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Slow Cooker Pulled Pork Sandwiches with Coleslaw
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl
  • Knife

Ingredients
  

  • 2 pounds pork shoulder
  • 1 cup barbecue sauce
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 hamburger buns
  • 2 cups shredded cabbage
  • 1 carrot, shredded
  • 1/4 cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar
  • Salt and pepper to taste

Instructions
 

  • Place the pork shoulder in the slow cooker. Add the sliced onion, minced garlic, paprika, salt, and black pepper.
  • Pour the barbecue sauce over the pork and onions. Cover and cook on low for 8 hours or until the pork is very tender.
  • While the pork cooks, make the coleslaw. In a mixing bowl, combine the shredded cabbage, shredded carrot, mayonnaise, apple cider vinegar, sugar, and salt and pepper to taste. Stir well and refrigerate until ready to serve.
  • Once the pork is done, remove it from the slow cooker and shred it with two forks. Return the shredded pork to the slow cooker and stir it into the remaining sauce.
  • Spoon the pulled pork onto the hamburger buns. Top each sandwich with a generous scoop of coleslaw.

Notes

Shred the pork while it is still warm so it absorbs more sauce. If the coleslaw sits too long, give it a quick stir before serving to redistribute the dressing. Leftovers keep well in the fridge for two days and reheat nicely in a skillet with a splash of water to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Knife