Slow-Cooker Pulled Pork Sandwiches

  • Level: Easy
  • Total: 7 hr 30 min
  • Prep: 20 min
  • Cook: 7 hr 10 min
  • Yield: 4 servings
  • Nutrition Info
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1 2-pound boneless pork shoulder, cut into 2-inch pieces

1/2 onion, roughly chopped

4 cloves garlic

Kosher salt and freshly ground pepper

3/4 cup ketchup

2 tablespoons spicy yellow mustard

2 tablespoons packed light brown sugar

1/4 cup sliced pickles, plus 2 tablespoons brine

2 teaspoons hot sauce

2 tablespoons vegetable oil

4 slices Texas toast or other thick white bread

1 1/4 cups prepared coleslaw


  1. Combine the pork, onion, garlic, 1/2 cup water, 1 teaspoon salt and a few grinds of pepper in a 6- to 8-quart slow cooker. Cover and cook on low, 7 hours.
  2. Remove the pork and garlic from the slow cooker to a bowl using a slotted spoon. Strain the juices, discarding the onion; transfer 3/4 cup of the juices to a small saucepan. Add the ketchup, mustard, brown sugar, pickle brine and hot sauce. Cook over medium-high heat, stirring occasionally, until the sauce is just starting to simmer and thicken, about 5 minutes.
  3. Heat the vegetable oil in a large skillet (preferably cast-iron) over high heat. Add the pork and garlic; shred the meat with two forks. Cook, stirring occasionally, until the pork is crisp and golden, about 5 minutes. Season with salt and pepper.
  4. Toast the bread. Top with the pork, sauce and coleslaw. Serve with the pickles.

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