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 real good.
HOW TO MAKE SLOW-COOKER PULLED PORK AT HOME
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. butt will yield about 10 sandwiches. The pork reduces quite a bit in cooking as the fat reduces down (and packs in the flavor).
CAROLINA PULLED PORK IS VINEGAR BASED AND SO GOOD
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. Carlonia ‘Q 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-shred tender?
And the sauce is the perfect addition to this Slow Cooker Pulled Pork.
Just another layer of ‘kaboom!’ as you bite into this incredible taste sensation.
The sauce can easily be made up to 3 days before cooking the meat.
Some like a little extra sauce on their slow cooker pulled pork sandwich.
Others like ’em dry.
Either way…you can’t go wrong.
SLOW COOKER PULLED PORK SANDWICHES ARE PERFECT ALL YEAR LONG
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.
Slow Cooker Pulled Pork Sandwiches
FOR THE RUB
- 3 tbsp black pepper
- 3 tbsp brown sugar
- 3 tbsp smoked paprika
- 2 tsp course salt ie, sea salt
- 1 tsp cayenne pepper
FOR THE LIQUID MOP
- 1 cup apple cider
- 1/4 cup water
- 2 tbsp Worcestershire sauce
- 2 tsp vegetable oil
- 1 tbsp black pepper
- 1 tbsp salt ie, sea salt
FOR THE SAUCE
- 1 1/4 cup apple cider vinegar
- 3/4 cup ketchup
- 1 tbsp brown sugar
- 1 tsp salt
- 1/2 tsp crushed red pepper
- 1 cup good quality BBQ sauce
FOR THE PULLED PORK SANDWICHES
- 1 8 lbs bone-in pork shoulder Boston butt, is good
- 8 buns split, butter and lightly toasted
- 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.
- Place shredded pork onto sandwiches and top with coleslaw.
- Pass remaining sauce in separate dish.