Slow-Cooker Barbecue Pork Sandwiches With Crunchy Coleslaw

Slow-Cooker Barbecue Pork Sandwiches With Crunchy Coleslaw
Romulo Yanes
The sweet, tangy, spicy pork matches well with the crisp, creamy slaw.

Get the recipe.
Serves 6
preparation
10
minutes
cooking
310
minutes

Ingredients

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

Directions

  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.
Caroline Wright
August 2010

Nutritional Information

  • Per Serving
  • Calcium 793
  • 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 178 mg
What does this mean? See Nutrition 101.