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 Sandwiches Best 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 Sandwiches Best 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.

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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!

5 from 1 vote
Crock Pot Pulled Pork Sandwiches Square Recipe Preview Image
Best Crock Pot Pulled Pork Sandwiches
Prep Time
15 mins
Cook Time
6 hrs
Total Time
6 hrs 15 mins
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.
Categories: Easy Dinner
Difficulty: Easy
Keyword: best pulled pork sandwich, crock pot pulled pork, crock pot pulled pork sandwich
Servings: 6
Calories: 643 kcal
Author: Lacey Baier of A Sweet Pea Chef
  • 2 cups apple cider or juice
  • 1/2 cup ketchup
  • 1/2 cup brown sugar
  • 1 1/2 tsp cumin
  • 1 1/2 tsp paprika
  • 1 1/2 tsp garlic powder
  • 1 tsp kosher salt
  • 1 tsp cayenne pepper
  • 1/2 tsp ground black pepper
  • optional: 4 tbsp. of your favorite barbecue sauce
  • 1 medium onion divided into eighths
  • 2-3 lbs pork shoulder I used a pork shoulder butt roast, all ties removed
  • 4-6 sandwich buns try these Egg Bread Buns if you'd like
  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 1/2 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 2 1/2 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!
Nutrition Facts
Best Crock Pot Pulled Pork Sandwiches
Amount Per Serving
Calories 643 Calories from Fat 271
% Daily Value*
Fat 30.1g46%
Saturated Fat 9.8g49%
Cholesterol 107.4mg36%
Sodium 799.1mg33%
Carbohydrates 59.8g20%
Fiber 2.3g9%
Sugar 25.8g29%
Protein 32.5g65%
Vitamin A 150IU3%
Vitamin C 5.8mg7%
Calcium 110mg11%
Iron 4.3mg24%
* Percent Daily Values are based on a 2000 calorie diet.

Lacey Baier

Hey there! I’m Lacey Baier and I’d like to welcome you! I’m a healthy lifestyle influencer and the creator of this clean-eating blog and YouTube channel, as well as cleanish, my clean-eating supplement brand. My recipes have been published on Food Network, Good Morning America, FoxNews, Tastemade, Fitness Magazine, and much more. I live in Austin, Texas with my husband and four kiddos. Let’s get started!

32 thoughts on “Best Crock Pot Pulled Pork Sandwiches

  1. Hi there,
    Is it possible to freeze the pulled pork? I’m stocking up in preparation for a new baby!

    Thank you!

    1. While that is quite a long time to be cooking pork, as long as it’s slowly cooking and is a good size, it should be fine in a slow cooker. I don’t see why it would ever take much longer than that to be ready to eat, though.

  2. Might be a silly question..but if making in the crockpot are you supposed to take the meat out of the sauce and shred and then add back in with all the grease left over from the cooking time? I assume all those ingredients create the sauce, which the meat would then go back into with the fat pieces and the grease? Am I missing something? I’d really like to try to recipe but want it to turn out right. Thanks

    1. Hi Beth Anne – not a silly question at all. The remaining liquid in the slow cooker is very flavorful and delicious – not greasy or fatty. Any remaining fat can be removed from the pork when you take it out to shred it and discarded. I hope this answers your question 🙂

  3. 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!


  4. 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!

  5. 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!

  6. 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.

  7. 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?

  8. 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!

  9. 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.

  10. 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!

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