Pulled Pork Sandwiches (Slow Cooker Recipe)
These pulled pork sandwiches start with tender slow cooker pulled pork piled onto toasted buns with your favorite toppings. It’s an easy sandwich recipe that’s perfect for family dinners, game days, and cookouts.
A while back, I shared my favorite easy pulled pork recipe, and one of my favorite ways to use that tender, juicy meat is in sandwiches. So today, it’s all about easy pulled pork sandwiches dripping with BBQ sauce and topped with slaw. The savory seasoned pork goes perfectly with the tangy-sweet sauce and creamy cold slaw. It’s a flavor/texture combo I am happy to have any time of year.
It’s especially great during the summer if you’re hosting a crowd – you can make the pulled pork ahead, keep it in the fridge, and then warm it up when it’s time to make sandwiches. Just add the BBQ sauce, slaw, and your favorite sides. Summer fun for all!
Ingredients
- Pulled pork – My slow cooker pulled pork is super easy. Just season the pork shoulder and cook it in the slow cooker for several hours until it’s falling apart tender. I’ve included the full recipe in the recipe card.
- Hamburger buns – Any kind will do, but I love buttery brioche hamburger buns.
- Coleslaw – I like to keep it simple and pick up a container of prepared slaw at the store.
- BBQ sauce – Use your favorite brand. I like a tangy-sweet BBQ sauce, but if you like some spice, pick one with a little heat.
How to Make the Sandwiches
- Make the pulled pork: You can do this a day ahead! Just season the boneless pork shoulder, pop it in the crock pot, and cook it for several hours. Shred the meat and store it in the refrigerator until you’re ready to warm it up and serve it.
- Assemble the sandwiches: If you’re feeling extra, toast the hamburger buns first. Pile the shredded pork on the bun, add a few tablespoons of BBQ sauce, and finish it with a few tablespoons of coleslaw.
Recipe Tips
- I use a 3-pound picnic roast for this recipe which makes enough for 8 sandwiches plus a little leftover. You can use a larger pork shoulder if you want to double the recipe.
- You can skip the slaw and top the BBQ pork with slices of cheese instead. Bonus points if you melt them, too.
- These pork sandwiches are great with potato salad, garlic fries, potato chips, or orzo salad on the side!
- If you don’t want to use all of the pork to make sandwiches, save some to make some pork enchiladas.
More Sandwich Recipes
- Shredded BBQ Chicken Sandwiches – easy to make slow cooker BBQ chicken!
- Shredded Beef Sandwiches – tender beef in the slow cooker, piled on buns with peppers and cheese.
- Chicken and Peppers Sandwiches – easy chicken sandwich recipe.
- Italian Sandwich Sliders – super easy prep and perfect for easy meals or parties.
Pulled Pork Sandwiches
These pulled pork sandwiches start with an easy slow cooker pork recipe that you can make ahead. The shredded meat is piled on soft buns, drizzled with BBQ sauce, and topped with slaw for a delicious pork sandwich. Make them for a crowd or save leftover pulled pork to use later.
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Servings: 8 sandwiches
Ingredients
- 1 ounce taco seasoning (1 packet)
- 1 tablespoon brown sugar
- 1 tablespoon ground mustard
- 1 tablespoon minced garlic
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 pound boneless pork shoulder (picnic roast)
- 8 hamburger buns
- BBQ sauce and prepared coleslaw for serving
Instructions
- Mix the taco seasoning, 1 tablespoon brown sugar, 1 tablespoon ground mustard, 1 tablespoon minced garlic, 1 teaspoon kosher salt, and 1/2 teaspoon pepper in a small bowl.
- Place the pork in the slow cooker and rub the seasoning mix all over it. It’s fine if some of the seasonings end up in the bottom of the slow cooker. Make sure the pork is fat-side-up once you’ve seasoned it.
- Place the lid on the slow cooker and cook the pork on low for six to eight hours or until the internal temperature reaches 185 to 190°F.
- Shred the pork with two forks and remove any pieces of fat or grisly bits. Mix to coat the meat in the juices.
- Place 1/2 cup of pulled pork on the bottom bun for each sandwich. Spoon 2 tablespoons of BBQ sauce on top of the meat and top it with 2 tablespoons of coleslaw. Place the other bun on top and serve.
Notes
You can make the pulled pork a day ahead, shred it with two forks, and store the meat in the refrigerator. Warm it up before making the sandwiches.
If you don’t want to make as many sandwiches, save some of the pulled pork and use it to make enchiladas.
I like to top each sandwich with 2 tablespoons each of BBQ sauce and coleslaw, but you can adjust to your tastes. The nutrition estimate does not include the sauce and slaw.
Nutrition Estimate
Serving: 1sandwich | Calories: 355kcal | Carbohydrates: 26g | Protein: 43g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 102mg | Sodium: 882mg | Potassium: 710mg | Fiber: 2g | Sugar: 5g | Vitamin A: 334IU | Vitamin C: 3mg | Calcium: 80mg | Iron: 3mg
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More Slow Cooker Recipes
- Slow Cooker Enchiladas Verdes – filling cooks in the slow cooker and then just wrap and bake.
- Easy Slow Cooker Teriyaki Ribs – sticky pork ribs that are so easy to make.
- Slow Cooker Turkey Chili – hearty chili that’s perfect for meal prep.
- Slow Cooker Sunday Sauce – rich and meaty pasta sauce recipe.
Pulled pork sandwiches are always a hit – I hope you give this recipe a try soon!
Happy sandwich-making,
Recipe, photos, and post updated from the archives. First published in July 2015.
First of all, I love that we both now call NC home! Yay to that! Second, I like pulled pork in all forms! Is it weird that I don’t have a preference? As long as it’s flavorful and tender, I don’t care as long as you GIMME! 😀 Your pulled pork looks delish! Love the rub, love the flavors, love the slaw.. love love LOVE! Hope you are having a great weekend, girlie! Cheers!