Go Back
+ servings
A slow-cooker pulled pork sandwich sitting on a wooden cutting board.

Slow Cooker Pulled Pork Sandwiches

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
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!
Print Recipe


  • 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