Description
These Slow Cooker BBQ Pork Sandwiches feature tender, flavorful pork shoulder cooked low and slow in a rich BBQ sauce. Paired with a crunchy, tangy cabbage slaw, this recipe delivers a perfect balance of smoky, sweet, and savory flavors ideal for casual gatherings or family dinners.
Ingredients
Scale
For the BBQ Pulled Pork
- 6 pound pork shoulder (skin on and bone in)
- 16 oz. jar BBQ sauce (divided; Blue’s Hog BBQ Sauce recommended)
- 1 yellow onion (peeled & quartered)
For the Slaw
- ½ head of cabbage (shredded)
- 2 medium carrots (peeled & trimmed)
- ½ cup mayonnaise
- ¼ cup apple cider vinegar
- ¼ cup granulated sugar
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¾ teaspoon celery seed
- 1 teaspoon dried chives or 2 teaspoons fresh, minced
Instructions
- Prepare the Pork Shoulder: Place the pork shoulder into the slow cooker and scatter the quartered yellow onion around it. Spoon about half of the BBQ sauce over the pork, ensuring it is well coated. Cover and cook on low for 8 hours until the meat is tender and easily shredded with a fork.
- Make the Slaw: While the pork cooks, shred the cabbage and carrots. In a large bowl, whisk together the mayonnaise, apple cider vinegar, sugar, kosher salt, black pepper, celery seed, and chives. Toss the shredded vegetables into this dressing until fully combined. Refrigerate until ready to serve.
- Shred the Pork: When the pork is ready, remove it from the slow cooker and shred the meat using two forks, discarding any large pieces of fat and bones. Return the shredded pork to the slow cooker and mix it with the remaining BBQ sauce to keep it moist and flavorful.
- Assemble the Sandwiches: Serve the pulled pork on sandwich buns or rolls, topped generously with the prepared cabbage slaw. Enjoy warm for the best flavor and texture combination.
Notes
- For best flavor, use your favorite BBQ sauce, but Blue’s Hog BBQ Sauce is highly recommended for this recipe.
- The slaw can be prepared ahead of time and refrigerated; allow it to chill for at least 30 minutes to develop flavors.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the microwave or on the stove.
- For a spicier kick, consider adding a pinch of cayenne pepper to the slaw dressing or mixing some hot sauce into the pulled pork before serving.
