Slow Cooker Southwest Barbecue Pulled Pork Sandwich

Make the Southwest Seasoning Rub. In a small bowl, combine 2 teaspoons of chili powder, 2 teaspoons of paprika, 1 teaspoon of cumin, 1 teaspoon of coriander, 1 teaspoon of garlic powder, 1 teaspoon of salt, and 1 teaspoon of black pepper.

Trim any large, fatty areas from the pork so the seasoning adheres well. Rub the meat all over with the Southwest seasoning, then place it in the slow cooker on the low setting.

Dice 1 large yellow onion and pour the diced onions over the meat.

Mix 1 cup of your favorite barbecue sauce and 1/4 teaspoon of applewood liquid smoke (if using). Pour the sauce over the meat and onions, place the lid on the slow cooker, and cook until the pork is fall‑apart tender, about 7–8 hours on low.

Once the meat is done, remove it from the slow cooker and shred it. Return the shredded pork to the slow cooker, stir to coat it in the juices, and let it heat through.

Serve on lightly toasted rolls with French-fried onions, barbecue sauce, and bread‑and‑butter pickles.

Enjoy!

Check out our delicious side dishes that pair perfectly with barbecue, like our:

• Coleslaw
• Jalapeno Potato Salad
• Ranch Potato Salad
• Irish Potato Salad
• German Potato Salad
• Cajun Macaroni Salad
• Macaroni and Cheese 🧀
• Cowboy Candy (candied jalapeño peppers) Recipe & Canning