These pulled pork sandwiches are loaded with tender, juicy pork, smothered in homemade BBQ sauce, and topped with crisp, refreshing slaw. The perfect easy slow cooker recipe for your next cookout or family dinner!
I'm fully aware that just about every food blogger (especially every Texan food blogger) thinks their pulled pork recipe is the best. But y'all… this one really is GOOD. It's about as close to perfection as you can get without a fancy smoker and you can make it right in your trusty slow cooker. Hoorah!
The real magic, though, is in the homemade BBQ sauce. It uses some of the cooking liquid for a smoky, rich flavor without any fake smoke extract. Top it all off with a slightly sweet and tangy slaw, and you've got yourself a pulled pork sandwich that's seriously next-level.
Perfect for feeding a hungry crowd, and easy to double if you've got a big slow cooker. It's made for summer BBQs, game day parties, or anytime you're craving something downright delicious!
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Need slow cooker? This 8 quart Crock Pot is perfect for this and other recipes!
Why you'll love this pulled pork recipe.
Easy, hands-off cooking: Let the slow cooker do all the work while you kick back.
Incredible flavor without a smoker: Get that deep, rich taste without fancy equipment.
Homemade BBQ sauce: Made with real cooking juices for a smoky, savory flavor (no fake smoke extract here!).
Perfect texture: Tender, juicy pulled pork that practically melts in your mouth.
Crowd-friendly: Great for summer BBQs, tailgates, or casual family dinners.
Make-ahead magic: Pulled pork actually gets even better the next day.
Customizable: Pile it high on sandwiches, sliders, nachos, or just eat it straight out of the pot (no judgment).
Recipe FAQs
Pork shoulder (also called pork butt) is the best cut for slow cooker pulled pork. It has just the right amount of fat to keep the meat juicy and tender after hours of slow cooking.
You don't have to, but I highly recommend it! Searing the pork first gives it an extra layer of rich, savory flavor that you just can't get from slow cooking alone. If you're short on time, you can skip it BUT if you can, it's worth the extra step.
Definitely! Pulled pork actually tastes even better the next day. You can make it a day ahead, store it in the fridge with some cooking liquid to keep it juicy, and simply reheat before assembling your sandwiches.
Yes! Pulled pork freezes really well. Just cool it completely, portion it into airtight containers or freezer bags (with a little extra sauce or cooking liquid), and freeze for up to 3 months. Thaw in the fridge overnight and reheat gently.
More slow cooker recipes you will love.
Slow Cooker Chicken Enchilada Casserole
Slow Cooker Scalloped Potatoes and Ham
Made these BBQ Pulled Pork Sandwiches? Let me know what you think in the comments!
Recipe
Pulled Pork Sandwiches with Homemade BBQ Sauce & Coleslaw
Equipment
- Slow Cooker
- mixing bowl
- Measuring cups and spoons
Ingredients
Pulled Pork Rub
- 4-6 lb boneless pork shoulder
- 1-2 tablespoon olive oil
- 2 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon mustard powder
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon cumin
- ½ teaspoon cayenne pepper
Pulled Pork Braising Sauce
- 1 cup ketchup
- ¼ cup brown sugar
- ¼ cup apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup chicken or beef broth
- 1 bay leaf
- ½ onion, chopped any type of onion works
- 2 cloves garlic, thinly sliced
For the BBQ Sauce (optional)
- ½ cup ketchup
- 2 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper optional
- 1 cup pork braising liquid
For the Coleslaw (optional)
- 12 oz coleslaw mix
- ¼ cup mayonnaise
- 1 tablespoon milk
- 2 tablespoon white vinegar
- 1 tablespoon sugar
- 1 teaspoon Dijon mustard
- ½ teaspoon celery seeds
Instructions
Make the Pulled Pork
- Take pork shoulder out of the fridge and, if necessary, cut it into a few big pieces that will fit in your slow cooker. Combine all rub ingredients after olive oil in a small bowl. Set aside
- In a separate bowl, make the pulled pork braising sauce by combining ketchup, brown sugar, vinegar, Worcestershire sauce, Dijon mustard, salt, pepper and broth. Whisk until well combined then add onions, garlic and bay leaf and stir together. Set aside.
- Heat a couple of tablespoons of olive oil in a nonstick skillet over medium high heat until very hot. Rub spice mixture over all sides of the pork shoulder. Sear pork in the hot skillet for about 2 minutes on each side over medium high heat until you achieve a nice golden-brown color. Repeat on all sides and move browned pork to a slow cooker.
- Pour braising sauce over the seared pork. Cook in a slow cooker on low for 8-10 hours, or on high for 5-6 hours, until the pork is fall apart tender. Reserve about 1-2 cups of the braising liquid (if making homemade BBQ sauce) and then transfer the cooked pork to a foil lined pan. Use two forks to pull the meat apart. If desired, serve on toasted brioche buns with homemade BBQ sauce, coleslaw, sliced onions and pickles. Enjoy!
Make the Homemade BBQ Sauce
- Whisk all ingredients together until well combined. Serve with pulled pork and coleslaw!
Make the Coleslaw
- Combine mayonnaise, milk, white vinegar, sugar, dijon mustard, celery seeds and a pinch of salt and pepper. Whisk until well combined. Add coleslaw cabbage mix to a mixing bowl or serving dish and pour on dressing. Stir until well combined and allow to marinate in the fridge for at least 15-30 minutes before serving.
- *Note* If you like a lot of coleslaw on your sandwiches you may want to double this recipe.
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