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Easy Tender Pulled Pork Sandwiches

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A beginner-friendly recipe for tender, juicy pulled pork sandwiches made with simple ingredients and cooked in a slow cooker or Instant Pot. Perfect for BBQ fans and busy weeknights.

Ingredients

Scale
  • 3–4 pounds pork shoulder (pork butt)
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1/4 cup apple cider vinegar (60 ml)
  • 2 tablespoons Worcestershire sauce
  • 1/2 cup ketchup (120 ml)
  • 1 tablespoon yellow mustard
  • 1 tablespoon honey or maple syrup
  • 8 sandwich buns (brioche or classic hamburger buns)
  • Optional toppings: coleslaw, pickles, sliced onions

Instructions

  1. Trim the pork shoulder by removing large chunks of excess fat. Pat dry with paper towels (about 5 minutes).
  2. In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper. Mix well (about 3 minutes).
  3. Rub the spice mixture all over the pork shoulder, pressing it into the meat to coat evenly (about 5 minutes).
  4. Place the pork shoulder in the slow cooker. In a separate bowl, whisk together apple cider vinegar, Worcestershire sauce, ketchup, mustard, and honey or maple syrup. Pour the sauce over the pork.
  5. Cook on low for 6-8 hours or high for 4-5 hours until the pork is tender and pulls apart easily. If using an Instant Pot, cook on high pressure for 60 minutes, then allow natural release (total about 1.5 hours including prep).
  6. Remove the pork from the cooker and shred it using two forks or meat claws. Return shredded pork to the slow cooker and mix with remaining sauce to soak up flavor (about 10 minutes).
  7. Toast buns lightly if desired. Assemble sandwiches by piling pulled pork on buns and adding optional toppings like coleslaw or pickles.

Notes

Do not rush cooking time; low and slow yields the best tenderness. Pat pork dry before applying rub for better flavor penetration. Use a meat thermometer to ensure internal temperature reaches 195-205°F for easy shredding. Let pork rest 15 minutes after cooking. Adjust sauce seasoning after cooking to taste. To thicken sauce, simmer on stove for 5-10 minutes. For gluten-free, use gluten-free buns and substitute Worcestershire sauce with coconut aminos or tamari.

Nutrition

Keywords: pulled pork, BBQ, slow cooker, Instant Pot, sandwiches, easy recipe, tender pork, beginner-friendly

Find it online: https://novanosh.com/easy-tender-pulled-pork-sandwiches-recipe-5-steps-for-beginners-perfect-for-bbq-fans/