Slow-Cooker Barbecue Pork Sandwiches With Crunchy Coleslaw
Serves 6|
Hands-On Time:
10m
|
Total Time:
5hr
10m
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
- 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.
- 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).
- 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.
- 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.
Nutritional Information
- Per Serving
- Calcium 793
- Fat 38g
- Sat Fat 13g
- Cholesterol 138mg
- Sodium 1,435mg
- Protein 41g
- Carbohydrate 65g
- Sugar 29g
- Fiber 2g
- Iron 5mg
- Calcium 178mg
What does this mean? See Nutrition 101.
Quick Tip
Mild and tender, pork loin and tenderloin work well with many cooking methods―roasting, pan-searing, grilling, sautéing. Tougher
(and less expensive) cuts, like shoulder and butt, are best suited to slow cooking and braising.
Top Searches in Food & Recipes
- 1 Slow-Cooker
- 2. Chicken
- 3. Soup
- 4. Salmon
- 5. Breakfast
Search Food & Recipes:
What's on Your Plate?
Advertisement
FRESH PICK
Turnips
Although the turnip has been grown for more than 4,000 years and was one of the first foods to be cultivated in Europe, it
is currently underappreciated: It keeps well, takes to almost any cooking method, and has a subtly flavored, tasty flesh.
