Need to feed a crowd? Try this mouthwatering, irresistible Pulled Pork Sandwich recipe for the win!
The name “pulled pork” is less a reference to how the pork is cooked and more about how it’s prepared once it’s cooked. After slow roasting pork shoulder (or pork butt), the meat is pulled off the bone before serving, so it’s closer to a shredded texture than a big piece of meat that you eat with a fork and knife. Pulled pork has its origins in the South, where it’s sometimes just called “barbecue.” As with any regional cuisine, there are a lot of different ways to prepare and season pulled pork, and everyone has their favorite.
If you’re like me and don’t have time or the space to slow-roast pork over an open pit in the traditional way, consider using your slow cooker. With its low and slow cooking method, the slow cooker is an excellent choice for pork shoulder. That heavy, hallmark crock insert in your slow cooker slows things way down so that the meat breaks down and shreds beautifully. Even though you’re using a boneless roast, the “pulling” part of this pulled pork is a cinch, thanks to the slow cooker.
You will love making pulled pork sandwiches because the majority of the cook time is hands-off, it makes a large quantity (and even if you’re not feeding a crowd, leftovers freeze very well; keep scrolling for details), and finally, the sandwiches just taste delicious. The buns are the perfect holder for the fork-tender, juicy pork, and you get a depth of flavor from the seasonings and sauces. Another bonus? During the summer months, this is a meal that won’t heat up the kitchen.
Why Apple Cider Vinegar?
You might be surprised to see apple cider vinegar listed in the ingredients below. First of all, what is it? It is made from apple cider or juice fermented with yeast. The vinegar that results is slightly fruity, brown in color, and acidic. It’s this acidity that helps to break down the muscles and fat of the pork shoulder (along with the low, slow cooking method), so it essentially works as a tenderizer in this recipe. Don’t have apple cider vinegar? You can substitute with an equal amount of white vinegar, but you may have to adjust the seasonings, as white vinegar is less sweet and more sharp-tasting than apple cider vinegar.
How Do I Store Leftovers?
Leftover pulled pork can be stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 2 months. If frozen, thaw overnight in the fridge before reheating.
Serving Suggestions
I love setting up a buffet when serving pulled pork sandwiches. That way, people can custom-make their sandwiches as big, saucy, and spicy as they like. I usually leave the pulled pork in the slow cooker, set on warm. Next to it, the buns are ready to go. After that, a variety of barbecue sauces, hot sauces, and pickles. Coleslaw is always a good idea. In our family, it’s a topping on the sandwich itself, but it can certainly be a great side dish as well. For an easy homemade version, toss a bag of coleslaw mix with The Perfect Coleslaw Dressing. For additional sides, make-ahead ones like Broccoli Salad or Slow-Cooker Baked Beans work very well.
Pulled Pork Sandwich
Ingredients
- 1 teaspoon paprika
- 1 teaspoon chili powder
- Salt and pepper to taste
- 4 pounds boneless pork shoulder or pork butt
- 1 large onion sliced
- 3 cloves garlic minced
- 1 1/4 cups barbecue sauce
- 1/2 cup chicken broth
- 1/3 cup apple cider vinegar
- 3 1/2 tablespoons brown sugar
- 2 1/2 teaspoons Worcestershire sauce
- 8 hamburger buns
Instructions
- In a small bowl, mix paprika, chili powder, salt, and pepper. Rub this mixture over the pork shoulder.
- Put the sliced onion and minced garlic at the base of the slow cooker.
- Place the seasoned pork on top of the onions and garlic.
- In a medium bowl, mix barbecue sauce, chicken broth, apple cider vinegar, brown sugar, and Worcestershire sauce. Then, pour this blend over the pork.
- Cover and cook on low for 9-11 hours, or until the pork is tender and easily pulls apart.
- Remove the pork from the slow cooker and shred it using two forks.
- Remove excess fat from the liquid in the slow cooker. Add the shredded pork back to the slow cooker and mix it with the sauce.
- Serve the pulled pork on toasted hamburger buns.
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