If you are looking for a comforting and crowd-pleasing meal that requires minimal effort but delivers maximum flavor, the Slow-Cooker Barbecue Pork Sandwiches Recipe is your new best friend in the kitchen. This dish is the perfect blend of tender, juicy pork slowly cooked to perfection, bathed in tangy, smoky barbecue sauce, and served on soft sandwich buns that soak up every bit of that deliciousness. Whether you’re feeding family or friends, these sandwiches bring warmth and joy to the table with every bite.

Slow-Cooker Barbecue Pork Sandwiches Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this Slow-Cooker Barbecue Pork Sandwiches Recipe plays a crucial role in building layers of flavor and texture. From the savory pork shoulder to the smoky spices and rich barbecue sauce, every component is simple yet essential to crafting this delicious meal.

3 pounds boneless pork shoulder: The star of the dish, this cut becomes tender and shreddable after slow cooking.
1 large onion, thinly sliced: Adds a subtle sweetness and depth of flavor as it cooks beneath the meat.
2 cups barbecue sauce: Use your favorite brand or homemade sauce for that tangy, smoky backbone.
1/4 cup apple cider vinegar: Brings a bright, zesty kick that balances the richness.
1 tablespoon Worcestershire sauce: Enhances umami and complexity in the sauce.
1 tablespoon brown sugar: Adds a touch of sweetness to harmonize flavors.
1 teaspoon smoked paprika: Infuses a warm, smoky aroma crucial for barbecue taste.
1/2 teaspoon garlic powder: Gives a gentle garlic undertone without overpowering.
1/2 teaspoon salt: Seasoning to bring out the natural flavors of the meat and sauce.
1/4 teaspoon black pepper: Adds subtle heat and sharpness.
6 sandwich buns: Soft and sturdy buns to hold all the juicy goodness.
Coleslaw (optional, for topping): Adds crunchy texture and creamy freshness for contrast.

How to Make Slow-Cooker Barbecue Pork Sandwiches Recipe

Step 1: Prepare the Slow Cooker Base

Begin by layering the sliced onions on the bottom of your slow cooker. This layer not only prevents the pork from sticking but also infuses the meat with subtle sweetness and moisture as it cooks.

Step 2: Add the Pork Shoulder

Place the boneless pork shoulder directly on top of the onions. This cut of meat is perfect for slow cooking because it becomes tender and easy to shred, soaking up flavors beautifully.

Step 3: Mix the Barbecue Sauce

In a medium bowl, combine your barbecue sauce, apple cider vinegar, Worcestershire sauce, brown sugar, smoked paprika, garlic powder, salt, and black pepper. Stir until well blended to create a balanced sauce that is sweet, smoky, tangy, and packed with flavor.

Step 4: Pour Sauce Over Meat

Generously pour the barbecue sauce mixture over the pork in the slow cooker, ensuring the meat is nicely coated and flavor will penetrate deeply during cooking.

Step 5: Cook Low and Slow

Cover the slow cooker with a lid and cook on low for 8 hours or on high for 4 to 5 hours. This slow-cooking process is key to achieving the melt-in-your-mouth tenderness where the pork effortlessly comes apart with a fork.

Step 6: Shred the Pork

Once the pork is tender and cooked through, remove it from the slow cooker and shred it using two forks. Return the shredded meat to the slow cooker and stir it into the remaining sauce to ensure every shred is juicy and flavorful.

Step 7: Assemble the Sandwiches

Lightly toast your sandwich buns if desired, then pile on generous amounts of the tender slow-cooked pork. Add coleslaw on top if you like an extra crunch and creamy contrast to the tangy meat.

How to Serve Slow-Cooker Barbecue Pork Sandwiches Recipe

Garnishes

While the pork alone makes a fantastic sandwich, garnishes like crunchy coleslaw, sliced pickles, or fresh cilantro can elevate the experience by adding freshness, acidity, and varied textures to each bite.

Side Dishes

Classic side dishes such as crispy fries, baked beans, or a light green salad complement these sandwiches perfectly. They round out the meal and add balance to the richness of the barbecue pork.

Creative Ways to Present

Consider serving these sandwiches as sliders for a party or laid out buffet-style with toppings and sides for a fun build-your-own sandwich experience. You can also pair them with cornbread or grilled vegetables for a Southern-inspired feast.

