Slow Cooker Pulled Pork Sandwiches with Tangy Slaw
Equipment
- Slow Cooker
- Mixing Bowl
Ingredients
- 2 pounds boneless pork shoulder, trimmed
- 1 cup apple cider vinegar
- ½ cup ketchup
- ¼ cup brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 sandwich buns
- 3 cups shredded cabbage
- 1 cup shredded carrots
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- ½ teaspoon salt
Instructions
- Place the pork shoulder in the slow cooker.
- In a mixing bowl, stir together 1 cup apple cider vinegar, ketchup, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, 1 teaspoon salt, and black pepper.
- Pour the sauce mixture over the pork.
- Cover and cook on low until the pork is very tender and pulls apart with a fork.
- Shred the pork directly in the slow cooker and stir it into the sauce.
- In a separate bowl, combine the shredded cabbage, shredded carrots, mayonnaise, Dijon mustard, 1 tablespoon apple cider vinegar, honey, and ½ teaspoon salt. Toss until evenly coated.
- Spoon the pulled pork onto the sandwich buns and top each with a generous scoop of slaw.
Notes
Make the slaw a few hours ahead so the cabbage softens slightly and the flavors blend. If the sauce tastes too sharp after shredding, stir in a little extra brown sugar to balance it. Leftovers keep well in the fridge for two days and reheat nicely with a splash of water to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl