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Slow-Cooker Pulled Pork Sandwiches

Barbecue purists, look away: Our favorite way to make pulled pork is in a slow cooker. It may not be authentic, but it’s super easy and totally foolproof—the meat comes out fall-apart tender every time. Break out some soft hamburger buns, a few pickles and a quick homemade slaw and dinner is served!
Print Recipe
Cook Time 20 minutes
Total Time 8 hours 30 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 5149.3 kcal

Equipment

  • 1 Slow Cooker 5- to 6-quart
  • 1 Large Skillet For searing
  • 1 Saucepan For reducing liquid
  • 1 Cutting Board
  • 1 Strainer

Ingredients
  

Main

  • 3 tablespoons packed brown sugar light or dark
  • 2 teaspoons hot paprika
  • 1 teaspoon mustard powder
  • 1/2 teaspoon ground cumin
  • Kosher salt and freshly ground pepper
  • 1 3- to-4-pound boneless pork shoulder trimmed of excess fat
  • 2 teaspoons vegetable oil
  • 1/2 cup apple cider vinegar plus more to taste
  • 3 tablespoons tomato paste
  • 6 to 8 potato buns
  • Barbecue sauce and prepared coleslaw for serving

Instructions
 

  • Combine 1 tablespoon brown sugar, the paprika, mustard powder, cumin, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the spice mixture all over the pork.
  • Heat the vegetable oil in a large skillet over medium heat. Add the pork and cook, turning, until browned on all sides, about 5 minutes. Remove the pork and transfer to a plate; whisk 3/4 cup water into the drippings in the skillet. Transfer the liquid to a 5- to 6-quart slow cooker.
  • Add the vinegar, tomato paste, the remaining 2 tablespoons brown sugar and 2 cups water to the slow cooker and whisk to combine. Add the pork, cover and cook on low, 8 hours.
  • Remove the pork and transfer to a cutting board. Strain the liquid into a saucepan, bring to a boil and cook until reduced by half, about 10 minutes; season with salt. Roughly chop or shred the pork. Transfer to a bowl and toss with 1 cup of the reduced cooking liquid and salt and vinegar to taste. Serve on the buns with barbecue sauce, coleslaw and pickles.

Notes

Searing the pork shoulder before slow cooking is a crucial step often overlooked; it builds significant flavor through the Maillard reaction. The long, low-temperature cooking breaks down connective tissues, ensuring tenderness. Reducing the cooking liquid concentrates the flavor into a rich sauce for the finished pork. Don't be shy about adjusting the final seasoning with salt and a splash of apple cider vinegar to balance sweetness and tang just before serving.