Description

This Slow-Cooker Barbecue Sandwiches recipe features tender, slow-cooked pork shoulder or chicken smothered in a smoky, tangy barbecue sauce. Perfect for easy, hands-off cooking, the meat is slow-cooked with onions and a flavorful homemade sauce before being shredded and served on toasted buns. Optionally topped with crunchy coleslaw, these sandwiches deliver a deliciously satisfying meal ideal for casual gatherings or weeknight dinners.

Ingredients

Scale

Main Ingredients

3 pounds boneless pork shoulder (or chicken breasts/thighs)
1 large onion, thinly sliced
6 sandwich buns
Coleslaw (optional, for topping)

Sauce Ingredients

2 cups barbecue sauce (store-bought or homemade)
1/4 cup apple cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Prepare the Slow Cooker: Place the thinly sliced onion evenly in the bottom of the slow cooker to form a flavorful base layer.
Add the Meat: Lay the boneless pork shoulder or chicken breasts/thighs on top of the onions.
Make the Sauce: In a medium bowl, thoroughly mix barbecue sauce, apple cider vinegar, Worcestershire sauce, brown sugar, smoked paprika, garlic powder, salt, and black pepper until well combined.
Pour the Sauce: Evenly pour the prepared barbecue sauce mixture over the meat ensuring it is well coated.
Cook the Meat: Cover the slow cooker and cook on low heat for 8 hours or on high heat for 4 to 5 hours, until the meat is extremely tender and shreds easily with a fork.
Shred the Meat: Remove the meat from the slow cooker and shred it using two forks. Return the shredded meat to the slow cooker and stir it into the sauce to absorb all the flavors.
Prepare the Buns: Toast the sandwich buns if desired to add a bit of crunch and warmth.
Assemble the Sandwiches: Pile the shredded barbecue meat generously onto the toasted buns.
Add Toppings: Optionally, top the sandwiches with coleslaw for additional texture and a tangy contrast.
Serve: Serve the sandwiches warm for a comforting and delicious meal.

Notes

You can substitute pork shoulder with chicken breasts or thighs depending on your preference.
For a spicier kick, add a pinch of cayenne pepper or hot sauce to the barbecue sauce mixture.
Leftover shredded meat can be refrigerated for up to 3 days or frozen for up to 3 months.
Coleslaw topping adds a fresh crunch but can be omitted for a more traditional barbecue sandwich.
Using store-bought barbecue sauce saves time, but homemade sauce allows for customization of flavor.