Description

Ever wondered how to make a sandwich so tender and packed with flavor that it steals the show at any meal? Slow-Cooker Pulled Pork Sandwiches are the answer! With melt-in-your-mouth pork, a tangy-sweet sauce, and soft kaiser rolls, these sandwiches are perfect for game days, family dinners, or backyard barbecues.

Ingredients

To make Slow-Cooker Pulled Pork Sandwiches, you’ll need a short list of ingredients that deliver big, bold flavors. Here’s what you need and why each one matters:

Boneless Pork Loin Roast (4 pounds): The star of the dish, pork loin is lean yet tender after slow cooking, perfect for shredding into juicy bites.
Beef Broth (14½ oz can): Adds moisture and savory depth to the pork during cooking, keeping it tender.
Worcestershire Sauce (⅓ cup plus ½ cup, divided): Brings a tangy, umami flavor that enhances the pork and sauce.
Louisiana-Style Hot Sauce (⅓ cup plus ¼ cup, divided): Adds a spicy, tangy kick. Use a brand like Frank’s RedHot for classic flavor.
Ketchup (1 cup): Forms the base of the sauce, adding sweetness and tanginess.
Molasses (1 cup): Provides a deep, rich sweetness that balances the heat and tang of the sauce.
Prepared Mustard (½ cup): Adds a sharp, tangy flavor to the sauce, complementing the molasses and ketchup.
Kaiser Rolls (10, split): Sturdy, slightly crusty rolls that hold the juicy pork without falling apart.

Substitutions and Variations

Pork: Swap pork loin for pork shoulder or butt for a fattier, richer flavor; cooking time remains similar.
Broth: Use chicken or vegetable broth if beef broth isn’t available, though beef adds deeper flavor.
Hot Sauce: Adjust the amount for less heat (use ¼ cup total) or swap with a milder hot sauce or sriracha.
Molasses: Substitute with maple syrup or honey for a different sweet note, though molasses gives the best barbecue flavor.
Mustard: Use Dijon mustard for a smoother, spicier kick or yellow mustard for a classic taste.
Rolls: Swap kaiser rolls for brioche buns, slider rolls, or whole-wheat buns. Use gluten-free rolls for a gluten-free option.

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Instructions

Prepare the Pork:
- Cut the 4-pound boneless pork loin roast in half to fit easily in a 5-quart slow cooker.
- Place both halves in the slow cooker.
- Tip: Cutting the roast helps it cook evenly and makes it easier to handle later.
Add the Cooking Liquid:
- In a small bowl, combine 14½ oz beef broth, ⅓ cup Worcestershire sauce, and ⅓ cup Louisiana-style hot sauce.
- Pour the mixture over the pork in the slow cooker.
- Tip: Stir the liquid to blend the flavors before pouring to ensure even seasoning.
Cook the Pork:
- Cover and cook on low for 8–10 hours, until the pork is tender and easily pulls apart with a fork.
- Tip: Check at 8 hours to avoid overcooking; the pork should reach an internal temperature of 190–195°F for easy shredding.
Shred the Pork:
- Remove the pork from the slow cooker and place it on a cutting board. Discard the cooking juices.
- Let the pork cool slightly (5–10 minutes), then shred it using two forks into bite-sized pieces.
- Return the shredded pork to the slow cooker.
- Tip: Shred while warm for easier pulling, but don’t burn your hands!
Make the Sauce:
- In a small bowl, combine 1 cup ketchup, 1 cup molasses, ½ cup prepared mustard, ½ cup Worcestershire sauce, and ¼ cup Louisiana-style hot sauce.
- Stir until smooth and well blended.
- Tip: If the molasses is thick, warm it slightly in the microwave for easier mixing.
Combine Pork and Sauce:
- Pour the sauce over the shredded pork in the slow cooker and stir to coat evenly.
- Cover and cook on high for 30 minutes, until the pork is heated through and the sauce is well incorporated.
- Tip: Stir halfway through to ensure the sauce coats all the pork.
Serve:
- Split 10 kaiser rolls and spoon the pulled pork mixture onto the bottom halves.
- Add the top halves and serve immediately.
- Tip: Toast the rolls lightly for extra texture if desired.