Print

Best Slow Cooker BBQ Pulled Pork Sandwiches: Easy 3-Ingredient Recipe

best slow cooker pulled pork - featured image
Print Recipe

This incredibly easy slow cooker BBQ pulled pork requires just three ingredients and minimal prep. The pork shoulder cooks low and slow until fall-apart tender, then gets tossed in your favorite barbecue sauce for the ultimate crowd-pleasing sandwich.

Ingredients

Scale
  • 3–4 pounds pork shoulder (also called pork butt)
  • 1 cup low-sodium chicken broth
  • 1 ½ cups your favorite barbecue sauce (plus more for serving)
  • Salt and black pepper, to taste
  • 6–8 soft hamburger buns or brioche buns
  • Coleslaw (optional, for serving)
  • Pickles (optional, for serving)

Instructions

  1. Trim the pork shoulder: Place the pork shoulder on a cutting board. Using a sharp knife, trim off any large, thick pieces of fat on the surface, leaving a thin layer of fat.
  2. Season the pork: Pat the pork shoulder dry with paper towels. Season generously on all sides with salt and black pepper.
  3. Add broth to the slow cooker: Pour the chicken broth into the bottom of a 6-quart or larger slow cooker.
  4. Place the pork in the slow cooker: Gently place the seasoned pork shoulder into the slow cooker, fat side up if possible. Pour half of the barbecue sauce (about ¾ cup) over the top of the pork. Reserve the remaining sauce for later.
  5. Cook low and slow: Cover the slow cooker with the lid and set it to low heat. Cook for 6-8 hours, or until the pork is fall-apart tender. Alternatively, cook on high for 4-5 hours.
  6. Shred the pork: Once the pork is tender, carefully transfer it to a large cutting board or bowl using tongs. Let it rest for 5 minutes. Then, using two forks, shred the pork into bite-sized pieces. Remove any large pieces of fat that didn’t render.
  7. Combine with remaining sauce: Discard most of the cooking liquid from the slow cooker. Return the shredded pork to the slow cooker. Pour the remaining barbecue sauce over the pork and stir gently to combine. Let it heat through for 10-15 minutes on the warm setting or low heat.
  8. Toast the buns: While the pork is heating through, split your buns and toast them lightly in a toaster, under the broiler for 1-2 minutes, or in a dry skillet over medium heat.
  9. Assemble and serve: Pile a generous amount of pulled pork onto each bun. Top with coleslaw and pickles if using. Serve immediately with extra barbecue sauce on the side.

Notes

For best results, cook on low heat for 6-8 hours. Resist the urge to lift the lid during cooking. The pork is done when it reaches an internal temperature of at least 195°F and shreds easily. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat gently with a splash of broth to prevent drying out.

Nutrition

Keywords: slow cooker pulled pork, BBQ pulled pork, 3-ingredient pulled pork, easy pulled pork, pulled pork sandwiches, pork shoulder recipe

Find it online: https://recipebelle.com/best-slow-cooker-bbq-pulled-pork-sandwiches-easy-3-ingredient-recipe/