Irresistible Summer Crockpot BBQ Pulled Pork Sandwiches Recipe

Posted on November 18, 2025

Crockpot BBQ Pulled Pork Sandwiches - featured image

Let me set the scene: it’s a lazy summer afternoon, the kind where the heat feels like a warm blanket. You’ve got friends or family gathered around, maybe a few cold drinks in hand, and the smell of smoky, sweet BBQ wafting through the air. That’s the magic of these Crockpot BBQ Pulled Pork Sandwiches.

I’ve made this recipe more times than I can count, and it’s never failed me. It’s the kind of dish that feels fancy enough for a backyard gathering but is secretly ridiculously easy to throw together. The Crockpot does all the hard work while you kick back and enjoy the sunshine. Plus, your kitchen stays cool—no oven required!

If you’re craving tender, juicy pulled pork piled high on a soft bun, slathered with BBQ sauce, and topped with crunchy slaw, you’re in the right place. Trust me, this one’s a keeper.

Why You’ll Love This Recipe

Okay, let me gush for a second—this recipe is a summer lifesaver. Here’s why:

Low Effort, Big Reward: Toss everything in the Crockpot, and let it do its thing. You can spend your day however you want—no babysitting required.
Feeds a Crowd: This is my go-to for summer BBQs or potlucks. It’s hearty, filling, and always gets rave reviews.
Perfectly Tender Pork: The slow cooking process makes the pork so juicy and pull-apart tender, it practically melts in your mouth.
Customizable: Sweet, smoky BBQ sauce is a must, but you can switch up the toppings to suit your mood. (Looking at you, pickles and jalapeños.)

Whether you’re hosting or just want a no-fuss dinner, these sandwiches are guaranteed to impress. They’re messy in the best way—grab some extra napkins and get ready for a flavor explosion!

What Ingredients You’ll Need

This ingredient list is simple but oh-so-effective. Here’s what you’ll need:

Pork Shoulder: About 4-5 pounds (or 2-2.5 kg). Bone-in or boneless works, but I prefer boneless for easier shredding.
BBQ Sauce: 1 ½ cups (375 ml). Use your favorite store-bought brand or make your own. I’m partial to Sweet Baby Ray’s for its tangy sweetness.
Chicken Broth: 1 cup (240 ml). Keeps the pork juicy and adds depth of flavor.
Onion: 1 large, sliced thin. It caramelizes as it cooks and adds a subtle sweetness.
Spices: Smoked paprika (1 tsp), garlic powder (1 tsp), onion powder (1 tsp), salt (1 tsp), and black pepper (½ tsp). These create a smoky, savory base.
Buns: Brioche buns are my favorite—they’re soft and buttery. But any sandwich buns will work.
Coleslaw: Optional but highly recommended. I use a bag of pre-shredded slaw mix and toss it with a quick dressing (recipe below!).

Quick tip: If you’re making this for a crowd, double the recipe. The leftovers are amazing, and trust me, people will want seconds.

Equipment Needed

You don’t need much for this recipe, which is part of why I love it so much.

Crockpot: Any slow cooker will work, but a 6-quart size is ideal for this recipe.
Tongs: For flipping the pork if needed and shredding it once cooked.
Cutting Board & Knife: For slicing the onion and, if needed, trimming the pork.
Mixing Bowl: If you’re making coleslaw, you’ll need a bowl to mix the dressing.
Forks or Meat Claws: For shredding the pork. I use two forks and it works like a charm.

That’s it! It’s a low-maintenance recipe, and the Crockpot does most of the heavy lifting.

How to Make It: Step-by-Step

Let’s get cooking! Here’s exactly how I make these pulled pork sandwiches:

Prep the Pork (5 minutes): Trim any excess fat from the pork if needed. Rub it with the smoked paprika, garlic powder, onion powder, salt, and black pepper.
Layer the Ingredients (5 minutes): Add the sliced onion to the bottom of the Crockpot. Place the pork shoulder on top, then pour in the chicken broth.
Cook the Pork (8 hours): Cover and cook on low for 8 hours (or high for 5-6 hours). You’ll know it’s done when the pork is tender enough to shred easily.
Shred the Pork (10 minutes): Remove the pork from the Crockpot and shred it with two forks. Discard any large pieces of fat. Return the shredded pork to the Crockpot and stir in the BBQ sauce.
Toast the Buns (Optional, 5 minutes): For extra flavor, toast the buns lightly on a grill or in the oven.
Assemble the Sandwiches (5 minutes): Pile the pulled pork onto each bun, top with coleslaw (if using), and serve immediately.

