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Best Slow Cooker BBQ Pulled Pork Sandwiches for a Crowd

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This easy slow cooker BBQ pulled pork is perfect for feeding a crowd. With a simple homemade spice rub and a perfect balance of sweet, smoky, and tangy flavors, it shreds like a dream and makes incredible sandwiches.

Ingredients

Scale
  • 1 (5-7 pound) bone-in pork shoulder (pork butt)
  • 2 tablespoons smoked paprika
  • 1 tablespoon brown sugar, packed
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper, freshly ground
  • 1 teaspoon dry mustard powder
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 cup chicken broth or water
  • 1/4 cup apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon liquid smoke (optional, but highly recommended)
  • 1 large yellow onion, sliced
  • 4 cloves garlic, minced
  • 2 cups of your favorite BBQ sauce (plus more for serving)
  • 12–16 soft hamburger buns or brioche buns
  • Optional toppings: creamy coleslaw, dill pickle slices, pickled red onions, or extra BBQ sauce

Instructions

  1. Pat the pork shoulder dry with paper towels. In a small bowl, combine smoked paprika, brown sugar, garlic powder, onion powder, salt, pepper, dry mustard, and cayenne pepper (if using). Rub this mixture all over the pork shoulder.
  2. Place a large, heavy-bottomed skillet over medium-high heat and add a tablespoon of vegetable or canola oil. When the oil is shimmering, carefully place the seasoned pork shoulder in the hot skillet. Sear for 4-5 minutes per side, until a deep, dark brown crust forms. Use tongs to hold the pork on its sides to sear those too.
  3. While the pork is searing, place the sliced onion and minced garlic in the bottom of your slow cooker. Pour in the chicken broth, apple cider vinegar, Worcestershire sauce, and liquid smoke (if using). Give it a quick stir.
  4. Carefully transfer the seared pork shoulder to the slow cooker, placing it on top of the onions. Put the lid on and cook on LOW for 8-10 hours, or on HIGH for 5-6 hours. The pork is done when it is fork-tender and the internal temperature reaches 200-205°F.
  5. Using tongs, carefully transfer the cooked pork shoulder to a large cutting board or baking sheet. Let it rest for 10-15 minutes. While it rests, strain the cooking liquid from the slow cooker through a fine-mesh sieve, reserving the liquid. Discard the cooked onions (or keep them). Using two forks or meat claws, shred the pork into bite-sized pieces. Discard any large pieces of fat and the bone.
  6. Return the shredded pork to the slow cooker. Pour in 2 cups of BBQ sauce and about 1/2 cup of the reserved cooking liquid. Toss everything together until the pork is evenly coated. Let it sit on the ‘Warm’ setting for at least 15 minutes to let the flavors meld.
  7. Just before serving, split your buns and toast them on a griddle or under the broiler until lightly golden. Pile a generous amount of pulled pork onto the bottom half of each bun. Top with coleslaw, pickles, or any other toppings you love. Place the top bun on and serve immediately.

Notes

Don’t skip searing the pork; it creates a flavorful bark. Cook on LOW for the most tender results. Use a meat thermometer to ensure the internal temperature reaches 200-205°F. Strain the cooking liquid to remove excess fat before adding it back to the shredded pork. Leftovers taste even better the next day and freeze well for up to 3 months.

Nutrition

Keywords: slow cooker, BBQ, pulled pork, sandwiches, crowd, pork shoulder, easy, game day, potluck

Find it online: https://piperplate.com/best-slow-cooker-bbq-pulled-pork-sandwiches-for-a-crowd/