BBQ Pulled Pork Sandwiches

BBQ Pulled Pork Sandwiches

6 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    10 h
  • Ready In

    10 h 20 m
Recipe by  Clorox® Disinfecting Wipes

“Slow cooking makes for a tender, flavorful pulled pork and, served on kaiser rolls and topped with creamy cole slaw, it will feed a happy, hungry crowd.”

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Adjust Servings

Original recipe yields 16 servings



  1. Heat oil over medium-high heat in a very large skillet. Brown pork in hot oil on all sides.
  2. [Cleaning tip: Once the stove top is cool, wipe up any oil splatters with Clorox® Disinfecting Wipes*. Rinse hands once complete.]
  3. Place browned pork and onions in a 5- to 6-quart slow cooker. Combine tomato sauce, vinegar, brown sugar, the 1/2 teaspoon salt, cayenne pepper, and black pepper in a medium bowl. Pour over pork and onions. Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours.
  4. Transfer pork to a cutting board; reserving cooking juices and onions. When cool enough to handle, cut pork off bones and coarsely chop. Combine pork, onions, and as much of the juices as desired to moisten in a bowl. Serve pork on buns with Creamy Coleslaw.
  5. For Creamy Coleslaw: Combine mayonnaise, sour cream, vinegar, sugar, celery seed, and the 1/4 teaspoon salt in a large bowl. Stir in cabbage and carrot. Cover and chill for at least 2 hours before serving. Store in the refrigerator up to 24 hours. Stir before serving. Makes 3 1/2 cups.

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Reviews (6)

Rate This Recipe


Very good. You can just use your favorite BBQ sauce if tight on time. Cook the meat in slow cooker w Onions, vinegar and some seasonings from the recipe and I throw in a little liquid smoke. Add BBQ sauce after separating and put back in pot to heat through. And why do we have advertisements in the recipes now!!!



My family loved this recipe! I omitted the cayenne because it would be too spicy for the kids - still turned out great! We especially liked the cole slaw, which I made in advance so I basically didn't have to do any prep when it came to dinner time.



Overall good. Next time I will add BBQ sauce after cooking.

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Amount Per Serving (16 total)

  • Calories
  • 336 cal
  • 17%
  • Fat
  • 15.8 g
  • 24%
  • Carbs
  • 28.2 g
  • 9%
  • Protein
  • 19.4 g
  • 39%
  • Cholesterol
  • 48 mg
  • 16%
  • Sodium
  • 495 mg
  • 20%

Based on a 2,000 calorie diet



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Bacon and Tomato Fried Egg Sandwiches with Horseradish Mayo


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