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BBQ Pulled Pork with Coleslaw
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Bowl
  • Cutting Board

Ingredients
  

  • 2 pounds pork shoulder, trimmed
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 1 cup barbecue sauce
  • 1/2 cup chicken broth
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups shredded green cabbage
  • 1 large carrot, shredded
  • 1/2 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sugar
  • 4 hamburger buns

Instructions
 

  • Place the sliced onion and minced garlic in the bottom of the slow cooker.
  • Set the pork shoulder on top of the onion and garlic.
  • Sprinkle the smoked paprika, salt, and black pepper over the pork.
  • Pour the chicken broth around the sides of the meat.
  • Cover and cook on low for 8 hours until the pork shreds easily with two forks.
  • Remove the pork from the slow cooker and shred it on a cutting board.
  • Return the shredded pork to the slow cooker and stir in the barbecue sauce until evenly coated.
  • In a large bowl, combine the shredded cabbage, shredded carrot, mayonnaise, apple cider vinegar, sugar, and remaining salt and black pepper. Mix well.
  • Spoon the pulled pork onto the hamburger buns and top each with a generous scoop of coleslaw.

Notes

Make the coleslaw a few hours ahead and keep it in the refrigerator so the flavors blend and the cabbage stays crisp. If the pork seems dry after shredding, add a splash of the cooking liquid before stirring in the barbecue sauce. Leftovers reheat well in a skillet over low heat with a little extra sauce.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Bowl, Cutting Board