Slow-Cooker Pulled PORK Sandwiches
- 20m Prep Time
- 11h Cook Time
- 11h Ready In
Slow-cooker pulled pork sandwiches are perfect for feeding a crowd. The pork shoulder is slow-cooked with oranges, apple cider, and spices until tender, then shredded and served on toasted buns with barbecue sauce and creamy coleslaw.
Ingredients
- 1 bone-in pork shoulder butt
- 22.2 ml M5 Spice Rub
- 2 medium oranges
- 237 ml apple cider
- 1 medium yellow onion chopped
- 3 clove garlic peeled and smashed
- 10 burger buns split and toasted
- 710 ml barbecue sauce
- Creamy Coleslaw
Nutrition (per serving, estimated)
Estimated based off 5 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 160 mg
- Iron: 2.48 mg
- Magnesium: 30.7 mg
- Phosphorus: 120 mg
- Potassium: 416 mg
- Zinc: 0.93 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 bone-in pork shoulder butt
- 22.2 ml M5 Spice Rub
- 2 medium oranges
- 237 ml apple cider
- 710 ml barbecue sauce
- Creamy Coleslaw
Prepare
- Chop 1 medium yellow onion
- 3 clove garlic, peeled and smashed
- 10 burger buns, split and toasted
Let's Cook
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Step 1.
Pat the pork shoulder butt dry with paper towels. Rub the M5 Spice Rub (or salt and pepper) all over the meat. Place the pork in a 6- to 8-quart slow cooker.
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Step 2.
Halve the oranges and squeeze most of the juice into the slow cooker over the pork. Cut each orange half into quarters and add them to the slow cooker. Add the apple cider (or water), chopped onion, and smashed garlic cloves.
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Step 3.
Cover the slow cooker and cook on low for 10 hours or on high for 8 hours, until the pork is very tender and pulls apart easily.
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Step 4.
Transfer the cooked pork to a cutting board. When cool enough to handle, shred the meat using two forks, discarding the bone and any large pieces of fat or gristle.
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Step 5.
Strain the cooking juices from the slow cooker through a fine-mesh sieve into a bowl; discard the solids. Use a large metal spoon to skim off as much fat from the surface of the liquid as possible.
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Step 6.
Return the shredded pork and strained juices to the slow cooker. Cook on low until the meat is warm, very tender, and has absorbed some of the liquid, about 1 hour.
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Step 7.
While the pork reheats, split the burger buns and toast them lightly.
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Step 8.
To assemble, pile the pulled pork on the bottom half of each toasted bun. Drizzle with barbecue sauce, then top with creamy coleslaw. Cover with the remaining bun halves and serve immediately.