Sweet & Spicy Pulled Pork Sandwiches Recipe
Sweet & Spicy Pulled Pork Sandwiches Recipe photo by Taste of Home
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Sweet & Spicy Pulled Pork Sandwiches Recipe

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I threw some always-available condiments into my slow cooker with a pork roast to create this fantastic pulled pork. It has become a staple sandwich filler for large get-togethers. Serve with rolls, on top of toasted crostini, or as a filling for empanadas. The flavor of the pork goes well with a cold glass of white wine.—Lori Terry, Chicago, Illinois
TOTAL TIME: Prep: 30 min. Cook: 8 hours
MAKES:10 servings
TOTAL TIME: Prep: 30 min. Cook: 8 hours
MAKES: 10 servings


  • 2 medium onions, sliced (about 2 cups)
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 boneless pork shoulder roast (4 to 5 pounds)
  • 1/2 cup chicken or vegetable broth
  • 1/4 cup cider vinegar
  • 3 tablespoons reduced-sodium soy sauce
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons Sriracha Asian hot chili sauce
  • 1 tablespoon molasses
  • 2 garlic cloves, minced
  • 2 teaspoons Dijon mustard
  • 3 cups coleslaw mix
  • 3 tablespoons lime juice
  • 10 kaiser or onion rolls, split

Nutritional Facts

1 sandwich: 509 calories, 21g fat (7g saturated fat), 108mg cholesterol, 1175mg sodium, 41g carbohydrate (8g sugars, 2g fiber), 37g protein.


  1. Place onions in a 4- or 5-qt. slow cooker. Mix brown sugar, paprika, salt and pepper; rub over roast. Place over onions.
  2. In a small bowl, mix broth, vinegar, soy sauce, Worcestershire sauce, chili sauce, molasses, garlic and mustard; pour over roast. Cook, covered, on low 8-10 hours or until meat is tender.
  3. Remove roast; cool slightly. Skim fat from cooking juices. In a small bowl, toss coleslaw mix with lime juice. Shred pork with two forks. Return pork to slow cooker; heat through. Serve on rolls with coleslaw. Yield: 10 servings.
Originally published as Sweet & Spicy Pulled Pork Sandwiches in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2014, p63

Blush Wine

Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.

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gunslinger User ID: 544392 254544
Reviewed Sep. 24, 2016

"The pork was delicious, if I make it again I would not mix back into cooking juices, I thought the meat taste better before mixing back into the juices. I would cook as directed, shred meat and onions then mix with barbecue sauce."

jbpar User ID: 7645480 213102
Reviewed Jul. 27, 2014

"A lot of ingredients.... but was well worth it....will make again!"

mistydtoo User ID: 2963199 126278
Reviewed Jul. 23, 2014

"Have tried many recipes and this has gone to the top of my list to go to next time. Nice heat that wants you going back for more"

gucci65 User ID: 7131119 137499
Reviewed Jul. 22, 2014

"This was delicious !!!!! Will make it again and again !!!!"

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