Pulled Pork Sandwich

The smell of slow-cooked pork drifting through the house has this way of making Sunday afternoons feel endless and lazy. My neighbor used to make pulled pork for every neighborhood gathering, and I remember standing in her kitchen watching her shred the meat with this look of pure satisfaction. She never measured anything, just sprinkled and rubbed until it looked right. I have tried to recreate that same magic in my own kitchen, and the slow cooker has become my secret weapon for achieving that same tender, fall-apart perfection without hovering over the stove all day.

Last summer I made this for a backyard barbecue and watched my usually picky eater nephew go back for thirds. There is something about piling that saucy, shredded pork onto a soft bun that turns ordinary lunch into a celebration. The best part was seeing everyone around the table, hands messy, sauce everywhere, just genuinely happy and fed.

Ingredients

• Pork shoulder: This cut has the perfect marbling and fat content to become meltingly tender after hours of slow cooking
• Smoked paprika: Adds that essential smoky depth without needing a smoker
• Apple cider vinegar: Helps break down the tough fibers and adds a subtle tang that cuts through the richness
• Brown sugar: Creates a beautiful caramelized crust and balances the spices with just enough sweetness
• Chicken broth: Keeps the pork moist during those long hours of cooking and creates a flavorful base for the sauce

Instructions

Rub the pork with spices:

Mix all the spices in a small bowl until they are well combined, then massage the mixture thoroughly into every surface of the pork shoulder.

Start the slow cooking:

Place the seasoned pork in your slow cooker and pour the apple cider vinegar and chicken broth around the meat, not directly over it, to preserve that spice crust.

Let it cook low and slow:

Cover and cook on low heat for 8 hours until the pork is so tender it practically falls apart when you touch it with a fork.

Shred and sauce the meat:

Transfer the cooked pork to a large bowl, use two forks to shred it while removing any large pieces of fat, then return it to the slow cooker with your favorite barbecue sauce.

Build your sandwiches:

Pile the saucy pork generously onto soft buns and top with coleslaw, pickles, or extra sauce depending on what everyone loves.

Save

This recipe has become my go-to for feeding hungry crowds during football season and summer parties. There is nothing quite like watching people take that first bite, eyes closing as the flavors hit, and knowing you made something that brings people together like that.

Making It Your Own

The beauty of pulled pork is how versatile it is once you have the basic technique down. I love experimenting with different spice blends, sometimes adding extra heat with cayenne or going sweeter with more brown sugar.

Serving Ideas

Beyond the classic sandwich setup, this pork works beautifully in so many contexts. I have served it over baked potatoes, in tacos with fresh cilantro and lime, or even as a topping for loaded nachos during movie nights.

Storage and Reheating

The leftovers from this recipe are honestly better than the first serving. The flavors have time to meld and deepen in the refrigerator, making it perfect for meal prep or feeding yourself all week long.

• Store in airtight containers for up to five days in the refrigerator
• Freeze portions in freezer bags for up to three months
• Reheat gently with a splash of broth or water to keep it moist

Save

There is something deeply satisfying about feeding people food that makes them pause and really enjoy what they are eating. This pulled pork has that magic quality.

Recipe FAQs

→ What cut of pork works best?

Boneless pork shoulder, also called Boston butt, is ideal due to its marbling and connective tissue that breaks down during slow cooking, creating tender, juicy meat.

→ Can I make this without a slow cooker?

Yes, cook in a Dutch oven at 150°C (300°F) for 3–4 hours until the pork shreds easily. The low oven temperature replicates the slow cooker's gentle heat.

→ How do I get the smoky flavor?

Smoked paprika in the dry rub provides authentic smoke notes. For extra intensity, add a few drops of liquid smoke to the cooking liquid before starting.

→ What sides complement this sandwich?

Creamy coleslaw adds crunch and balances the richness. Potato chips, crispy fries, or a fresh green salad work well too.

→ How long do leftovers keep?

Store shredded pork in an airtight container for up to four days. Reheat gently with a splash of broth or barbecue sauce to maintain moisture.

→ Can I freeze the cooked pork?

Freeze cooled shredded pork in freezer bags for up to three months. Thaw overnight in the refrigerator and reheat before serving.