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Slow Cooker Pulled Pork Sandwiches

This dish features tender, shredded pork shoulder cooked slowly until it becomes sticky and easily pulls apart. The pork is flavored with smoky spices and barbecue sauce, then piled onto toasted buns for a satisfying, juicy sandwich with rich flavors and a tender texture.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method

Ingredients
  

  • 2 pounds pork shoulder well-marbled for maximum tenderness
  • 1 cup barbecue sauce smoky and tangy
  • 1 large yellow onion sliced
  • 3 cloves garlic minced
  • 1 teaspoon paprika smoky flavor
  • 1/2 teaspoon cumin earthy depth
  • 1/2 teaspoon chili powder adds mild heat
  • 4 buns brioche or sandwich rolls lightly toasted if desired
  • 2 tablespoons apple cider vinegar brightens flavor

Equipment

  • Crockpot
  • Forks
  • Baking sheet or toaster oven

Method
 

  1. Place the pork shoulder into the crockpot, rubbing it with paprika, cumin, chili powder, salt, and pepper for flavor.
  2. Add sliced onion and minced garlic on top of the pork, then pour in the apple cider vinegar.
  3. Pour the barbecue sauce over the pork, ensuring it's well coated.
  4. Cover the crockpot and cook on low for about 8 hours, or until the meat is fall-apart tender and easily pulls apart with forks.
  5. Once cooked, transfer the pork to a large bowl or cutting board and shred it using two forks, pulling apart the meat until it’s sticky and tender.
  6. While shredding, check the seasoning and add more barbecue sauce or vinegar if desired for extra flavor.
  7. Slice the buns open and lightly toast them if you prefer a bit of crunch.
  8. Pile the warm, shredded pork onto the toasted buns, then serve immediately with your favorite toppings or sides.