Slow Cooker Pulled Pork | Tender Shredded Pork Sandwiches
Slow Cooker Pulled Pork | Tender Shredded Pork Sandwiches is a dish that brings together rich flavors and tender textures to create an unforgettable meal. Picture perfectly tender, juicy pork that practically falls apart at the slightest touch. The stuffing of a sandwich filled with this slow-cooked goodness is an experience that satisfies both the palate and the soul. Anyone can appreciate a comforting meal that seems more complicated than it truly is. This recipe is an effortless way to impress family and friends, making it a must-try in your kitchen.
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I stumbled upon this delicious gem years ago during a family gathering. Everyone raved about it, and I knew I had found a recipe that I could easily whip up for gatherings, game days, or a cozy Sunday dinner. What truly makes Slow Cooker Pulled Pork special is its deep, savory flavor, and its ability to feed a crowd without breaking the bank. Budget-friendly and hassle-free, it invites you to indulge in a feast without the fuss. I can practically guarantee that once you try it, it’ll become a staple in your home, too!
Why You’ll Love This Recipe
- Simple & Quick: With just 15 minutes of prep and set-it-and-forget-it cooking, it’s incredibly easy.
- Irresistible Flavor: The combination of BBQ sauce, apple cider vinegar, and aromatic seasoning creates a melt-in-your-mouth sensation.
- Eye-Catching Appeal: Piled high on a bun with a crunchy slaw, it looks as good as it tastes!
- Flexible Serving: Perfect for parties, tailgates, or a cozy dinner—satisfying any hunger at any time.
- Diet-Friendly Options: Easily adjust to fit many diets; just opt for gluten-free BBQ sauce if needed.
Ingredients You’ll Need
- 3 pound boneless pork shoulder: This is the heart of the dish, providing rich flavor and ample meat for shredding. Look for a well-marbled cut for tenderness.
- 2 tablespoons herb and garlic seasoning: This enhances the natural flavors of the pork. You can substitute this with a mix of garlic powder and Italian seasoning if unsure.
- 1/2 cup BBQ sauce: Choose a sauce you love, as it will intensify the dish’s flavor. If you prefer, make your own for a fresher taste.
- 1/4 cup apple cider vinegar: This adds a tangy contrast to the sweetness of the barbecue sauce, balancing the flavors beautifully. White vinegar can work in a pinch.
- 1/4 cup chicken broth: To keep the pork moist during cooking, chicken broth is perfect. Vegetable broth can be used for a vegetarian alternative.
How to Make Slow Cooker Pulled Pork | Tender Shredded Pork Sandwiches
Rub the pork: Begin by rubbing the 3-pound boneless pork shoulder with 2 tablespoons of herb and garlic seasoning. Make sure to cover all sides evenly to maximize flavor. This step not only seasons the meat but also enhances its moisture.
Mix the sauce: In a medium bowl, combine 1/2 cup BBQ sauce, 1/4 cup apple cider vinegar, and 1/4 cup chicken broth. Stir until well-blended. This mixture will contribute rich flavors and keep the meat tender as it cooks.
Put it in the slow cooker: Place your seasoned pork shoulder in the slow cooker, then pour the BBQ sauce mixture over it evenly. This is where the magic happens as the flavors meld together during cooking.
Cook slow and low: Cover the slow cooker and cook on low for 8-10 hours, or on high for 4-5 hours, until the pork reaches an internal temperature of 205 degrees. This slow cooking process makes the pork incredibly tender and easy to shred.
Shred the pork: Once cooked, carefully remove the pork from the slow cooker. Use two forks or your hand (just be cautious, it’s hot!) to shred the pork into bite-sized pieces.
Moisten with juices: Add about 1/4 – 1/2 cup of the cooking juices back to the shredded pork and mix it well. Discard the rest of the liquid, but keep in mind that you can adjust the amount of juice based on your texture preference.
Serve with extra BBQ sauce: If desired, mix in more BBQ sauce for added flavor before serving. Pile the pulled pork onto your favorite buns, and don’t forget to add some coleslaw for a crunchy contrast.
