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Slow-Cooker Pulled Pork with Tangy Slaw and Buns
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl
  • Knife

Ingredients
  

  • 2 pounds boneless pork shoulder
  • 1 large onion, sliced
  • 3 garlic cloves, minced
  • 1 cup barbecue sauce
  • 1/4 cup apple cider vinegar, divided
  • 2 tablespoons brown sugar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups shredded green cabbage
  • 1 large carrot, shredded
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 4 hamburger buns

Instructions
 

  • Place the pork shoulder in the slow cooker and scatter the sliced onion and minced garlic around it.
  • In a small bowl stir together the barbecue sauce, 2 tablespoons of the apple cider vinegar, brown sugar, smoked paprika, salt, and pepper. Pour this mixture over the pork.
  • Cover and cook on low for 8 hours until the pork shreds easily with two forks.
  • While the pork cooks, make the slaw. In a medium bowl combine the shredded cabbage, shredded carrot, mayonnaise, Dijon mustard, and the remaining 2 tablespoons apple cider vinegar. Toss until evenly coated and set aside.
  • When the pork is done, shred it directly in the slow cooker and stir it into the sauce.
  • Split the buns and spoon the pulled pork onto each bottom half. Top with a generous scoop of the tangy slaw and close the sandwiches.

Notes

For the best texture, let the shredded pork rest in the sauce for 10 minutes after cooking so it stays moist. The slaw can be made a few hours ahead and kept in the fridge; the extra time softens the cabbage just enough without losing crunch. If you prefer a milder slaw, reduce the mustard by half.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Knife