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Slow Cooker Pulled Pork Sandwiches

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This Labor Day should be labor-less by whipping up these crowd pleasing Slow Cooker Pulled Pork Sandwiches! Pork shoulder is cooked low and slow until fall-apart tender. Top toasted pretzel rolls with the warm pulled pork, barbecue sauce and a crisp cool coleslaw for one delicious meal! 
Course Mains & Entrees
Cuisine American
Keyword pork, pulled pork, sandwiches, slow cooker
Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
Servings 16 servings
Calories 193
Author Laurie McNamara

Ingredients

FOR THE PULLED PORK:

  • 2 teaspoons olive oil
  • 6 pound pork shoulder bone-in
  • kosher salt
  • freshly ground black pepper
  • 3/4 cup ketchup
  • 3 tablespoons tomato paste
  • 1/4 cup dark brown sugar
  • 1/4 cup apple cider vinegar
  • 1 teaspoon paprika
  • 1 teaspoon chipotle powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dry mustard
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1 cup yellow onion diced

Instructions

  • Pull the pork shoulder out of the fridge 30 minutes prior.
  • Heat oil in a large stainless or cast iron skillet on mied-high heat.
  • Season all sides of the pork shoulder with salt and pepper. Once the skillet is hot, seaar the pork for 5 minutes on all sides. Then remove to your slow cooker and reduce the temperature under the pan to medium.
  • Meanwhile, in a bowl, combine ketchup, tomato paste, apple cider vinegar, paprika, chipotle powder, garlic powder, dry mustard, cumin and smoked paprika. Whisk well to combine.
  • After the pork has seared, add the chopped onion to the skillet and use a wooden spatulat to scrape up any bits stck to the bottom of the pan. Add the onions to the sauce and pour over the pork.
  • Cover and cook on low heat (recommended) for 8-10 hours or on high for 5 to 6 hours.
  • When the pork is cooked and falling a part, use tongs to transfer it to a large carving board. With 2 fork shred the pork. Skim any excess fat from the sauce before return the pork to the liquids in the slow cooker. Toss to coat and season with salt to taste.**
  • Serve on toasted rolls with barbecue sauce and coleslaw.

Notes

Optional sides: kettle cooked chips, pickle spears, mac and cheese or baked beans. Links for recipes in above post.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition

Serving: 1sandwich | Calories: 193kcal | Carbohydrates: 8g | Protein: 21g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 70mg | Sodium: 209mg | Potassium: 451mg | Fiber: 1g | Sugar: 7g | Vitamin A: 189IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 2mg