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

Equipment

  • Slow Cooker
  • Mixing Bowl
  • Forks

Ingredients
  

  • 2 pounds pork shoulder, trimmed
  • 1 large onion, sliced
  • 1 cup BBQ sauce, divided
  • 3 tablespoons apple cider vinegar, divided
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 4 cups shredded green cabbage
  • 1 large carrot, shredded
  • 1/4 cup mayonnaise
  • 1 tablespoon honey
  • 4 buns, for serving

Instructions
 

  • Layer the sliced onion in the bottom of the slow cooker and set the pork shoulder on top.
  • Stir together half the BBQ sauce, 2 tablespoons of the vinegar, smoked paprika, garlic powder, salt, and pepper. Pour this mixture over the pork.
  • Cover and cook on low for 8 hours until the pork is very tender.
  • Remove the pork and shred it with two forks. Return the meat to the slow cooker and stir in the remaining BBQ sauce.
  • In a separate bowl, combine the cabbage, carrot, mayonnaise, honey, remaining tablespoon of vinegar, salt, and pepper. Toss until evenly coated.
  • Pile the pulled pork onto the buns and top with a generous scoop of the coleslaw.

Notes

Let the pork sit for a few minutes after shredding so it absorbs more sauce. The coleslaw tastes best when made at least 15 minutes ahead so the vinegar can soften the cabbage slightly. Leftovers keep well in the fridge for two days and reheat gently with a splash of water to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Forks