Slow Cooker Pulled Pork Bun

This slow cooker pulled pork on a bun is the ultimate combination of tender, smoky shredded pork with a tangy, flavorful sauce and a crisp slaw topping. It’s perfect for summer barbecues, casual gatherings, or even cozy winter dinners. The ease of using a slow cooker means you can set it and forget it while knowing that you’ll come home to a feast ready to be piled high on soft buns.

I started making this recipe after craving a real pulled pork sandwich that didn’t require standing over a stove for hours. It quickly became a family favorite, especially because everyone loves the tang from the pepperoncini and the ease of making it all low and slow.

Ingredients

• Pork shoulder blade roast: three and a half pounds, the star of the dish because its marbling keeps the meat juicy and flavorful look for names like Boston butt or picnic roast
• Salt and pepper: half teaspoon each, essential for seasoning the meat before browning
• Vegetable oil: two tablespoons to brown the pork and add flavor while preventing sticking
• Onion: one, diced to add sweetness and depth to the sauce
• Garlic: four cloves, minced for savory punch that blends beautifully with spices
• Chili powder: three tablespoons for warm, smoky notes fresh chili powder works best
• Dried cilantro: four teaspoons for an herby accent try to find fragrant freshly dried leaves
• Bay leaves: two, which gently infuse the sauce with subtle aromatics
• Tomato paste: one third cup to add rich umami and body to the sauce
• Tomato sauce: two and a quarter cups for the saucy base that wraps the pork in flavor
• Packed brown sugar: three tablespoons to balance acidity and add caramelized sweetness
• Cider vinegar: three tablespoons provides a tangy bite that brightens the dish
• Worcestershire sauce: three tablespoons adds complexity and a little savoriness
• Natural hickory liquid smoke: one and a half tablespoons for authentic smoky flavor without a smoker
• Broccoli slaw or regular coleslaw: one 12ounce bag to add crisp, fresh texture on top
• Coleslaw dressing: four to six tablespoons to coat the slaw perfectly without drowning it
• Sliced pepperoncini or pickled jalapenos: half cup, optional for a kick of mild heat and acidity
• Whole wheat buns: ten, soft yet sturdy enough to hold all the saucy pork without getting soggy
• Fresh cilantro: for garnish if you like a fresh herbal note on top

Instructions

Sauté the Pork:

Prepare your slow cooker by spraying the insert with a nonstick cooking spray. Sprinkle the pork shoulder evenly with salt and pepper on all sides. Heat vegetable oil over medium high heat in a Dutch oven or large deep frying pan. Brown the pork thoroughly on all sides until a deep golden crust forms. This step seals in the juices and adds caramelized flavor.

Transfer Pork to Slow Cooker:

Move the browned pork carefully to the sprayed slow cooker insert and set aside the pan with any browned bits.

Cook Aromatics:

Add diced onion, minced garlic, chili powder, dried cilantro, and bay leaves to the now empty Dutch oven or pan. Cook on medium heat, stirring frequently, for about five minutes or until the onions are softened and translucent. This will build the flavor base for your sauce.

Build the Sauce:

Stir in tomato paste and cook for two minutes, letting it caramelize slightly to deepen flavor. Add tomato sauce, brown sugar, cider vinegar, Worcestershire sauce, and liquid smoke. Bring the sauce to a gentle simmer, then pour it evenly over the pork shoulder in the slow cooker.

Slow Cook the Pork:

Cover the slow cooker and cook on low for about eight hours until the pork is very tender and falls apart easily.

Shred the Pork:

Remove the pork from the slow cooker and transfer it to a cutting board. Let it cool for around ten minutes, then trim excess fat and remove any bone. Shred the pork with two forks by pulling it apart into bite sized pieces. If you prefer, use a stand mixer or hand mixer on low speed to shred the meat evenly and quickly.

Reduce the Sauce:

Pour the cooking liquid from the slow cooker into a large saucepan. Use a fat separator or carefully skim off the fat from the top. Bring the liquid to a boil over high heat, then reduce heat slightly and boil until the sauce is reduced by half, which should take about fifteen minutes. Remove and discard the bay leaves once done.

Combine Pork and Sauce:

Return the shredded pork to the reduced sauce and stir well to coat the meat. Warm it through on low heat. For a bit more zing, add your favorite bottled BBQ sauce, like BullsEye, to taste.

Assemble the Buns:

Lightly toast your chosen buns under the broiler or in a pan to add slight crunch and prevent sogginess. Mix slaw with coleslaw dressing to your liking and pile the dressed slaw on each bun. Mound the saucy pulled pork on top. Garnish with pepperoncini or pickled jalapenos if desired, and sprinkle with fresh cilantro for brightness.

Pin it

I have fond memories of serving this pulled pork at a family picnic where everyone raved about the tangy slaw and gentle heat from the pepperoncini. It felt like a real treat, even on a simple backyard table.

Storage Tips

Store any leftover pulled pork in an airtight container in the refrigerator for up to four days. Keep coleslaw separate to maintain crispness and keep buns at room temperature in a sealed bag. Freeze pork and sauce separately in flat freezer bags for faster thawing and convenient reheating.

Ingredient Substitutions

If you want more heat, swap pepperoncini for fresh jalapenos or mild tamed jalapenos. For vinegar, you can use red or white wine vinegar, rice vinegar, or white vinegar instead of cider vinegar. If sauce ingredients are limited, use a simple homemade or store bought BBQ sauce with a splash of liquid smoke for depth.

Serving Suggestions

This pulled pork pairs wonderfully with traditional sides like baked beans or a fresh Mexican street corn salad. For a lighter option, try it with a colorful mixed bean salad or a crisp green salad for balance. Toasted brioche buns add a touch of richness that complements the pork beautifully.

Pin it

Serve warm with extra slaw and pickled jalapenos if you like a little heat. Leftovers reheat well and make great sandwiches all week.

Frequently Asked Questions About Recipes

→ Can I skip browning the pork?

Browning the pork adds a caramelized crust that enhances flavor and texture, so it's recommended for best results.

→ How do I shred the pork evenly and quickly?

Using a stand mixer or hand mixer with a paddle attachment provides faster, more uniform shredding than forks.

→ What kind of buns work best for this dish?

Soft yet sturdy buns like brioche, Kaiser, or hamburger buns hold the saucy meat without getting soggy.

→ How can I keep the pork warm during serving?

Keep the shredded pork in a covered slow cooker set to low or a warming tray to maintain temperature before serving.

→ Can I make the sauce ahead of time?

Yes, the sauce can be prepared in advance and refrigerated. Reheat gently and mix with shredded pork before serving.