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
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
