Pulled Pork Sandwich
Easy Classic Pulled Pork Sandwich with Optional Spicy Citrus Glaze.
This simple recipe delivers tender, flavor-packed pulled pork perfect for piling high on a soft bun. We’ll show you the slow-cooker method for minimal effort and maximum juiciness, resulting in the perfect weeknight main course.
Prep Time: 15 minutes Cook Time: 4–8 hours (slow cooker)
Total Time: 4–8 hours 15 minutes Servings: 8
Ingredients
Pork: 3–4 lb / 1.4–1.8 kg boneless pork shoulder (Boston butt), trimmed
Brown Sugar: 1 tbsp / 15 mL
Smoked Paprika: 1 tbsp / 15 mL
Garlic Powder: 1 tsp / 5 mL
Onion Powder: 1 tsp / 5 mL
Kosher Salt: 1 tsp / 5 mL
Black Pepper: 1/2 tsp / 2.5 mL
Liquid: 1 cup / 240 mL chicken broth or water
BBQ Sauce: 1 bottle (18 oz) / 510 g your favorite BBQ sauce
Buns: 8 brioche or potato buns
Heat It Up with Eleven Eleven Sauce: For a spicy and slightly sweet kick, mix Blazing Citrus Medium into your favorite BBQ sauce to create a bold glaze for the finished pork.
Heat Level: 5.5 out of 10 🔥
Blazing Citrus “Medium” Hot Sauce brings bright sweet heat to any dish. Made with grapefruit juice instead of vinegar, it delivers a clean citrus finish with a smooth serrano kick at a comfortable medium heat. Spoon it over tacos, grilled chicken, shrimp, crispy potatoes, eggs, or grain bowls, or whisk it into mayo or yogurt for an instant dip or dressing. Crowd friendly and full of flavor, it lifts rich foods and makes everyday meals pop.
1. Prepare the Pork Rub: In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper. Pat the pork shoulder dry with paper towels and generously rub the spice mixture all over the pork.
2. Slow Cook the Pork: Place the seasoned pork shoulder into a large slow cooker. Pour the chicken broth (or water) around the base of the pork. Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the pork is fork-tender.
3. Shred the Meat: Carefully remove the cooked pork from the slow cooker and place it on a large cutting board. Discard any large pieces of fat. Use two forks to shred the pork, returning the shredded meat to the slow cooker insert, or a separate bowl, keeping about 1/2 cup of the cooking liquid.
4. Sauce and Serve: Stir in the bottle of BBQ sauce until the pork is fully coated. If the pork seems dry, add a splash more of the reserved cooking liquid. Allow the pork to sit in the sauce for 10–15 minutes on the "Keep Warm" setting (or covered on low heat) to absorb the flavor. Serve the sauced pulled pork on the toasted buns with your favorite toppings like coleslaw and pickles.
Tips & Variations
Sear for Flavor: For a deeper flavor before slow cooking, quickly sear the seasoned pork shoulder in a cast-iron skillet over high heat for 2–3 minutes per side until a nice crust forms.
Vinegar Kick: For a North Carolina-style BBQ flavor, mix 1/4 cup of apple cider vinegar into your BBQ sauce along with the Blazing Citrus Medium before saucing the meat.
Spicy Glaze Option: For the Spicy variation, blend 2 tablespoons of Blazing Citrus Medium with your favorite BBQ sauce to glaze the shredded pork.
Other Users Suggest
Replacing BBQ Sauce: "Instead of the 18 oz bottle of store-bought BBQ, I used 1 cup of ketchup, 1/2 cup of apple cider vinegar, 1/4 cup of molasses, and 1 tbsp of Worcestershire sauce to make a tangy homemade sauce that was less sweet."
Replacing Pork Shoulder: "I substituted the pork shoulder with a 3 lb boneless, skinless chicken breast and reduced the cook time on low to 3–4 hours for perfect shredded chicken sandwiches."
Storage, Reheat & Freeze
Storage: Store leftover pulled pork in an airtight container in the refrigerator for up to 4 days.
Reheat: Reheat gently in a pot on the stovetop over medium-low heat, adding a splash of broth or water if it seems dry, or microwave in 30-second intervals.
Freeze: Freeze cooled pulled pork (sauced or unsauced) in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition Facts (per serving)
Calories: 420 Protein: 35g Carbs: 35g Fat: 15g
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