Make Ahead and Storage

Storing Leftovers

Leftover barbecue pork sandwiches keep wonderfully in the fridge for up to 3 days. Store the shredded pork and buns separately in airtight containers to maintain their freshness and avoid sogginess.

Freezing

You can freeze the shredded pork (without buns) in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating to enjoy later without losing any of the juicy flavors.

Reheating

Reheat the pork gently in a skillet over medium heat or in the microwave, adding a splash of water or extra barbecue sauce if needed to keep it moist. Toast the buns fresh to revive their softness and warmth.

FAQs

Can I use chicken instead of pork for this recipe?

Absolutely! Chicken breasts or thighs work well in the slow cooker and will soak up the barbecue sauce nicely, though they may cook a bit faster and have a slightly different texture.

Is it necessary to use a slow cooker for this recipe?

The slow cooker is ideal because it tenderizes the pork over several hours without much hassle, but you could also use a low oven setting or pressure cooker with adjusted times.

What kind of barbecue sauce works best?

Use a sauce that matches your flavor preference—whether tangy, sweet, spicy, or smoky. Homemade or store-bought, just make sure it’s something you love since it defines much of the dish’s taste.

Can I prepare the pork the day before?

Yes, cooking the pork a day ahead actually lets the flavors deepen even more. Simply reheat gently and assemble your sandwiches fresh before serving.

What’s the best way to keep the sandwich buns from getting soggy?

Toast or grill the buns lightly before assembling the sandwich. You can also layer coleslaw on top of the pork to create a moisture barrier and add a satisfying crunch.

Final Thoughts

If you’re in the mood for a hearty, flavorful meal that feels like a warm hug on a plate, you absolutely need to try this Slow-Cooker Barbecue Pork Sandwiches Recipe. It’s a recipe that promises ease, irresistible taste, and brings people together around the table. Trust me, once you experience those tender, smoky bites piled high on a soft bun, this dish will become a regular in your recipe rotation.

Slow-Cooker Barbecue Pork Sandwiches Recipe

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4.1 from 86 reviews

Author: admin
Total Time: 8 hours 10 minutes
Yield: 6 servings 1x

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Description

This Slow-Cooker Barbecue Sandwiches recipe features tender, juicy pork shoulder (or chicken) cooked low and slow with a tangy and flavorful barbecue sauce. The meat is shredded and served on toasted sandwich buns, topped optionally with crisp coleslaw for a delicious, easy-to-make meal perfect for gatherings or a hearty family dinner.

Ingredients

Scale

Main Ingredients

3 pounds boneless pork shoulder (or chicken breasts/thighs)
1 large onion, thinly sliced
6 sandwich buns
Coleslaw (optional, for topping)

Barbecue Sauce Mixture

2 cups barbecue sauce (store-bought or homemade)
1/4 cup apple cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Prepare the slow cooker: Place the thinly sliced onion evenly at the bottom of the slow cooker to create a flavorful base for the meat.
Add the meat: Place the pork shoulder or chicken breasts/thighs directly on top of the onions in the slow cooker.
Make the barbecue sauce mixture: In a medium bowl, thoroughly mix together the barbecue sauce, apple cider vinegar, Worcestershire sauce, brown sugar, smoked paprika, garlic powder, salt, and black pepper to build a rich, tangy sauce.
Pour the sauce: Pour the prepared barbecue sauce mixture evenly over the meat ensuring it is well coated.
Slow cook the meat: Cover the slow cooker and cook on low heat for 8 hours, or on high for 4-5 hours, until the meat is tender and easily shredded with a fork.
Shred the meat: Remove the cooked meat from the slow cooker and shred it using two forks. Return the shredded meat back into the slow cooker and stir it well to coat it fully in the sauce.
Toast the buns: If desired, toast the sandwich buns to add a slight crunch and warmth.
Assemble the sandwiches: Pile the shredded barbecue meat onto each bun and top with coleslaw if using, then serve warm for best taste.

Notes

You can substitute pork shoulder with chicken breasts or thighs if preferred.
Using store-bought barbecue sauce helps save time, but homemade sauce can provide enhanced flavor.
Coleslaw topping adds crunchy texture and balances the richness of the meat.
Slow cooking on low heat yields more tender meat compared to the high setting.
Leftovers can be refrigerated for up to 3 days and reheated well in a slow cooker or microwave.

Prep Time: 10 minutes
Cook Time: 8 hours
Category: Sandwiches
Method: Slow Cooking
Cuisine: American