Slow Cooker BBQ Pulled Pork Sandwiches
This post has been sponsored by KC Masterpiece®. All thoughts and opinions are my own.
The ultimate BBQ sandwich! Tender, juicy pulled pork cooked low and slow, drenched in sweet and spicy BBQ sauce. BBQ joint flavor in your own kitchen.
Break out the slow cookers, my friends. We’re cooking up BBQ Pulled Pork Sandwiches today and you’re going to love them. Whether it’s family time, party time, game day or a special occasion, pulled pork is a meal that always satisfies. It’s especially delicious when paired with a great BBQ sauce that’s spicy and smoky.
Lucky for us, I’m cooking with KC Masterpiece® 816 Hot BBQ Sauce. It’s perfect for this!
What I love about the NEW KC Masterpiece 816 Hot BBQ Sauce is that it’s the perfect balance of smoky, sweet and heat. It is kettle cooked with real sugar, and it is part of a lineup of BBQ joint style sauces inspired by the Kansas City region. You know they LOVE their BBQ in KC.
It’s outstanding on ribs, burgers, chicken—just about anything you can grill! And when you pair it with tender pulled pork? Heaven.
Head on down to your local Walmart and grab yourself a bottle of KC Masterpiece 816 Hot BBQ Sauce today. Then, get cooking! Bring that awesome BBQ joint flavor to your own kitchen.
You can also try their two other flavors: KC Masterpiece® 816 Original BBQ Sauce and KC Masterpiece® 816 Sweet BBQ Sauce.
Let’s talk about how we make this recipe, shall we? It’s so good! Gather up your ingredients
Ingredients Needed
- 6-pound pork shoulder
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 cup chicken broth or flavorful lighter beer
- 1 bottle KC Masterpiece® 816 Hot BBQ Sauce (20 oz)—or more as needed
- OR SERVING: 12 warmed buns, tangy coleslaw, or any of your favorite toppings
How to Make Slow Cooker BBQ Pulled Pork Sandwiches—the Recipe Method
First, trim the pork shoulder and rub it down with olive oil.
Sprinkle on the chili powder, smoked paprika, garlic powder, salt and pepper. Rub it into the meat thoroughly.
Set the pork shoulder into a slow cooker and pour in the broth or beer and half of the bbq sauce.
Cover and heat to low. Cook low and slow for 6-8 hours or until the pork shoulder easily pulls apart with a fork.
Shred the pork, then mix in more BBQ sauce as desired – KC Masterpiece 816 Hot BBQ Sauce is easy to squeeze on.
Serve onto buns with more BBQ sauce. Top with tangy coleslaw and enjoy!
Makes 12 hearty BBQ pulled pork sandwiches.
Easy enough, isn’t it?
I’ve served mine with extra spicy BBQ sauce and topped it all with a tangy oil and vinegar coleslaw, but feel free to choose your own favorite toppings for this recipe. Want to add in some shredded cheese? Go for it! Roasted jalapeno peppers? Yes, please. The choice is yours.
Just don’t forget the extra sauce. The sauce is key!
Head on over to your nearest Walmart to grab yourself some KC Masterpiece 816 Hot BBQ Sauce. Why go out for BBQ when you can make it this good at home?
Let me know how you like it!
Don’t forget the Jalapeno Cornbread for serving!
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! – Mike H.
Slow Cooker BBQ Pulled Pork Sandwiches Recipe
Ingredients
- 6 pound pork shoulder
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 cup chicken broth or flavorful lighter beer
- 1 bottle KC Masterpiece® 816 Hot BBQ Sauce 20 oz—or more as needed
- FOR SERVING: 12 warmed buns tangy coleslaw, or any of your favorite toppings
Instructions
- Trim any excess fat from the pork shoulder and rub it down with olive oil.
- Sprinkle on the chili powder, smoked paprika, garlic powder, salt and pepper. Rub it into the meat thoroughly.
- Set the pork shoulder into a slow cooker and pour in the beer and half of the bbq sauce.
- Cover and heat to low. Cook low and slow for 6-8 hours or until the pork shoulder easily pulls apart with a fork.
- Shred the pork, then add in more BBQ sauce as desired.
- Serve onto buns with more BBQ sauce. Top with tangy coleslaw and enjoy!
Video
Notes
Nutrition
7 comments
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The shredded pork turned out great, or so says my husband. I don’t eat pork, or beef for that matter. I had 3lbs of pork so I cut the spices by half, but otherwise followed your directions, pressure cooking for 40 mins and letting it depressurize for 20 minutes or so. I did throw in a hot pepper from my garden that had been languishing on my counter, and I had a different brand of BBQ on hand so that’s what I used. We do like KC, so I’ll have to pick some up the next time. I’ll definitely make this again. Thanks for your help
Great! Happy you enjoyed it!
Can this be made in a 6 at Instapot? I jumped on the bandwagon but I’ve yet to use the thing. I bought a 3lb pork roast and I’m hoping to use your recipe and my Instapot. What do you think? Advice?
Absolutely, yes. You can use this exact recipe on the slow cooker setting, or for pressure cooking, you can cube up the meat and pressure cook 40 minutes or so. Let me know how it turns out for you.
Thanks. Will do.
What size slow cooker?
5 quart, though you can use larger.