How To Make Slaw For Pulled Pork Sandwiches?

What is the best recipe for pulled pork?

Directions Slice one onion and place in crock pot. Put in the roast and cover with the other onion, sliced. Pour over the ginger ale. Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin.

What do you serve with pulled pork sandwiches?

What to Serve with Pulled Pork Sandwiches (17 Tempting Sides)

Jalapeno Cornbread.
Mac & Cheese.
Corn Pudding.
Coleslaw.
Macaroni Salad.
Potato Salad.
Cucumber Salad.
Baked Beans.

What do you put on top of pulled pork sandwiches?

The Best Toppings for Pulled Pork Sandwiches

Horseradish Sauce: Mix together sour cream or Greek yogurt with prepared horseradish for a hot flavor bite.
Classic Coleslaw: A simple slaw with a vinegar tang gives a crunchy bite to these succulent sandwiches.

How do you make crispy shredded cabbage?

Bittman recommends tossing a head of shredded cabbage with about one tablespoon of salt and letting it sit in a colander for an hour or two. During that time, the cabbage seems to get soggy and wilted, but after all the moisture is squeezed out, it has a crisp bite that remains even hours after it’s dressed.

What is coleslaw mix made of?

A prepackaged mix of shredded cabbage (and occasionally carrot) allows coleslaw to come together quickly—you can just tear open the package, give the mix a rinse, and top with a simple dressing. If a store-bought mix isn’t your bag, just thinly slice your choice of green or red cabbage, carrots, and radish.

What kind of buns are best for pulled pork?

Brioche buns are arguably the best type of bread to use for a pulled pork sandwich due to its neutral flavor and usability factor.

Can you overcook pulled pork?

Can you overcook the pork? It’s hard to overcook the well-marbled and fatty shoulder cut. However, it can become mushy due to the acids in the sauce if the cooking continues too long beyond the recommended cook times. Make sure to keep an eye on the pork and take a bite for the best gauge of doneness.

Are pulled pork sandwiches served hot or cold?

It can be served alone and is great hot or cold. So if you want something simple, just pull it straight from the fridge and forget reheating or cooking. Just enjoy it cold! There are no steps to provide here for eating your pulled pork cold.

What cheese is good with pulled pork?

We went with a sharp cheddar cheese because we love the flavor combined with the rich pulled pork. But here are some other options, too! Monterey Jack Cheese or Pepper Jack for a little spice!

What do you put on a pulled pork sandwich Reddit?

If using BBQ sauce, you can always go with classics:

Coleslaw.
Macaroni/Potato Salad.
Corn.
More meat.

Do I need to wash cabbage before making coleslaw?

The outer leaves of a cabbage generally keep the compact inner leaves clean, so washing is relatively easy. Do wait to wash the vegetable until just before you plan to use it or you’ll encourage quick deterioration of this otherwise long-lasting vegetable.

How do you get the water out of cabbage for coleslaw?

Salting Cabbage for Coleslaw With the shredded cabbage in a colander, mix in a tablespoon of salt per head of cabbage till it’s evenly distributed. The salt will draw out excess water from cabbage while helping preserve the crispiness. After letting it sit for an hour or two, rinse it with water to remove the salt.

How long does cabbage need to soak?

Cut the cabbage head lengthwise in half and then into wedges (or quarters). If there are signs of worms or insects after the head is cut open, rid the cabbage of them by soaking it in salt water for 20 minutes.

What kind of cabbage is used for coleslaw?

Cabbage: Use green cabbage, red cabbage, savoy cabbage or Napa cabbage. For a multi-colored or multi-textured coleslaw, use a combination of two varieties. Store-bought bagged coleslaw mix: You can buy bags of pre-shredded cabbage or coleslaw mix. They usually range between 10 and 16 ounces.

How do you keep homemade coleslaw from being watery?

To prevent this tear-jerking weeping effect, a little salt goes a long way. Place your shredded cabbage into a colander or a large mesh strainer over a large bowl. Sprinkle one teaspoon per pound of cabbage over the shreds and toss to evenly distribute the salt throughout the cabbage.

Why is coleslaw bad for you?

Coleslaw generally has a high fat content due to the mayonnaise dressing, but this is mainly unsaturated fats and you can buy lighter versions. The lighter versions will also be lower in calories.

Coleslaw For Pulled Pork Recipe

If you’re looking for coleslaw with pulled pork, this is the recipe to use. It’s the best you’ll find anywhere. Crunchy, acidic, not too creamy, with just a smidgeon of sweetness. The use of pre-made coleslaw mix or chopped cabbage makes this dish quick and simple to prepare. Mix in thinly sliced red onion and our homemade coleslaw dressing until everything is well-combined. Refrigerate for at least 1 hour, preferably 2 hours, after giving it a spin. It retains its crispness without becoming bogged down and heavy with an excessive amount of mayonnaise.

Preparing this traditional coleslaw today will allow you to enjoy it at all of your summer cookouts and celebrations, since this homemade version will not disappoint!

Ingredients For Coleslaw

The following ingredients are needed: bagged chopped cabbage mix (red cabbage, green cabbage, and carrots)
Red onion
Mayonnaise
Vinegar
Granulated sugar
Kosher salt peppercorns that have been freshly ground

If you’re from my husband’s family — or from many other Southern families — you’re probably familiar with the addition of celery seed to homemade coleslaw. That’s OK, you do you, but I’m not a fan of celery in coleslaw, so I’m skipping it this time. If you enjoy it, you may use it in the recipe below by adding 12 tsp. That should be sufficient to provide you with the flavor you desire!

How To Make Coleslaw For Pulled Pork

It doesn’t get any easier than this to make your own coleslaw! The important thing to remember is that it tastes best after it has been sitting for at least 1 hour. When the cabbage has had a chance to soak up the dressing, it will be easier to produce the finest coleslaw ever for pulled pork. In a large mixing bowl, combine the packaged coleslaw mix with 12 thinly sliced red onions, 34 cup mayonnaise, 3 tablespoons red wine vinegar, 2 tablespoons granulated sugar, 12 teaspoon Kosher salt, and a couple of pinches of black pepper.

Refrigerate for at least 1 hour or until required.

Other Ways To Enjoy Coleslaw

Instead of eating coleslaw on a sandwich (not only for pulled pork, but also on a reuben sandwich, rachel sandwich, or pulled chicken!) make your own coleslaw. Alternatively, you might offer it as a side dish at your next picnic or barbecue. Here are some other ideas:

Tacos are a good example of this. Ineggrolls
Used as a serving dish for shawarma or other grilled meats, such as askebabs
Cooked with charred salmon, mahi mahi, or chicken. On hot dogs or sausages, for example.

