Slow Cooker BBQ Pork Sandwiches
Crockpot BBQ Pork Sandwiches are a must-make recipe for any busy family. The ultimate fun finger food, they are great for parties, game day, or a no-fuss weeknight meal.
Servings: 10
Ingredients
For Pulled Pork
- 16 oz. jar BBQ sauce divided, Blue’s Hog BBQ Sauce is my favorite
- 6 lb. pork shoulder skin on and bone in
- 1 yellow onion peeled & quartered
For Classic Coleslaw
- ½ head of cabbage
- 2 medium carrots peeled & trimmed
- ¼ cup granulated sugar
- ¼ cup apple cider vinegar
- ½ cup mayonnaise
- 1 tsp kosher salt
- ½ tsp ground black pepper
- ¾ tsp celery seed
- 1 tsp dried chives or 2 tsp fresh, minced
To Serve
- buns optional, use your preferred size, sandwich or slider
Instructions
Directions for Pulled Pork:
- Spray inside of slow-cooker with non-stick cooking spray.
- Pour an inch of barbeque sauce into the bottom of the slow-cooker crock.16 oz. jar BBQ sauce
- Score the fat on top of the roast in a crisscross pattern, being sure to cut through the fat layer.6 lb. pork shoulder
- Place the roast in the slow-cooker and pour 8 oz. of BBQ sauce over it.
- Place the onion wedges around the roast.1 yellow onion
- Cover the slow-cooker with the lid. Set the temperature to HIGH and cook the roast (unopened) for 6 hours or until the meat can easily be pierced with a fork.
- Transfer the roast to a cutting board, remove the fat layer, and use two forks to pull it apart. (Thus, the name, ‘Pulled Pork”)
- Serve on buns with coleslaw and extra BBQ sauce or, if desired, mix it with BBQ sauce to taste.
Directions for Classic Coleslaw:
- Remove the core and outer layers from the cabbage. Cut the cabbage into pieces sized to fit into a food processor. Grate the cabbage in the food processor or with a grater. If no food processor is available, slice the cabbage very thin, and chop it until the pieces are very small.½ head of cabbage
- Grate the carrots the same size as the cabbage.2 medium carrots
- Combine the grated cabbage and carrots and season with salt. Place the vegetables in a colander/strainer and set it over a large plate to drain for an hour.
- After an hour, squeeze the cabbage by twisting it in a clean dishtowel to remove as much moisture as possible.
- Combine the sugar and apple cider vinegar. Whisk together until the sugar has dissolved. Add mayonnaise, salt, black pepper, celery seed, and chives. Whisk again, taste, and adjust seasonings if needed. **¼ cup granulated sugar, ¼ cup apple cider vinegar, ½ cup mayonnaise, 1 tsp kosher salt, ½ tsp ground black pepper, ¾ tsp celery seed, 1 tsp dried chives
- Squeeze the cabbage again and add it to the dressing. Mix until well combined.
- Serve coleslaw with pulled pork on sandwich buns. Enjoy!buns
Notes
- A little more than half the sauce will be used to cook the roast, and the rest can be used to mix with the shredded cooked pork or to serve on the side.
- Slice the cabbage very thin and chop it until the pieces are very small if you don't have a food processor.
- Any type of bun can be used; since they differ in size, the amount of pork used will be different for each.
- Store the pork and coleslaw separately for up to 3 days. Reheat the pork over the stove or in the microwave.
Nutrition
Calories: 443kcal | Carbohydrates: 28g | Protein: 33g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 115mg | Sodium: 913mg | Potassium: 822mg | Fiber: 2g | Sugar: 22g | Vitamin A: 2540IU | Vitamin C: 23mg | Calcium: 70mg | Iron: 2.8mg