Easy Slow Cooker Pulled Pork Sandwiches
Tender, flavorful pulled pork made effortlessly in a slow cooker with just five ingredients. Boneless pork ribs are slow-cooked in barbecue sauce with mustard, garlic powder, and brown sugar until they fall apart at the touch of a fork. Perfect for feeding a crowd at parties, game day gatherings, or busy weeknight dinners. The long, slow cooking process breaks down the meat fibers, creating incredibly tender pulled pork that's ready to pile high on sandwich buns.
Ingredients
- 4 pounds boneless pork ribspork shoulder1:1
Both cuts shred well and have good fat content
- 1 bottle Sweet Baby Ray Barbecue Sauce or your favorite brandany barbecue sauce1:1
Use your preferred brand or homemade sauce
- 1 teaspoon dry mustard or a tablespoon of yellow mustardyellow mustard1 tsp:1 tbsp
Yellow mustard adds tang and helps tenderize
- 1 teaspoon garlic powder
- ¾ cup brown sugar
Instructions
- 1
Pour half the barbecue sauce into the bottom of the crock pot
- 2
Add all the boneless pork ribs to the crock pot
- 3
Pour the remaining barbecue sauce over the boneless pork ribs
- 4
Add the dry mustard, garlic powder, and brown sugar if using
- 5
Stir well to cover the pork ribs with barbecue sauce
- 6
Cook on high for 4 hours or low for 6 to 8 hours depending on the thickness of the boneless pork ribs
- 7
When the pork ribs are cooked through use a fork to pull the tender pork meat apart
- 8
Serve on buns
Tips
Choose pork shoulder or Boston butt if boneless ribs aren't available - they shred beautifully and stay moist during long cooking.
Let the pulled pork rest in its juices for 10 minutes before shredding to retain maximum moisture and flavor.
Toast your sandwich buns lightly before serving to prevent them from getting soggy from the sauce.
Good to Know
Refrigerate pulled pork for up to 4 days in airtight container. Reheat gently with a splash of barbecue sauce.
Can be made 1-2 days ahead. Store in refrigerator and reheat before serving.
Serve hot on toasted buns with coleslaw, pickles, or your favorite sandwich toppings.
Common Mistakes
Don't skip the resting time before shredding to avoid losing juices
Avoid overcooking beyond 8 hours to prevent mushy texture
Substitutions
Use your preferred brand or homemade sauce
FAQ
Can I cook this on high the whole time?
Yes, cook on high for 4 hours instead of low for 6-8 hours. Check for doneness - meat should shred easily with a fork.
What if my pork turns out dry?
Add more barbecue sauce or a splash of apple juice. This usually happens from overcooking or lean cuts without enough fat.
How long will leftovers keep?
Refrigerate for up to 4 days or freeze for up to 3 months. Reheat gently with extra sauce to restore moisture.