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Easy Crockpot Balsamic Pulled Pork Sandwiches

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These easy crockpot balsamic pulled pork sandwiches are tender, tangy, and sweet, made with simple ingredients and minimal effort. Perfect for game days, busy weeknights, or any gathering, the slow cooker does all the work while you enjoy the delicious results.

Ingredients

Scale
  • 3–4 pounds pork shoulder (pork butt)
  • 1 tablespoon olive oil (optional, for browning)
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 cup balsamic vinegar
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons brown sugar (light or dark)
  • 2 tablespoons Worcestershire sauce
  • 3 cloves garlic, minced
  • 1 bay leaf (optional)
  • 6–8 brioche buns or sturdy hamburger buns
  • Coleslaw (optional, for serving)
  • Extra balsamic glaze or BBQ sauce (for drizzling)

Instructions

  1. Pat the pork shoulder dry with paper towels. Trim excess fat to about 1/4 inch thickness, leaving some for moisture.
  2. In a small bowl, mix salt, pepper, smoked paprika, garlic powder, and onion powder. Rub the spice mixture all over the pork shoulder.
  3. Optional: Heat olive oil in a large skillet over medium-high heat. Sear the pork for 2–3 minutes per side until browned.
  4. In a liquid measuring cup or small bowl, whisk together balsamic vinegar, chicken broth, brown sugar, Worcestershire sauce, and minced garlic until sugar dissolves.
  5. Place the seasoned pork in the crockpot. Pour the balsamic mixture around the pork (not directly on top). Add the bay leaf to the liquid.
  6. Cover and cook on LOW for 8–10 hours or on HIGH for 5–6 hours, until the pork is fork-tender and easily shreds.
  7. Carefully transfer the cooked pork to a cutting board. Use two forks to shred the meat, discarding any large fat pieces or bone. Remove and discard the bay leaf from the cooking liquid.
  8. Optional: For a thicker sauce, pour the cooking liquid into a small saucepan and simmer over medium-high heat for 5–8 minutes until reduced by half and syrupy.
  9. Return the shredded pork to the crockpot. Pour the reduced sauce over the top and toss to coat. Let sit on WARM for 10–15 minutes.
  10. Serve on toasted brioche buns with coleslaw and extra sauce, if desired.

Notes

For best results, use a mid-range balsamic vinegar that has been aged. Do not trim all the fat from the pork; a thin layer keeps it moist. Toast the buns to prevent sogginess. The pulled pork tastes even better the next day. For a gluten-free version, use tamari instead of Worcestershire sauce. For a lower-sugar option, skip the brown sugar or use a sugar substitute.

Nutrition

Keywords: crockpot pulled pork, balsamic pulled pork, slow cooker pulled pork, pulled pork sandwiches, easy pulled pork, game day recipe, weeknight dinner

Find it online: https://merrymorsel.com/easy-crockpot-balsamic-pulled-pork-sandwiches/