Slow-Cooker Barbecue Pork Sandwiches With Crunchy Coleslaw

Photo by Romulo Yanes
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  • Serves 6
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Fat 38 g
    • Sat Fat 13 g
    • Cholesterol 138 mg
    • Sodium 1,435 mg
    • Protein 41 g
    • Carbohydrate 65 g
    • Sugar 29 g
    • Fiber 2 g
    • Iron 5 mg
    • Calcium 793


  1. Check 2pounds boneless pork shoulder or butt, trimmed of excess fat
  2. Check 1/4cup packed brown sugar
  3. Check 1teaspoon chili powder
  4. Check 1 garlic clove, chopped
  5. Check kosher salt and black pepper
  6. Check 1/2cup plus 2 tablespoons cider vinegar
  7. Check 1/4cup mayonnaise
  8. Check 1/4cup sour cream
  9. Check 1/2teaspoon granulated sugar
  10. Check 4cups coleslaw mix (2/3 of a 14-ounce package)
  11. Check 1cup barbecue sauce
  12. Check 6 soft sandwich rolls, split
  13. Check bread-and-butter pickles and potato chips, for serving


  1. Place the pork in a 5- to 6-quart slow cooker. Rub with the brown sugar, chili powder, garlic, 1 teaspoon salt, and ¼ teaspoon pepper. Add ½ cup of the vinegar and ½ cup water.
  2. Cook, covered, until the meat is tender and shreds easily, on high for 4 to 5 hours or on low for 7 to 8 hours (the low setting will make total cooking time 8 hours, 10 minutes).
  3. Meanwhile, in a medium bowl, whisk together the mayonnaise, sour cream, granulated sugar, the remaining 2 tablespoons of vinegar, and ¼ teaspoon each salt and pepper. Add the coleslaw mix and toss to combine; cover and refrigerate until ready to serve.
  4. Before serving, transfer the pork to a bowl, discarding the liquid. Using 2 forks, shred the meat. Mix in the barbecue sauce. Serve the pork on the rolls with the coleslaw and the pickles and chips, if desired.