Pro tip: If you’re short on time, cook the pork on high, but I promise the low-and-slow method is worth the wait.

My Best Tips & Techniques

These are the tricks that make this recipe foolproof:

Don’t skip the onion: It adds sweetness and depth to the pork. Even if you’re not an onion fan, trust me on this.
Low and slow is key: Cooking on low heat ensures the pork stays tender and juicy. High heat works in a pinch, but the texture won’t be quite as perfect.
Shred it right: Use two forks or invest in meat claws if you make pulled pork often—it makes the job super fast.
Toast the buns: A lightly toasted bun adds a bit of crunch and prevents sogginess from the BBQ sauce.
Make ahead: The pork can be cooked and shredded up to a day ahead. Just reheat in the Crockpot with a little extra BBQ sauce.

These little tips make all the difference, so don’t skip them!

Ways to Mix It Up

Feel like switching things up? Try these variations:

Spicy Kick: Add 1-2 teaspoons of cayenne pepper to the spice rub or stir in hot sauce with the BBQ sauce.
Hawaiian Style: Top the pork with grilled pineapple slices and use sweet Hawaiian rolls for the buns.
Cheesy Twist: Melt slices of cheddar or pepper jack cheese on the buns before adding the pork.
Keto-Friendly: Skip the buns and serve the pulled pork over a bed of greens or cauliflower rice.
Asian Fusion: Use teriyaki sauce instead of BBQ sauce and top with sesame slaw.

These variations keep it interesting, and I’ve tested them all—they’re delicious!

Serving Ideas & Storage

Here’s how I serve and store this recipe:

Serving Suggestions: Pair these sandwiches with potato chips, corn on the cob, or a simple green salad. For drinks, iced tea or a cold beer is always a hit.
Room Temperature Storage: Keep leftovers in an airtight container for up to 2 days. Reheat in the microwave or on the stove.
Refrigerator Storage: Store shredded pork in the fridge for up to 5 days. Warm it in the Crockpot or microwave with a splash of BBQ sauce.
Freezer Storage: Freeze the pulled pork in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat gently.

Trust me—leftovers are almost as good as the fresh version. This recipe is perfect for meal prep!

Nutritional Info & Health Benefits

While this is definitely a treat, here’s why it’s worth it:

Nutritional Info (Per Sandwich)
Calories: ~450
Protein: 33g
Carbs: 40g
Fat: 15g

The pulled pork is packed with protein, and using coleslaw adds a veggie boost. Want a lighter version? Serve the pork over salad greens instead of buns.

Final Thoughts

So there you have it—my Irresistible Summer Crockpot BBQ Pulled Pork Sandwiches recipe! There’s something about the combination of smoky, juicy pork, tangy BBQ sauce, and crunchy slaw that feels like summer in every bite.

Make this for your next cookout, family dinner, or just because you’re craving something delicious. I’d love to hear how it turns out—leave a comment below or tag me on Instagram ([@yourhandle]) so I can see your creations!

Happy cooking, and I hope your summer is as amazing as this recipe!

FAQs

Q: Can I make this without a Crockpot?
A: Yes! Use a Dutch oven and cook the pork at 300°F (150°C) for about 4-5 hours. Check occasionally to make sure it’s not drying out.
Q: Can I use pork loin instead of pork shoulder?
A: Pork loin works, but it’s leaner and won’t be quite as tender. Add a bit more broth to keep it moist.
Q: How do I know when the pork is done?
A: When you can easily shred it with two forks, it’s ready. If it’s still tough, let it cook longer.
Q: Can I use homemade BBQ sauce?
A: Absolutely! Homemade sauce tastes amazing and lets you control the sweetness and spice levels.
Q: What toppings go best with pulled pork sandwiches?
A: Coleslaw is classic, but pickles, jalapeños, and even crispy fried onions are great options!

Pin This Recipe!