Slow-Cooked BBQ Pulled Pork Sandwiches

Tender, juicy, and fall-apart delicious! 🤤🔥 These Slow-Cooked BBQ Pulled Pork Sandwiches are cooked low and slow for 8 hours in a rich spice rub and tangy sauce, then piled high on toasted brioche with crunchy coleslaw.

Ingredients

For the Pork & Spice Rub

• 4–5 lbs (1.8–2.3 kg) pork shoulder (or pork butt), boneless or bone-in
• 1 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp black pepper
• 1 ½ tsp salt

For the Cooking Liquid & Sauce

• 1 cup barbecue sauce (plus extra for serving)
• ½ cup apple cider vinegar
• ½ cup chicken broth or apple juice
• 1 tbsp Worcestershire sauce
• 1 tbsp yellow or Dijon mustard

For Serving

• Hamburger buns or brioche rolls, toasted
• Classic crunchy coleslaw
• Pickles

Instructions

1. Season the pork: In a small bowl, mix the brown sugar, smoked paprika, garlic powder, onion powder, chili powder, cumin, black pepper, and salt. Rub the spice blend evenly over all sides of the pork shoulder.
2. Set up the slow cooker: In the bottom of your slow cooker, whisk together the BBQ sauce, apple cider vinegar, broth (or apple juice), Worcestershire sauce, and mustard. Place the seasoned pork shoulder into the liquid.
3. Slow cook: Cover and cook on LOW for 8 to 10 hours (or HIGH for 5 to 6 hours) until the meat is fork-tender and pulls apart effortlessly.
4. Shred: Transfer the pork to a large cutting board or rimmed baking sheet. Using two forks, shred the meat, removing any excess fat caps.
5. Combine & simmer: Skim excess oil from the top of the liquid remaining in the slow cooker. Return the shredded pork to the pot, toss with the warm juices, and let it absorb the flavor for 10–15 minutes on the “Warm” setting.
6. Assemble: Pile the warm pulled pork generously onto toasted brioche buns, top with crisp coleslaw and pickle slices, and drizzle with extra BBQ sauce.