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Pulled Pork Sandwiches You’ll Want Every Weekend

Alright, I have to confess: I can’t stop making these pulled pork sandwiches. Seriously, if weekend cravings had a champion, this would be it. The first time I made this recipe, my kitchen smelled like heaven—smoky, sweet, and just a little bit spicy. As the pork shredded into those tender, juicy strands, I knew I’d discovered a new staple for lazy weekends, game days, or whenever I just want something downright satisfying. Plus, it’s ridiculously easy to make, and you don’t even need a smoker to nail the flavor! I can’t wait for you to try it and see why this sandwich is happily hogging all my weekend dinner plans.

Quick Facts

Yield: Serves 6–8
Prep Time: 15 minutes
Cook Time: 6 hours (slow cooker)
Total Time: 6 hours 15 minutes

Ingredients

For the Main Dish:

4–5 pounds pork shoulder (boneless)
1 tablespoon smoked paprika
1 tablespoon brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon salt
½ teaspoon black pepper
1 cup barbecue sauce (your favorite kind)
½ cup apple cider vinegar
¼ cup water
4–6 sandwich buns (soft, sturdy ones)

For the Sauce / Garnish (Optional):

Coleslaw (for crunch and tang)
Extra barbecue sauce (for drizzling)

How I Make It

Step 1:

Start by mixing the smoked paprika, brown sugar, garlic powder, onion powder, chili powder, salt, and pepper in a small bowl. Rub this spice blend all over the pork shoulder, making sure every nook and cranny is covered. This dry rub is what builds that amazing flavor crust when it cooks low and slow.

Step 2:

Place the seasoned pork into your slow cooker. Pour in the apple cider vinegar and water around the meat (not on top, or you’ll wash off the rub). Cover and cook on low for 6 hours—this slow heat is key to getting that pork shredding texture.

Step 3:

Once the pork is fork-tender and falling apart, transfer it to a large bowl. Use two forks to shred the meat, discarding any large chunks of fat.

Step 4:

Pour in the barbecue sauce and stir well to combine, coating every juicy bite. You can add more sauce if you like it saucier!

Step 5:

Lightly toast your sandwich buns to add a little crunch and prevent sogginess.

Step 6:

Pile the pulled pork high on the buns, top with some coleslaw for a fresh, crunchy contrast, and drizzle with extra barbecue sauce if you’re feeling saucy. Serve immediately and get ready for sticky, messy, delicious bites.

Variations & Tips

Use a pork butt or picnic roast instead of shoulder if that’s what you have on hand.
Swap out the slow cooker for an oven at 300°F, covered in foil, for 4–5 hours.
Add a splash of liquid smoke or smoked salt for an extra smoky kick.
Mix in some chopped jalapeños or hot sauce for heat.
Try Hawaiian rolls for a sweeter sandwich experience.
If you don’t have apple cider vinegar, white vinegar or even a squeeze of lemon juice works as a substitute.

How I Like to Serve It

I love serving these sandwiches with a side of crispy sweet potato fries and a cold, crisp beer—or a tall glass of iced tea in warmer months. They’re perfect for backyard barbecues, lazy family dinners, or cheering on your favorite team. When fall rolls around, swap the coleslaw for roasted root veggies and swap out the buns for toasted bread for a cozy, elevated feel.

Notes

Leftovers keep well in the fridge for 3–4 days—just reheat gently in the microwave or on the stovetop with a splash of water or extra sauce to keep moist.
You can freeze the pulled pork in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.

Closing: This recipe always delivers that rare combination of super tender pork with smoky, tangy flavors that feel like a warm hug on a bun—your weekends just got a whole lot tastier!