Honestly, we could go on and on about how delicious this is as a light, crispy side dish that goes great with just about everything that might benefit from a dash or two of vinegar!

Tips For The Best Coleslaw

Use a pre-made coleslaw mix or chopped cabbage instead of making your own! Simply said, chopping frozen cabbage is considerably easier than chopping fresh cabbage, and you get a little bit of everything (red cabbage, green cabbage, and carrots) without having to purchase a large quantity of each. Refrigerate for at least 1 hour before serving! As we’ve said before, coleslaw is best when it’s blended and then refrigerated for at least 1 hour before serving. Even better, 2 hours is preferable! If you want to prepare ahead of time, you may create this a day ahead of time. Don’t overdo it with the mayonnaise! It’s possible that this isn’t the recipe for you if you want a thick and creamy coleslaw. Instead, this coleslaw for pulled pork utilizes both mayonnaise and red wine vinegar in the dressing to produce a light, tangy, somewhat sweet coleslaw that is not overpowering in sweetness. It’s the nicest thing that’s ever happened
Don’t forget the sugar! The sweetness of the sugar will assist to balance out the sharpness of vinegar. You don’t have to worry about it being too sweet because it only contributes enough to balance everything out

Don’t forget to save this page for later reference! After one piece of our crisp coleslaw, we believe you’ll agree that it’s difficult to put it down! It truly is the ideal accompaniment to pulled pork sliders and sandwiches, and it will undoubtedly become a summertime classic at all of your summer cookouts! Let us know if you make this Traditional Coleslaw recipe by leaving a comment and rating in the section below.

Thank you. Also, be sure to subscribe to our newsletter and follow us on Instagram, Pinterest, and Facebook for more Well Seasoned recipes! DO NOT FORGET TO TAG US ON SOCIAL MEDIA WHEN YOU MAKE A RECIPE FROM WELLSEASONED STUDIOS. We always look forward to seeing what you’re up to in the kitchen!

More summer recipes to try!

Crispy grilled chicken wings, grilled lobster tails and clams, grilled peach salad, Deviled Egg Potato Salad, and Israeli Salad are some of the dishes on the menu.

Coleslaw For Pulled Pork

This light, crisp coleslaw for pulled pork is crunchy, somewhat sweet, and not overly creamy, making it a perfect complement to the pig. It is best consumed after at least 1 hour, although it will keep for several days. GF and Vegetarian diets are available. Preparation time: 10 minutes Cooking Time: 0 minutes 2 hours of downtime 2 hours and 10 minutes in total Side Dish is the course of action. Cuisine:American Keywords: finest coleslaw dressing, traditional coleslaw recipe, best coleslaw dressing Servings:8servings Calories:78kcal

14oz prepackaged coleslaw mix
12 medium red onion, thinly sliced
34oz mayonnaise
3 tablespoons red wine vinegar
2 tablespoonsgranulated sugar
12 teaspoon Kosher salt
Pinch of freshly crushed black pepper

In a large mixing basin, combine all of the ingredients. In a large mixing bowl, combine the packaged coleslaw mix with 12 thinly sliced red onions, 34 cup mayonnaise, 3 tablespoons red wine vinegar, 2 tablespoons granulated sugar, 12 teaspoon Kosher salt, and a couple of pinches of black pepper. Toss everything with tongs until everything is evenly distributed. Allow at least 1 hour (but 2 or 3 hours is preferable) in the refrigerator before using.

Use a pre-made coleslaw mix or chopped cabbage instead of making your own! It’s simple, the size is consistent, and you get a little bit of everything (red cabbage, green cabbage, and carrots)
Refrigerate for at least 1 hour before serving! Even better, 2 hours is preferable! If you want to prepare ahead of time, you may create this a day ahead of time. Don’t overdo it with the mayonnaise. Because of the mayonnaise, this dish does not store well and is best served fresh.

Pulled Pork Sandwiches with Crunchy Slaw

Slow cooker pulled pork sandwiches, served with a simple, crisp, vinegar-dressed slaw, are one of the easiest and most popular meals to make when feeding a large group of people.

Slow Cooker Pulled PorkSandwiches

There’s no better option for easy food like pulled pork sandwiches when it comes to summer get-togethers or a laid-back game day gathering around the television. Because they’re simple to prepare and easily customisable, I seldom get anything except happy responses such as “Oh, that sounds so nice” from the people I’m creating them for. These sandwiches are made using my slow cooker pulled pork, which becomes even better the longer it sits in the fridge, making it a great option for make-ahead meals and weekday meal planning.

How to Make Pulled Pork Sandwiches

Using pork butt or pork shoulder roast that has been cooked in the Crock Pot, shred it and combine it with the sauce that has been made in it to make these sandwiches. As a result, the slow cooker tenderizes the meat to the perfect degree, making it a super simple alternative for busy people who yet want to have a good time—both inside and outside of the kitchen. Learn how to prepare my Easy Slow Cooker Pulled Pork recipe, along with all of the tips and tricks to make it a success every time, right here!

The Best Toppings for Pulled Pork Sandwiches

I adore a good pulled pork sandwich, but they’re made even better by the addition of toppings that I can’t get enough of, such as the following:

Using prepared horseradish, combine sour cream or Greek yogurt with a pinch of salt and pepper for a spicy taste hit. These delectable sandwiches are made even more delicious by the addition of classic cole slaw, which has a vinegar taste and adds crunch. BBQ Sauce: I save aside half of the sauce that the pork has been slow-cooked in and mix it into the shredded pork, then put the remainder in a blender to use as a dipping sauce if I’m really in the mood for it. Additionally, potato chips, fresh sliced or caramelized onions, melted cheese, handmade pickles, and even pickled jalapenos are all excellent additions to any meal.

When it comes to my favorite pulled pork sandwiches, I usually go for an extremely soft bread or roll. Simple hamburger buns from the grocery store work well for family dinners, and smaller rolls work well if you’re feeding a larger party audience and want to stretch the dish further. Further information may be found at: Make these 31 Days of Comfort Food Favorites Right Now!

Good Side Dishes with Pulled Pork Sandwiches

There are a variety of great sides to serve with these sandwiches to turn it into a dinner, including:

Heavenly Funeral Potatoes
How to Make the Best Potato Salad
Heavenly Funeral Potatoes
Classic Macaroni Salad Recipe
The Best Homemade Mac and Cheese Recipe
How to Make Classic Macaroni Salad Recipe
The Most Delicious BBQ Baked Beans

If you try this recipe, please let me know how it turned out! This recipe has been bookmarked, so please leave a comment below, or snap a photo and tag me on Instagram with the hashtag #foodiecrusheatsPrint

Slow Cooker Pulled Pork Sandwiches

Cook on low for 8 hours for the most soft, fall-apart chunks of pork butt roast, then use the sauce to season and flavor the shredded sandwich meat.

Course Course I: The Main Course American CuisineKeywordporkPreparation time1 hourCooking time8 hours 9 hours is the total time allotted. Calories: 147kcal per serving (12 serves).

For the Slow Cooker Pulled Pork

A 15-pound bone-in pork butt (shoulder roast), 1 tablespoon canola oil, 3 cloves garlic, minced or pressed
2 teaspoons paprika
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon canola oil
1 medium white onionchopped
3 cloves garlic, minced or pressed
1 teaspoon freshly ground black pepper half-cup beef or chicken stock
Half-cup ketchup
Quarter-cup cider vinegar

For the Crunchy Coleslaw

A 16-ounce bag of shredded coleslaw mix
1/2 red onion, thinly sliced
1/3 cup canola oil
1/4 cup apple cider vinegar
1 tablespoon sugar
1 teaspoon caraway seeds
1 teaspoon celery seed
1 teaspoon kosher salt
1/2 teaspoon freshly crushed black pepper

For the Sandwiches

12-buns or rolls for hamburgers
1 cup sour cream
1/4 cup prepared horseradish (or more to taste)

For the Slow Cooker Pork

Preheat a 6 quart slow cooker on high for 10 minutes. Cook’s Note: Combine the brown sugar, paprika, cumin, coriander, kosher salt, and black pepper in a small mixing bowl until well combined. Rub half of the mixture onto the pork, reserving the remainder of the spice rub for later. Over medium-high heat, heat the oil in a large Dutch oven or high-sided pan until shimmering. Heat a large skillet over medium heat and brown the pork on both sides, about 5 minutes each side. Place the onion and garlic in the slow cooker and top with the pork butt. Cook on low for 8 hours. Combine the remaining spice rub with the stock, ketchup, and vinegar in a mixing dish or measuring cup, then pour over the pork. Cover and simmer on LOW for 8-9 hours or HIGH for 4-5 hours, or until the vegetables are soft when fork-tested
Cooking time: 20-30 minutes. Place the pork on a baking sheet or chopping board and allow to rest for 20-30 minutes, or until it is safe to handle. Slice or julienne the pork into small pieces and lay them in a dish or the slow cooker insert. Remove the fat from the cooking liquid and place it in a blender to puree. Stir in about a cup of the liquid until it is smooth, then pour it over the shredded pork and mix well.

For the Coleslaw

Toss the coleslaw mix and red onion with the canola oil, apple cider vinegar, sugar, caraway seeds, celery seeds, kosher salt, and freshly ground black pepper in a large mixing bowl until everything is well combined. For best results, cover and refrigerate for 1 hour to allow flavors to mix

To Assemble the Sandwiches

Combining the coleslaw mix and red onion with the canola oil, apple cider vinegar, sugar, caraway seeds, celery seeds, kosher salt, and freshly ground black pepper, toss until the coleslaw has a creamy consistency. Refrigerate for 1 hour to let the flavors to mix
Cover and store in the refrigerator.

More Slow Cooker Recipes to Feed a Crowd

Slow Cooker Butternut Squash Beef Stew (can be made in an Instant Pot, pressure cooker, or slow cooker)
Slow Cooker Corned Beef and Cabbage
Slow Cooker Chicken Fajita Chili
Slow Cooker Hatch Green Chile Verde
Vegetarian Crockpot Lasagna Soup
Slow Cooker Mexican Pot Roast
Slow Cooker Butternut Squash Beef Stew (can be made in an Instant Pot, pressure cooker, or slow cooker).

More Pork Recipes to Try for Dinner Too

Braised Pork Roast with Almond Milk
Quick and Easy Homemade Chile Verde Burritos
Grandma’s Easy German Schnitzel
Baby Back Ribs in the Instant Pot
Slow Cooker Smoky Pulled Pork Tacos
Grilled Pork Chops with Spicy Balsamic Grilled Peaches
Braised Pork Roast with Almond Milk
Braised Por

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Serious Eats’ Pulled Pork Sandwiches With Coleslaw

If you’ve put your grill away for the season, thesePulled Pork Sandwiches with Coleslawfrom theSerious Eats bookmay be just the thing to convince you to bring it back out of storage. Cooking over smoldering coals and wood chips until the pork belly or butt is completely pull-apart is the key to achieving that wonderful slow-cooked smokiness. With its sweet-tangy cider vinegar, spicy sauce, and chile flakes sauce, our pulled pork comes pretty darn close to the real thing. It’s even better when topped with finely chopped coleslaw and served on a squishy white bread bun, which is exactly what you want for a pulled pork sandwich.

This recipe is adapted fromEd Levine’s Serious Eats: A Comprehensive Guide to Making and Eating Delicious Food Wherever You Are, which was published in 2012.

Clarkson Potter is the publisher of this book.

All Intellectual Property Rights Are Reserved.

For the Pulled Pork: 3 tablespoons light brown sugar
3 tablespoons paprika
2 tablespoons chili powder
1 teaspoon garlic powder
2 teaspoons freshly ground black pepper
2 teaspoons ground coriander
1 tablespoon kosher salt
2 large slabs (about 7 pounds) rib-on, skin-on pork belly, 2 inches thick (see Note)
3 tablespoons light brown sugar
2 teaspoons freshly 5 to 6 cups wood chips that have been soaked in water for at least 30 minutes are needed. For the sauce, combine 1 cup cider vinegar, 1/4 cup light brown sugar, packed, 2 tablespoons red pepper flakes, 2 tablespoons hot sauce (such as Frank’s), 2 teaspoons kosher salt, and 2 tablespoons hot sauce (such as Frank’s)
Set aside. In order to make the Coleslaw, you’ll need: 1 head green cabbage, cored and finely sliced or chopped (about 8 cups chopped)
1 medium red onion, finely sliced or chopped (about 1 cup)
1 large carrot, grated on large holes of box grater (about 1 cup)
1 tablespoon table salt, plus additional salt to taste Cider vinegar, 1 tablespoon Dijon mustard, 1 3/4 cup mayonnaise, 2 tablespoons granulated sugar, 2 teaspoons freshly ground black pepper, and more to taste 8 to 10 soft buns are recommended for serving.

