Slow Cooker Pulled Pork and Egg Breakfast Sandwich

Name: Slow Cooker Pulled Pork and Egg Breakfast Sandwich
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 4 servings
Cuisine: American
Ingredients: 2½ lbs (1135 g) boneless pork shoulder, boneless, excess fat trimmed; 1½ cups (360 ml) barbecue sauce; ½ cup (120 ml) apple cider vinegar; 1 large (150 g) yellow onion, sliced; 4 cloves (20 g) garlic cloves, minced; 2 tbsp (30 g) brown sugar, packed; 1 tsp (3 g) smoked paprika; 1½ tsp (9 g) kosher salt; ½ tsp (1 g) black pepper, freshly ground; 4 eggs (200 g) large eggs, at room temperature; 2 tbsp (30 g) unsalted butter; 4 rolls (120 g) sandwich rolls or burger buns

From the MyKitchenBank Kitchen

A hearty morning meal combining tender pulled pork slow-cooked with smoky flavors, topped with a freshly cooked egg, and served on toasted bread. The pork cooks unattended for hours, then you finish with simple stovetop work to create an impressive breakfast that tastes like it took all morning. Perfect for weekend entertaining or meal prep.

Prep: 15 min
Cook: 28 min
Wait: 7 hr 5 min
Total: 7 hr 48 min
Makes: 4 sandwiches

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Steps

Before you start

Trim excess fat from pork shoulder and bring to room temperature for 1 hour—this ensures even cooking in the slow cooker.
You'll need a 5- to 6-quart slow cooker. If your slow cooker is smaller (under 4 quarts), reduce the pork shoulder to 1.5 to 2 lbs.
Read through the timeline: the pork cooks low and slow for 6 to 8 hours (great for overnight or all-day cooking), followed by about 30 minutes of finishing work.

1
Trim and season pork
- Remove excess fat and silver skin from the surface of the pork shoulder.
- Pat the meat dry with paper towels.
- Season all sides generously with 1 tsp kosher salt, ¼ tsp black pepper, and 1 tsp smoked paprika, rubbing the seasonings into the meat so they adhere well.
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Ready when: Pork is evenly seasoned on all sides
Tip: Pat the meat very dry—this helps seasonings adhere better and creates a deeper flavor when the slow cooker's heat draws out juices.
2
Layer ingredients in slow cooker
- Lay the sliced onions on the bottom of a 5- to 6-quart slow cooker.
- Scatter minced garlic over the onions.
- Sprinkle 2 tbsp packed brown sugar and pour ½ cup apple cider vinegar over the onion-garlic mixture, stirring gently to combine.
- Place the seasoned pork shoulder on top of the vegetables.
- Pour ¾ cup barbecue sauce over the pork.
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Ready when: Ingredients are layered and pork is nestled on the vegetable base
Tip: Layering aromatic vegetables beneath the pork keeps it from sticking to the bottom and infuses deep flavor throughout the meat.
3
Cook pork 6 to 8 hoursOven 190°F / 90°C
- Cover the slow cooker and set to LOW.
- Cook for 6 to 8 hours, depending on your slow cooker's heat output.
- The pork is done when it shreds easily with a fork and registers 190°F (88°C) on an instant-read meat thermometer inserted into the thickest part, away from any bone.
- The meat should be fork-tender and falling apart.
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Ready when: Pork shreds easily with a fork; internal temperature reaches 190°F (88°C)
Tip: Resist opening the slow cooker—each time you lift the lid, it adds 15–20 minutes to cooking time. If you must check doneness, do it only once after 6 hours.
4
Shred pork and combine with sauce
- Transfer the cooked pork to a large cutting board and let it rest for 5 minutes; this keeps it juicy and easier to shred.
- Using two forks, pull the pork into bite-sized shreds, discarding any large fat pieces or tough connective tissue.
- Return the shredded pork to the slow cooker.
- Add the remaining ¾ cup barbecue sauce and stir well to coat all the meat.
- Set the slow cooker to WARM (or turn off and cover) to keep the pulled pork hot until you're ready to assemble.
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Ready when: Pork is in uniform bite-sized shreds and thoroughly coated with barbecue sauce
Tip: Don't skip the resting step—it allows residual heat to distribute and keeps the meat tender rather than dry.
5
Toast rolls until golden
- Slice each sandwich roll in half lengthwise.
- Heat a large skillet or griddle over medium-high heat until a drop of water sizzles and evaporates on contact.
- Place the rolls cut-side down on the hot surface and toast for 1 to 2 minutes until the cut sides are deep golden brown and crispy.
- Transfer the toasted rolls to a clean plate; they'll stay warm while you cook the eggs.
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Ready when: Rolls are golden brown on the cut side with slight char
Tip: Watch closely—bread can go from golden to burnt in seconds. If your rolls are cold from the refrigerator, they'll need the full 2 minutes.
6
Cook eggs to your preference
- Add 2 tbsp unsalted butter to the same skillet (still on medium heat).
- When the butter foams, crack the 4 eggs into the pan, leaving space between them.
- Cook to your preference: over-easy takes 2 to 3 minutes (soft yolk, set whites), over-medium takes 4 minutes (yolk slightly runny), or over-hard takes 5 to 6 minutes (fully cooked yolk).
- Season each egg with a pinch of kosher salt and black pepper.
- For a breakfast-for-a-crowd, whisk eggs in a bowl with salt and pepper, then pour into the buttered skillet and gently stir for 2 to 3 minutes until just set.
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Ready when: Egg whites are opaque and set; yolk is cooked to your liking (runny, soft, or hard)
Tip: For 4 or more servings, it's faster and more consistent to scramble eggs in a bowl first, then cook as a batch. Pour out onto a plate and divide among sandwiches rather than managing 4 individual eggs in the skillet.
7
Assemble and serve
- Place the bottom half of a toasted roll on a serving plate.
- Spoon or place about ¼ cup (roughly a generous handful) of warm pulled pork onto the bottom half.
- Top with one cooked egg (or divide scrambled eggs if using that method).
- Place the top half of the roll on top.
- Repeat with the remaining rolls, pork, and eggs to make 4 sandwiches.
- Serve immediately while the rolls are still warm, with extra barbecue sauce on the side for dipping or drizzling.
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Ready when: All sandwiches are assembled, warm, and ready to eat

