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Slow Cooker BBQ Pulled Pork Sandwiches

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!

Prep Time
15 mins
Cook Time
8 hrs
Total Time
8 hrs 15 mins
Servings: 8
Calories: 802 kcal
Course: Main Course , Lunch , Dinner

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

Instructions

pulled pork
    Cup of Yum
  1. Combine dry rub and oil in a small bowl and whisk together.
  2. Pour mixture over pork shoulder and rub until fully and evenly covered.
  3. Place onion, garlic cloves, orange juice, and stock into Pampered Chef Multi-Cooker and top with pork shoulder pieces.
  4. Set multi-cooker function to slow cook on low heat and lock on the lid.
  5. Slow cook pork for 8 hours.
  6. 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.
  7. Sprinkle salt over pork and mix together.
  8. Pour 1 cup bbq sauce over shredded pork and stir together until evenly combined.
pineapple-cabbage slaw
  1. About 45 minutes before pork has finished cooking, make slaw.
  2. In a small bowl combine mayonnaise, vinegar, salt, and pepper.
  3. In a large bowl toss together both cabbages.
  4. Pour dressing over cabbage and fold together until fully and evenly combined.
  5. Add pineapple strips and continue to fold together.
  6. Cover with plastic wrap and refrigerate. Remove slaw from refrigerator about 10minutes before ready to use.
assembly
  1. 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.

Nutrition Information

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

% 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.