Easy Slow Cooker Pulled Pork Sandwiches 美式BBQ豬肉三明治(燉鍋版)

For anyone who loves to chow down on some PIG, a slow cooked, melt-in-your-mouth BBQ pork sandwich really never fails to hit the spot. Growing up in Georgia, I had the pleasure of being close to some AMAZING BBQ shacks that served up the most divine cuts of hog. BUT it’s not easy here finding excellent BBQ in the eastern hemisphere, so we just gotta make it at home. While most folks living in a big city don’t own a smoker, you can still make some mighty fine slow cooked pork in your slow cooker at home. And it’s easy! This fall-of-the-bone pork shoulder has a little spice, a little tang, and some paprika to add a nice smoky touch. And the best part, once it’s in the slow cooker you can just go about your day. Easy peasy!

Serve it up with some South Carolina mustard BBQ sauce, bread and butter pickles, and serve this with a side of coleslaw. And don’t forget your beer!






Serves- 6
Prep time – 10 minutes
Ready in – 6 hours


  •       2 tbls light brown sugar, divided
  •       1 tsp paprika
  •       2 tsp cayenne
  •       1 tsp mustard seeds
  •       ½ tsp cumin
  •       1 tsp sea salt
  •       1 tsp black pepper
  •       1 2-to-3 pound pork shoulder, trimmed of outer excess fat
  •       1 tbls vegetable oil
  •       ¼ cup apple cider vinegar
  •       1 tbls tomato paste
  •       1 light beer
  •       6 sesame seed buns
  •       South Carolina mustard BBQ sauce


  1. Make the spice rub. Combine the light brown sugar, paprika, cayenne, mustard seeds, cumin, salt, and pepper. Rub spice mixture all over the pork.
  2. Heat oil in pan and brown the pork on all sides. About 3 minutes per side. When finished, place only the pork in slow cooker, leaving the excess juices in the pan. Stir in 1 light beer, tomato paste, and vinegar until smooth. Add to the slow cooker.
  3. Cook pork for 6 hours on low.
  4. Remove pork and place on cutting board and let cool.
  5. Put remaining juices from the slow cooker in a saucepan. Cook on medium heat for about 10 minutes or until liquid has reduced by half.
  6. Place pork in bowl and with two forks, shred the pork. Add ½ cup of reduced cooking liquid to the pork.
  7. Serve on sesame seed bun with South Carolina Mustard BBQ sauce and bread and butter pickles.





  •       2 茶匙黑糖
  •       1 茶匙paprika匈牙利紅椒粉
  •       2 茶匙cayenne紅椒粉 (很多人可能分不出來以上兩項,買的時候記得對照一下英文)
  •     1 茶匙芥菜種子
  •       ½ 茶匙孜然粉
  •       1 茶匙海鹽
  •       1 茶匙黑胡椒
  •       1 1斤半到2斤豬肩肉,記得把油滋滋的部分切除
  •       1 餐匙葵花油
  •       ¼ 杯蘋果醋
  •       1 餐匙tomato paste蕃茄濃醬,不是沾薯條的蕃茄醬喔,是更稠像是料理包那種質地(我們是用Western Family牌的蕃茄醬)
  •       1 罐啤酒
  •       6 個漢堡包(上面有芝麻的那種)
  •     南卡羅來納芥末BBQ醬


  1. 將香料混合:黑糖、匈牙利紅椒粉、cayenne紅椒粉、芥菜種子、海鹽、黑胡椒。平均混合後,灑在豬肉上按摩一下。
  2. 平底鍋上熱油,將豬肉煎至漂亮的咖啡色(大約是正反面各三分鐘)完成後,移動豬肉至燉鍋中,剩下的豬油及肉汁則繼續留在平底鍋,與啤酒、蕃茄濃醬、醋充分攪拌後加入燉鍋與豬肉一起熬煮。
  3. 選擇低溫慢燉豬肉六小時。
  4. 從燉鍋取出的豬肉在沾板上放涼。
  5. 燉鍋中剩餘的肉汁倒入乾淨的小鍋子中,用中火煮約十分鐘,或煮至肉汁濃縮成半。
  6. 慢燉後的豬肉放入碗中用兩支叉子輕輕撕碎,倒入一半的肉汁濃縮。
  7. 放在漢堡包中淋上BBQ醬跟酸黃瓜,用老美豪爽地方式一口一口吃下去!

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