Slow Cooker Pulled Pork Sandwicheswith red cabbage and carrot slaw
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.
Ingredients
- 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)
- 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
Nutrition Facts
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.
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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Reviews
This meal has 26 reviews
Excellent recipe!
One of the best recipes!!
For us I would say less sweetner, more chile!!
I cut down on some of the spices (roughly half) for the pork and like it well. Wish I would have drained some of the juices or used less stock on pork because it turned out a little too wet/mushy. Crunch of the slaw in top was yum!
We loved it! The non-paleo eaters had it on taco shells and it was equally delicious. We didn't make a lot the first time around so we made more this week!!
Too spicy. Next time I'd cut the chili powder in half. I added brown sugar and sour cream to cut the spice, but that still didn't help. It was an easy recipe tho; I would do it again with modifications