Dump and Go BBQ Pulled Pork with Coleslaw
Equipment
- Slow Cooker
- Mixing Bowl
Ingredients
- 2 lbs boneless pork shoulder
- 1 cup barbecue sauce
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 4 sandwich buns
- 3 cups shredded green cabbage
- 1 large carrot, shredded
- 1/4 cup mayonnaise
- 1 tbsp apple cider vinegar
- 1 tsp sugar
- Salt and black pepper to taste
Instructions
- Place the pork shoulder in the slow cooker. Add the sliced onion, minced garlic, smoked paprika, and barbecue sauce on top.
- Cover and cook on low for 8 hours until the pork is very tender and shreds easily with two forks.
- Remove the pork from the slow cooker and shred it directly on a cutting board, then return it to the cooker and stir to coat with the juices.
- In a separate bowl, combine the shredded cabbage, shredded carrot, mayonnaise, apple cider vinegar, sugar, salt, and pepper. Stir until the vegetables are evenly coated.
- Split the sandwich buns and fill each with a portion of the pulled pork. Add a scoop of coleslaw on top or serve it on the side.
Notes
Make the coleslaw a few hours ahead and keep it in the fridge so the flavors have time to blend and the cabbage stays crisp. If the finished pork seems too thick, stir in a splash of water or extra barbecue sauce before serving. Leftovers reheat well in a skillet with a little added sauce to keep the meat moist.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl