Slow Cooker BBQ Pulled Pork Sandwiches
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Prep Time
15 mins
-
Cook Time
8 hrs
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Total Time
8 hrs 15 mins
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Servings
8
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Calories
802 kcal
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Course
Main Course, Lunch, Dinner
Slow Cooker BBQ Pulled Pork Sandwiches
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A simple and mouthwatering recipe for BBQ Pulled Pork Sandwiches made in a slow cooker! We piled bbq pulled pork high on a buttery brioche bun and top it with a slightly sweet, refreshing and crisp pineapple-cabbage slaw! We promise these sandwiches never disappoint!
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Ingredients
pulled pork
- 3 1/2 tablespoons Pampered Chef Smoky Applewood Rub
- 2 tablespoons olive oil
- 3 1/2 pounds boneless pork shoulder cut into 3 equal pieces
- 1/2 diced yellow onion
- 2 garlic cloves
- Juice of 2 oranges (about 2/3 cup)
- 1 cup chicken stock
- 1 teaspoon salt
- 1 cup BBQ sauce plus more for drizzling
pineapple-cabbageslaw
- 1/3 cup mayonnaise
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups finely shredded green cabbage
- 1 1/2 cups finely shredded purple cabbage
- 1 cup peeled, cored and julienne pineapple
assembly
- 8 Brioche buns lightly toasted
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Instructions
pulled pork
- Combine dry rub and oil in a small bowl and whisk together.
- Pour mixture over pork shoulder and rub until fully and evenly covered.
- Place onion, garlic cloves, orange juice, and stock into Pampered Chef Multi-Cooker and top with pork shoulder pieces.
- Set multi-cooker function to slow cook on low heat and lock on the lid.
- Slow cook pork for 8 hours.
- Remove pork from multi cooker and transfer to a large baking dish. Shred pork with two forks, removing any large chunks of fat and gristle.
- Sprinkle salt over pork and mix together.
- Pour 1 cup bbq sauce over shredded pork and stir together until evenly combined.
pineapple-cabbage slaw
- About 45 minutes before pork has finished cooking, make slaw.
- In a small bowl combine mayonnaise, vinegar, salt, and pepper.
- In a large bowl toss together both cabbages.
- Pour dressing over cabbage and fold together until fully and evenly combined.
- Add pineapple strips and continue to fold together.
- Cover with plastic wrap and refrigerate. Remove slaw from refrigerator about 10minutes before ready to use.
assembly
- Pile a cup of pork onto toasted buns and drizzle each with more bbq sauce. Top each sandwich with about 1/2 cup coleslaw then gently press buns over each sandwich. Serve.
Equipments used:
Nutrition Information
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Calories
802kcal
(40%)
Carbohydrates
60g
(20%)
Protein
56g
(112%)
Fat
37g
(57%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
6g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
267mg
(89%)
Sodium
1372mg
(57%)
Potassium
980mg
(28%)
Fiber
2g
(8%)
Sugar
16g
(32%)
Vitamin A
1068IU
(21%)
Vitamin C
27mg
(30%)
Calcium
114mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 802 kcal
% Daily Value*
| Calories | 802kcal | 40% |
| Carbohydrates | 60g | 20% |
| Protein | 56g | 112% |
| Fat | 37g | 57% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 267mg | 89% |
| Sodium | 1372mg | 57% |
| Potassium | 980mg | 21% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
| Vitamin A | 1068IU | 21% |
| Vitamin C | 27mg | 30% |
| Calcium | 114mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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