Description

These Slow-Cooker Barbecue Sandwiches feature tender, shredded pork shoulder or chicken thighs cooked low and slow in a flavorful barbecue sauce blend. Perfect for an easy, hands-off meal, the meat absorbs smoky, tangy, and sweet flavors before being piled onto toasted buns and topped with classic extras like coleslaw and pickles. Ideal for casual dinners or game day gatherings, this recipe yields juicy, satisfying sandwiches that everyone will love.

Ingredients

Scale

Meat

2 ½ pounds boneless pork shoulder or chicken thighs, trimmed and cut into large chunks

Sauce

1 cup barbecue sauce (your favorite brand or homemade)
½ cup chicken broth or water
1 tablespoon apple cider vinegar
1 tablespoon brown sugar
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper

Serving

6 sandwich buns
Optional toppings: coleslaw, pickles, sliced onions

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Instructions

Prepare the Meat: Place the cut pork shoulder or chicken thighs in the bottom of the slow cooker, spreading them out evenly to ensure consistent cooking.
Make the Sauce: In a medium bowl, whisk together barbecue sauce, chicken broth or water, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper until well combined.
Combine and Cook: Pour the sauce mixture over the meat in the slow cooker, making sure all pieces are evenly coated. Cover the slow cooker and set to cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the meat is very tender and shreds easily with a fork.
Shred the Meat: Using two forks, shred the meat directly in the slow cooker, mixing it thoroughly with the sauce to coat each piece well.
Toast the Buns: While the meat finishes cooking, toast the sandwich buns lightly if desired to add texture and prevent sogginess.
Assemble the Sandwiches: Pile generous amounts of the shredded barbecue meat onto the buns. Add optional toppings such as coleslaw, pickles, and sliced onions for extra flavor and crunch.
Serve Warm: Serve the sandwiches immediately while warm, perfect for a hearty lunch or dinner.

Notes

For a spicier version, add 1 teaspoon of hot sauce or a pinch of cayenne pepper to the sauce mixture before cooking.
Leftover barbecue meat works wonderfully in tacos, baked potatoes, or salads for easy next-day meals.
To keep this recipe gluten-free, be sure to use gluten-free sandwich buns and barbecue sauce that is labeled gluten-free.