Description
These Slow-Cooker Barbecue Sandwiches are packed with tender, shredded meat simmered in a rich, tangy barbecue sauce. A set-it-and-forget-it recipe that’s perfect for weeknights, game days, or casual gatherings.
Ingredients
Scale
- 3 pounds boneless pork shoulder (or chicken breasts/thighs)
- 1 large onion, thinly sliced
- 2 cups barbecue sauce (store-bought or homemade)
- 1/4 cup apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 sandwich buns
- Coleslaw (optional, for topping)
Instructions
- Place the sliced onion in the bottom of the slow cooker.
- Place the pork shoulder (or chicken) on top of the onions.
- In a medium bowl, mix together the barbecue sauce, apple cider vinegar, Worcestershire sauce, brown sugar, smoked paprika, garlic powder, salt, and pepper.
- Pour the sauce mixture over the meat.
- Cover and cook on low for 8 hours or high for 4-5 hours, until the meat is tender and shreds easily.
- Remove the meat from the slow cooker and shred with two forks. Return the shredded meat to the slow cooker and stir to coat in the sauce.
- Toast the sandwich buns if desired, then pile the shredded barbecue meat onto each bun.
- Top with coleslaw for extra crunch and flavor, if using. Serve warm.
Notes
- Great for meal prep—store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- You can use chicken, beef, or jackfruit for different variations.
- Use your favorite BBQ sauce to control sweetness or spice level.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 480 kcal
- Sugar: 15g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg