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Slow-Cooker Pulled Pork Sandwiches

Perfect for a crowd, this moist pulled pork, slow cooked with Progresso™ chicken broth, cider vinegar and barbecue sauce, is topped with a crunchy slaw for an easy dish that will help both your kitchen and you keep your cool.

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 4 hours 45 minutes
    •    Yield: Serves 4


    •    3 Tbsp light brown sugar
    •    2 tsp hot paprika
    •    1 tsp mustard powder
    •    ½ tsp ground cumin
    •    Kosher salt and freshly ground pepper
1 (3- to 4-lb) boneless pork shoulder, trimmed of excess fat
    •   2 tsp vegetable oil
    •   ½ cup apple cider vinegar, plus more to taste
    •   3 Tbsp tomato paste
    •   6 potato buns
Barbecue sauce and prepared coleslaw, for serving


  1. Combine 1 tablespoon brown sugar, the paprika, mustard powder, cumin, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the spice mixture all over the pork.
  2. Heat the vegetable oil in a large skillet; add the pork and cook, turning, until browned on all sides, 5 minutes. Remove the pork and transfer to a plate; whisk 3/4 cup water into the drippings in the skillet. Transfer the liquid to a 5-to-6-quart slow cooker.
  3. Add the vinegar, tomato paste, the remaining 2 tablespoons brown sugar and 2 cups water to the slow cooker and whisk to combine. Add the pork, cover and cook on low, 8 hours.
  4. Remove the pork and transfer to a cutting board. Strain the liquid into a saucepan, bring to a boil and cook until reduced by half, about 10 minutes. Season with salt. Roughly chop the pork and mix in a bowl with 1 cup of the reduced cooking liquid, and salt and vinegar to taste. Serve on buns with barbecue sauce and coleslaw.

This great family recipe is thanks to Food Network at


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