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Crockpot BBQ Pulled Pork Sandwiches Easy Recipe for Crowd-Pleasing Dinner

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A hands-off slow cooker recipe that transforms pork shoulder into tender, juicy pulled pork with a tangy, smoky BBQ sauce. Perfect for feeding a crowd with minimal prep.

Ingredients

Scale
  • 4–5 pounds pork shoulder (bone-in, well-marbled)
  • 1 ½ cups BBQ sauce
  • 1 large onion, sliced
  • 4 cloves garlic, minced (about 1 tablespoon)
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 8–10 sandwich buns (brioche or potato rolls preferred)

Instructions

  1. Trim excess fat off the pork shoulder, leaving some fat for moisture. Pat dry with paper towels. Season generously with salt, pepper, smoked paprika, and chili powder.
  2. Place sliced onion and minced garlic at the bottom of the crockpot to create a flavor bed and prevent sticking.
  3. Set the seasoned pork shoulder on top of the onions and garlic. Pour BBQ sauce, apple cider vinegar, and brown sugar evenly over the pork. Cover and set crockpot to low.
  4. Cook on low for 8 to 10 hours without disturbing to allow the pork to become tender and fall-apart.
  5. Carefully remove the pork shoulder and shred it using two forks or meat claws. Return shredded pork to the crockpot and stir to coat with juices.
  6. Toast sandwich buns lightly and pile on a generous amount of pulled pork. Add pickles, coleslaw, or extra BBQ sauce if desired. Serve immediately.

Notes

Do not skip the apple cider vinegar as it brightens the sauce and balances sweetness. Cook low and slow for best tenderness. Keep cooking juices when shredding to maintain moisture. If sauce is watery, simmer separately to thicken. Use gluten-free buns or serve over rice for gluten-free option. Leftovers freeze well for up to 3 months.

Nutrition

Keywords: pulled pork, BBQ, crockpot, slow cooker, sandwiches, crowd-pleaser, easy dinner, pork shoulder

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