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.
Servings: 6
Ingredients
- 2-3 pounds pork shoulder see notes
- 3 tablespoons Worcestershire sauce
- 1 tablespoon chili powder
- 1.5 cups chicken broth
- 4 cloves garlic minced
- 1 teaspoon ground cumin
- 1/2 teaspoon liquid smoke
- 1 tablespoon brown sugar
Rub:
- 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 4-5 pounds), but I would double the rub ingredients. I prefer to use a boneless roast, but bone-in works too.
- This is the 7-quart slow cooker I use.
- Nutrition info includes meat and slaw but not the buns/toppings as calories can vary wildly depending on what you buy.
Nutrition
Calories: 275kcal | Carbohydrates: 18g | Protein: 19g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 67mg | Sodium: 1652mg | Potassium: 568mg | Fiber: 3g | Sugar: 12g | Vitamin A: 2029IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 3mg
