The pork shoulder goes into the slow cooker with apple cider vinegar and BBQ sauce in the morning, and by dinner it falls apart with two forks into a pile of tender, smoky shredded meat. Stack it saucy on a toasted bun with coleslaw on top or an extra crunch, and you have the kind of craveable BBQ pulled pork sandwich that makes your 4th of July cookout the talk of the whole block!
For the best flavor, plan to give this recipe a couple of days: 24 hours under the rub in the fridge and 10 hours in the slow cooker.
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Steps + Photos to make this recipe for Slow Cooker BBQ Pulled Pork Sandwiches
Step 1: Make the dry rub. In a small bowl, mix together 1 t kosher salt, 1/2 t black pepper, 1 T paprika, 1/2 t garlic powder, and 1 t onion powder. (If you don’t have kosher salt, use a little less table salt; a ratio of 1:1.5 is a good rule of thumb, so use a little less table salt because it tastes “saltier.”)
Step 2: Rub the spice mixture all over the pork shoulder, covering every side. If you have time, wrap it and refrigerate for 4 to 24 hours.
Step 3: Place the seasoned whole pork shoulder in the slow cooker or slice first as shown above. Pour 1/2 c apple cider vinegar and 1/2 c BBQ sauce over the top.
Step 4: Cover and cook on low for 8 to 10 hours, or on high for 4 to 6 hours. Time to test: The pork is done when it is very tender and pulls apart easily with a fork. Try not to remove the lid too often. You are not checking temperature here; you’re checking texture.
Step 5: Remove the pork from the slow cooker and place it on a cutting board or in a large bowl. Skim the fat off the top of the cooking juices.
Step 6: Shred the pork with two forks. Pull it apart in the direction of the grain until the entire piece is shredded into bite-sized strands and chunks.
Step 7: Return the shredded pork to the slow cooker. Add more BBQ sauce to your taste and toss everything together. Let it sit on the warm setting until you are ready to serve.
Step 8: Toast your sandwich buns to make them a bit more sturdy. Pile the shredded BBQ pork high on each bun. Top with coleslaw if you want extra crunch or serve alongside, and drizzle extra BBQ sauce over the top.
Tools and Equipment
- Slow cooker (6-quart or larger)
- Small mixing bowl
- Measuring cups and spoons
- Two forks for shredding
- Cutting board
- A+ for usefulness: Simple squirt/squeeze bottles make dispensing condiments fast and easy. I have one like these for my olive oil and one for my barbecue sauce. (Affiliate link)
Tips for Success
- Use a bone-in pork shoulder if you can find one. The bone adds flavor during the long cook and slides right out when the meat is done. Boneless works too, it just won’t be quite as rich. Slice it up prior to cooking to help shorten the cooking process, if desired.
- Don’t skip the apple cider vinegar. It helps keep the pork moist during the long cook and cuts through the sweetness of the BBQ sauce so the flavor stays balanced.
- Go low and slow. Cooking on low for the full 8 to 10 hours gives you the best texture. High works if you are short on time, but the pork will be slightly less tender.
- Skim the fat a bit before shredding. Spoon off the layer of rendered fat sitting on top of the cooking juices before you return the shredded pork to the pot. It makes the final sandwich less greasy without losing flavor.
- Toast your buns. A soft bun soaks up the sauce and falls apart fast. A quick toast gives the bread structure so it holds well under the juicy pork.
- Make it ahead. Shredded pulled pork keeps in the fridge for 3 to 4 days and freezes beautifully for 1 to 2 months. Reheat with a splash of BBQ sauce. This is the ultimate make-ahead 4th of July cookout food.
- Coleslaw is not optional in my opinion. The crunch and tang of a good coleslaw against the sweet, smoky pork is what makes this sandwich go from good to unforgettable. Try one of these: NEW July 4th Cole Slaw, Red Cabbage Slaw, Asian Slaw, tangy No-Mayo Carolina Cole Slaw, or Crisp Apple-Carrot Slaw.
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Slow Cooker BBQ Pulled Pork Sandwiches
Ingredients
- 1.5 lb pork shoulder bone-in or boneless, trimmed
- 1 t kosher salt
- 1/2 t black pepper
- 1 T paprika
- 1/2 t garlic powder
- 1 t onion powder
- 1/2 c apple cider vinegar
- 1/2 c BBQ sauce plus extra for serving
- 4-6 sandwich / hamburger buns or crusty rolls
- coleslaw optional, for topping
Instructions
- In a small bowl, mix together the kosher salt, black pepper, paprika, garlic powder, and onion powder.
- Rub the spice mixture all over the pork shoulder. Refrigerate 4 to 24 hours if time allows.
- Place the seasoned pork in the slow cooker. Pour the apple cider vinegar and BBQ sauce over the top.
- Cover and cook on low for 8 to 10 hours (or high 4 to 6 hours) until the pork is very tender and shreds easily.
- Remove the pork from the slow cooker. Skim the fat from the cooking juices.
- Shred the pork with two forks.
- Return the shredded pork to the slow cooker. Add more BBQ sauce to taste and toss to combine. Keep warm until ready to serve.
- Toast the buns. Pile shredded pork on each bun, top with coleslaw if desired, and top with extra BBQ sauce.
Notes
Nutrition
The bottom line
These slow cooker BBQ pulled pork sandwiches are the easiest main dish you can bring to a 4th of July cookout, summer potluck, or backyard BBQ party. Fifteen minutes of hands-on work in the morning, and the slow cooker does everything else while you set up the lawn chairs. Pile the shredded pork on toasted buns, add coleslaw, and you have 4th of July party food that feeds a crowd without keeping you stuck in the kitchen all day.
Want more 4th of July party food ideas?
