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Easy Slow Cooker Pulled Pork Sandwiches with Coleslaw

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This easy slow cooker pulled pork sandwiches recipe delivers incredibly tender, flavorful pork with minimal effort. Simply season the meat, add it to the slow cooker with a few pantry staples, and let it cook low and slow for a crowd-pleasing meal that’s perfect for any gathering.

Ingredients

Scale
  • 3–4 pounds pork shoulder (also called pork butt)
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon salt (kosher salt preferred; reduce to 3/4 teaspoon if using table salt)
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 cup chicken broth (low-sodium preferred)
  • 1/4 cup apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 cup barbecue sauce (plus extra for serving)
  • 1 bag (14 ounces) coleslaw mix
  • 1/2 cup mayonnaise
  • 2 tablespoons apple cider vinegar (for coleslaw)
  • 1 tablespoon sugar
  • 1/2 teaspoon celery seed
  • Salt and pepper to taste
  • 8–10 hamburger buns or brioche buns
  • Pickle spears (optional)

Instructions

  1. Mix the dry rub: In a small bowl, combine smoked paprika, garlic powder, onion powder, black pepper, salt, cumin, and cayenne (if using). Stir until evenly distributed.
  2. Season the pork: Pat the pork shoulder dry with paper towels. Sprinkle the spice mixture all over the pork, rubbing it into every surface. Let it sit in the fridge for 30 minutes if time allows (optional).
  3. Make the cooking liquid: In a measuring cup or small bowl, whisk together chicken broth, apple cider vinegar, and Worcestershire sauce. Pour into the bottom of the slow cooker.
  4. Add the pork: Place the seasoned pork shoulder into the slow cooker. Spoon a little of the liquid over the top of the meat.
  5. Cook low and slow: Cover and cook on LOW for 8-10 hours or on HIGH for 5-6 hours, until the pork is fall-apart tender.
  6. Shred the pork: Carefully transfer the cooked pork to a large cutting board or bowl. Using two forks, shred the meat into bite-sized pieces. Discard large pieces of fat, but leave some smaller bits for flavor and moisture.
  7. Add barbecue sauce: Pour about 1/2 cup of the cooking liquid over the shredded pork to keep it moist. Add 1 cup of barbecue sauce and stir to combine. Taste and add more sauce if desired. Return to the slow cooker on WARM setting until ready to serve.
  8. Make the coleslaw: In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar, and celery seed. Add the coleslaw mix and toss until coated. Season with salt and pepper to taste. Refrigerate until serving.
  9. Toast the buns (optional but recommended): Just before serving, split the buns and toast lightly under the broiler or in a skillet.
  10. Assemble the sandwiches: Pile pulled pork onto each bun. Top with coleslaw. Drizzle with extra barbecue sauce if desired. Serve immediately with pickle spears on the side.

Notes

Don’t lift the lid while cooking to maintain heat. Trim excess fat from the pork shoulder but leave about 1/4 inch of the fat cap for moisture. Let the pork rest for 10-15 minutes before shredding. Save the cooking liquid to moisten the shredded pork. The coleslaw can be made ahead and actually improves after an hour in the fridge. For a spicier version, add chipotle peppers in adobo sauce. For a smoky version, add 1 teaspoon of liquid smoke to the cooking liquid. Leftover pulled pork keeps in the refrigerator for 3-4 days and freezes well for up to 3 months.

Nutrition

Keywords: slow cooker pulled pork, pulled pork sandwiches, easy pulled pork, coleslaw, barbecue, pork shoulder, crowd-pleaser, game day food

Find it online: https://ovenmila.com/easy-slow-cooker-pulled-pork-sandwiches-with-coleslaw/