Print

Tender Crockpot Pulled Pork Sandwiches Recipe with Easy Tangy Slaw

tender crockpot pulled pork sandwiches - featured image
Print Recipe

This recipe features slow-cooked pork shoulder that becomes tender and flavorful, paired with a bright, tangy slaw for a refreshing contrast. Perfect for busy nights or casual weekends, these sandwiches are hearty, easy to prepare, and crowd-pleasing.

Ingredients

Scale
  • 3 to 4 pounds pork shoulder (pork butt), trimmed of excess fat
  • 1 cup barbecue sauce (Sweet Baby Ray’s recommended)
  • 1/2 cup chicken broth or water
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt (adjust to taste)
  • Optional: 1/4 teaspoon cayenne pepper
  • 3 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1 large carrot, peeled and shredded
  • 1/4 cup apple cider vinegar
  • 2 tablespoons honey or maple syrup
  • 1/4 cup olive oil or light vegetable oil
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • Soft sandwich buns or rolls (brioche buns recommended)
  • Optional: Pickles or jalapeños for extra zing

Instructions

  1. Trim any large excess fat from the pork shoulder and pat dry with paper towels.
  2. In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and optional cayenne pepper to make the dry rub.
  3. Massage the spice mix all over the pork shoulder, coating evenly.
  4. Place the seasoned pork in the crockpot and pour chicken broth or water around it.
  5. Spoon barbecue sauce over the pork, spreading gently, reserving some for serving.
  6. Cover and cook on low for 8 to 10 hours or on high for 5 to 6 hours until pork is fork-tender.
  7. Transfer pork to a large bowl and shred using two forks or meat claws, discarding large fat pieces.
  8. In a medium bowl, whisk together apple cider vinegar, honey or maple syrup, olive oil, Dijon mustard, salt, and pepper to make the slaw dressing.
  9. Add shredded green cabbage, red cabbage, and carrot to the dressing and toss well to coat evenly.
  10. Toast buns lightly if desired. Assemble sandwiches by piling shredded pork on the bottom half, adding extra barbecue sauce if desired, topping with tangy slaw, and capping with the bun top. Serve immediately.

Notes

[‘Cook pork on low heat for best tenderness and moisture.’, ‘Apply dry rub a few hours ahead or overnight for deeper flavor.’, ‘Reserve some barbecue sauce for serving to keep sandwiches moist.’, ‘Let pork rest 10 minutes before shredding to lock in juices.’, ‘Toss slaw right before serving to prevent sogginess.’, ‘Toast buns lightly for texture contrast, optional.’, ‘For gluten-free, use gluten-free buns or lettuce wraps.’, ‘For dairy-free, this recipe is naturally free of dairy.’, ‘Instant Pot can be used to cook pork on high pressure for 60-75 minutes.’, ‘Add pickled jalapeños to slaw for a spicy variation.’]

Nutrition

Keywords: pulled pork, crockpot, slow cooker, sandwiches, tangy slaw, barbecue, easy dinner, comfort food

Find it online: https://blingbite.com/tender-crockpot-pulled-pork-sandwiches-recipe-with-easy-tangy-slaw/