In a small mixing bowl, combine the brown sugar, paprika, chili powder, garlic powder, black pepper, coriander, and salt. Pour the mixture over the pulled pork and mix well. Remove the spice mixture from the oven and set it aside. Spread one-fourth of the mixture on each slab of pork belly and massage it in evenly. Place both slabs of pork belly on a chopping board, rind side down. Using the first slab, lay it rind side up on the second slab to form a single 4-inch-thick slab of belly with rind on both the top and bottom of the slab. Secure the slabs in this position with butcher’s twine to keep them in place. Rub the remainder of the spice rub on the outside of the knotted pork belly. In this state, the belly can be kept in the refrigerator, uncovered, for up to 24 hours at room temperature.
Prepare one side of a charcoal grill by placing a disposable aluminum baking sheet on the rack below one half of the grill. Light a huge chimney starter half-filled with charcoal and set it ablaze (about 50 coals). Remove coals from one half of the grill and spread them evenly on the other half of the grill until they are completely coated with gray ash. 2 cups of soaking wood chips should be placed directly on top of the coals. Place the cooking rack on the grill and close the lid with the vents completely open for about 5 minutes, or until the wood begins to smoke strongly. Placing the pork belly on the cold side of the grill and keeping it as far away from the hot coals as possible is recommended. Cover the grill
Every hour, for a total of 6 to 8 hours, turn and rotate the belly, and add 12 coals and 1/2 cup of wood chips to the grill pan. After 30 minutes of grilling, remove the pork belly from the grill, tent it with foil, and allow it to rest for 30 minutes before carving it into pieces. Once pig is simmering in the pan, prepare sauce and coleslaw. To make the sauce, combine the following ingredients: In a medium-sized mixing bowl, combine the vinegar, brown sugar, red pepper flakes, spicy sauce, and salt. Whisk until the sugar is completely dissolved
For the Coleslaw, prepare the following: In a large mixing bowl, add the cabbage, onion, carrot, salt, vinegar, mustard, mayonnaise, sugar, and freshly ground pepper. Toss to blend well. Allow the slaw to rest in the refrigerator for at least 1 hour, covered, before tossing it again if necessary. Taste and season with salt, pepper, and sugar to your liking. When the pig has finished resting, shred the flesh with heatproof gloves or two forks into 1-inch pieces, removing the bones, fat, and rind, if preferred, before serving. Season the pulled pork with salt and pepper to taste after tossing it with the sauce. Toss immediately on soft buns and top with coleslaw to serve. Note: Look for two huge slabs of pork belly that are still connected to the rib bones and rind of the animal. Pork shoulder can be used in place of the belly if desired. Boiled pork shoulder is commonly referred to as “Boston butt” or “pig butt.” If you’re utilizing shoulders, look for ones that are bone-in and skin-on.

The BEST Slow Cooker BBQ Pulled Pork and Coleslaw Sandwiches Recipe

In a small mixing bowl, combine the brown sugar, paprika, chili powder, garlic powder, black pepper, coriander, and salt. Pour the mixture over the pulled pork and mix thoroughly. Make a separate container for the spice mixture. Spread one-fourth of the mixture over each slab of belly and massage it in evenly. Place both slabs of belly on a cutting board with the rind side down. Using the first slab, lay it rind side up on the second slab to form a single 4-inch-thick slab of belly with rind on both the top and bottom of the belly.

Continue to work the remaining spices into the pork belly’s skin on the outside.
; Prepare one half of a charcoal grill by placing a disposable aluminum baking sheet on the rack below one side of the grill.
Remove coals from one half of the grill and spread them evenly on the other half, until they are mostly coated with gray ash.
Grill until the wood begins to smoke heavily, about 5 minutes, after which remove the grill cover and leave the vents totally open.
Every hour, for 6 to 8 hours total, turn and rotate the belly, adding 12 coals and 1/2 cup of wood chips as needed.
Remove the pork belly from the grill, tent it with foil, and allow it to rest for 30 minutes before serving.
The following ingredients are used in making the sauce: In a medium-sized mixing bowl, whisk together the vinegar, brown sugar, red pepper flakes, spicy sauce, and salt.
Coleslaw is made with the following ingredients.
Allow the slaw to rest in the refrigerator for at least 1 hour, covered, before tossing again.
Using heatproof gloves or two forks, shred the pork into 1-inch pieces when it has rested, eliminating any bones, fat, or rind that may have formed during cooking.
Serve on soft buns with coleslaw on the side right away!

If you don’t want to use belly, pork shoulder can be used instead. Boston butt, sometimes known as “pig butt,” is a kind of pork shoulder that is commonly served in Boston. If you’re utilizing shoulders, make sure they’re bone-in and skin-on.

How to make BBQ pulled pork in the slow cooker:

This dish is simple and excellent even if you don’t include the coleslaw. Preparation takes less than 5 minutes total. Pork Shoulder or Pork Butt are the most frequently asked about cuts of meat when it comes to making this dish; either can be used. From there, it’s as simple as following these steps:

To make the rub, combine the ingredients in a small dish and massage them on the exterior of the pork roast. Placing the pork roast in the slow cooker is a good idea. Pour beef broth around the bottom of the slow cooker (do not pour it directly on the roast or it will wash away all of the seasonings)
Place the roast in the slow cooker. Cook on a low heat for 8-10 hours (or on a high heat for 5-6 hours, although I find that the pork is more tender if you cook it on a low heat). Using two forks, shred the meat and pour in a bottle of your favorite barbecue sauce to taste. Combine all of the ingredients and serve on a bun with coleslaw.

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What is the best BBQ sauce to use in this BBQ Pulled Pork and Coleslaw Recipe?

It’s totally up to you what you want to do! Sweet Baby Ray’s Original BBQ sauce is a personal favorite of mine, but my husband loves Famous Dave’s Devil’s Spit (which is a touch too spicy for me and the kids, so I have him add it to his own ration of barbecue sauce). If you want to improve the flavor of a bottle of simple store-bought BBQ sauce, mix in the following ingredients:

4/4 cup brown sugar
1/4 cup ketchup
2 teaspoons molasses
1 1/2 teaspoons cider vinegar
1 teaspoon onion powder
1 teaspoon hot sauce
4/4 cup water

In a large saucepan, combine the bottled sauce and the brown sugar. Allow the mixture to come to a gentle boil. Reduce the heat to low and let it simmer for 2 to 3 minutes, stirring every now and then. Combine the ketchup, molasses, cider vinegar, onion powder, and spicy sauce in a large mixing bowl. Continue to cook for another 5 to 6 minutes after stirring everything together. Remove from the heat and put to use. If you’re cooking the sauce ahead of time, bring it to room temperature before storing it in an airtight container.

Check out our Slow Cooker Smoky BBQ Pulled Pork Sandwiches for a similar recipe.

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What to serve with these Pulled Pork sandwiches:

The following recipes are from mom: potato salad, baked beans, easy pasta salad, raspberry Fluff Jello salad, and Mom’s Frog Eye Salad.

