10 Crockpot Pulled Pork Sandwich Recipes

You loved our easy crockpot pulled pork recipes – and now they are going between the buns! These 10 pulled pork sandwich recipes take that same fall-apart tender slow cooker pork and stack it into the best sandwiches ever: smoky BBQ, Dr Pepper, Carolina vinegar, honey garlic, Hawaiian kalua, chipotle lime, apple cider, Buffalo, Cuban mojo and root beer.

Every recipe below starts with a pork shoulder and your slow cooker doing the heavy lifting. Just shred, sauce, pile high – and dinner is done. Let’s build some sandwiches!

1. Classic Smoky BBQ Pulled Pork Sandwich

The sandwich that started it all – tender smoky pork piled on a toasted bun with crunchy slaw.

Ingredients

• 4 lbs pork shoulder (Boston butt)
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp brown sugar
• 1 tbsp kosher salt
• 2 tsp black pepper
• 1 cup chicken broth
• 1 cup BBQ sauce, plus extra for serving
• 8 brioche buns, toasted
• 2 cups coleslaw

Instructions

1. Rub the pork shoulder all over with paprika, garlic powder, brown sugar, salt and pepper.
2. Place in the slow cooker, add the chicken broth, and cover.
3. Cook on LOW for 8-10 hours or HIGH for 4-5 hours, until the meat shreds easily with a fork.
4. Transfer the pork to a cutting board and shred with two forks, discarding large pieces of fat.
5. Return the shredded pork to the slow cooker, stir in the BBQ sauce, and warm through for 20 minutes.
6. Pile onto toasted brioche buns, top with coleslaw, and serve with extra BBQ sauce.

2. Dr Pepper Pulled Pork Sliders

Twenty-two ounces of magic – the soda’s sweetness caramelizes into the most addictive slider filling.

Ingredients

• 3 lbs pork shoulder
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 2 tsp smoked paprika
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 can (12 oz) Dr Pepper
• 1 cup BBQ sauce
• 12 slider buns
• Dill pickle chips, for serving

Instructions

1. Season the pork with onion powder, garlic powder, paprika, salt and pepper.
2. Set it in the slow cooker and pour the Dr Pepper around (not over) the meat.
3. Cook on LOW 8 hours or HIGH 4 hours until fall-apart tender.
4. Shred the pork, return it to the juices, and stir in the BBQ sauce.
5. Spoon onto slider buns and crown with pickle chips for crunch.

3. Carolina Vinegar Pulled Pork Sandwich

Tangy, peppery, zero-sauce-required – the Eastern Carolina classic that purists swear by.

Ingredients

• 4 lbs pork shoulder
• 1 tbsp kosher salt
• 2 tsp black pepper
• 1 tsp crushed red pepper flakes
• 1 cup apple cider vinegar
• 2 tbsp brown sugar
• 1 tbsp hot sauce
• 8 kaiser rolls, toasted
• Coleslaw and extra vinegar sauce, for serving

Instructions

1. Rub the pork with salt, black pepper and red pepper flakes and place in the slow cooker.
2. Whisk together the vinegar, brown sugar and hot sauce; pour over the pork.
3. Cook on LOW 8-10 hours until shreddable.
4. Shred the pork and toss with some of the cooking juices.
5. Stack on kaiser rolls with coleslaw and a splash of extra vinegar sauce.

4. Honey Garlic Pulled Pork Sandwich

Sticky, sweet, garlicky – this one disappears from the slow cooker faster than any other.

Ingredients

• 3.5 lbs pork shoulder
• 1 tsp kosher salt
• 1 tsp black pepper
• 1/2 cup honey
• 6 garlic cloves, minced
• 1/4 cup soy sauce
• 2 tbsp apple cider vinegar
• 1/2 cup chicken broth
• 8 brioche buns
• Shredded cabbage, for serving

Instructions

1. Season the pork with salt and pepper and place in the slow cooker.
2. Whisk the honey, garlic, soy sauce, vinegar and broth; pour over the pork.
3. Cook on LOW 8 hours or HIGH 4-5 hours until tender.
4. Shred, then simmer the sauce 5 minutes on HIGH uncovered to thicken slightly.
5. Return the pork to the sauce and serve on brioche with shredded cabbage.

5. Hawaiian Kalua Pulled Pork Sandwich

Smoky-sweet island vibes with just salt and liquid smoke – proof that simple wins.

Ingredients

• 4 lbs pork shoulder
• 1 tbsp coarse sea salt
• 1 tbsp liquid smoke
• 8 Hawaiian sweet rolls
• Pineapple slaw, for serving

Instructions

1. Rub the pork with sea salt, drizzle with liquid smoke, and wrap loosely in a banana-leaf substitute: a large sheet of foil.
2. Cook on LOW 10 hours (resist peeking – the steam does the work).
3. Unwrap, shred, and toss in the rendered juices.
4. Pile onto sweet rolls and top with pineapple slaw for a sweet-salty finish.

6. Chipotle Lime Pulled Pork Sandwich

Smoky chipotle + bright lime = the pulled pork sandwich with a little edge.

Ingredients

• 3.5 lbs pork shoulder
• 2 tbsp chipotle peppers in adobo, minced
• 2 tsp ground cumin
• 1 tbsp kosher salt
• 1 tsp black pepper
• Juice of 2 limes
• 1 cup chicken broth
• 8 ciabatta rolls
• Avocado slices and pickled red onion, for serving

Instructions

1. Rub the pork with chipotles, cumin, salt and pepper; place in the slow cooker.
2. Add lime juice and broth around the meat.
3. Cook on LOW 8 hours or HIGH 4-5 hours until shreddable.
4. Shred and stir into the chipotle juices.
5. Serve on ciabatta with avocado and pickled red onion.

7. Apple Cider Pulled Pork Sandwich

Fall in a sandwich – sweet cider, warm mustard and sage make this a cold-weather hero.

Ingredients

• 4 lbs pork shoulder
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tbsp dried sage
• 1 cup apple cider
• 2 tbsp Dijon mustard
• 1 onion, sliced
• 8 pretzel buns
• Sharp cheddar slices, for serving

Instructions

1. Season the pork with salt, pepper and sage; place over the sliced onion in the slow cooker.
2. Pour in the cider and whisk in the mustard.
3. Cook on LOW 8-10 hours until fall-apart tender.
4. Shred and return to the cider juices.
5. Serve on pretzel buns with a slice of sharp cheddar melted on top.

8. Buffalo Pulled Pork Sandwich

Two game-day legends collide – buttery Buffalo heat meets tender pulled pork.

Ingredients

• 3.5 lbs pork shoulder
• 1 tsp kosher salt
• 1 tsp black pepper
• 1/2 cup Buffalo wing sauce
• 3 tbsp butter
• 1/2 cup chicken broth
• 8 brioche buns
• Blue cheese crumbles and celery slaw, for serving

Instructions

1. Season the pork with salt and pepper; place in the slow cooker with the broth.
2. Cook on LOW 8 hours or HIGH 4-5 hours until shreddable.
3. Shred the pork, then melt the butter into the Buffalo sauce and toss the pork in it.
4. Pile onto brioche and finish with blue cheese crumbles and celery slaw.

9. Cuban Mojo Pulled Pork Sandwich

Citrus-garlic mojo gives this sandwich bright, punchy flavor – press it like a real Cubano.

Ingredients

• 4 lbs pork shoulder
• 8 garlic cloves, minced
• Zest and juice of 2 oranges
• Juice of 2 limes
• 1 tsp ground cumin
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1/2 cup olive oil
• 8 Cuban rolls or hoagie rolls
• Deli ham, Swiss cheese, pickles and yellow mustard, for serving

Instructions

1. Blend the garlic, citrus zest and juice, cumin, salt, pepper and olive oil into a mojo marinade.
2. Pour over the pork in the slow cooker.
3. Cook on LOW 8-10 hours until tender.
4. Shred the pork in the mojo juices.
5. Build sandwiches with ham, Swiss, pickles and mustard; press in a skillet until golden and melty.

10. Root Beer Pulled Pork Sliders

The soda slow-cooker trick, round two – root beer adds a vanilla-caramel depth kids love.

Ingredients

• 3 lbs pork shoulder
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tbsp onion powder
• 1 can (12 oz) root beer
• 3/4 cup BBQ sauce
• 12 slider buns
• Coleslaw, for serving

Instructions

1. Season the pork with salt, pepper and onion powder; place in the slow cooker.
2. Pour the root beer around the meat.
3. Cook on LOW 8 hours or HIGH 4-5 hours until shreddable.
4. Shred, stir in the BBQ sauce, and warm through 15 minutes.
5. Serve on slider buns with a tangle of coleslaw.