Slow Cooker Pulled Pork Sandwiches
with red cabbage and carrot slaw

Name: Slow Cooker Pulled Pork Sandwiches
Cook time: 450 min
Total time: 450 min
Yield: 4
Ingredients: 2 lbs Pork loin, boneless (enough for 2 nights); 1/2 cup Stock, any type; 1/2 cup Ketchup; 2 Tbsp Vinegar, apple cider; 3 tsp Garlic powder; 2 tsp Chili powder; 2 tsp Salt; 1 tsp Black pepper; 4 Hamburger buns; 1/4 cup BBQ sauce (opt) (use your favorite store-bought); 2 Tbsp Vinegar, apple cider; 3 Tbsp Brown sugar; 1/4 tsp Red pepper flakes (opt); 1/4 cup Water; 12 oz Cabbage, red, sliced; 10 oz Carrots, grated (look for pre-grated to save time); 2 stalks Green onions, green parts only, chopped

Active: 30 min Total: 7 hr 30 min

Original GF Paleo Vegetarian

These pulled pork sandwiches have been a member favorite since we first featured them in May 2015. With many kids returning to school this month, we figured this is a great time to bring this easy slow cooker recipe back.
Smarts: Pulled pork freezes well, so don't hesitate to double up on this and freeze extra for tacos, salads or more sandwiches in the future.

Dependency

Pulled Pork Pizza with Pineapple and Jalapenos

Ingredients

Metric

Servings:

Slow Cooker Pulled Pork Sandwiches:

Pork loin, boneless (enough for 2 nights) - 2 lbs
Stock, any type - 1/2 cup
Ketchup - 1/2 cup
Vinegar, apple cider - 2 Tbsp
Garlic powder - 3 tsp
Chili powder - 2 tsp
Salt - 2 tsp
Black pepper - 1 tsp
Hamburger buns - 4
BBQ sauce (opt) - 1/4 cup (use your favorite store-bought)

Red Cabbage and Carrot Slaw:

Vinegar, apple cider - 2 Tbsp
Brown sugar - 3 Tbsp
Red pepper flakes (opt) - 1/4 tsp
Water - 1/4 cup
Cabbage, red - 12 oz , sliced
Carrots - 10 oz , grated (look for pre-grated to save time)
Green onions - 2 stalks , green parts only, chopped

Prep

Slow cook pork - Place pork in the bowl of a slow cooker. Pour stock over top and season with some salt and pepper. Cook pork on low for 7 to 8 hours (or high for 4 to 5 hours). (Can be done up to 5 days ahead)
Make dressing for slaw - In a saucepan, combine vinegar (portion for the slaw), 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. (Can be done up to 4 days ahead)
Dress slaw - Toss cabbage, carrots and green onions with dressing. Cover and refrigerate for at least 30 minutes.

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Make

When pork is finished cooking, transfer to a cutting board and use a fork and knife to shred meat. Return pork to the slow cooker and let it soak in the cooking liquid. Whisk together ketchup, vinegar (portion for the pork), garlic powder, chili powder, salt and black pepper. Pour over shredded pork. Keep slow-cooker on warm for another 20 to 30 minutes to let the new flavors soak into the meat.
Toast buns.
Give slaw a stir and season with some salt.
Reserve 1 cup / 170g of pulled pork for tomorrow night’s dinner (amount for 4 servings; adjust accordingly if customizing). Enjoy the rest of the pork in sandwiches with slaw and BBQ sauce (you’ll have more slaw than is needed for sandwiches, so have some on the side too).

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