Slow cooker pulled pork sandwiches

Slow cooker pulled pork sandwiches

Go long on flavor with this easy pulled-pork recipe made in the crock pot. Pork shoulder gets a rub of sweet and smoky spices and then slow cooks to fork-tender perfection. Pickles, jalapeños and coleslaw top off these amazing barbecue pulled-pork sandwiches that are sure to be a real crowd-pleaser at your next game-day get-together. Don't forget to add our free printable "Long Bombs" flags to signal they are ready!

Yield: 12 sub sandwiches

Inspired? Create and share by tagging @hallmarkstores.


4 to 5 lb. pork shoulder or pork butt (also known as Boston butt)
1 Tbsp. paprika
1 Tbsp. brown sugar
1½ tsp. smoked paprika
1 tsp. garlic salt
1 tsp. dried mustard
2 tsp. chili powder
Large onion, sliced
1 cup chicken broth
Bottle of barbecue sauce
Sub sandwich rolls
Pickles, pickled jalapeños and coleslaw for serving

"Long Bombs" sandwich printables


  1. Pat the roast dry, and then combine all the spices and rub over roast. Let sit for 30 minutes at room temperature.
  2. Place onion slices on the bottom of a large slow cooker and place roast on top. Add chicken broth to the slow cooker and cook roast on high for 6 to 8 hours or on low for 8 to 10 hours.
  3. Remove roast from cooker. Cut off visible fat and discard. Discard the juices in the cooker.
  4. Shred the pork using two forks, and then mix with 1 to 1½ cups of barbecue sauce. Return to the cooker to keep warm until ready to serve.
  5. Serve on sub rolls topped with pickles, pickled jalapeños and coleslaw.