Good to know

Tips

Make it a breakfast bar by setting out shredded pork, eggs, and rolls separately so guests can build their own sandwiches with their preferred toppings, sauce levels, and egg doneness.
For a crowd, cook the pork ahead and keep it in the slow cooker on WARM while you cook eggs and toast rolls as needed. This saves stovetop space and keeps everything hot for 2–3 hours.
Leftover pulled pork is fantastic in tacos, on nachos, mixed into grits with cheddar cheese, or served with beans and rice for a quick lunch or dinner.
If your slow cooker runs very hot, start checking the pork at 5.5 to 6 hours to avoid overcooking and drying it out.

Make ahead

The pulled pork can be made up to 1 day ahead: cool it, cover, and refrigerate. Reheat in the slow cooker on LOW for 1 to 2 hours, or in a covered skillet over medium-low heat for 5 to 10 minutes. The pork can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating. Assemble the sandwiches fresh to order for best texture.

Storage & reheating

**Pulled pork:** Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently in a skillet over medium-low heat or in the slow cooker on LOW for 1–2 hours. **Assembled sandwiches:** Do not store; assemble to order. **Toasted rolls:** Store in an airtight container at room temperature for 1 day; they will soften over time.

Substitutions

barbecue sauce → Homemade barbecue sauce, mustard-based sauce, hot sauce, or vinegar-based sauce. For a Memphis-style sandwich, use yellow mustard instead of barbecue sauce. For a spicier version, mix sriracha or cayenne into the sauce.
apple cider vinegar → White vinegar, rice vinegar, apple juice, or chicken broth. Vinegar adds tanginess and helps break down the collagen. If omitted entirely, increase brown sugar by 1 tbsp or use 1 cup chicken broth instead.
sandwich rolls or burger buns → English muffins, toasted bread slices, biscuits, croissants, or ciabatta rolls. Sturdy rolls work best to support the juicy filling. Croissants add richness but are delicate. English muffins offer a crispy-chewy texture.
large eggs → Scrambled eggs with cheese, avocado slices, hash brown patty, or sautéed mushrooms. For a vegetarian version, substitute with sautéed mushrooms or a veggie scramble mixed with herbs and cheese.