Best Crock Pot Pulled Pork Sandwiches

This post was last updated on February 25, 2015 to include new images.

Best Crock Pot Pulled Pork Sandwiches

You can bet I’ve eaten my weight in barbecue while living in Texas.

One meal I can’t quite get enough of is a good pulled pork sandwich with coleslaw on top.  I had tried this sandwich a few times in California with mixed results, so I was very excited for our Texas time to enjoy some “real” barbecue.

Best Crock Pot Pulled Pork SandwichesBest Crock Pot Pulled Pork Sandwiches

Then I got home.  And the itch hit again.  I needed more.

This recipe isn’t too barbecue-y.  It is more mild with a sweet hint of apples and a late kick of heat.  It was a nice change of pace from the heavier barbecue pulled pork sandwiches from around here, but I am always happy to eat more Texas barbecue.

Best Crock Pot Pulled Pork SandwichesBest Crock Pot Pulled Pork Sandwiches

I’ve made this pulled pork in my dutch oven and in my new crock pot.   Both work beautifully – it just depends on whether you wanna add the ingredients, hit “on” and walk away for 6 hours OR if you’d rather pop in the oven for a few hours.

Speaking of, these really are the best crock pot pulled pork sandwiches.

ASPC on Instagram

If you give this recipe a try, let me know what you think by leaving a comment and rating it. And don’t forget to take a picture and tag it #asweetpeachef on Instagram! I LOVE seeing what you come up with. Enjoy!

Best Crock Pot Pulled Pork Sandwiches
 
Prep time
Cook time
Total time
 
This recipe for the Best Crock Pot Pulled Pork Sandwiches which isn't too barbecue-y. It is more mild with a sweet hint of apples and a late kick of heat.
Author:
Recipe type: Easy
Serves: 4-6
Ingredients
  • 2 cups apple cider (or juice)
  • ½ cup ketchup
  • ½ cup brown sugar
  • 1½ tsp. cumin
  • 1½ tsp. paprika
  • 1½ tsp. garlic powder
  • 1 tsp. kosher salt
  • 1 tsp. cayenne pepper
  • ½ tsp. ground black pepper
  • optional: 4 tbsp. of your favorite barbecue sauce
  • 1 medium onion, divided into eighths
  • 2-3 lbs. pork shoulder, all ties removed (I used a pork shoulder butt roast)
  • 4-6 sandwich buns (try these Egg Bread Buns if you'd like)
Instructions
  1. If using crock pot:
  2. Add all the ingredients, starting with the pork, fat-side-up, followed by the rest of the ingredients. Turn the heat to Low. Cook for 6-7 hours, or until pork is tender and easily falls apart with a fork.
  3. If using dutch oven:
  4. Heat the oven to 350 degrees.
  5. In a large bowl, combine the apple cider, ketchup, brown sugar, optional barbecue sauce and spices and set aside.
  6. Place ½ of the sliced onions into the bottom of a 4-6-quart dutch oven. Place the pork shoulder on top the onions. Top the pork shoulder with the remaining onions and then pour sauce over everything. The pork shoulder need not be completely submerged to reach perfect pulled perfection, but you can add a little more apple cider if you'd like at this point.
  7. Cover and place in the oven for 2½ to 3 hours, depending on the size of your pork shoulder. Begin checking for doneness after about 2 hours. When done, the pork will easily pull apart from itself with a fork. Remove the meat and place onto a flat surface.
  8. Place the dutch oven on the stove (or move contents to a large pan) and heat to boiling to thicken.
  9. Once Pork Is Tender And Cooked:
  10. Pull the pork into shreds using two forks. Take care to remove the pieces of fat. Return the shredded pork to the sauce.
  11. Serve pulled pork piled high on a sandwich bun or just by itself. Top with some coleslaw if you'd like. It's really yummy!

Comments

  1. says

    Hi there,

    Tried this tonight and really enjoyed it, thanks!

    I’ve tried pulled pork a couple of times before but without much success. Until now! This recipe works very well, even with smaller cuts of pork shoulder (that’s the way it tends to be sold here in the UK).

    For the benefit of my fellow Brits, there are a couple of modifications I’d make next time around:

    1. A bit less cayenne pepper. My cayenne is very hot so a full teaspoon was too much. I’d use half a teaspoon next time.

    2. This is my fault but, because I was using a much smaller piece of shoulder there wasn’t enough meat to soak up all the liqour at the end, meaning that the pulled pork was a bit wetter than it should have been. If you use a smaller piece of meat, keep the quantities the same as the recipe but don’t use all the liqour at the end.

    Thanks again!

    Rob

  2. Abby says

    I made this and several other recipes from your site and they are all delicious! Thank you! We are eating at home so much more often since I stumbled onto your website!

  3. Marsha says

    If you want great Texas BBQ delivered to your door, check out Goode Company online. Based in Houston, it is to die for. When you eat in their little restaurant at the family-style tables, you get a huge sandwich about the size of your hand and 6″ high for $5 or $6 — some ridiculously low price. The pecan pie is also wonderful, a huge slice for $2 or $3. They will ship it to you. Enjoy!

  4. Mike says

    You asked for coleslaw, that’s what I do at home:
    – 8 cups cabbage (I cut it in a food procesor, first on single slice balde, and afted with dubble blade for smaller pieces)
    – 1/4 cup carrot shreded
    – 2 small onions finely diced

    Thats all veggies.

    Then the sauce.
    – 1/3 cup caster or pouder sugar
    – 1/4 cup of milk (if its too thick add more)
    – 1/2 cup mayo (i like Hellmans)
    – 1/4 tea spoon salt
    – 1/8 tea spoon black pepper
    – 2 1/2 table spoon lemon juice
    – 1 1/2 table spoon white wine vinegar

    Mix all the sauce ingredients together with onion. Leave for 10 – 15 min. And then mix into cabbage and carrot.

    Put in the fridge for 2h so the tastes will mix.

    I did this coleslaw a few times already, and got a good one every time.

  5. Stacey says

    I am making this for dinner tonight, but planned on using my slow cooker. I am right in assuming that it is 2-3 hours on high?

  6. says

    I just had to write a comment — I have made this recipe several times over, finding it on the Tasty Kitchen site, and I must say it is delicious and one of the few recipes my husband consistently rates as being 5 stars! Thanks for sharing!

  7. says

    I have a friend who claims that there are some small farms that feed their pigs apples to enhance the complimentary pork/apple taste relationship. I have no idea if this is true, or if it’s even possible. But if I ever find such pork, this is the recipe I’m going to use to try it out! Thanks.

  8. Janene says

    Thanks for all the delicious recipes. Every one of them are so good. You seem to have tuned into my palate. Thanks again, Keep em coming!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: