Slow Cooker Pulled Pork Sandwich with Apple Slaw
User Reviews
5
Slow Cooker Pulled Pork Sandwich with Apple Slaw
Description
This recipe uses a seasoned rub applied to pork shoulder, which is cooked for about 10 hours on low in a slow cooker with a spiced liquid featuring Worcestershire sauce, chili, cumin, liquid smoke, and brown sugar. This method yields tender, flavorful shredded pork that retains some small fatty bits for moisture and taste. After shredding, the pork can be mixed with the reserved cooking juices to maintain juiciness.
The accompanying apple slaw combines two types of julienned apples with carrot, red wine vinegar, mayonnaise, and seasoning. This refreshes and brightens the rich pulled pork, adding a crisp texture and tart flavor that contrasts with the tender meat. Slaw is prepared ahead and chilled until serving.
The finished sandwiches are assembled on buttered buns, with BBQ sauce optional according to taste. They make a satisfying meal with a mix of smoky, sweet, and fresh flavors, suitable for group meals or casual dinners. The recipe yields enough meat for several sandwiches and additional servings.
Adjust the cooking time depending on the weight of the pork shoulder, with 8 hours on low as a minimum for smaller cuts. Use boneless or bone-in roasts as preferred. Nutrition information excludes bun and toppings due to variability.
Ingredients
- 2-3 pounds pork shoulder see notes
- 3 tablespoons Worcestershire sauce
- 1 tablespoon chili powder
- 1.5 cups chicken broth
- 4 cloves garlic minced
- 1 teaspoon cumin ground
- 1/2 teaspoon liquid smoke
- 1 tablespoon brown sugar
Rub:
- 1 tablespoon paprika
- 1 tablespoon brown sugar packed
- 1 tablespoon salt
- 1 tablespoon garlic powder
Slaw:
- 1 red apple julienned
- 1 apple julienned, Granny Smith
- 2 teaspoons red wine vinegar
- 4 tablespoons mayonnaise
- 1/2 large carrot julienned
- salt to taste
- black pepper to taste
For serving:
- Buns
- butter
- BBQ sauce
Instructions
- Combine rub ingredients in a small bowl. Remove any twine from the pork. Rub the spice mixture all over the pork, using your hands. I suggest placing pork on a baking sheet to catch any fallout.
- In a slow cooker, add the Worcestershire sauce, chili powder, chicken broth, garlic, ground cumin, liquid smoke, and brown sugar. Stir until combined. Add the pork into the slow cooker and cover. Set on low and cook for 10 hours.
- When the pork is about ready, combine the slaw ingredients and refrigerate until needed.
- When the pork is done, take it out of the slow cooker and place it on a cutting board. Using two forks, shred it. Depending on your piece of meat, you may need to remove larger fatty pieces. I like to keep some of the smaller fatty pieces as they make the sandwiches taste even better. Place the shredded pork on a plate, bowl, or in a storage container. Spoon some of the leftover cooking liquid onto the pork and toss. It's up to you how much/how little you use. If you're not going to top your sandwiches with BBQ sauce, I suggest adding more of the liquid.
- If desired, toast the insides of the buns. To do this, I add some butter into a skillet on medium-high heat and toast the inside of each bun half for a few minutes.
- Fill the buns with BBQ sauce, slaw, and the pulled pork. Enjoy!
Notes
- This recipe yields at least six sandwiches depending on portion size; a 2-pound pork shoulder can yield four sandwiches with extra meat for two more.
- For larger pork shoulders (up to 4-5 pounds), double the spice rub components to maintain flavor balance.
- Cooking time should be at least 8 hours on low; 10 hours is typical for a 2-pound piece to ensure tenderness.
- Use boneless pork shoulder for easier shredding, though bone-in is also suitable.
- Slow cooker used is 7-quart; size affects cooking time and liquid volume.
- Nutrition info covers pulled pork and slaw but excludes buns and toppings to reflect variability.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Calories | 275kcal | 14% |
| Carbohydrates | 18g | 6% |
| Protein | 19g | 38% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 67mg | 22% |
| Sodium | 1652mg | 69% |
| Potassium | 568mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
| Vitamin A | 2029IU | 41% |
| Vitamin C | 6mg | 7% |
| Calcium | 50mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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