Pulled Pork Coleslaw Sandwich
This Pulled Pork Coleslaw Sandwich is the perfect blend of tender, juicy pulled pork and crispy, creamy coleslaw. It's crave-worthy and delicious for any occasion.
Equipment
- 1 Slow Cooker
- 1 Small Mixing Bowl
- 1 Large Mixing Bowl
- 1 Large Plate
- 1 Skillet or Electric Griddle (for toasting your buns - optional)
Ingredients
The Pulled Pork
- 3 pounds boneless pork shoulder roast
- 1.5 Tbsp chili powder
- 1/2 Tbsp brown sugar
- 1/2 Tbsp ground cumin
- 1 tsp sea salt
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- 1/2 tsp onion powder
- 1/8 tsp cinnamon
- pinch ground cloves
- 8 buns
The Coleslaw
- 1 16 oz bag of pre-shredded cabbage and carrots coleslaw mix
- 1/2 cup cup mayonnaise
- 2 tsp apple cider vinegar
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- a little extra salt and pepper to taste
Instructions
Make the Rub & Prepare the Meat
- Mix together all of the ingredients for the rub. You will be using about half (1/4 cup). Put the other half (another 1//4 cup) in an airtight container and save for the next time you make this.
- Pull the pork out of the package; place it on a plate and pat it dry.
- Pour some of the rub on top of the pork and rub it on and in the pork; turn it over and add more of the mixture, rubbing it on the meat until it's covered.
- Let the pork sit for an hour with the rub on it.
Cook the Meat
- Turn your crock pot on high.
- Place the meat in the crock pot (do not add water or anything else); close the lid and cook for 5 hours (it will break apart easily when it's done).
Pull the Meat
- Pull the fat off the meat and discard.
- Use a fork to break up the meat in the crock pot (it should break apart easily); break into chunks as thin or thick as you prefer
Make the Coleslaw
- Open the 16-oz bag (or two 8-oz bags) of shredded cabbage and carrots and place it in a large bowl.
- Then, add the other ingredients (mayo, apple cider vinegar, mayo, salt and pepper). Add any additional salt and pepper to taste.
Assemble the Sandwich
- OPTIONAL. Open the buns and split in half; butter the inside of each bun with butter (or a butter substitute) and grill them in a large skillet or griddle.
- Put the bun(s) on your plate; add as much meat and coleslaw as you'd like, close up and eat. Enjoy!
Notes
- Do not add water to the crock pot/slow cooker with your pork roast, and keep the lid closed. Don’t worry, the butt/shoulder roast will produce enough liquid on its own.
- Ideally, you'll let the rub sit for an hour on the pork before putting it in the crock pot to cook, but if you're pressed for time, it's ok to skip this step.
Nutrition
Calories: 437kcalCarbohydrates: 36gProtein: 26gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 75mgSodium: 922mgPotassium: 414mgFiber: 2gSugar: 6gVitamin A: 645IUVitamin C: 1mgCalcium: 38mgIron: 13mg
Tried this recipe?Let us know how it was!
