Slow Cooker Sweet and Spicy Pulled Pork Sandwiches

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!

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Slow Cooker Sweet and Spicy Pulled Pork Sandwiches

Piled high with melted cheese, coleslaw and sriracha sauce these pulled pork sandwiches make a great meal.

Recipe Details

Prep Time: 25 minutes mins

Cook Time: 10 hours hrs

Total Time: 10 hours hrs 25 minutes mins

Course: Sandwiches

Cuisine: American

Keyword: pulled pork, slow cooker, sweet and spicy

Servings: 12 sandwiches

Calories: 543kcal

Author: RecipeGirl.com

Ingredients

PORK

• One 4 to 5 pound boneless pork shoulder blade roast
• One 12 ounce jar apricot preserves
• One 12 ounce jar chili sauce

SANDWICH FIXINGS

• 12 hamburger/sandwich buns (we love onion buns)
• 12 slices cheese (any kind, but we use cheddar)
• 2 cups coleslaw (already prepared from the deli, or homemade)
• sriracha sauce

Instructions

PORK

• 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.) Otherwise, pull out the sauce, skim off any fat and add several generous spoonfuls of the sauce back onto the pork. Stir to coat, reheat as you wish and you're ready to assemble.

SANDWICHES

• 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.
• Top each with coleslaw and a good drizzle of sriracha sauce. Put tops on each sandwich and serve.

Notes

• The number of sandwiches will vary based on the size of the roast.

Nutrition

Serving: 1serving, Calories: 543kcal, Carbohydrates: 48g, Protein: 48g, Fat: 17g, Saturated Fat: 6g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 5g, Trans Fat: 0.03g, Cholesterol: 123mg, Sodium: 1067mg, Potassium: 848mg, Fiber: 2g, Sugar: 22g, Vitamin A: 439IU, Vitamin C: 13mg, Calcium: 207mg, Iron: 3mg