Crockpot BBQ Pulled Pork Sandwiches

These crockpot BBQ pulled pork sandwiches are everything you’ve been dreaming of and more! The secret is marinating the pork in lots of bbq sauce and spices. Cook the pork in the slow cooker until the meat is completely tender and falling apart. Serve these BBQ pulled pork sandwiches topped with lots of Creamy Coleslaw for the best results. If you loved this crockpot BBQ pulled pork sandwich recipe, then you’ll definitely enjoy this Sweet Hawaiian Crockpot Chicken and this Slow Cooker Green Enchilada Chicken Soup!

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Nothing screams it’s summer like a homemade crockpot BBQ pulled pork sandwich! The tender pork is literally drenched in delicious BBQ sauce. Every time I eat these sandwiches, I swear my taste buds are throwing a party in my mouth! If you’ve never made BBQ pulled pork sandwiches in the crockpot before, don’t worry! I’ve got some great tips here to help you make the best sandwich!

• Marinate the pork in BBQ sauce and lots of spices.
• Chop the onion and garlic cloves.
• Pour the BBQ sauce marinade into the crockpot.
• Place the pork inside the slow cooker with the onions and garlic.
• Cook until the meat is tender and can be shredded easily.
• Serve on toasted brioche buns with homemade Creamy Coleslaw.

How To Make Crockpot BBQ Pulled Pork Sandwiches

1. First, start by seasoning the pork with brown sugar, salt, ground black pepper, granulated garlic, onion powder, smoked paprika, chili powder, ground cayenne pepper and ground cumin.
2. Chop the onion and mince the garlic cloves.
3. Pour the bbq sauce, liquid smoke, chicken broth, apple cider vinegar, onion and garlic into the slow cooker.
4. Place the pork inside the crockpot and cover the lid.
5. Cook on high for 5 hours or low for 10 hours. The pork is ready once it has reached an internal temperature of at least 205 degrees F.
6. Remove the pork from the crockpot, transfer to a plate and shred with 2 forks. It should easily come apart. If the meat is tough, place it back in the crockpot to finish cooking.
7. Use a ladle to scoop out about 1/3 cup of the juices inside the crockpot. Pour these juices over the shredded pork. Drain the remaining juices from the slow cooker.
8. Place the shredded pork back into the crockpot and add the remaining bbq sauce. Mix well to coat the pork completely.
9. Serve on toasted brioche buns and top with homemade Creamy Coleslaw.

Tips & Variations

• It’s important to use good quality BBQ sauce. I use this BBQ sauce for many of my recipes and everyone loves it. Alternatively, you can make your own homemade BBQ sauce.
• Cook the pork until it reaches an internal temperature of at least 205 degrees F. Use a kitchen thermometer to measure the temperature inside the pork. This is the best temperature for pulled pork because the meat will be tender and easy to shred.
• Begin checking on your pork for doneness about 30-45 minutes before the recommended cooking time. Every slow cooker is different, therefore cooking times may vary.
• I love using toasted brioche buns for this BBQ pulled pork recipe. However, feel free to use sesame seed buns or any other bun you prefer.

Crockpot BBQ Pulled Pork Sandwiches

These crockpot BBQ pulled pork sandwiches scream summer time! They're served on toasted brioche buns and topped with a homemade, creamy coleslaw that is out of this world!

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Keyword: crockpot bbq pulled pork sandwiches, slow cooker pulled pork, crockpot pulled pork, crockpot pork sandwiches

Prep Time: 15 minutes minutes

Cook Time: 5 hours hours

Total Time: 5 hours hours 15 minutes minutes

Servings: 6 servings

Calories: 814kcal

Equipment

• Slow Cooker

Ingredients

• 4-5 lb pork shoulder or loin
• 18 oz bbq sauce 3/4 cup for cooking the pork, remaining to serve
• 1 tsp liquid smoke
• 1/2 cup reduced sodium chicken broth
• 1/4 cup apple cider vinegar
• 1 onion chopped
• 6 garlic cloves minced
• 2 tbsp dark brown sugar
• 1 tbsp salt or to taste
• 2 tsp ground black pepper or to taste
• 1 tbsp smoked paprika or to taste
• 1 tbsp granulated garlic or to taste
• 2 tsp onion powder or to taste
• 2 tsp chili powder or to taste
• 1/2 tsp ground cayenne pepper or to taste
• 1 tsp ground cumin or to taste
• 6 brioche buns toasted
• coleslaw

Instructions

• First, start by seasoning the pork with brown sugar, salt, ground black pepper, granulated garlic, onion powder, smoked paprika, chili powder, ground cayenne pepper and ground cumin.
• Chop the onion and mince the garlic cloves.
• Pour the bbq sauce, liquid smoke, chicken broth, apple cider vinegar, onion and garlic into the slow cooker.
• Place the pork inside the crockpot and cover the lid.
• Cook on high for 5 hours or low for 10 hours. The pork is ready once it has reached an internal temperature of at least 205 degrees F.
• Remove the pork from the crockpot, transfer to a plate and shred with 2 forks. It should easily come apart. If the meat is tough, place it back in the crockpot to finish cooking.
• Use a ladle to scoop out about 1/3 cup of the juices inside the crockpot. Pour these juices over the shredded pork. Drain the remaining juices from the slow cooker.
• Place the shredded pork back into the crockpot and add the remaining bbq sauce. Mix well to coat the pork completely.
• Serve on toasted brioche buns and top with homemade Creamy Coleslaw.

Notes

• It’s important to use good quality BBQ sauce. I use this BBQ sauce for many of my recipes and everyone loves it. Alternatively, you can make your own homemade BBQ sauce.
• Cook the pork until it reaches an internal temperature of at least 205 degrees F. Use a kitchen thermometer to measure the temperature inside the pork. This is the best temperature for pulled pork because the meat will be tender and easy to shred.
• Begin checking on your pork for doneness about 30-45 minutes before the recommended cooking time. Every slow cooker is different, therefore cooking times may vary.
• I love using toasted brioche buns for this BBQ pulled pork recipe. However, feel free to use sesame seed buns or any other bun you prefer.

Nutrition

Calories: 814kcal | Carbohydrates: 79g | Protein: 48g | Fat: 34g | Saturated Fat: 16g | Cholesterol: 267mg | Sodium: 2582mg | Potassium: 979mg | Fiber: 2g | Sugar: 29g | Vitamin A: 1778IU | Vitamin C: 5mg | Calcium: 133mg | Iron: 5mg