Slow Cooker Pulled Pork with Apple Slaw and Soft Buns
Equipment
- Slow Cooker
- Mixing Bowl
- Knife
Ingredients
- 2.5 pounds pork shoulder, trimmed
- 1 yellow onion, sliced
- 2 garlic cloves, minced
- 1 cup apple cider
- 1/2 cup barbecue sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 2 apples, cut into matchsticks
- 3 cups shredded green cabbage
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 4 soft buns
Instructions
- Place the sliced onion and minced garlic in the bottom of the slow cooker. Set the pork shoulder on top and sprinkle it with salt, pepper, and paprika. Pour the apple cider around the meat.
- Cover and cook on low for 8 hours until the pork pulls apart easily with a fork. Remove the pork from the slow cooker and shred it with two forks. Stir the barbecue sauce into the shredded pork until evenly coated.
- While the pork cooks, make the slaw. In a medium bowl, combine the apple matchsticks, shredded cabbage, mayonnaise, and apple cider vinegar. Add a pinch of salt and pepper, then toss until the vegetables are coated. Cover and refrigerate until ready to serve.
- Split the soft buns and fill each with a generous portion of pulled pork. Top with a scoop of apple slaw.
Notes
Make the slaw a couple of hours ahead so the flavors have time to blend and the apples stay crisp. Leftovers keep well in the fridge for three days. Reheat the pork gently with a splash of apple cider to loosen it up before assembling fresh sandwiches.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Knife
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Knife