Slow Cooker Pulled pork sandwiches with tangy coleslaw
Slow cooker pulled pork sandwiches with tangy coleslaw
Slow Cooker pulled pork sandwiches with tangy coleslaw

Hip hip hooray for slow cooker meals! Put this in the slow cooker before you go to work in the morning and come home to dinner. Double this recipe if you're feeding a crowd.

Slow Cooker Pulled Pork Sandwiches with Tangy Coleslaw

Prep time: 20 minutes + 1 hour inactive
Cook time: 8 hours
Total time: 8 hours, 20 mins + 1 hour inactive
Yield: 8 servings

INGREDIENTS

For the Dry Rub

  • 3lbs pork shoulder
  • 2 tbsp. paprika
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. brown sugar
  • 1 tsp. dry mustard
  • 2 tsp. coarse salt

For the Slow Cooker

  • ¾ cup bbq sauce
  • 1/3 cup apple cider vinegar
  • 1/3 cup chicken broth
  • 2 tbsp. brown sugar
  • 1 tsp. Dijon mustard
  • 1 tbsp. Worcestershire
  • 1 yellow onion, chopped
  • 3 cloves garlic, chopped

For the Tangy Coleslaw

  • ½ cup thinly sliced green cabbage
  •  ½ cup thinly sliced red cabbage
  • 1 carrot, shredded
  • 4 green onions, thinly sliced
  • ¼ red pepper, thinly sliced
  • 3 tbsp. apple cider vinegar
  • 3 tbsp. extra virgin olive oil
  • 1 tsp. grainy mustard
  • 1 tsp. honey
  • 1 tsp. celery seeds
  • Salt and pepper to taste

For the Assembly

  • 8 pretzel buns
  • Butter for spreading
  •  Sliced Pickles
  • Extra bbq Sauce (optional)

DIRECTIONS

In a medium sized bowl combine paprika, onion powder, garlic powder, brown sugar, dry mustard and coarse salt. Rub all over pork shoulder, cover and refrigerate for minimum 1 hour, or overnight.

Place the dry rubbed pork shoulder in the slow cooker and add in all ingredients “for the slow cooker”. Stir to combine, cover, and cook over low heat for 8 hours (or over high heat for 4-6 if you are short on time). Remove the lid and shred the pork using 2 forks. Try to discard any large chunks of fat if present. Let the shredded meat sit in the juices for a few minutes.

In a large bowl whisk together apple cider vinegar, extra virgin olive oil, mustard, honey, celery seeds and salt and pepper. Toss in green and red cabbage, carrot, green onion and red pepper.

To assemble the sandwiches toast the buns and butter them. Top with pulled pork, tangy slaw, sliced pickles and extra BBQ sauce if you so desire.