What cut of pork works best?

Boneless pork shoulder, also known as pork butt, is perfect due to its marbling which becomes tender and juicy when slow-cooked.

How long should the pork cook?

Cook on low for 8 to 10 hours or high for 5 to 6 hours until the pork is tender and easy to shred.

Yes, add or omit cayenne pepper from the dry rub to control the heat according to your preference.

Toasting adds a slight crispness and buttery flavor to the buns, enhancing texture and taste.

Yes, shredded pork can be refrigerated in its cooking juices for up to 3 days and reheated before serving.

Sandwich buns contain gluten, and some BBQ sauces or coleslaw may contain soy, mustard, or egg; always check labels if sensitive.

Tender, smoky pulled pork slow-cooked in tangy BBQ sauce and piled high on soft sandwich buns—perfect for casual gatherings or weeknight dinners.

I first served this at a family cookout, and everyone asked for seconds of the delicious BBQ pulled pork sandwiches.

Pork: 4 lbs (1.8 kg) boneless pork shoulder (also called pork butt), trimmed of excess fat
Dry Rub: 2 tbsp brown sugar, 1 tbsp smoked paprika, 2 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp cayenne pepper (optional, for heat)
BBQ Sauce: 1 ½ cups (360 ml) barbecue sauce, plus more for serving
Sandwiches: 8 sandwich buns, split, 1 cup (120 g) coleslaw (optional, for topping), 2 tbsp unsalted butter, softened (optional, for toasting buns)

Prepare Dry Rub:: In a small bowl, mix together the brown sugar, smoked paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper to create the dry rub.
Season Pork:: Pat the pork shoulder dry with paper towels. Rub the spice mixture evenly over the entire surface of the pork.
Cook Pork:: Place the pork in the slow cooker. Pour 1 cup of barbecue sauce over the pork.
Slow Cook:: Cover and cook on low for 8 10 hours or on high for 5 6 hours until the pork is very tender and easily pulls apart with a fork.
Shred Pork:: Transfer the pork to a large bowl and shred using two forks discarding excess fat.
Return to Cooker:: Skim excess fat from the cooking juices in the slow cooker. Return shredded pork to the slow cooker and stir in the remaining ½ cup barbecue sauce.
Toast Buns:: If desired, butter the buns and toast them in a skillet until golden.
Assemble Sandwiches:: Pile the pulled pork onto the buns. Top with coleslaw if using. Serve immediately with extra barbecue sauce on the side.

This recipe always brings our family together, especially on weekend afternoons enjoying good food and company.

Slow cooker, mixing bowls, forks for shredding, knife and cutting board, skillet for toasting buns.

Contains gluten in sandwich buns; use gluten-free buns if needed. Possible allergens in BBQ sauce and coleslaw.

560 calories per serving with 21 g fat, 54 g carbohydrates, and 36 g protein.

Serve fresh and enjoy the rich flavors of this easy slow-cooker dish every time.

→ What cut of pork works best?: Boneless pork shoulder, also known as pork butt, is perfect due to its marbling which becomes tender and juicy when slow-cooked.
→ How long should the pork cook?: Cook on low for 8 to 10 hours or high for 5 to 6 hours until the pork is tender and easy to shred.
→ Can I adjust the spice level?: Yes, add or omit cayenne pepper from the dry rub to control the heat according to your preference.
→ What’s the purpose of toasting the buns?: Toasting adds a slight crispness and buttery flavor to the buns, enhancing texture and taste.
→ Can I prepare the pork ahead?: Yes, shredded pork can be refrigerated in its cooking juices for up to 3 days and reheated before serving.
→ Are there common allergens to watch for?: Sandwich buns contain gluten, and some BBQ sauces or coleslaw may contain soy, mustard, or egg; always check labels if sensitive.