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Tender Slow Cooker Pulled Pork Sandwiches Easy Recipe with Creamy Coleslaw

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This recipe features tender slow cooker pulled pork paired with a creamy coleslaw, perfect for easy gatherings and comfort food cravings. The pork cooks low and slow for melt-in-your-mouth texture while the coleslaw adds a fresh, tangy crunch.

Ingredients

Scale
  • 3 to 4 lbs pork shoulder (also called pork butt), trimmed of excess fat
  • 1 cup barbecue sauce (Sweet Baby Ray’s recommended)
  • 1/2 cup apple cider vinegar
  • 1/2 cup chicken broth or water
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and black pepper, to taste
  • 4 cups shredded green cabbage (or pre-made coleslaw mix)
  • 1 cup shredded carrots
  • 1/2 cup mayonnaise (Hellmann’s or Duke’s recommended)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey or sugar
  • Salt and pepper, to taste
  • 8 soft sandwich buns (potato buns or brioche)
  • Optional: pickles or extra barbecue sauce for serving

Instructions

  1. Trim excess fat from the pork shoulder, leaving some fat for juiciness. Combine brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper in a bowl and rub all over the pork.
  2. Place the pork shoulder into the slow cooker. Pour chicken broth and apple cider vinegar around the pork, then spoon barbecue sauce over the top without stirring.
  3. Cover and cook on low for 8 hours or on high for 4-5 hours until pork is fork-tender and shreds easily.
  4. While pork cooks, mix shredded cabbage and carrots in a large bowl. In a separate bowl, whisk mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Toss dressing with veggies and refrigerate until serving.
  5. Remove pork from slow cooker and shred using two forks or meat claws, discarding large fat pieces. Return shredded pork to slow cooker and mix with cooking juices.
  6. Toast sandwich buns if desired. Assemble sandwiches by piling pulled pork on bottom bun, topping with creamy coleslaw, and adding the top bun. Serve with pickles or extra barbecue sauce if desired.

Notes

Save some cooking liquid before shredding pork for reheating leftovers to keep moist. Drain excess liquid from coleslaw if watery to prevent soggy sandwiches. For gluten-free, use gluten-free rolls or serve over rice or salad greens. For dairy-free coleslaw, substitute mayonnaise with vegan mayo or Greek yogurt alternatives. Let pork rest before shredding to reabsorb juices. Low and slow cooking yields best texture.

Nutrition

Keywords: pulled pork, slow cooker, barbecue, coleslaw, sandwiches, easy recipe, comfort food, party food

Find it online: https://shimmersnack.com/tender-slow-cooker-pulled-pork-sandwiches-easy-recipe-with-creamy-coleslaw/