Pulled Pork Sandwiches

So, you want to make pulled pork sandwiches. Bold move. This isn’t just a recipe—it’s a lifestyle choice. Because let’s be honest, once you’ve got that juicy, fall-apart pork piled high on a bun with tangy slaw and BBQ sauce dripping down your hands, you’ve officially committed to full-on messy eating bliss. And spoiler alert: nobody regrets this decision.

Why This Recipe is Awesome

• It basically cooks itself. Toss it in the slow cooker or oven, walk away, and act like you worked really hard.
• The smell alone makes your kitchen feel like a BBQ joint—minus the sticky floors.
• Perfect for feeding a crowd, or just yourself for four days straight. (Meal prep? Yes, please.)
• Pairs with everything: fries, chips, pickles, beer, or even a sad side salad if you’re trying to pretend this is balanced.
• It’s one of those recipes that makes people think you’re a culinary wizard when, really, you just sprinkled some spices on pork and let time do the work.

Ingredients You’ll Need

• 4–5 pounds pork shoulder (also called pork butt—don’t ask, it’s confusing)
• 1 large onion, sliced (for flavor and because onions are everywhere in cooking)
• 4 cloves garlic, smashed (we’re not here to be subtle)
• 1 cup BBQ sauce (store-bought or homemade if you’re an overachiever)
• 1 cup chicken broth or cola (yes, soda—it works)
• 2 tablespoons brown sugar (sweetness = caramelized magic)
• 2 tablespoons smoked paprika (flavor bomb alert)
• 1 teaspoon chili powder (just enough kick)
• 1 teaspoon cumin (because earthy spices make pork sing)
• Salt and black pepper to taste
• Soft sandwich buns (the fluffier, the better)
• Optional: coleslaw for topping, pickles, extra BBQ sauce (because why stop at one layer?)

Step-by-Step Instructions

1. Pat the pork dry and rub it all over with the paprika, chili powder, cumin, salt, and pepper. Pretend you’re giving it a spa treatment.
2. Place onion slices and garlic at the bottom of your slow cooker or Dutch oven. Lay the pork on top like a king on his throne.
3. Pour in the broth (or cola) and half the BBQ sauce. Cover and cook on low for 8–10 hours in the slow cooker, or 325°F in the oven for about 4–5 hours. Either way, you’re waiting for that “fork tender, basically melting” moment.
4. Once it’s done, shred the pork with two forks. It should fall apart with zero effort—if you’re struggling, it’s not ready yet.
5. Stir the shredded pork back into the juices. Add the remaining BBQ sauce and mix it all up like a boss.
6. Toast your buns (always a good move). Pile on the pork, top with coleslaw or pickles if you’re fancy, and devour immediately.

Common Mistakes to Avoid

• Cooking it too fast. Pulled pork is a marathon, not a sprint. Low and slow is non-negotiable.
• Not seasoning enough. Pork is a blank canvas—don’t be boring.
• Skipping the sear. Optional, but searing before slow cooking adds a smoky depth. Don’t be lazy if you’ve got 5 extra minutes.
• Serving on weak buns. Nothing worse than buns disintegrating mid-bite. Get sturdy, pillowy ones.

Alternatives & Substitutions

• No pork shoulder? Pork loin works but won’t be as fatty or juicy. Still tasty though.
• Want it spicy? Add cayenne or hot sauce to the mix.
• No slow cooker? Oven works just fine—just cover tightly and keep the heat low.
• Gluten-free? Grab GF buns or ditch them altogether and serve this over rice or in lettuce wraps.
• No BBQ sauce on hand? Mix ketchup, vinegar, a dash of Worcestershire, and some sugar. Boom—DIY BBQ sauce.

FAQ

Do I really need to cook this for 8 hours?
Yes. Otherwise, you’ll end up with chewy pork jerky instead of glorious pulled pork.

Can I make this ahead of time?
Definitely. It actually tastes better the next day after the flavors have had a chance to mingle.

What’s the best way to reheat it?
Low and slow again—stovetop with a splash of broth or water so it doesn’t dry out. Microwave in a pinch, but don’t tell anyone I said that.

Can I freeze pulled pork?
Absolutely. Store it in freezer bags with a little sauce and thaw when you need an instant dinner win.

What should I serve with it?
Coleslaw, cornbread, mac and cheese, pickles, chips, or literally anything that can catch extra sauce.

Do I have to use pork shoulder?
You don’t have to, but it’s the best cut for shredding. Other cuts won’t give you that juicy, pull-apart goodness.

Final Thoughts

Pulled pork sandwiches are one of those recipes that feels both ridiculously indulgent and secretly easy. It’s the kind of dish you whip up for game day, backyard parties, or just a Tuesday when you want to treat yourself. The slow-cooked pork, smoky spices, tangy BBQ sauce, and squishy bun combo is unbeatable. So go ahead—pile it high, grab extra napkins, and embrace the glorious mess. You’ve earned it.