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Tender, flavorful pulled pork, crunchy apple slaw, and your favorite BBQ sauce make this awesome sandwich a reality!
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Slow Cooker Pulled Pork Sandwich with Apple Slaw

This slow cooker pulled pork sandwich with apple slaw has the most tender, flavorful pulled pork and minimal prep time. You'll want to make this recipe over and over.
Course Sandwich
Cuisine American
Keyword Crockpot pulled pork, pulled pork sandwich recipe, slow cooker pulled pork
Prep Time 20 minutes
Cook Time 10 hours
Total Time 10 hours 20 minutes
Servings 8

Ingredients

  • 1 (2-3 pound) pork shoulder
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon chili powder
  • 1 (10 fluid ounce) can chicken broth
  • 4 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon liquid smoke
  • 1 tablespoon brown sugarRub:
  • 1 tablespoon paprika
  • 1 tablespoon packed brown sugar
  • 1 tablespoon salt
  • 1 tablespoon garlic powder

Slaw:

  • 1 red apple julienned
  • 1 Granny Smith apple julienned
  • 2 teaspoons red wine vinegar
  • 4 tablespoons mayo
  • 1/2 large carrot julienned
  • Salt & pepper to taste

For serving:

  • Buns
  • Butter
  • BBQ sauce

Instructions

  • Combine rub ingredients in a small bowl. Remove any twine from the pork. Rub the spice mixture all over the pork, using your hands. I suggest placing pork on a baking sheet to catch any fallout.
  • In a slow cooker, add the Worcestershire sauce, chili powder, chicken broth, garlic, ground cumin, liquid smoke, and brown sugar. Stir until combined. Add the pork into the slow cooker and cover. Set on low and cook for 10 hours.
  • When the pork is about ready, combine the slaw ingredients and refrigerate until needed.
  • When the pork is done, take it out of the slow cooker and place it on a cutting board. Using two forks, shred it. Depending on your piece of meat, you may need to remove larger fatty pieces. I like to keep some of the smaller fatty pieces as they make the sandwiches taste even better. Place the shredded pork on a plate, bowl, or in a storage container. Spoon some of the leftover cooking liquid onto the pork and toss. It's up to you how much/how little you use. If you're not going to top your sandwiches with BBQ sauce, I suggest adding more of the liquid.
  • If desired, toast the insides of the buns. To do this, I add some butter into a skillet on medium-high heat and toast the inside of each bun half for a few minutes.
  • Fill the buns with BBQ sauce, slaw, and the pulled pork. Enjoy!

Notes

  • Recipe makes at least 6 sandwiches, depending on how much/how little you top them with. The pork shoulder I cooked was just over 2 pounds and I made four sandwiches with enough pork leftover for at least two more.
  • I cooked my ~2 pound piece of meat for 10 hours. I would suggest 8 hours on low as a minimum, especially if yours is larger. This recipe will also work with a larger piece of meat (up to 5 pounds). Mine was boneless, but bone-in works too.
  • This is the 7-quart slow cooker I use.