Slow Cooker Mild BBQ Pulled Pork Sandwiches

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender, fall-apart pork shoulder slow-cooked in a sweet and tangy barbecue sauce, perfect for assembling sandwiches with a side of coleslaw. This American-inspired slow-cooker recipe, ready in about 375 minutes, pairs pork shoulder, barbecue sauce, apple cider vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 360 min Serves 4 American cuisine 600 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Small appliances → Shop all kitchen tools →

Instructions

  1. Step 1: Combine 2 lbs cubed pork shoulder, 1 cup mild barbecue sauce, 1/4 cup apple cider vinegar, 1/4 cup brown sugar, 2 tbsp onion powder, and 1 tsp garlic powder in a 4-quart slow cooker; stir until pork is evenly coated and sauce is distributed.
  2. Step 2: Cover with lid and cook on LOW for 6 hours, or until pork is fork-tender and pulls apart easily.
  3. Step 3: Use slotted spoon to remove pork from slow cooker, leaving sauce behind; shred pork with two forks until pieces are small and even.
  4. Step 4: Return shredded pork to slow cooker, stir in reserved sauce until well combined.
  5. Step 5: Serve pulled pork on 8 brioche buns, topped with 1/2 cup coleslaw per bun.

Related recipes