Slow Cooker Pulled Pork Bun

This slow cooker pulled pork on a bun is the perfect recipe for a crowd or a casual summer potluck. The pork becomes tender and juicy after slow cooking, soaked in a smoky, tangy sauce that transforms simple ingredients into a deeply satisfying meal. Topped with a bright, crunchy slaw and a kick of pepperoncini, these sandwiches always impress without requiring hours of handson cooking.

I first made this pulled pork when friends came over unexpectedly and it was a hit right away. Now it’s become my goto for summer gatherings and a recipe I feel confident serving to anyone.

Ingredients

• Pork shoulder blade roast: Three and a half pounds—look for wellmarbled pork shoulder, sometimes called Boston butt or picnic roast. This cut stays juicy when slow cooked
• Salt and pepper: To season the pork and help bring out natural flavors
• Vegetable oil: Adds richness and is perfect for browning the pork to seal in juices
• Onion: Diced for sweetness that softens and intensifies when sautéed with spices
• Garlic: Four cloves minced for that aromatic depth
• Chili powder: Three tablespoons—adds warmth and mild heat; choose a good quality spice for better flavor
• Dried cilantro: Four teaspoons—adds a subtle herbal note
• Bay leaves: Two—these lend a layer of earthy flavor while simmering in the sauce
• Tomato paste: Onethird cup thickens the sauce and deepens color and flavor
• Tomato sauce: Two and a quarter cups forms the saucy base
• Brown sugar: Three tablespoons balances acidity and adds caramelized sweetness
• Cider vinegar: Three tablespoons brightens and tenderizes the pork
• Worcestershire sauce: Three tablespoons boosts umami and savory depth
• Hickory liquid smoke: One and a half tablespoons gives smoky flavor without a smoker
• Broccoli slaw or regular coleslaw: One twelveounce bag for crunchy topping and freshness
• Coleslaw dressing: Four to six tablespoons adds creaminess to the slaw
• Sliced pepperoncini or pickled jalapeños: Half a cup optional—for that gentle kick and tangy bite
• Whole wheat buns: Ten soft but sturdy buns that hold up to juicy meat and toppings
• Fresh cilantro: Optional garnish for a fresh herbal pop

Instructions

Sear the Pork:

Heat two tablespoons vegetable oil in a Dutch oven or large deep frying pan over mediumhigh heat. Sprinkle pork shoulder all over with salt and pepper to season. Brown the pork thoroughly on all sides until it develops a rich caramelized crust. This usually takes about ten minutes and is key to locking in juices and building flavor.

Cook the Aromatics:

Remove browned pork temporarily and add diced onion, minced garlic, chili powder, dried cilantro, and bay leaves to the same pan. Stir frequently and cook over medium heat for about five minutes until onions soften and become translucent. This creates a fragrant base for the sauce.

Prepare the Sauce:

Stir in the tomato paste with the onion mixture and cook for two minutes to deepen flavor. Add tomato sauce, brown sugar, cider vinegar, Worcestershire sauce, and liquid smoke. Mix well and bring this sauce mixture to a gentle simmer.

Combine in Slow Cooker:

Transfer the browned pork shoulder back into the slow cooker. Pour the sauce over the pork evenly, cover with the lid, and cook on the low setting for about eight hours. The pork should become forktender and ready to shred.

Shred the Meat:

Remove pork from the slow cooker and let cool for ten minutes. Trim away any excess fat and remove bones if needed. Using two forks, shred the meat into bite sized pieces. For quicker shredding with less effort, use a hand mixer or stand mixer with paddle attachment on a low setting in a large bowl.

Reduce the Sauce:

Pour the remaining liquid from the slow cooker into a saucepan. Skim off any fat that rises to the surface. Bring it to a boil over high heat and reduce by half, which should take about fifteen minutes. This concentrates the flavors and thickens the sauce. Discard bay leaves once done.

Combine Meat and Sauce:

Return the pulled pork to the reduced sauce and stir well to coat all the meat evenly. Warm through over low heat. For an extra flavor boost, you can add your favorite BBQ sauce here.

Assemble the Sandwiches:

Toast the buns lightly under the broiler or in a pan to prevent sogginess and add texture. Mix broccoli or regular slaw with your choice of coleslaw dressing and pile on top of the saucy pulled pork on each bun. Add a few slices of pepperoncini or jalapeños for some heat if desired. Garnish with fresh cilantro for brightness.

The pork shoulder is my favorite part of this recipe because it breaks down beautifully over slow cooking, resulting in tender, juicy pulled pork every time. I’ll never forget the first time I served this at a summer barbecue—everyone raved about the balance of smoky sauce and fresh, crisp slaw. It’s become a staple ever since.

Storage Tips

Store any leftover pulled pork in an airtight container in the refrigerator. It keeps well for up to four days but can also be frozen for up to three months. Freeze the pulled pork and sauce separately if you want to control how much sauce you add when reheating. Keep the coleslaw and buns separate and fresh at room temperature until ready to serve.

Ingredient Substitutions

You can swap cider vinegar with white wine vinegar, balsamic, or rice vinegar depending on what you have on hand. For added heat, replace pepperoncini with jalapeños or mild tamed jalapeños to suit your taste. If short on time, a storebought BBQ sauce combined with a splash of liquid smoke works as a quick shortcut.

Serving Suggestions

This pulled pork pairs perfectly with classic sides like baked beans or Mexican street corn. A fresh sevenbean salad or a crisp green salad complements the richness of the pork. For dessert, a seasonal fruit pie or a light sorbet keeps things balanced.

Toast the buns and assemble just before serving for best texture. Serve warm with extra sauce on the side.

Common Recipe Questions

→ What cut of pork works best for this dish?

Pork shoulder blade roast, also known as Boston butt or picnic roast, provides the perfect balance of fat and meat for tender shredding.

→ Why is browning the pork important?

Browning seals in juices and develops a rich, caramelized crust that enhances flavor and texture.

→ Can I shred the meat faster than using forks?

Yes, a stand mixer or hand mixer can shred the pork evenly and quickly without tiring your arms.

→ How should the sauce be prepared for best results?

After slow-cooking, skim off fat and reduce the sauce by half to concentrate the smoky, tangy flavors before mixing with the shredded pork.

→ What are good toppings to add on the bun?

Fresh coleslaw mixed with dressing and sliced pepperoncini or pickled jalapenos add crunch and a slight kick.

→ Can this dish be prepared ahead of time?

Yes, you can prep the pork and sauce the night before, refrigerate, then finish cooking the next day for convenience and enhanced flavor.