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

Equipment

  • Slow Cooker
  • Mixing Bowl
  • Forks

Ingredients
  

  • 2 lbs pork shoulder
  • 1 cup BBQ sauce
  • 1/2 cup apple cider vinegar
  • 1 small onion, sliced
  • 2 garlic cloves, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 sandwich buns
  • 2 cups shredded cabbage
  • 1 carrot, shredded
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1/4 cup mayonnaise

Instructions
 

  • Place the pork shoulder in the slow cooker and add the sliced onion, minced garlic, 1/2 cup apple cider vinegar, salt, and black pepper.
  • Pour 1/2 cup of the BBQ sauce over the pork and cover the slow cooker.
  • Cook on low for 8 hours until the pork shreds easily with a fork.
  • Remove the pork from the slow cooker and shred it with two forks, then return it to the cooker and stir in the remaining 1/2 cup BBQ sauce.
  • In a mixing bowl, combine the shredded cabbage, shredded carrot, 2 tbsp apple cider vinegar, honey, and mayonnaise to make the slaw.
  • Spoon the pulled pork onto the sandwich buns and top each with a generous scoop of tangy slaw.

Notes

Shred the pork while it is still hot so it absorbs the extra BBQ sauce evenly and stays juicy. The slaw can be mixed a few hours ahead and kept in the fridge to let the flavors settle without getting soggy. If the pork seems dry after shredding, add a splash of the cooking liquid from the slow cooker before serving.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Forks