Who’s says the ONLY way to cook pulled pork is by using a smoker? You’re gonna rethink that once you’ve tried these Slow Cooker Pulled Pork Sandwiches. This Boston Butt Pork Roast is cooked low and slow in a crockpot for 8-10 hours. You will be in awe at how tender, juicy and flavorful this cut of meat comes out. Add your favorite BBQ sauce and a couple pieces of Havarti cheese or homemade coleslaw with pickled red onions and you have the perfect summertime sandwich.
Sunny Backyard BBQ, Swimming Pools and Suntans, Picnics in the Park
Summertime! It feels like it was only yesterday when it rolled in. All of a sudden school is back in session and summer is winding down. I’m already beginning to feel nostalgic for a sunny backyard BBQ, swimming pools and suntans, picnics in the park, etc? More and more I’m endeavoring to slow my life down so I can completely inhale the moment.
Holding On to Summer Just a Little Longer
I’m feasting on summer as much as I can before the baton is handed over to Fall. I’ve got the perfect recipe to help with this, these Slow Cooker Pulled Pork Sandwiches. They are the quintessential summertime eats. Hey, you could throw them in a picnic basket right now and enjoy a nice country picnic under a shady oak tree.
What Makes for a Good Pulled Pork?
One of the best portions of pork for slow-cooking is the “Boston butt.” But not to confuse you, the butt is not a ‘butt” at all. It is actually the shoulder of the pig. An interesting little tidbit is that these shoulders were once shipped in wooden kegs called, you got it, “butts.” This cut of meat is fatty with loads of marbling which makes them ideal for long, slow cooking times.
The Spice of Life for this Pork Roast
The spices are what make this pulled pork irresistible. Everything from coriander to chili powder, to smoked paprika plus lots more. There’s also a touch of sweetness from brown sugar. Yellow mustard is what helps the dry rub adhere to your roast. Don’t worry, there’s no “mustardy” flavor though. The vinegar in the mustard actually helps the meat to pick up the flavors of the rub as it cooks. Use paper towels to pat dry the pork roast. Smear the yellow mustard over the entire roast and generously sprinkle the dry rub to completely cover it. Let it set out on the counter for about 10 minutes to create a nice glaze.
The Crockpot Does All the Work
After you’ve rubbed it down with spices, you’ll discover the most splendid aspect of this recipe. Nothing! Because nothing else is required! The crockpot does all the heavy lifting, so to speak. “Fix and Forget” is the anthem this little pot sings. I don’t know why I tend to leave this lonely magic machine stuck all by itself in the back of my cabinet. It makes life so much easier if I would just let it, especially in the summertime when I have no desire to heat up my kitchen.
I incorporate several more flavor-infusing ingredients in my crockpot which are onions, crushed whole garlic cloves, rosemary, thyme, and oregano sprigs. These are placed in the bottom of the pot and the roast is perched on top ready to soak up their essence. Also, place the fatty side of the roast right side up so that all those juices will drip down around the meat as it cooks. A cup of vegetable broth is added to get this party started. Ultimately though, this roast has an ability to create its own luscious juice.
This is Cooked “Low and Slow” for Good Reason – Give it 8-10 Hours in the Crockpot
Low and slow for 8-10 hours. You could cook it on high for probably 6 hours but, it seems, the lower setting for an extended time produces a more tender and juicy result. When it has completed its cooking cycle, pull it from the crockpot, place it on either a large baking sheet or a large cutting board. Let it sit for about 10 minutes and then the fun begins. Grab two forks, one in each hand, hold one fork in a section of the meat while you take the other fork and pull the meat away from it. Thus the name “pulled pork.” Continue until all the meat has been shred.
Homemade Coleslaw and Pickled Onions An Added Bonus
One way to enhance the sandwich is to add both Homemade Coleslaw and pickled onions. The slaw is quite easy with a few simple ingredients: packaged slaw from the produce section of your grocery store, white balsamic vinegar, mayo, a little bit of sugar and a pinch of both salt and pepper. My favorite addition though is the sliced jalapeno peppers. The combination of all of these with the pork, Mmmm Mmmm, will leave you wanting more than just one sandwich. And go ahead, why not? You only live once, right?
Pickled onions, if you haven’t tried them, you gotta experience this sweet, vinegar infused, crunchy garnishment. There are all kinds of dishes that sing their praise! Tacos of any sort, Watermelon Arugula Salad, and of course, these Slow Cooker Pulled Pork Sandwiches.
Slow Cooker Pulled Pork Sandwiches
Whatever you do, don’t skimp on the bun. It is one of the best parts of the sandwich. I chose pretzel buns which, by the way, were phenomenal. They have a nice dense texture that holds up well under all of that yumminess. Hawaiian buns would be amazing as well. Heck, you really could throw this pulled pork on any bun and I guarantee you will love it. Two different types of condiments were part of my afternoon lunch menu: my favorite BBQ sauce and 2 slices of creamy Havarti cheese, the other, a nice pile of homemade slaw and a touch of pickled onions. I rounded the lunch off with some crispy potato chips. Simple! Enticing! Mouthwatering! And the beauty of it all, there’s plenty of leftovers sitting in my fridge right now.
Ok, hopefully, I’ve convinced you to pull out that dusty crockpot, throw in a Boston butt pork roast before you go to bed tonight. When you wake up in the morning, the whole house will permeate the glorious aroma of deliciousness. You may not even be able to wait until lunchtime to eat. Even better, invite over some friends, bring out the cold beers and chat around a platter of these Slow Cooker Pulled Pork Sandwiches.
Check out these other sandwich recipes. Muffuletta Sandwich and Chicken Salad Sandwiches. Also, don’t forget the recipe for my Homemade Coleslaw. It is the perfect complement to this pork sandwich. Let me know what you think of these recipes by leaving a comment on the bottom of my posts. I love to hear from you!Print
Slow Cooker Pulled Pork Sandwiches
This Boston Butt Pork Roast is cooked low and slow in a crockpot for 8-10 hours. You will be in awe at how tender, juicy and flavorful this cut of meat comes out. Add your favorite BBQ sauce and a couple pieces of Havarti Cheese or homemade coleslaw with pickled red onions and you have the perfect summertime sandwich.
- Prep Time: 10 minutes
- Cook Time: 8-10 hours
- Total Time: 8-10 hours
- Yield: 12 servings 1x
- Category: Pork
- Method: Slow Cooker
- Cuisine: American
- 8– 9 lbs Boston Butt Pork Roast
- 1 tablespoon Chili Powder
- 1 teaspoon Cayenne Pepper
- 1 tablespoon Smoked Paprika
- 1 tablespoon Cumin
- 1 tablespoon Coriander
- 1 tablespoon Onion Powder
- 1 tablespoon Garlic Powder
- 2 tablespoons Kosher Salt
- 1/2 tablespoon Ground Black Pepper
- 3 tablespoons packed Brown Sugar
- 1/2–3/4 cup Yellow Mustard
- 2 large Sweet Onions, quartered
- 6 large Garlic Cloves, crushed
- A handful of Rosemary Sprigs
- A handful of Thyme Sprigs
- A Handful of Oregano Sprigs
- 1 cup Vegetable Broth
- 12 large Buns
- Your Favorite BBQ Sauce with Havarti Cheese (optional)
- Homemade Coleslaw with Pickled Red Onions (optional)
- Combine all of the spices together in a small bowl.
- Remove the Boston Butt Pork Roast from the Refrigerator and pat it dry with paper towels. Smear it with the yellow mustard.
- Generously sprinkle the spice rub on top of the yellow mustard and let sit for 10 minutes to create a nice glaze.
- Place the onions, garlic, and herbs in the bottom of the crockpot. Pour the vegetable broth over the vegetables and place the roast, fatty side up, on top of the vegetable.
- Turn the crockpot to low and let cook for 8-10 hours depending on how big your roast is.
- When the roast is falling apart and very tender, remove it from the crockpot and let sit on a large cutting board for 10 minutes. With two forks begin shredding from one section of the meat to another until all is shredded.
- Serve a large heaping of pulled pork on a large bun (I love a pretzel or Hawaiian bun.) Add your favorite BBQ sauce and 2 slices of Havarti Cheese (optional) or homemade coleslaw and pickled red onions (optional).
- Serving Size: 1 large Sandwich
- Calories: 688
- Sugar: 8 g
- Sodium: 1306 mg
- Fat: 24 g
- Saturated Fat: 35 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 72 g
- Cholesterol: 204 mg
Keywords: Pork, Pulled Pork Sandwiches, Sandwiches, The Other White Meat, Crockpot meals, Easy dinner, BBQ Pork, Crockpot Pulled Pork, Easy Meals, One Pot Meals, Crockpot