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Slow Cooker Pulled Pork Sandwiches

Slow cooker pulled pork sandwiches feature tender, fork-shredded pork shoulder cooked with onion, vinegar, and a savory spice rub. Stir in barbecue sauce and pile the pork onto hamburger buns for an easy, hearty meal.
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Prep Time 15 minutes
Cook Time 10 hours
Total Time 10 hours 15 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 yellow onion medium, thinly sliced
  • 0.5 cup low-sodium chicken broth
  • 0.25 cup apple cider vinegar
  • 0.25 cup light brown sugar packed
  • 1 tbsp paprika
  • 2 tsp garlic powder
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 4 lb pork shoulder boneless, Boston butt
  • 1 cup barbecue sauce
  • 8 hamburger buns

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Spread the onion in the bottom of a 6-quart slow cooker.
  2. Pour in the chicken broth and apple cider vinegar.
  3. In a small bowl, mix the brown sugar, paprika, garlic powder, kosher salt, and black pepper.
  4. Pat the pork shoulder dry.
  5. Rub the spice mixture over all sides of the pork.
  6. Place the pork on top of the onion.
  7. Cover and cook on LOW for 8 to 10 hours or HIGH for 5 to 6 hours, until the pork reaches 195 to 205°F and shreds easily with a fork; do not start with frozen pork.
  8. Remove any large pieces of fat.
  9. Shred the pork in the slow cooker.
  10. Skim excess fat from the cooking liquid.
  11. Stir in the barbecue sauce.
  12. Spoon the pulled pork onto the hamburger buns.
  13. Serve.

Notes

For the most tender texture, cook until the pork shreds easily with a fork. Refrigerate leftovers for up to 4 days or freeze them for up to 3 months. Use gluten-free buns for a gluten-free option.