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4.20 from 5 votes

Pulled Pork Sandwiches

These pulled pork sandwiches are easy to make and have awesome flavor! Great for serving a hungry crowd, for camping or anytime you need a big meaty sandwich!
Course Sandwich
Cuisine Canadian
Keyword pulled pork sandwich
Prep Time 20 minutes
slow cooker time 7 hours
Total Time 7 hours 20 minutes
Servings 8 sandwiches
Calories 281kcal
Author Julie & Debbie

Ingredients

FOR THE RUB

  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp cayenne pepper
  • 1 tsp chili powder
  • 1 tsp cumin

IN THE CROCKPOT

  • 3-4 lbs pork butt roast
  • 1 can beer (any kind)
  • 1/2 cup apple cider vinegar
  • 1/2 onion , sliced
  • 1 whole garlic bulb , peeled and smashed
  • 3 tbsp franks hot sauce

FOR THE ONIONS

  • 1 tbsp olive oil or butter
  • 1 large onion , sliced
  • 1 tsp salt

FOR THE MUSTARD SAUCE

  • 3/4 cup yellow mustard
  • 1/2 cup honey
  • 1 tbsp dry spice rub see above
  • 1/4 cup apple cider vinegar
  • 2 tbsp ketchup
  • 1 clove garlic finely grated
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp worcestershire sauce
  • 1 tsp adobe sauce or other hot sauce of your choice
  • 2 tbsp melted butter

FOR EACH SANDWICH

  • 1 sandwich bun use your favorite kind
  • 1/2 cup pulled pork
  • 1 - 2 tbsp mustard sauce
  • 1 slice aged cheddar or whatever cheese you like
  • 3 - 4 tbsp caramelized onions

Instructions

  • First, give your pork roast a good rinse and pat dry. Cut your pork roast into smaller (but still large) chunks.
  • Mix the rub ingredients together in a small bowl. Then rub the pork roast chunks all over until it soaks in. Make sure to save one tablespoon of the rub for the mustard sauce!
  • Next, place the roast and all the crockpot ingredients into the crockpot. Cover with the lid and cook for 8 hours on low.
  • When the 8 hours is up and the pork is nice and tender, take the roast out, shred it with two forks, and get rid of the fat.
  • Drain the fat from the juices left in the crockpot, mix 1-2 cups of the juice to the shredded pork then set it aside till your ready to assemble the sandwiches.

MAKE THE TOPPINGS AND SAUCE

  • Add all the mustard sauce ingredients together in a bowl and mix well. Pour into a mason jar or other storage container and keep in the fridge until you are ready to use it.
  • Meanwhile, make your caramelized onions. Heat a pan on medium-low heat, add the oil or butter, your sliced onions and sprinkle with the salt. Cook for 8 - 10 mins or until the onions get nice and browned and sweet. Stir every couple mins. Be careful not to burn them. Set them aside to cool.

ASSEMBLE THE SANDWICHES

  • If you like your buns toasted, toast them first and then butter them (optional but that's what we do). Add the pulled pork to the bottom bun then drizzle a couple tablespoons of the mustard sauce on top.
  • Top the meat with cheese and then the caramelized onions. If you want a warm pulled pork sandwich, you can heat them up in the oven or in a bbq, but this is optional.
  • To heat up your sandwich: Heat your bbq on medium heat on one side and no heat on the other. Keep the lid closed. Wrap each sandwich with tin foil and throw in the bbq on indirect heat for about 5 mins till the cheese gets all nice and melted. Serve right away

Notes

You can also heat these sandwiches in the oven.  
You don't have to wrap them in tin foil if you don't want either, you can just put them on a tray.  

Nutrition

Serving: 1sandwich | Calories: 281kcal | Carbohydrates: 36g | Protein: 10g | Fat: 11g | Fiber: 2g | Sugar: 6g