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BBQ Pulled Pork Sandwiches with Slaw
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl

Ingredients
  

  • 2 lb boneless pork shoulder
  • 1 1/2 cups BBQ sauce
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 sandwich rolls
  • 2 cups coleslaw mix
  • 1/4 cup mayonnaise
  • 1 tbsp apple cider vinegar

Instructions
 

  • Place the pork shoulder in the slow cooker. Add the BBQ sauce, garlic powder, smoked paprika, salt, and black pepper. Stir to coat the meat evenly.
  • Cover and cook on low for 8 hours until the pork shreds easily with two forks.
  • Shred the pork directly in the slow cooker and mix it with the sauce.
  • In a mixing bowl, combine the coleslaw mix, mayonnaise, and apple cider vinegar. Stir until the mix is coated.
  • Spoon the pulled pork onto the sandwich rolls and top each one with a scoop of slaw.

Notes

Mix the slaw right before serving so it stays crisp. Leftovers keep well in the fridge for three days, and the pork reheats best with a splash of extra BBQ sauce to loosen the texture. Use a thicker BBQ sauce if you prefer less liquid in the finished meat.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl