Slow Cooker Pulled Pork Sandwichescabbage & carrot slaw
Pulled pork typically uses pork shoulder (aka butt), but we're making this version a little lighter by using pork loin. After shredding the pulled pork up, add your seasonings and let it warm in its juices for another ~15 minutes for tastiest results. Since it's a busy holiday week, you'll use this pulled pork again tomorrow night too!
Smarts: Can't find pork loin in the right weight? Just make more. Pulled pork freezes beautifully and can be used for future enchiladas, sandwiches, and salads.
- Pork loin - 1 1/2 lbs
- Garlic powder - 2 tsp
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Chili powder - 1 tsp
- Ketchup - 1/4 cup
- Apple cider vinegar - 1 Tbsp
- Burger buns - 4
- Sour cream - 6 Tbsp
- Apple cider vinegar - 2 Tbsp
- Brown sugar - 3 Tbsp
- Red pepper flakes - 1/4 tsp
- Water - 1/4 cup
- Red cabbage - 12 oz, sliced
- Carrots, medium - 4, grated
- Green onions - 3 stalks, thinly sliced
- Salt - 1/2 tsp
- Season pork - Slice pork up into smaller pieces to create more surface area for flavoring. Sprinkle on garlic powder, salt, and black pepper and tenderize with a fork (save a dish and do it right in your slow cooker’s removable pot). Marinate for at least 30 minutes and up to a day. (Can be done up to 1 day ahead)
- Slow cook pork - Cook pork on low for 7 to 8 hours. (Can be done up to 5 days ahead)
- Make dressing for slaw - In a saucepan, combine apple cider vinegar, brown sugar, red pepper flakes, and water. Bring to a boil and continue boiling until reduced by half. (Can be done up to 5 days ahead)
- Cabbage (slice with a knife or food processor) / Carrots / Green onions - Prep as directed. Store together. (Can be done up to 4 days ahead)
- Dress slaw - Toss cabbage, carrots, and green onions with dressing and lightly salt. Cover and refrigerate for at least 30 minutes.
- After pork has cooked and is tender and done, use a fork and knife or tongs to shred meat up directly in slow cooker and the juices that have been released. Season with chili powder, ketchup, and apple cider vinegar. Keep warm for another 20 to 30 minutes, so that these new flavors have time to soak in.
- Toast buns.
- Reserve 1 cup / 170g of pulled pork for tomorrow night’s dinner (amount for 4 servings; adjust accordingly if customizing). Enjoy the rest in sandwiches with slaw and sour cream (you’ll have more slaw than is needed for sandwiches, so have some on the side too).
This was pretty good. It was super easy, but I didn't love the coleslaw sauce recipe so I tossed it and made my own. Main recipe was too dry so I added 1.5 cups of beef boullion and a bit of butter for fat to the slow cooker because I used elk roast instead of pork. We had a ton left over, so I'll put this over brown rice tonight and add a bit more seasoning. Kind of bland, but easy to spice up to your liking. My recipe was paleo, but I had to divert a bit so it would taste better.0 Helpful
We added a half cup of stock to the meat to avoid it being too dry and poured it out before adding the additional flavors. Really glad we did this - it turned out tasty!0 Helpful
Was there supposed to be liquid in with the pork in the slow cooker? It came out very dry. Slaw was not flavorful.0 Helpful
Delicious with a capital "D." We'll be making this again soon! Great recipe especially for a stay at home mom. So easy to prep and cook while keeping an eye on your little one. Didn't have apple cider vinegar so used lemon juice instead and still turned out great.0 Helpful
Pulled pork was great, but ended up with way too much slaw somehow.0 Helpful
Slow cooked on medium for 5 hours, to save on time. Turned out moist with lots of juices. Combo taste was good, but wouldn't eat the cabbage on its own. The sour cream definitely added to taste. Husband prefers the BBQ pulled pork from Traders! I mixed pork with sour cream and cut up tomatoes for the 4-year-old -- she gobbled it up!0 Helpful