The BEST Slow Cooker BBQ Pulled Pork and Coleslaw Sandwiches Recipe

This recipe for Slow Cooker BBQ Pulled Pork Sandwiches is really simple, and the crisp, creamy coleslaw elevates the dish to a whole new level. Preparation time: 30 minutes Cooking Time: 8 hours Time allotted: 8 hours and 30 minutes.

12 hamburger buns
3tablespoonspaprika
12tablespoonssalt
12tablespoonspepper
1 teaspoon garlic powder
1 teaspoon dry mustard
4poundpork shoulder butt roastboneless or bone in
1cupbeef broth
18ouncesBBQ Sauce1 bottle

Coleslaw

4 to 5 cups shredded coleslaw mix (found in the produce area)
1 cup shredded purple cabbage
1 cup shredded carrots
1 cup light mayonnaise
14 cup white vinegar
1 teaspoon celery seed
3 teaspoons sugar (adjust amount depending on how sweet you want it)
Salt and pepper to taste

Nonstick cooking spray should be sprayed into the slow cooker. Season the exterior of the pork roast with the ingredients (paprika, salt, pepper, garlic powder, and dry mustard) in a small dish and press it in with your fingers. Placing the pork roast in the slow cooker is a good idea. Pour beef broth around the bottom of the slow cooker (do not pour it directly on the roast or it will wash away all of the seasonings)
Place the roast in the slow cooker. Cook on a low heat for 8-10 hours (or on a high heat for 5-6 hours, although I find that the pork is more tender if you cook it on a low heat). Using two forks, shred the meat and pour in a bottle of your favorite barbecue sauce to taste. Combine all of the ingredients and serve on a bun with coleslaw. To create the coleslaw, combine the coleslaw, cabbage, and carrots in a large mixing basin until everything is well combined. Make the dressing in a smaller dish by mixing the mayonnaise, vinegar, celery seed, sugar, salt, and pepper in a blender. Toss the dressing into the cabbage mixture and place in the refrigerator until ready to serve.

406 kcal, 48 g carbohydrate, 24 g protein, 13 g fat, 3 g saturated fat, 1 g trans fat, 65 mg cholesterol, 1823 mg potassium, 3 g fiber, 22 g sugar, 2085 IU vitamin A, 20 mg vitamin C, 130 mg calcium, 3 mg iron

Recipe Details

The Main Course is the first course in the sequence.

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Pulled Pork Sandwiches Recipe

Whole coriander seed
1 12teaspoon whole cumin seed
1 12teaspoon whole black peppercorns
2 14teaspoon coarse kosher salt
1 12teaspoon dry mustard powder
1 12teaspoon chile powder
3tablespoons dark brown sugar
3 12 pounds boneless pork shoulder

For the Barbecue Sauce

14 cup packed dark brown sugar, 2 tablespoons molasses, 2 garlic cloves, chopped or grated, 14 cup apple cider vinegar, 2 tablespoons Worcestershire sauce, 2 teaspoons sweet or spicy paprika, 1 teaspoon black pepper, 1 teaspoon dry mustard powder, pinch of cayenne pepper a dash of spicy sauce, and more to your liking

For the Slaw

1 small head green cabbage, outer leaves removed, shredded (about 1 1/2 pounds)
12 tiny red onion, thinly sliced
1 small red pepper, thinly sliced thinly sliced 1 large jalapeno, seeded if preferred
1 large onion, thinly sliced a quarter-cup mayonnaise, two tablespoons cider vinegar, two tablespoons extra-virgin olive oil, one teaspoon coarse kosher salt, and black pepper

Preparation

Prepare the spice rub for the pork by combining the following ingredients: In a small dry skillet over medium-low heat, roast the coriander, cumin, and peppercorns until fragrant, 1 to 2 minutes. Remove from heat and set aside. To make a fine powder, pound roasted spices in a spice grinder or mortar and pestle until they are powdery. Transfer to a mixing dish and combine with the salt, mustard powder, chili powder, and sugar
If your roast is knotted, untie it now! Spice rub should be applied liberally to the meat. Allow the meat to rest for an hour or two at room temperature, or refrigerate for many hours or overnight if you have the luxury of time. Preheat the oven to 300 degrees Fahrenheit. In a baking pan, place the pork and roast it for 3 to 4 hours, or until the flesh is fall-apart tender and an internal temperature of 200 degrees is reached using a meat thermometer. Allow the meat to cool for at least 30 minutes before tearing it apart with your hands or two forks and shredding it into small pieces. Ideally, the meat should be warm but not hot when doing this.
Preparing the barbecue sauce consists of the following steps: In a medium-sized saucepan, combine all of the ingredients. Cook, stirring periodically, over medium-low heat for 15 to 20 minutes, or until the sauce has thickened and deepened in color. If desired, season with more spicy sauce. Stir in about two-thirds of the sauce to coat the meat, adding more if necessary to achieve the desired consistency. It will keep for at least 2 weeks in the refrigerator if there is any leftover sauce.
Preparing the slaw is simple: In a large mixing basin, combine the cabbage, onion, and jalapeo. In a small mixing bowl, whisk together the mayonnaise, vinegar, olive oil, salt, and pepper until well combined and smooth. Toss the cabbage with the dressing until it is completely coated. Put out the pulled pork, slaw, buns, and spicy sauce on the side, and let folks to put together their own sandwiches.

Pulled Pork Sandwiches with Homemade BBQ Sauce & Cole Slaw

Slow-cooker pulled pork sandwiches with homemade BBQ sauce and coleslaw are a delicious family-friendly supper that everyone will enjoy! Obviously, every food blogger, and especially every food blogger from Texas, is adamant that their pulled pork dish is the finest, and I get that. But, believe it or not, this one is GOOD. Actually, I think it’s about as nice as it gets without spending a lot of money on a sophisticated smoker, and you can make it in your regular old slow cooker. Hoorah! It is not necessary to sear your spiced pork shoulder before slow cooking it; nevertheless, I highly recommend that you do it before slow cooking it.

I believe the secret to this recipe is in the homemade BBQ sauce, which integrates some of the cooking liquid and imparts a deep, almost smoky taste without the use of smoke extract, which I personally do not like for.

You can easily serve a large group of people with this dish, and if you have a large slow cooker, you can easily double the amount.

