Slow Cooker Pulled Pork Sandwiches with Homemade Coleslaw

Discover the mouthwatering slow cooker pulled pork sandwich topped with tangy homemade coleslaw. A perfect meal for any day of the week, this recipe is a crowd-pleaser that’s both easy to make and delicious. Whether you’re cooking for a family dinner, hosting a casual get-together, or just need a comforting meal, this dish is sure to satisfy everyone’s cravings.

Prep Time: 15 Minutes

Cook Time: 8 Hours

Total Time: 8 Hours 15 Minutes

Servings: 8

Ingredients

For Pulled Pork

• 3 lbs boneless pork shoulder, trimmed of excess fat
• 1 tablespoon brown sugar
• 1 tablespoon paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 cup barbecue sauce
• 1/2 cup apple cider vinegar
• 1/2 cup chicken broth

For Homemade Coleslaw

• 1/2 head green cabbage, shredded
• 1/4 head red cabbage, shredded
• 2 medium carrots, julienned or grated
• 1/2 cup mayonnaise
• 2 tablespoons sour cream
• 2 tablespoons apple cider vinegar
• 1 tablespoon sugar
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

Additional

• 8 buns, for serving
• Additional barbecue sauce, for serving

Instructions

Pulled Pork Preparation

1. In a small bowl, combine brown sugar, paprika, garlic powder, onion powder, salt, and pepper to create the dry rub.
2. Rub the spice mixture all over the pork shoulder, ensuring an even coating.
3. Place the seasoned pork shoulder into the slow cooker.
4. In another bowl, whisk together barbecue sauce, apple cider vinegar, and chicken broth. Pour this mixture over the pork in the slow cooker.
5. Set your slow cooker to low and cook for approximately 8 hours, or until pork is tender and shreds easily with a fork.
6. Once cooked, transfer the pork to a cutting board and shred using two forks.
7. Return the shredded pork to the slow cooker and stir into the juices. Keep warm until ready to serve.

Coleslaw Preparation

1. In a large mixing bowl, combine shredded green and red cabbage with carrots.
2. In a separate bowl, create the dressing by mixing mayonnaise, sour cream, apple cider vinegar, sugar, and Dijon mustard.
3. Pour the dressing over the cabbage mixture and toss to combine thoroughly. Season with salt and pepper according to your taste preferences.
4. Refrigerate the coleslaw for at least 30 minutes before serving.

Assembly

1. Split the buns and toast them lightly if desired.
2. Heap a generous portion of warm pulled pork onto the bottom half of each bun.
3. Top the pork with a heaping of the chilled homemade coleslaw.
4. If you like, drizzle additional barbecue sauce over the coleslaw.
5. Cover with the top half of the bun, serve, and enjoy!

Tips and Variations

• Make it spicy: Add a bit of cayenne pepper or your favorite hot sauce to the pork rub for an extra kick.
• Alternative toppings: Try adding pickles or jalapenos for additional flavor and texture.
• Advanced prep: Both the pulled pork and coleslaw can be made in advance, making this an easy meal to serve during busy weekdays.

Nutritional Information Per Serving

• Calories: 650
• Fat: 25g
• Carbohydrates: 60g
• Protein: 45g
• Sugar: 20g
• Sodium: 950mg

Indulge in the rich flavors and tender textures of these slow cooker pulled pork sandwiches complemented by crisp, refreshing coleslaw – a dish that promises to be the superstar of your dinner table. Don’t hesitate to customize the recipe by adding your own twist to suit your palate’s preference.