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Barbecue Pulled Pork Sandwiches

Print Recipe
Pork shoulder is the cut to buy for this one. It has enough fat and connective tissue to soften during a long cook, giving you meat that shreds instead of turning dry and stringy.
Prep Time 10 minutes
Cook Time 10 hours 15 minutes
Total Time 10 hours 25 minutes
Servings 8 servings

Equipment

  • 6-quart slow cooker

Ingredients

  • 3 pounds boneless pork shoulder, cut into 3 large pieces
  • 1 large onion, sliced
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon brown sugar
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup barbecue sauce, plus more to taste
  • 8 sandwich buns
  • Coleslaw, for serving

Instructions

  • Spread the onion across the bottom of the slow cooker and pour in the broth.
  • Mix the brown sugar, paprika, garlic powder, salt, and pepper. Rub over the pork and set it on the onions.
  • Cover and cook on low for 8–10 hours, until the pork separates easily with a fork.
  • Transfer the pork to a board, discard large pieces of fat, and shred. Reserve 1/2 cup of cooking liquid and drain the rest, keeping the onions if you like.
  • Return the pork to the cooker with the barbecue sauce and enough reserved liquid to keep it moist. Cover and heat on high for about 15 minutes. Serve on buns with coleslaw.

Notes

Cook: 8–10 hours on low, plus 15 minutes to finish. Times are estimates; card times use the upper end including finishing time. Check the doneness described in the instructions. Start with thawed meat and poultry.