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Crockpot BBQ Pulled Pork Sandwiches with Creamy Coleslaw

Crockpot BBQ Pulled Pork Sandwiches with Creamy Coleslaw

Dinner
Prep Time
20min
Cook Time
8h
Servings
4
Calories
620
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Chef's Note

This recipe makes plenty for leftovers! For an even easier cleanup, use a slow cooker liner. The pork can be cooked a day ahead and reheated, and actually tastes even better the next day as the flavors continue to develop.

Tags
pork
sandwich
BBQ
crockpot
slow cooker
kid-friendly
make ahead
leftovers
coleslaw
comfort food
Ingredients

  • 2.5 lbs boneless pork shoulder (Boston butt)

  • 1 cup BBQ sauce

  • 1/4 cup apple cider vinegar

  • 2 tablespoons brown sugar

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon paprika

  • 4 cups coleslaw mix (shredded cabbage and carrots)

  • 1/2 cup mayonnaise

  • 2 tablespoons sour cream

  • 1 tablespoon honey

  • 1 tablespoon lemon juice

  • 8 count hamburger buns

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 tablespoon vegetable oil

Instructions
  • 1

    Trim excess fat from 2.5 lbs pork shoulder and pat dry with paper towels.

  • 2

    Season pork with 1 teaspoon salt and 1/2 teaspoon black pepper on all sides.

  • 3

    Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Sear the pork for 3-4 minutes on each side until browned.

  • 4

    Transfer the seared pork to the crockpot.

  • 5

    In a medium bowl, whisk together 1 cup BBQ sauce, 1/4 cup apple cider vinegar, 2 tablespoons brown sugar, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon paprika.

  • 6

    Pour the BBQ sauce mixture over the pork in the crockpot.

  • 7

    Cover and cook on low for 8 hours, or on high for 5-6 hours, until the pork is very tender and easily shreds with a fork.

  • 8

    About 30 minutes before serving, prepare the coleslaw. In a large bowl, combine 1/2 cup mayonnaise, 2 tablespoons sour cream, 1 tablespoon honey, and 1 tablespoon lemon juice. Whisk until smooth.

  • 9

    Add 4 cups coleslaw mix to the dressing and toss until evenly coated. Season with salt and pepper to taste. Refrigerate until ready to serve.

  • 10

    When the pork is done, remove it from the crockpot and transfer to a large bowl. Using two forks, shred the meat.

  • 11

    Skim excess fat from the sauce in the crockpot and return the shredded pork to the sauce. Stir to combine and keep warm until ready to serve.

  • 12

    Toast hamburger buns if desired.

  • 13

    To serve, pile the pulled pork onto the bottom half of each bun and top with a generous portion of coleslaw. Cover with the top bun and serve immediately.

Nutrition Information (per serving)
620
Calories
35g
Protein
48g
Carbs
32g
Fat
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