Description
This Slow-Cooker Barbecue Sandwich recipe features tender, flavorful shredded pork shoulder cooked low and slow in a rich homemade barbecue sauce. Easy to prepare and perfect for a crowd, these sandwiches are served on toasted buns and can be topped with crisp coleslaw for added texture and taste.
Ingredients
Scale
Meat and Onion
- 3 pounds boneless pork shoulder (or chicken breasts/thighs)
- 1 large onion, thinly sliced
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
For Serving
- 6 sandwich buns
- Coleslaw (optional, for topping)
Instructions
- Prepare onions: Place the thinly sliced onion in the bottom of the slow cooker to create a flavorful base for the meat.
- Add meat: Place the pork shoulder or chosen chicken pieces directly on top of the onions.
- Mix sauce: In a medium bowl, combine barbecue sauce, apple cider vinegar, Worcestershire sauce, brown sugar, smoked paprika, garlic powder, salt, and black pepper. Stir well until fully incorporated.
- Pour sauce over meat: Pour the prepared barbecue sauce mixture evenly over the meat in the slow cooker, ensuring it is well coated.
- Cook meat: Cover the slow cooker and cook on low heat for 8 hours or on high heat for 4 to 5 hours, until the meat is very tender and easily shred with forks.
- Shred meat: Remove the meat from the slow cooker and use two forks to shred it finely. Return the shredded meat to the slow cooker and stir it to coat thoroughly in the sauce.
- Prepare buns: Toast the sandwich buns if desired to add a slight crunch and warmth.
- Assemble sandwiches: Pile the saucy shredded barbecue meat onto each bun. Top with coleslaw if using, for extra texture and flavor. Serve immediately while warm.
Notes
- You can substitute pork shoulder with chicken breasts or thighs for a leaner option.
- Coleslaw adds a refreshing crunch and balances the rich barbecue flavors.
- Leftover pulled meat can be refrigerated for up to 3 days or frozen for longer storage.
- Adjust cooking times based on your slow cooker’s heat settings and size.
