BBQ Pulled Chicken or Pork Sandwiches
Prep time
Cook time
Total time
Slow-cooker Pulled Pork Chicken or Pork Sandwiches with an amazing homemade BBQ Sauce.
Recipe type: Slow Cooker
Cuisine: American
Serves: 6
  • Slow cooker ingredients:
  • 2 large bone-in, skin-on chicken breasts or a 3 lb pork shoulder roast
  • 1 teaspoon red pepper flakes
  • ½ tablespoon salt
  • 1 teaspoon freshly ground black pepper
  • ½ tablespoon yellow mustard seeds
  • ½ cup water
  • ½ cup cider vinegar
  • 2 yellow onions, thinly sliced in half-moons
  • 1 green bell pepper, seeded and finely chopped
  • For the Barbecue Sauce
  • ¼ cup unsalted butter
  • 1 large yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (15 oz) can whole tomatoes, pureed
  • 2 tablespoons ketchup
  • 1 teaspoon salt
  • ½ cup peach or apricot jam
  • ¼ cup Dijon mustard
  • ¼ cup honey
  • ¼ cup dark brown sugar, firmly packed
  • ½ cup cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Tabasco sauce (or more to taste)
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 6 sandwich buns, warmed
  • Pickle slices
  1. Place the chicken or pork in a slow cooker on low heat. Add all slow cooker remaining ingredients and cook for 8-10 hours. Remove the chicken, discard the bones and skin, and shred the meat using two forks. Place the shredded chicken in a large bowl. Use a slotted spoon to lift out the vegetables in the slow cooker and combine them with the chicken. Discard the liquid.
  2. To make the barbecue sauce, Melt the butter over medium heat in a medium sauce pan. Saute the onions and garlic until soft and translucent, about 7 minutes. Add all remaining ingredients and stir to combine. Bring to a boil, reduce the heat to low, and simmer uncovered for 2 hours, stirring occasionally to prevent burning. Add salt and pepper to taste.
  3. Combine half of the sauce with the shredded chicken or pork and reserve the other half for passing around the table.
  4. Heat the shredded chicken or pork mixture before serving. Let dinner guests assemble their own sandwiches with pickle slices on top. Serve with french fries, potato wedges, salad, or your choice of sides.
  5. Serves 6.
  6. *Suggestion: Make the sauce in advance, up to 2 days. It saves time plus it will taste even better.
Recipe by The Daring Gourmet at