Pulled Pork Sandwiches with Homemade BBQ SauceColeslaw

Introduction to the CoursePrinciples of the CoursePreliminary Course CuisineAmerican

Pulled Pork Rub

4 to 6 pound boneless pork shoulder
1-2 tablespoons olive oil
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon mustard powder
12 teaspoons dried oregano
12 teaspoons cumin
12 teaspoons cayenne pepper

Pulled Pork Braising Sauce

2 cloves garlic, thinly sliced
1 cupketchup
14 cup brown sugar
14 cup apple cider vinegar
1 tbsp Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon salt
1/12 teaspoon black pepper
12 cups chicken or beef broth
1 bay leaf
12 onions, chopped (any type of onion works)
2 cloves garlic, thinly sliced

For the BBQ Sauce (optional)

12 cup ketchup
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
12 teaspoons salt
12 teaspoons garlic powder
12 teaspoons onion powder
14 teaspoons cayenne pepper optional
1 cup pork braising liquid

For the Coleslaw (optional)

12oz coleslaw mix
14 cup mayonnaise
1 tablespoon milk
2 tablespoons white vinegar
1 tablespoon sugar
1 teaspoon Dijon mustard
12 teaspoon celery seeds

Make the Pulled Pork

Remove the pork shoulder from the refrigerator and, if necessary, chop it into a few large pieces that will fit into your slow cooker. Set aside. In a small mixing bowl, combine all of the rub ingredients except the olive oil. Set aside
In a separate bowl, combine the ketchup, brown sugar, vinegar, Worcestershire sauce, Dijon mustard, salt, pepper, and broth to produce the pulled pork braising sauce by mixing the ingredients listed above. Whisk until everything is fully blended, then add the onions, garlic, and bay leaf and whisk well to incorporate. Set aside
In a nonstick pan, heat a couple of teaspoons of olive oil over medium high heat until extremely hot, stirring constantly. Rub the spice mixture all over the pork shoulder, including the bone. Pork should be seared for about 2 minutes on each side in a hot pan over medium high heat until it has a good golden-brown color and is cooked through. Continually brown the pork on both sides, then transfer it to a slow cooker, where you’ll pour braising sauce over the top. Pork should be cooked in a slow cooker on low for 8-10 hours or on high for 5-6 hours, or until it falls apart when you cut it. Transfer the cooked pork to a skillet lined with aluminum foil, reserving about 1-2 cups of the braising liquid (if you’re preparing homemade barbecue sauce). To pull the meat apart, use two forks to do so. Serve on toasted brioche buns with homemade BBQ sauce, coleslaw, sliced onions, and pickles, if preferred. Enjoy

Make the Homemade BBQ Sauce

Combine all of the ingredients in a large mixing bowl until well blended. With pulled pork and coleslaw, this dish is perfect.

Make the Coleslaw

Combine the mayonnaise, milk, white vinegar, sugar, dijon mustard, celery seeds, and a pinch of salt and pepper in a mixing bowl until well-combined and smooth. Whisk until everything is well-combined. Pour the dressing over the coleslaw cabbage mix in a mixing bowl or serving dish and mix well. Note: If you want a lot of coleslaw on your sandwiches, you may want to double this recipe
Otherwise, make half and store the other half in the fridge for at least 15-30 minutes before serving.

Summer, Tailgate, Coleslaw, Feeding a Crowd, Pulled Pork, Slow cooker, Summer

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With a smoky spicy rub and barbecue sauce, this simple recipe for Pulled Pork with Coleslaw is a crowd-pleasing classic!

Easy Instant Pot Barbecue Pulled Pork with Coleslaw

Are you preparing food for a large group? Preparing meals for the week? Do you simply adore barbecue? I’ve got you covered, buddy! This simple pulled pork dish yields a large amount of food, which is delicious whether eaten later in the week or frozen and cooked later in the week! Making smokey, spicy, tender shredded pork in your Instant Pot is a snap when you use an earthy barbecue-style spice rub with your Instant Pot. We’re talking about seriousyum here. I like to serve pulled pork on a bun with plenty of freshly cooked coleslaw, which is one of my favorite ways to consume the dish.

That recipe is also included, so you may prepare both at the same time.

Perfect for bringing a little brightness to the richness of grilled meat!

In fact, several of my favorite side dishes are included in the following list!

What You’ll Need

All of the greatest ingredients are used in this classic American pulled pork dish, which results in a meaty barbecue taste.

Everything from brown sugar to ground mustard is available in this section. And the coleslaw recipe couldn’t be much more straightforward! Let’s go to work in the kitchen!

For the Pulled Pork

This recipe prepares one 3-pound pork loin roast, or one 3-pound pork shoulder roast. Garlic: You may either mince two cloves of fresh garlic or use roughly half a teaspoon of garlic powder in place of the fresh garlic. In order to develop pressure in the Instant Pot, you’ll need to use broth or some other liquid to help it along. I used half a cup of chicken broth for this recipe. The addition of half a cup of barbecue sauce enhances taste while also providing more liquid to assist develop pressure. 1 / 4 cup brown sugar lends a classic sweetness to the meal with a classic flavor. If you like, you may substitute honey or maple syrup for the sugar. Spices such as paprika, which is created from dried and powdered peppers, serve as the base of the spice combination that I use. The pepper doesn’t have a fiery kick to it, but it does give depth of taste and a beautiful color to the dish. A teaspoon of sea salt and a teaspoon of black pepper will be needed for this recipe. a mild yet tasty ingredient, chile powder imparts a typical barbecue flavor to the meat. Cumin:You’ll need around a teaspoon of ground cumin for this recipe. Ground mustard is a condiment that is much too often overlooked! It has a strong taste that is hard to resist. If you don’t have any fresh mustard on hand, you may substitute prepared mustard for a comparable flavor. Pepper (cayenne): If you like a mild meal, you can omit the cayenne pepper altogether.

For the Coleslaw

Use half a cup of mayonnaise, or if you like a sweeter taste, use “salad dressing” spread instead of regular mayonnaise. Sweetener: A couple of teaspoons of sugar will help to sweeten up this tart dressing, which is otherwise rather sour. Again, you may use honey or syrup in place of the sugar. Lemon Juice with Vinegar (optional): This coleslaw is enhanced by the addition of a tablespoon each of apple cider vinegar and freshly squeezed lemon juice. Salt and pepper: You just need a quarter teaspoon of salt, but you’ll need a quarter teaspoon of ground black pepper to cut through the richness of the mayonnaise. Using four cups of fresh coleslaw mix makes for a super-easy prep
You can also use plain shredded cabbage if you want to make it even easier.

Extras for Serving

Grilled pulled pork with extra barbecue sauce to serve as a side dish. -Bundles: You may use whatever you want: Hawaiian rolls, hamburger buns, pretzel buns, Kaiser rolls, pieces of focaccia, etc.

How to Make Pulled Pork and Coleslaw

There are multiple components to this recipe, but they are all relatively simple to prepare. First, we’ll get the pork started by combining our rub ingredients and seasoning the pork with them, as seen in the photo. Afterwards, the pork is braised in the Instant Pot while we prepare the coleslaw. It’s just that simple!

