Slow-Cooker Barbecue Pork Sandwiches With Crunchy Coleslaw

barbecueporksandwiches-crunchy-cole-slaw
Photo by Romulo Yanes
Slow-Cooker Barbecue Pork Sandwiches With Crunchy Coleslaw 3.2 1060 5 1
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  • Serves 6
  • Hands-On Time
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  • Nutritional Information
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    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

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.

Ingredients

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

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