Slow Cooker Pulled Pork Sandwiches
cabbage & 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.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" againTry for free
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.
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).