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This slow cooker pulled pork sandwich with apple slaw has the most tender, flavorful pulled pork and minimal prep time. You’ll want to make this recipe over and over.
I’ve had pulled pork sandwiches before that didn’t quite do it for me, so I really wanted to hit this one out of the park. The meat needed to be flavorful, not dry, and extremely tender. That was achieved by slow cooking the spice-rubbed pork shoulder for 10 hours.
I’ve had pulled pork sandwiches that didn’t have enough crunch. I fixed that with the simple apple and carrot slaw and by toasting the inside of the bun.
A dollop of my favorite applewood hickory BBQ sauce, and this dreamy sandwich was devoured as soon as I was able to put down the camera. I then had another one for dinner.
I am very pleased with how this sandwich turned out!
There is nothing particularly complex about this Crockpot pulled pork sandwich recipe. Timing the 10 hours of slow cooking was the only sort of tricky part since I didn’t want to wake up early on a weekend to start cooking this. 🙂 I don’t usually cook stuff overnight, but it worked well in this instance.
I loaded up the Crockpot before bed, and the following morning I had fall-apart tender pulled pork. Lunch was fabulous.
This is one of those recipes where your slow cooker is really worth its weight in gold. I don’t use my slow cooker very often. I find a lot of recipes that call for slow cookers are just as easy to make with a normal pot. You could make this pulled pork recipe in the oven, but I’d say the Crockpot is your best bet here since you are cooking it for such a long time.
Slow cooking this cut of meat makes it super tender, and all you need is two forks to quickly shred it. Depending on your piece of meat, you may need to discard a few of the larger fatty pieces as you go along. I kept some of the smaller fatty pieces as they add some extra taste and moisture to your sandwich.
The liquid that’s left over from cooking the meat is flavorful, but a bit fatty. I take the meat out of the slow cooker when it’s done, shred it, and then I add a few spoonfuls of the reserved cooking liquid to add a bit more moisture and flavor. You can add as much or as little as you like. I suggest adding a bit more if you’re skipping the BBQ sauce.
So good.
So, does this Crockpot pulled pork sandwich with apple slaw sound delicious to you or what?! 🙂
Questions? Let me know!
Slow Cooker Pulled Pork Sandwich with Apple Slaw
Ingredients
- 2-3 pounds pork shoulder see notes
- 3 tablespoons Worcestershire sauce
- 1 tablespoon chili powder
- 1.5 cups chicken broth
- 4 cloves garlic minced
- 1 teaspoon ground cumin
- 1/2 teaspoon liquid smoke
- 1 tablespoon brown sugar
Rub:
- 1 tablespoon paprika
- 1 tablespoon packed brown sugar
- 1 tablespoon salt
- 1 tablespoon garlic powder
Slaw:
- 1 red apple julienned
- 1 Granny Smith apple julienned
- 2 teaspoons red wine vinegar
- 4 tablespoons mayo
- 1/2 large carrot julienned
- Salt & pepper to taste
For serving:
- Buns
- Butter
- BBQ sauce
Instructions
- Combine rub ingredients in a small bowl. Remove any twine from the pork. Rub the spice mixture all over the pork, using your hands. I suggest placing pork on a baking sheet to catch any fallout.
- In a slow cooker, add the Worcestershire sauce, chili powder, chicken broth, garlic, ground cumin, liquid smoke, and brown sugar. Stir until combined. Add the pork into the slow cooker and cover. Set on low and cook for 10 hours.
- When the pork is about ready, combine the slaw ingredients and refrigerate until needed.
- When the pork is done, take it out of the slow cooker and place it on a cutting board. Using two forks, shred it. Depending on your piece of meat, you may need to remove larger fatty pieces. I like to keep some of the smaller fatty pieces as they make the sandwiches taste even better. Place the shredded pork on a plate, bowl, or in a storage container. Spoon some of the leftover cooking liquid onto the pork and toss. It's up to you how much/how little you use. If you're not going to top your sandwiches with BBQ sauce, I suggest adding more of the liquid.
- If desired, toast the insides of the buns. To do this, I add some butter into a skillet on medium-high heat and toast the inside of each bun half for a few minutes.
- Fill the buns with BBQ sauce, slaw, and the pulled pork. Enjoy!
Notes
- Recipe makes at least 6 sandwiches, depending on how much/how little you top them with. The pork shoulder I cooked was just over 2 pounds and I made four sandwiches with enough pork leftover for at least two more.
- I cooked my ~2 pound piece of meat for 10 hours. I would suggest 8 hours on low as a minimum, especially if yours is larger. This recipe will also work with a larger piece of meat (up to 4-5 pounds), but I would double the rub ingredients. I prefer to use a boneless roast, but bone-in works too.
- This is the 7-quart slow cooker I use.
- Nutrition info includes meat and slaw but not the buns/toppings as calories can vary wildly depending on what you buy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This is our new go to! Quick + tasty, and allows each person to add their own sauce. We did not use the slaw but I bet it is tasty.
Fantastic!! I’m so glad you enjoyed it! Appreciate your review, Elizabeth! 😀
I am hoping to make this for a family gathering so I would likely get 5lbs of meet. Do you recommend doubling all of the ingredients on this case? Also, do you think ok to make a day or so ahead of time so that it can just be warmed up day of, or is this best fresh? Thanks!
Hi Corine! Yes, I think that doubling all ingredients would be a good idea. You may also want to cut the 5 lb. roast in half. I would think that would help it get more tender if it’s in smaller pieces. I have always enjoyed the reheated leftovers of any of my pulled pork recipes, so reheating should be fine.
I’m super behind making this recipe! Finally made this – it was INCREDIBLE! Thanks for sharing your recipes with my family, my house full of boys thank you!
I’m so happy it was a hit, Mandi!! 🙂
Having made this a couple of weeks ago I can vouch for its deliciousness. I have never found the idea of Apple Slaw very appealing, yet stuck to the recipe and found it a perfect accompaniment and would definitely make it again. My only variation was to add some very chunky carrot sticks on a whim when halfway through the cooking, whilst up in the middle of the night in a semi-conscious state! These were then mashed and heated in a pan with a little butter and provided a very nice, unusual tasting, carrot mash. My oldest son, who is a bit of meat freak, is very keen for me to make this again. Thanks Natasha.
I’m so glad you enjoyed it, Doug! That’s great that you decided to go with the apple slaw and liked it. 🙂
It looks delicious! Wow. ☺????
Thanks! Hope you decide to try it. ????
I need to make this. It sounds and looks wonderful. I like the apple slaw pairing. Perfect!
I make a shredded fresh rosemary and garlic pork loin in the crock pot for 9 hrs with olive oil and sage and it is well liked by My guests. I’ve never used the pork shoulder but see it used often in pork sandwiches.
Thanks Joanne, let me know if you do make it! Your pork loin recipe sounds delicious. Dinner is cooking right now and you’re making me hungry lol.
I do regularly use my slow cooker, especially for pork and I do love a good sandwich and this one looks delicious!! That slaw sounds like the perfect addition, too. Love the apples in there!
Thanks Dawn!!
i am a pulled pork lover!! and this looks so good Natasha. That tangy slaw? And I’m with you in the slow cooker, i rarely use it. But this is just the time when it’s worth it.
Thanks Cathy!!
I am drooling at every single photo of yours, dear Natasha 🙂 As for this recipe, I am speechless. I love sandwiches and I can’t wait to try it ❤❤
Thanks so much!! Let me know if you do make it 🙂
Delicious ♥
Thanks, Summer! 🙂