Do you love the taste of slow-cooked pulled pork sandwiches, but don’t have the time or energy to prepare them from scratch? This may be one of the best pulled pork sandwiches ever! Of the great all-time euphoric sandwich-eating experiences, a slow-cooked, pulled pork sandwich topped with my grandmother’s amazing Cole Slaw has to be right near the top of the list. The best thing about this pork recipe is it’s done in a slow cooker Crock-Pot. The prep is really simple, the cooking is low and slow (it can be done overnight), and the resulting flavors are really incredible.
Pulled pork sandwiches are a classic comfort food that has been a favorite of many for years. They are perfect for any occasion, whether it’s a family dinner or a backyard barbecue with friends. With a little bit of preparation, you can have a tasty pulled pork sandwich ready in no time.
One of the best things about pulled pork sandwiches is their versatility. They can be customized to your liking with various toppings and sauces. For example, just add some tangy coleslaw, sweet and spicy barbecue sauce, jalapenos or crispy fried onions. The possibilities are endless, and you can create a unique and flavorful sandwich every time.
The secret to making the perfect pulled pork sandwich is slow-cooking the pork. Slow cooking allows the meat to become tender and juicy, while also infusing it with flavor. To make pulled pork, you’ll need a slow cooker. The process is simple: season the pork with your favorite spices and let it cook for several hours until it falls apart with a fork.
When it comes to seasoning the pork, in my recipe below, I included the ingredients for my Porkman’s Pork Rub, but you can get as creative as you want. I also always add a dash of old-school classic Colgin Liquid Smoke for a delicious smoky flavor.
After the pork is cooked, the next step is to shred it. This can be done with a fork, or you can use a handheld mixer or a stand mixer with a paddle attachment for faster results. Shredding the pork is important because it allows the sauce to penetrate the meat and gives the sandwich its signature texture.
Once you have the pulled pork ready, it’s time to assemble the sandwich. The traditional way to make a pulled pork sandwich is to use a soft hamburger bun, but you can also use a baguette or a ciabatta roll. Start by adding a generous portion of pulled pork to the bun, and then add your favorite toppings. My favorite toppings are coleslaw, pickles, onions, and jalapeños.
If you’re looking for a healthier option (and I don’t know why you would!), you can also try using lettuce wraps or whole wheat buns instead of traditional buns. This will reduce the amount of refined carbs and calories in your sandwich while still maintaining its delicious flavor.
How to Freeze Individual Portions
After I cook and shred the pork, I divide it up into serving-size portions (4-5 oz each), wrap each tightly in plastic wrap and freeze them. When I get that unmistakable craving for a delicious pulled pork sandwich, I just pop one in the microwave for a couple of minutes. Then I top it with some bbq sauce (Bull’s Eye Original Barbecue Sauce is my favorite for this dish), put it in a steamed bun, slap on some cole slaw and, in minutes, I’m in pulled pork nirvana with what is absolutely one of the best sandwiches ever!
In conclusion, pulled pork sandwiches are a delicious and versatile treat that can be enjoyed anytime, anywhere. By using a slow cooker or pressure cooker, you can prepare a large batch of pulled pork in advance and freeze it for later use. With the right toppings and sauces, you can create a unique and flavorful sandwich every time. So why not give it a try and see for yourself why pulled pork sandwiches are so popular?
Just click Read More below to get my fantastic recipe.
Best Pulled Pork Sandwiches EVER!
A great slow cooker pulled pork recipe
- 8-10 lb. Pork Shoulder Picnic cut with bone-in is what I like best
- Frank's Hot Sauce to taste
- 2-3 bottles Bullseye Original Flavor BBQ Sauce or your favorite Barbeque Sauce
- 1 large onion 1/4 inch thick slices
- ½ cup water
- Porkman's BBQ Spice Rub for the sake of this recipe, I am Porkman and that's my Original Rub Mix (recipe follows)
Here's the Rub
- 1/2 cup Brown Sugar
- 1 tbsp paprika
- 1 tbsp black pepper
- 2 tbsp kosher salt
- 1 tbsp chili powder
- 1 tbsp onion powder
- 1 tbsp cayenne more or less to taste
Mix together all rub ingredients. You can add to the rub (you can add coriander, thyme, cumin or any other flavor you like...it's a very forgiving recipe) but keep the above proportions approximately same so none of the flavors are overwhelming.
Cut under the top thick layer of fat so it forms a flap (or pocket) and rub the seasoning liberally all over the meat (and under the flap) and then re-cover with the fat. That helps the flavor get into the meat and also tenderizes it as it cooks (make sure you cover all the exposed portions of the meat with the rub and get it in all the nooks and crannies). You should use a spoon to transfer the spices to the meat because you will probably have some rub left over and you don't want to contaminate it with pork from your hands. Just cover what's left and save it for next time (After you taste the finished product, I guarantee there will be a next time). Then wrap the spice-rubbed shoulder in plastic wrap and let it sit in the refrigerator for 8-24 hours (the longer the better. I usually do the full 24).
When you're ready to cook, slice a large onion in ¼ inch slices and line the bottom of the crockpot with it. Pour in 1/2 cup of warm water and then place the pork (fat side up) on top of the onions. Cover and set the crockpot on high for 2 hours.
After 2 hours, switch the crockpot to low and let it cook for 6-10 more hours. After about 6 hours, check the temperature of the meat. The center of the shoulder should register 195 degrees (that's the temperature that the collagen in the meat melts and is what makes the pork fall-off-the-bone tender). If it's not there yet, cover and let cook longer.
Don't be tempted to take the top off the crockpot until it's time to check the temperature..¦.every time you remove the top, it really adds to the total cooking time. What happens is usually the pork temperature plateaus at about 175 degrees and stays there for a while, and then it will rapidly rise to 195 degrees.
When it reaches 195 degrees (it's ok if it goes a little higher...it won't ruin it), turn off the crockpot and take the pork and the cooked onions out (I put it all in a huge bowl). Be careful because the meat will probably fall apart as you lift it out. There will be a lot of accumulated liquid...discard it and wipe out the crockpot.
Spread the meat out as much as possible and let it sit for 30-60 minutes until is cool enough to start pulling apart. You can use a fork, but I prefer to use my hands to shred it. As you pull it apart, toss the meat pieces back into the crockpot and discard the rest (or not...see note below). When all the meat is pulled, pour about 1½ bottles of the BBQ sauce into the pot and stir it into the pork. You can add the hot sauce at this point if you want it spicier. Then let it cook on low for about 1 hour. Give it an occasional stir to redistribute the juices. That's it...you got serious pulled pork barbeque.
When it is cooled down, I wrap serving size (4-6 oz, depending on how big you like your sandwiches)) portions in plastic wrap and then freeze them. When I want a sandwich, I just throw one in the microwave for about 30-45 seconds on high, pour on a little warmed sauce and it's done...put it on a soft roll with some coleslaw and pig out.
Note: You can throw out the big hunks of fat, but you can also put them under the broiler and crisp them up. You can then eat it as is or chop up the crisp pieces and throw them in the bbq. It adds lots of flavor and texture, but it really isn't necessary since it's very messy and probably will clog your arteries and cause your heart to stop beating. I also freeze the bones and use them to make stock for soup...it makes an amazing broth for split pea soup.