follow the recipe as is, however, instead of slow-cooker, place the seasoned pork into a large Dutch oven and cover.  Slow-cook in your oven at 300°F for 3 hours, or until the roast is tender. Shred, and discard all but 1 cup of the liquid. Add the meat, 1 cup of liquid, and 2 cups of the sauce back into the Dutch oven, and return to the oven for another 30 minutes on high (400°F). 
  • Can the pulled pork be re-heated in the slow-cooker? Yes! To expedite heating, let the prepared meat come to room temperature and then place in your slow-cooker.  About an hour before serving, turn the slow-cooker on high until heated through, then switch to “Warm.”
  • Can the pulled pork be frozen? Yes! For up to 2 months! The sauce, too!

The sauce is what really brings it all together. It can be made up to 1 week in advance of cooking the pork.

Sauce for slow cooker pulled pork sandwiches

Some like a little extra sauce on their slow cooker pulled pork sandwich.

Others like ’em dry.

Either way…you can’t go wrong.

Pulled pork sandwich on a bun with no sauce.


Don’t have a smoker to slow cook your pork shoulder? Trust me, these will rival almost any pulled pork across the land!

We like to go with bone-in, because it adds even more flavor, but you can use a boneless butt (a Boston butt is perfect).   Add the rub and the liquid mop and cover on low for 10 hours (if bone-in) and 8 if boneless.  Make your sauce.  Make some slaw. Toast your buns.

Put it all together, and you’ll have one of the best pulled pork sammys you’ve ever had.

A slow-cooker pulled pork sandwich sitting on a wooden cutting board.

Slow Cooker Pulled Pork Sandwiches

These slow cooker pulled pork sandwiches are about as good as you'll find. Huge flavor that is easy to put together in the slow cooker, finished off with an amazing BBQ sauce. So good!
5 from 3 votes
Print Pin Rate
Course: Pork
Cuisine: American
Keyword: BBQ, Crock-Pot Pulled Pork, Easy Pulled Pork, Pulled Pork, Slow-Cooker
Prep Time: 15 minutes
Cook Time: 10 hours 30 minutes
Total Time: 10 hours 45 minutes
Servings: 12 people
Calories: 222kcal


  • Slow Cooker, or large Dutch oven



  • 3 tbsp black pepper
  • 3 tbsp brown sugar
  • 3 tbsp smoked paprika
  • 2 tsp course salt ie, sea salt
  • 1 tsp cayenne pepper


  • 1 cup apple cider
  • ¼ cup water
  • 2 tbsp Worcestershire sauce
  • 2 tsp vegetable oil
  • 1 tbsp black pepper
  • 1 tbsp salt ie, sea salt


  • 1 ¼ cup apple cider vinegar
  • ¾ cup ketchup
  • 1 tbsp brown sugar
  • 1 tsp salt
  • ½ tsp crushed red pepper
  • 1 cup BBQ sauce


  • 1 8 lbs bone-in pork shoulder Boston butt, is good
  • 8 buns split, butter and lightly toasted
  • Coleslaw


  • Mix together the ingredients for the rub in a medium bowl.
  • Mix together the ingredients for the liquid mop
  • Press the rub into the meat and place in slow cooker.
  • Pour the liquid mop over the meat.
  • Cook on low: Bone-in: 10 hours. Boneless: 8 hours.
  • When the meat is almost done, put all the sauce ingredients in a medium sauce pan and heat over medium heat for about 10 minutes.
  • Carefully remove meat from cooker.
  • Discard all but about 1 cup of the liquid (set aside).
  • Shred the meat from the bone using two forks.
  • Place the meat back into the cooker and add the reserved liquid.
  • Mix in 2 cups of the sauce and cook for another 30 minutes.
  • Toast the buns on a grill or a hot skillet
  • Place shredded pork onto toasted buns and top extra sauce and coleslaw.
  • Pass remaining sauce in separate dish.



You can prepare this in the oven by placing the seasoned pork, along with the mop, in a large Dutch oven.  Cover and place in a 300°F oven for 3 hours.  Remove the roast, shred the meat, discard all but 1 cup of the liquid.  Add meat, 1 cup of the liquid and 2 cups of the sauce back into the Dutch oven and stir.  Cook for another 30 minutes.  
Pulled pork can be prepared up to 2 days in advance of serving.  Simply re-heat on high an hour before serving.  Once hot, reduce to 'Warm.'
Pulled pork and sauce can be frozen for up to 2 months. 


Calories: 222kcal | Carbohydrates: 45g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1385mg | Potassium: 237mg | Fiber: 2g | Sugar: 20g | Vitamin A: 1088IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 8mg
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POST UPDATE: This post was originally published in August, 2018, but we clarified a few items in the recipe, included new photography and a brand new video in September, 2019.