Make the Pulled Pork

Make the Seasoning Rub according to package directions. To prepare the dry rub seasoning combination, combine all of the spices, the salt, and the pepper in a small dish
Set aside. Season the pork with salt and pepper. Place the pork roast on a baking sheet or big dish and bake for 30 minutes. Remove the roast from the oven and generously rub it with the full batch of spice mixture. Place the ingredients in the Instant Pot in the following order: Combine the chicken broth and barbecue sauce in a small mixing bowl until well combined. Make a mental note to put it away. Place the pork roast in the Instant Pot and set the pressure cooker to high (if the roast is very large, you may have to cut it into two or more pieces). Pour the broth mixture into the saucepan and sprinkle the roast with the minced garlic
Cook until the meat is done. Cook the Pork Roast to your liking. Then, move the valve to the “sealed” position and close and lock the Instant Pot cover. Then, using the “Manual” option, set the timer for 90 minutes on the highest setting. If you want to quick release the pressure, move the valve to the Quick Release position, pull the pork and place it back in the pot. When the pressure has been completely released and the safety indication has been turned off, open the lid. Transfer the cooked roast to a chopping board or a wide dish to cool somewhat. Using two forks, shred the meat, and then return it to the saucepan to absorb the cooking liquid

Make the Coleslaw

Combine the dressing ingredients in a separate bowl. Combine the mayonnaise, lemon juice, sugar, vinegar, pepper, and salt in a large mixing bowl until well blended. Toss in the Coleslaw Mix or Cabbage to taste. Pour the dressing over the coleslaw mix or the shredded cabbage and toss well to incorporate
Enjoy! Alternatively, you may serve your fresh coleslaw on the side of a pulled pork sandwich.

Tips for Success

Take a moment to consider these helpful suggestions for preparing pulled pork before you get started cooking. They’ll guide you through the process of creating the ultimate simple main meal!

Reduce the amount of fat in your diet. Pork shoulders and roasts may be quite fatty, which is fantastic for flavor but not always the best choice for presentation on the plate. Allow yourself the freedom to cut away any superfluous fat from the outside of the roast, and to remove any excess fat (as well as the bone) while shredding the cooked pig. Make use of a thermometer. When preparing big amounts of meat, such as a hog shoulder or roast, an instant-read thermometer is a must-have tool. Insert the thermometer into the thickest part of the meat, but avoid letting it come into contact with the bone (this will cause an inaccurate reading). For the optimum pulling consistency, the meat should be heated to between 195°F and 205°F before cutting. It can be pressure cooked for ten-minute intervals until it is done if it isn’t up to temperature. Substitute the Broth. With the exception of chicken broth, you could use just about any cooking liquid, including apple cider, beer, and even cola.

Serving Suggestions

A pulled pork sandwich with coleslaw may be considered a complete meal in and of itself! However, if you want to spice things up a bit and add some new flavors and textures, try one or more of these super-easy side dishes.

These delectableGrilled Potato Wedges are crispy on the exterior and fluffy on the inside, and they are seasoned with a scrumptious spice combination! So far, so good
Cowboy Caviar: Extremely fresh caviar. Tex-Mex-inspired Caviaris stuffed with fresh chopped vegetables, beans, black-eyed peas, and plenty of Tex-Mex flavoring. The salsa, relish, or even side salad that goes perfectly with pulled pork is created with this recipe. Salad de macaroni: Macaroni Salad is a delicious alternative to coleslaw for people who do not care for it. It’s got all of the cold, crisp freshness, but instead of cabbage, it’s made with pasta, which is more kid-friendly.

How to Store and Reheat Leftovers

Refrigerate leftover pulled pork in sealed containers for up to four days if you have any leftovers. Leftover coleslaw may be stored in sealed containers in the refrigerator for up to three days. Before serving, give it a good stir. If you have left-over pork, reheat it in a covered skillet or saucepan over low heat. Cook until the food is barely heated through.

Can I Freeze Pulled Pork?

The answer is yes, pulled pork freezes nicely. Place any leftovers in freezer bags and push out as much air as possible before sealing the bags to prevent freezer burn. The pork may be kept frozen for up to six months at a time. Reheating after being frozen requires an overnight thawing in the refrigerator.

Pulled Pork with Coleslaw

This quick pulled pork dish, which is seasoned with a smoky, spicy rub and barbecue sauce, and served with fresh coleslaw, is a crowd favorite! Preparation time: 15 minutes Cooking time: 1 hour and 30 minutes Time allotted: 1hr45mins Course:Dinner Cuisine:American The following are keywords: pulled pork, pulled pork on the BBQ, quick pot pulled pork, pulled pork on the grill Servings:8 Calories:410kcal Per Serving:

For the Pork:

Roasted 3 pound pork loin roast or pork shoulder roast 2 cloves garlic, chopped or squeezed
2 teaspoons salt 12 cup of chicken broth 12 cup barbecue sauce, plus more sauce for serving

For the Coleslaw:

2 tablespoons mayonnaise, or salad dressing spread
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
12 teaspoon freshly crushed black pepper
14 teaspoon salt
4 cups packaged coleslaw mix, or shredded cabbage

For Serving:

In a small mixing dish, combine the ingredients for the dry rub spice mix
Set aside. Place the pork roast on a baking sheet or big dish and bake for 30 minutes. Toss the pork roast well with a generous amount of the spice mixture and put it aside. Toss the chicken stock and barbecue sauce together in a small mixing basin until well combined. Remove from consideration
Pork roast should be placed in the bottom of the inner pot of the Instant Pot. If your roast is very large, you may need to chop it into two or more pieces in order to put it in the oven. Pour the broth mixture into the roasting pan with the meat. Garlic, minced, should be sprinkled over the roast. Secure the Instant Pot’s lid by twisting it clockwise. Set the valve to the “sealed” position. Press the Manual button, then set the timer for 90 minutes on High to begin the process. After the 90-minute time limit has expired, move the valve to the Quick Release position. Transfer the roast to a chopping board or a big dish and set aside. Two forks are used to shred the meat. Return the meat to the Instant Pot and swirl it around to ensure that all of the cooking liquid has been absorbed. Serve the pulled pork on buns with coleslaw on the side.

To Make the Coleslaw:

In a small mixing bowl, whisk together the mayonnaise, sugar, lemon juice, apple cider vinegar, pepper, and salt until well combined. Combine the coleslaw or cabbage with the mayonnaise mixture by pouring it over it and stirring it in.

Pulled Pork Serving Ideas:

Served on a toasted bun with creamy coleslaw in the Memphis style
Grilled chicken breasts served over a bed of fresh greens for a barbecue-inspired salad Grilled chicken breast served on a slice of Texas toast or garlic bread with a dab of barbecue sauce Using tortillas or taco shells, create a taco inspired by barbeque.

