If you are craving a hearty, melt-in-your-mouth sandwich that delivers big on flavor without demanding all your attention in the kitchen, this Slow Cooker BBQ Pork Sandwiches Recipe is exactly what you need. Tender pork shoulder slow-cooked to perfection in a tangy, smoky BBQ sauce makes for a satisfying main dish that’s bursting with bold, comforting flavors. The beauty of this recipe lies not just in its deliciousness but in its ease — you set it up, let your slow cooker work its magic, then pull together a classic sandwich everyone will ask for again and again.
Ingredients You’ll Need
Getting the ingredients ready for this recipe is a breeze, and each one plays a crucial role in bringing that ultimate BBQ pork experience to life. From the juicy pork shoulder to the crisp cabbage and tangy dressing, these ingredients work together to balance richness, texture, and zest perfectly.
- 6-pound pork shoulder (skin on and bone in): This cut keeps the meat juicy and full of flavor while slow cooking.
- 16 oz. jar BBQ sauce (divided): Use your favorite barbecue sauce; it’s the star seasoning that infuses the meat with irresistible smokiness.
- 1 yellow onion (peeled and quartered): Adds a subtle sweetness and depth that builds the savory base.
- ½ head of cabbage: Offers a fresh, crunchy contrast to the soft pork in your sandwich.
- 2 medium carrots (peeled and trimmed): Bring a slight sweetness and texture to the slaw topping.
- ½ cup mayonnaise: Creates a creamy element in the slaw, mellowing out acidity.
- ¼ cup apple cider vinegar: Adds bright, tangy notes that balance the richness of the pork.
- ¼ cup granulated sugar: Sweetens the slaw for perfect harmony with the BBQ flavors.
- 1 teaspoon kosher salt: Enhances all the natural flavors of the dish.
- ½ teaspoon ground black pepper: Adds subtle heat and complexity.
- ¾ teaspoon celery seed: Imparts a delicate, aromatic bite to the slaw.
- 1 teaspoon dried chives (or 2 teaspoons fresh, minced): Adds a mild oniony flavor and a pop of color.
How to Make Slow Cooker BBQ Pork Sandwiches Recipe
Step 1: Prepare the Pork Shoulder
Start by rinsing the pork shoulder under cold water and patting it dry with paper towels. Place it in your slow cooker. Scatter the quartered yellow onion and carrots around the pork to infuse natural sweetness during cooking. Pour half of the BBQ sauce over the meat, making sure it is well coated. Simply cover and set your slow cooker to low for 8 hours, allowing the pork to slowly tenderize and soak up all those amazing BBQ flavors.
Step 2: Shred the Pork
Once the pork is tender and easily pulls apart with forks, carefully remove it from the slow cooker and place it on a large cutting board or shallow pan. Using two forks, shred the pork shoulder into bite-sized pieces, discarding any excess fat and the skin. Return the shredded meat to the slow cooker, mix it with the remaining BBQ sauce, and keep it warm on the low setting while you prepare the slaw.
Step 3: Make the Tangy Slaw
In a large bowl, thinly slice the cabbage and grate or finely chop the carrots left from the cooking process (or fresh if you prefer extra crunch). In a separate small mixing bowl, whisk together the mayonnaise, apple cider vinegar, granulated sugar, salt, pepper, celery seed, and chives. Pour this dressing over the cabbage and carrots and toss until everything is evenly coated. This slaw is the ideal complement to the rich pork, adding texture and a burst of fresh flavor.
Step 4: Assemble Your Sandwiches
Toast your favorite sandwich rolls until golden and slightly crisp. Mound generous portions of shredded BBQ pork on the buns, then top with a hefty spoonful of the creamy slaw. The combination of warm, tender meat and cool, tangy slaw is absolutely irresistible, making this sandwich a true crowd-pleaser.
How to Serve Slow Cooker BBQ Pork Sandwiches Recipe
Garnishes
For an extra pop of flavor and color, consider adding sliced pickles or jalapeños on top of the slaw. A sprinkle of fresh parsley or extra chives can bring a fresh herbal note that brightens each bite. These simple garnishes elevate the sandwich beautifully without overpowering it.
Side Dishes
A classic BBQ sandwich calls for sides that complement its bold flavors. Crispy baked fries, creamy macaroni and cheese, or a refreshing cucumber salad work wonders. If you want something lighter, a side of fresh fruit or even roasted vegetables will round out the meal perfectly.
Creative Ways to Present
Want to jazz things up for a party or picnic? Turn your Slow Cooker BBQ Pork Sandwiches Recipe into sliders for easy handheld bites. Alternatively, serve the pulled pork over baked potatoes or inside stuffed peppers for a unique twist that’s sure to impress guests with both flavor and creativity.
Make Ahead and Storage
Storing Leftovers
After enjoying your sandwiches, store any extra shredded pork and slaw separately in airtight containers in the refrigerator. The pork will stay delicious for up to 3 days, maintaining that tender texture and rich flavor, while the slaw keeps fresh and crunchy for about 2 days.
Freezing
If you want to keep the pork longer, you can freeze it for up to 3 months. Place the shredded pork in a freezer-safe container or bag, making sure to remove as much air as possible before sealing. Slaw does not freeze well, so prepare fresh slaw when you’re ready to serve again.
Reheating
To reheat the pork, thaw it in the refrigerator overnight if frozen, then warm gently on the stovetop or in the microwave until heated through. Add a splash of water or extra BBQ sauce if needed to maintain moisture. Serve with freshly made slaw for the best sandwich experience even days later.
FAQs
Can I use a different cut of pork?
Absolutely! While pork shoulder is ideal for its fat content and tenderness, pork butt is a popular alternative that works just as well for slow cooking.
What if I don’t have a slow cooker?
You can use a Dutch oven or heavy pot and bake the pork at a low temperature around 275°F (135°C) for 4-5 hours, covered, stirring occasionally to keep it moist.
How spicy is this recipe?
This recipe is mild and suitable for all palates, but you can easily add cayenne pepper, hot sauce, or spicy jalapeños for a kick of heat.
Can I make the slaw ahead of time?
Yes! Prepare the slaw up to a day in advance and refrigerate it. Just give it a good toss before serving to redistribute the dressing.
What kind of bread is best for these sandwiches?
Soft but sturdy sandwich rolls or brioche buns work best, as they hold up well to the juicy pork and creamy slaw without becoming soggy.
Final Thoughts
This Slow Cooker BBQ Pork Sandwiches Recipe is a total game changer for anyone who loves easy, flavorful meals that bring people together. It’s perfect for busy weekdays or weekend get-togethers where delicious comfort food is a must. I can’t wait for you to make it and taste firsthand how effortlessly you can create such a memorable dish. Give it a go and watch how quickly this recipe becomes a new favorite in your kitchen!
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Slow Cooker BBQ Pork Sandwiches Recipe
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 10 minutes
- Yield: 10 sandwiches
- Category: Sandwiches
- Method: Slow Cooking
- Cuisine: American
Description
These Slow Cooker BBQ Pork Sandwiches feature tender, flavorful pork shoulder cooked low and slow in a rich BBQ sauce. Paired with a crunchy, tangy cabbage slaw, this recipe delivers a perfect balance of smoky, sweet, and savory flavors ideal for casual gatherings or family dinners.
Ingredients
For the BBQ Pulled Pork
- 6 pound pork shoulder (skin on and bone in)
- 16 oz. jar BBQ sauce (divided; Blue’s Hog BBQ Sauce recommended)
- 1 yellow onion (peeled & quartered)
For the Slaw
- ½ head of cabbage (shredded)
- 2 medium carrots (peeled & trimmed)
- ½ cup mayonnaise
- ¼ cup apple cider vinegar
- ¼ cup granulated sugar
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¾ teaspoon celery seed
- 1 teaspoon dried chives or 2 teaspoons fresh, minced
Instructions
- Prepare the Pork Shoulder: Place the pork shoulder into the slow cooker and scatter the quartered yellow onion around it. Spoon about half of the BBQ sauce over the pork, ensuring it is well coated. Cover and cook on low for 8 hours until the meat is tender and easily shredded with a fork.
- Make the Slaw: While the pork cooks, shred the cabbage and carrots. In a large bowl, whisk together the mayonnaise, apple cider vinegar, sugar, kosher salt, black pepper, celery seed, and chives. Toss the shredded vegetables into this dressing until fully combined. Refrigerate until ready to serve.
- Shred the Pork: When the pork is ready, remove it from the slow cooker and shred the meat using two forks, discarding any large pieces of fat and bones. Return the shredded pork to the slow cooker and mix it with the remaining BBQ sauce to keep it moist and flavorful.
- Assemble the Sandwiches: Serve the pulled pork on sandwich buns or rolls, topped generously with the prepared cabbage slaw. Enjoy warm for the best flavor and texture combination.
Notes
- For best flavor, use your favorite BBQ sauce, but Blue’s Hog BBQ Sauce is highly recommended for this recipe.
- The slaw can be prepared ahead of time and refrigerated; allow it to chill for at least 30 minutes to develop flavors.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the microwave or on the stove.
- For a spicier kick, consider adding a pinch of cayenne pepper to the slaw dressing or mixing some hot sauce into the pulled pork before serving.
