Description
Tender, juicy pulled pork piled high on a soft bun, slathered with BBQ sauce, and topped with crunchy slaw—perfect for summer gatherings or a no-fuss dinner.
Ingredients
Scale
- 4–5 pounds pork shoulder (boneless preferred)
- 1 ½ cups BBQ sauce
- 1 cup chicken broth
- 1 large onion, sliced thin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- Brioche buns or sandwich buns
- Coleslaw (optional)
Instructions
- Trim any excess fat from the pork if needed. Rub it with smoked paprika, garlic powder, onion powder, salt, and black pepper.
- Add the sliced onion to the bottom of the Crockpot. Place the pork shoulder on top, then pour in the chicken broth.
- 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.
- 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 lightly on a grill or in the oven (optional).
- Pile the pulled pork onto each bun, top with coleslaw (if using), and serve immediately.
Notes
[‘Low and slow cooking ensures tender and juicy pork.’, ‘Toast the buns for added crunch and to prevent sogginess.’, ‘The pork can be cooked and shredded up to a day ahead; reheat in the Crockpot with extra BBQ sauce.’, ‘Double the recipe for a crowd—leftovers are amazing!’]
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Fat: 15
- Carbohydrates: 40
- Protein: 33
Keywords: BBQ, Pulled Pork, Crockpot, Summer Recipe, Sandwiches, Easy Dinner, Slow Cooker