These Slow Cooker Sweet and Spicy Pulled Pork Sandwiches are perfect for serving a hungry family or a large crowd.
You’ll want to utilize a Smithfield Extra Tender Pork Shoulder Blade Roast for this recipe. It’s hand-trimmed already, and it has a thin, nice layer of fat on one side of the roast- which you totally need when you’re using the easy method of slow cooking for a pork roast. We made these for a weeknight dinner, but you’ll want to make these pulled pork sandwiches for all of your gatherings with friends and family this summer. They’d be perfect for a graduation party too.
The best part is that the pulled pork only requires three ingredients- that Smithfield Boneless Pork Shoulder Blade Roast, apricot preserves and chili sauce (you’ll find that next to the ketchup in your market).
This cut of pork turns out an incredibly tender result. The sauce is sweet. The spicy will come next!
We enjoy topping ours with cheese and melting under the broiler. This is totally optional- you can leave out the cheese if you wish and just top with coleslaw (store-bought works… or make your own) and a drizzle of sriracha sauce. Don’t be afraid of the sriracha sauce! It’s a little spicy if you just taste it on its own, but drizzled over the coleslaw in the manner shown makes for a perfect combination of sweet and spicy in these sandwiches.
My little family of three enjoyed these as sandwiches for dinner… and lunch the next day. On the third day, we re-purposed the pulled pork for tacos and added our favorite fixings. To be able to get three days worth of meals from one pork roast was awesome. The best part is that this recipe was super easy to make- a big win for a weeknight meal for busy families!
Slow Cooker Sweet and Spicy Pulled Pork Sandwiches
Prep Time:25 minutes
Cook Time:10 hours
- One 4 to 5 pound Smithfield Boneless Pork Shoulder Blade Roast
- One 12-ounce jar apricot preserves
- One 12-ounce jar chili sauce
- 10 to 12 hamburger/sandwich buns (we love onion buns)
- 10 to 12 slices cheese (any kind, but we use cheddar)
- coleslaw (already prepared from the deli, or homemade)
- sriracha sauce
- Place the roast in the insert of your slow cooker (fat-side-up). In a medium bowl, whisk together the preserves and the chili sauce. Pour over the roast in the slow cooker. Put on the lid and set to cook on low for 10 to 12 hours.
- When the pork is done cooking, remove it from the pan and set it on a cutting board. Pour the sauce into a bowl and set it in the refrigerator. Shred the pork (remove any pieces of fat and discard) and put the pork into a bowl. At this point, you can cover the pork and refrigerate until you are ready to serve... or you can pull out the sauce, skim off any fat and add several generous spoonfuls of the sauce back onto the pork. Stir to coat, re-heat as you wish and you're ready to assemble.
- Preheat your broiler. Place the bottom buns on a large baking sheet. Top each bun with warmed pork and a slice of cheese. Broil 2 to 3 minutes, or until the cheese is melted and bubbly.
- To serve, top each with coleslaw and a good drizzle of sriracha sauce. Put tops on each sandwich and serve.
Disclosure: This post has been written in partnership with Smithfield to share some of their pork products in conjunction with their Real Flavor, Real Fast program. This is a product that I know and use in my kitchen. All opinions shared are my own.