Storing & Reheating
Store your pulled pork in an airtight container in the refrigerator for up to 4 days. If you wish to keep it longer, you can freeze it in a freezer-safe container for up to 3 months. When reheating, use the oven or stovetop rather than the microwave to maintain the meat’s moisture and texture. Heat at 350°F for about 20 minutes, or until thoroughly warmed through. Just be aware that freezing may slightly alter the texture, but you can refresh the flavor with a dash of BBQ sauce.
Chef’s Helpful Tips
- Make sure your pork shoulder is fully thawed before cooking, as frozen meat will not cook evenly.
- Feel free to experiment with different BBQ sauces to tailor the flavor to your liking; smoky, sweet, or spicy can change the entire dish.
- If your pork is too fatty, trim off some excess fat before cooking; however, keep some for flavor.
- For a picnic or gathering, make the pulled pork a day ahead. The flavors deepen overnight, making for an even better dish the next day!
- Adjust the honey or brown sugar levels in your BBQ sauce based on your sweetness preference.
Slow Cooker Pulled Pork is truly a crowd-favorite. The tender, savory meat paired with a crispy, tangy topping brings together delightful textures and flavors that everyone will love. Trust me, once you try this recipe, you’ll find plenty of occasions to make it. So why not give it a whirl? Get your ingredients ready, cozy up near your slow cooker, and enjoy every glorious bite!
Recipe FAQs
How do I know when the pork is done cooking?
The pork is ready when it reaches an internal temperature of 205°F. It should be tender enough to shred easily with a fork. If you find it still tough, cook it a little longer.
Can I use a different cut of pork?
Yes! While pork shoulder is ideal due to its fat content and tenderness, you can also use a pork loin or a picnic roast. Just keep an eye on the cooking time, as leaner cuts may dry out faster.
What can I serve with pulled pork sandwiches?
There are many delicious side options! Consider pairing them with classic coleslaw, baked beans, or corn on the cob. These sides complement the smoky flavor beautifully and round out the meal.
Can I make this in an Instant Pot?
Absolutely! To do so, follow the same prep steps but seal your Instant Pot and cook on high pressure for about 60-70 minutes. Allow it to naturally release for 15 minutes before shredding. The result will still be tender and flavorful!
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📖 Recipe Card
Slow Cooker Pulled Pork | Tender Shredded Pork Sandwiches
- Prep Time: 15 minutes
- Cook Time: 255 minutes
- Total Time: 4 hours 30 minutes
- Yield: 12 servings 1x
- Category: 101|Main Dishes
- Method: Slow Cooker
- Cuisine: American
Description
This Slow Cooker Pulled Pork is known for its rich flavor and tender texture. With simple steps and key ingredients like BBQ sauce and apple cider vinegar, it’s a perfect solution for a hassle-free, delicious dinner.
Ingredients
- 3 pound boneless pork shoulder
- 2 tablespoons herb and garlic seasoning
- 1/2 cup bbq sauce
- 1/4 cup apple cider vinegar
- 1/4 cup chicken broth
Instructions
- Rub the pork shoulder with herb and garlic seasoning, then place it in a slow cooker.
- In a bowl, mix the BBQ sauce, apple cider vinegar, and chicken broth before pouring it over the pork shoulder in the slow cooker.
- Cover the slow cooker and cook on low for 8-10 hours or on high for 4-5 hours until the pork reaches an internal temperature of 205 degrees F.
- Carefully remove the pork from the slow cooker and shred it using two forks.
- Return about 1/4 to 1/2 cup of the cooking juices to the shredded pork and discard the rest.
- If desired, stir in additional BBQ sauce for extra flavor.
Notes
For extra flavor, let the pork marinate in the seasoning overnight before cooking.
Serve the pulled pork on buns with coleslaw for a classic BBQ sandwich.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 sandwich
- Calories: 300
- Sugar: 5g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg
