Pulled Pork Bbq Sandwiches
Sink your teeth into these mouthwatering Pulled Pork BBQ Sandwiches—a slow-cooked classic bursting with smoky, sweet, and savory flavors. This recipe starts with tender, fall-apart pork shoulder seasoned with a bold homemade spice rub, then cooked low and slow in a cozy bath of chicken broth for ultimate juiciness. Tossed with tangy barbecue sauce and served on soft, toasted buns, every bite is a perfect balance of flavor and texture. Top your sandwiches with creamy coleslaw for a refreshing crunch, or keep it simple with just an extra drizzle of sauce. Ideal for backyard barbecues, game day feasts, or an effortless weeknight dinner, these BBQ pulled pork sandwiches will have your family and friends asking for seconds. With just 20 minutes of prep and a slow cooker doing the heavy lifting, this recipe is your go-to for easy, crowd-pleasing comfort food.
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Ingredients
- 4 lbs Pork shoulder (Boston butt)
- 2 tbsp Kosher salt
- 2 tbsp Brown sugar
- 1 tbsp Paprika
- 1 tbsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Ground black pepper
- 0.5 tsp Cayenne pepper
- 2 cups BBQ sauce
- 1 cup Chicken broth
- 8 pieces Soft sandwich buns
- 2 cups Coleslaw (optional, for topping)
Directions
Step 1
Trim excess fat from the pork shoulder, leaving a thin layer for flavor.
Step 2
In a small bowl, mix together the kosher salt, brown sugar, paprika, garlic powder, onion powder, black pepper, and cayenne pepper.
Step 3
Rub the spice mixture evenly all over the pork shoulder, ensuring thorough coverage. Let the pork sit at room temperature for 30 minutes, or refrigerate it for up to 24 hours for deeper flavor.
Step 4
Place the pork shoulder in a slow cooker. Pour the chicken broth around the sides (not over the top) to prevent washing off the spice rub.
Step 5
Set the slow cooker to low and cook for 8 hours, or until the pork is fork-tender and easily shredded.
Step 6
Once cooked, transfer the pork to a large cutting board or bowl. Use two forks to shred the meat, discarding any large pieces of fat.
Step 7
Mix the shredded pork with 1 1/2 cups of BBQ sauce, reserving the remaining 1/2 cup for serving.
Step 8
To assemble the sandwiches, toast the buns lightly if desired. Generously pile the pulled pork onto the bottom half of each bun.
Step 9
Add coleslaw on top of the pork for a crunch (optional). Drizzle with extra BBQ sauce if desired.
Step 10
Serve the sandwiches warm and enjoy!
Nutrition Facts
| Serving size | (3464.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6588.1 |
| Total Fat 386.5g | 0% |
| Saturated Fat 123.9g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 1228.3mg | 0% |
| Sodium 9813.4mg | 0% |
| Total Carbohydrate 439.4g | 0% |
| Dietary Fiber 36.5g | 0% |
| Total Sugars 207.3g | |
| Protein 346.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1051.1mg | 0% |
| Iron 42.3mg | 0% |
| Potassium 7170.4mg | 0% |
Source of Calories