The following are the nutritional values: 410 calories, 21 grams of carbohydrates, 39 grams of protein, 18 grams of fat, 4 grams of saturated fat, 7 grams of polyunsaturated fat, 5 grams of monounsaturated fat, 1 gram of trans fat, 113 milligrams of cholesterol, 791 milligrams of sodium, 831 milligrams of potassium, 2 grams of fiber, 17 grams of sugar, 1151 international units of vitamin A, 15 milligrams of vitamin C,

More Instant Pot Recipes

Instant Pot Pot Roast with Carrots and Potatoes
Quick and Easy Instant Pot Ribs
Quick and Easy Instant Pot Corn Chowder
And more.

Pulled Pork and Slaw Sandwich Recipe

Recipes»Pulled Pork and Slaw Sandwich»Pulled Pork and Slaw Sandwich Recipe This Pulled Pork and Slaw Sandwich Recipe is created with slow cooker pulled pork, homemade slaw, and a delicious bread that is excellent for supper! Dinner is complete when you serve it with your favorite BBQ sides. These pulled pork sandwiches are also excellent for serving a large group of people!

Pulled Pork and Slaw Sandwich Recipe

Are you looking for a quick and simple dinner? This Slow Cooker Pulled Pork and Slaw Sandwich Recipe takes slow cooker pulled pork and transforms it into the most incredible sandwich you’ve ever had! Crinkle-cut coleslaw is served on the side of tender and delicious pulled pork sandwiches on a bun. Please accept my invitation! Cooking during the summer is one of my least favorite activities. Aside from grilling, I’d like to avoid cooking as much as possible in order to take advantage of the pleasant weather and spend as much time outside as possible.

This quick and easy BBQ pork sandwich is a staple in our family’s supper rotation.
If you find yourself with leftovers, this sandwich is a great way to use up leftover pulled pork or pulled chicken!
Allow the pork shoulder to simmer in the slow cooker while you prepare the slaw.
Set everything out on the table and let everyone build their own sandwich.

It is a crowd-pleaser that is also quite simple to prepare! When we have a large number of guests to serve, I like simple cooking and clean-up so that I can spend more time enjoying the company of those who have come to our home for a visit.

What to serve with Pulled Pork Sandwiches

Any of your favorite classic BBQ sides will go beautifully with this sandwich; if you’re searching for some inspiration, check out some of our favorite side dish recipes below!

Garlic parmesan sweet potato fries
Sun-dried tomato Pasta salad
Microwave sweet potato
Grilled green beans
Easy pasta salad
Roasting red pepper pasta salad
Corn on the Cobb
Corn on the cob

What is the Best Bun for these Sandwiches?

I try to make my life as simple as possible by relying on whatever we have available in the house. However, hamburger buns, potato buns, brioche buns, and kaiser rolls are also acceptable substitutes. If you are serving a large group of people and prefer smaller sandwiches, slider rolls are also a great option.

Can I make these ahead of time?

If you want to meal prep and get things done ahead of time, I recommend cooking the pork and the slaw and then storing them in the refrigerator until needed. So then you may reheat the meat and prepare the sandwiches right before you want them to be served.

The best toppings for Pulled Pork Sandwiches

While I enjoy putting slaw on the top of my sandwich, there are a variety of other delicious options for cooking slow cooker pulled pork that you should try. Toss in some BBQ sauce. It is prepared with BBQ sauce, but it is much better when you drizzle more sauce on top. Toss in some cheese. A piece of cheese on top of the dish is a delicious finishing touch. Our go-to cheeses are American cheese, Cheddar cheese, and provolone cheese. Pickles should be included. Pickle slices crisp up nicely on top of this dish.

Pulled Pork and Slaw Sandwich Ingredients

Slow-cook the pulled pork shoulder until it is tender. After you’ve placed the pork shoulder in the slow cooker, prepare the slaw and place it in the refrigerator until the meat is finished cooking, around 3 hours. Prepare the sandwich by placing a dollop of pulled pork on the bun and then topping it with the homemade slaw, as shown.

Easy Slow Cooker Recipes

Pull pork should be cooked in a slow cooker for maximum flavor. Once the pork shoulder has been placed in the slow cooker, prepare the slaw and set it aside for later use while waiting for the meat to be finished cooking. Prepare the sandwich by putting a tablespoon of pulled pork on the bun and then topping it with the homemade slaw (optional).

Pulled Pork Ingredients

1 7-pound pork shoulder
4 teaspoons barbecue dry rub spice
2 bay leaves
2 cups beef stock
18-ounces barbecue sauce

Pulled Pork Sandwich

Mix all ingredients together in a large glass or other non-reactive bowl, starting with the slaw, then adding in the mayonnaise, cider vinegar, sugar, and celery seed. to taste, season with salt and freshly ground black pepper Keep it refrigerated until you’re ready to use it.

How to Make Slow Cooker Pulled Pork

Cover the Pork Shoulder with the dry rub, then place it in the slow cooker with the beef stock, bay leaves, and the rest of the ingredients. Cook on low for 6 hours or on high for 4 hours, depending on your preference. Take the cooked pork and bay leaves out of the slow cooker and set them aside. Half of the liquid should be removed from the slow cooker. I’ve found that using a liquid measuring cup works best for me. Make sure that you remove any bones from the pork shoulder if it was a bone-in piece of meat. Using a fork, shred the pork and return it to the slow cooker, along with the Barbecue sauce, and combine thoroughly. Continue to cook for a further 30 minutes on low heat.

How to Make a Pulled Pork and Slaw Sandwich

Preparing sandwiches with a heaping spoonful of barbecue pulled pork and a spoonful of slaw on top is a fantastic idea. If you are making sandwiches, try it this way:

The following are the calories: 764kcal|64g carbohydrate|55 g protein|30 g fat|8 g saturated fat|1g trans fat|Cholesterol: 168mg sodium 1184mg potassium 3 g fiber 29 g sugar vitamin A 375IU vitamin C 23mg calcium 90mg iron 15mg calcium 90mg iron 15mg iron 15mg iron 15mg Course Sandwich as a main course CuisineAmerican Keyword Pulled Pork with Slaw, Pulled Pork Sandwich, Pulled Pork Salad Recipe to be shared on Pinterest Mention @midgetmomma or use the hashtag MidgetMommaRecipes With a love for helping people and a cup of coffee in hand, Lauren is a short mom (4 feet 10 inches to be exact!) who lives in the suburbs.

She enjoys providing fantastic recipes to assist the home cook in becoming a home chef, as well as enjoyable family trips, fun crafts, and other fun activities.