There’s nothing quite like the rich, smoky aroma of BBQ pulled pork filling your kitchen after a day of slow cooking. This recipe for Slow Cooker Smoky BBQ Pulled Pork Sandwiches delivers tender, juicy pork that practically melts in your mouth, paired with a tangy, slightly sweet sauce. With just 10 minutes of prep and 8 hours of hands-off cooking, you’ll have a crowd-pleasing meal that’s perfect for busy days or weekend gatherings.
Piled high on a soft bun, each bite offers a satisfying mix of textures—succulent shredded pork, crisp coleslaw, and a smoky BBQ glaze that’s bursting with flavor. It’s comfort food at its finest, with a balance of savory, sweet, and tangy notes that will have everyone reaching for seconds. Plus, it’s hearty enough to satisfy even the biggest appetites without weighing you down. Whether it’s game day or a casual family dinner, this dish is sure to become a favorite.
What You’ll Need
- 3 Tablespoons paprika (smoked paprika works great for extra flavor)
- 1 Tablespoon salt (adjust to taste if needed)
- 1 Tablespoon pepper (freshly ground is best)
- 1 teaspoon garlic powder (or substitute with fresh minced garlic)
- 1 teaspoon dry mustard (optional, but adds depth)
- ⅓ cup liquid smoke (for that signature smoky flavor)
- 4 pounds pork shoulder butt roast (bone-in or boneless both work)
- 18 ounces BBQ sauce (1 bottle, use your favorite brand or homemade)
- 12 hamburger buns (toasted for extra texture, if desired)
How to Make It
- Prepare the slow cooker: Spray the inside with non-stick cooking spray or use a slow cooker liner for easy cleanup.
- Make the rub: In a small bowl, combine paprika, salt, pepper, garlic powder, dry mustard, and liquid smoke. Mix well.
- Season the pork: Rub the spice mixture all over the pork roast, ensuring it’s fully coated. For deeper flavor, poke the roast a few times with a large fork before rubbing.
- Cook the pork: Place the seasoned roast in the slow cooker, cover with the lid, and cook on low for 8-10 hours or high for 5-6 hours. The meat should be tender and easily shred with a fork when done.
- Shred and sauce: Once cooked, transfer the pork to a large bowl and shred it using two forks. Stir in the entire bottle of BBQ sauce until well combined.
- Serve: Pile the saucy pulled pork onto hamburger buns and enjoy! Optional: Toast the buns lightly for added crunch.
Perfect Pairings: Sauce and Topping Ideas
Take your pulled pork sandwiches to the next level with creative sauces and toppings! Try spicy mayo (mix ½ cup mayo with 1 tsp hot sauce) or a tangy coleslaw for a refreshing crunch. For a smoky twist, drizzle extra BBQ sauce or add pickled jalapeños. Don’t forget classic toppings like pickles or sliced red onions for added texture and flavor!
Serve It Up: Creative Serving Suggestions
While buns are a classic choice, consider serving your pulled pork in tortillas for BBQ pork tacos or over a bed of mashed potatoes for a hearty meal. For a low-carb option, try lettuce wraps or serve alongside cornbread and baked beans for a complete Southern-inspired feast.
Make It Last: Storage and Reheating Tips
Store leftover pulled pork in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. To reheat, warm it in a skillet with a splash of water or broth to keep it moist, or microwave in 30-second intervals, stirring in between. Perfect for quick lunches or dinners!
Switch It Up: Recipe Variations
Customize this recipe to suit your taste! Swap the pork for chicken thighs or beef brisket for a different twist. For a spicier kick, add cayenne pepper to the rub or use a chipotle BBQ sauce. Vegetarian? Try jackfruit as a pork substitute—it shreds just like the real thing!
Time-Saving Tips for Busy Cooks
Short on time? Prep the spice rub the night before and store it in a small jar. You can also trim and season the pork roast ahead of time, then refrigerate it overnight. If you’re really in a rush, cook on high for 5-6 hours instead of low—it’ll still be tender and delicious!
Slow Cooker Smoky BBQ Pulled Pork Sandwiches
Equipment
- slow cooker
Ingredients
- 3 Tablespoons paprika
- 1 Tablespoon salt
- 1 Tablespoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon dry mustard
- ⅓ cup liquid smoke
- 4 pounds pork shoulder butt roast, (or bone in)
- 18 ounces BBQ Sauce, 1 bottle
- 12 Hamburger Buns
Instructions
- Spray the inside of slow cooker with non-stick cooking spray (or use a slow cooker liner).
- Combine paprika, salt, pepper, garlic powder, mustard and liquid smoke in a small bowl.
- Rub all over the roast, covering all sides. (Optional: poke your roast with a large fork a couple of times to let the flavors really soak in).
- Place lid on slow cooker and bake on low for 8-10 hours (or high 5-6 hours).
- Shred meat when finished and add bottle of BBQ sauce.
- Serve on buns.