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Slow Cooker Pulled-Pork Sandwiches

Yield: Yields 8 cups pulled pork, enough for 12 to 16 sandwiches.

Everybody loves a sandwich for dinner, especially if it’s one with saucy pulled pork spilling out the sides. You’ll need two hands for this easy version of the classic, along with lots of napkins.


  • 1 large yellow onion, halved and sliced
  • 3/4 cup jarred tomato salsa (medium heat)
  • 1/3 cup plus 2 Tbs. cider vinegar
  • 1/3 cup packed light brown sugar
  • 1 Tbs. ground cumin
  • 1 Tbs. chili powder
  • Kosher salt
  • One 4- to 4-1/2-lb. bone-in pork shoulder, trimmed
  • 3 Tbs. tomato paste
  • Toasted hamburger buns, for serving

Nutritional Information

  • Calories (kcal) : 280
  • Fat Calories (kcal): 80
  • Fat (g): 9
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 55
  • Sodium (mg): 480
  • Carbohydrates (g): 28
  • Fiber (g): 2
  • Protein (g): 19


  • In a 4-quart slow cooker, combine the onion, salsa, 1/3 cup of the vinegar, the brown sugar, cumin, chili powder, and 1 tsp. salt. Add the pork shoulder and turn to coat. Cover the slow cooker and cook until the pork is fork-tender, 5 to 6 hours on high or 7 to 8 hours on low.Transfer the pork to a cutting board. Using two forks, shred the pork. Discard the bone and fat. Put 1 cup of the juices and onions in a large bowl. Whisk in the tomato paste, the remaining 2 Tbs. vinegar, and 1 tsp. salt. Add the pulled pork and stir to combine. If the pork seems dry, add more juices as needed. Mound the pork on the toasted hamburger buns.

Pulled pork goes best with a scoop of slaw. Try either Kohlrabi-Radish Slaw or Apple and Fennel Slaw on the side.


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Reviews (17 reviews)

  • AmyFrena | 07/15/2018

    This was a delicious dinner, enjoyed by the whole family. So easy to make, bursting with flavor, and great left overs. I made the apple fennel slaw with this and also accompanied the meal with some potato chips. It was a huge hit! I also used Brioche buns and I believe that was the icing on the cake!

  • rvanp | 02/01/2018

    This is a great recipe, the sauce is wonderful. I made a few slight alterations. Used extra brown sugar as many before have suggested. I used more in the cooking process as well as in the sauce prepared at the end. Also in the sauce I used extra tomato paste a little extra heat with a few dashes of a habanero mango sauce I had in my fridge. The sauce was really delicious just taste and adjust if you like to your liking. No need for bottled BBQ sauce with this recipe. It's superb and super easy. Spent the day on the golf course while this cooked (who gets to do that before entertaining!) Paired this with the Apple and Fennel Slaw as suggested. Make it as well... it's a winner as well!

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