Whenever we have a huge family gathering, it seems that we always serve some type of BBQ pulled pork. It is simple to make, it can make enough to feed a small army, and it’s always a hit.
I have always liked a good BBQ pulled pork sandwich, but it wasn’t until recently that I discovered what takes pulled pork sandwiches to a new level: COLESLAW!
How have I never tried this before?! It’s the perfect combination!
I don’t think that I can ever go back to just a plain BBQ pulled pork sandwich ever again . . .
Best part about this recipe? It’s so easy to make.
How to make pulled pork in the slow cooker:
Even without the coleslaw, this recipe is easy and delicious.
It literally takes 5 minutes to prep. The main question people ask is what kind of cut to use for the pork- you can use a pork shoulder or pork butt.
From there, just follow these easy steps:
- In a small bowl, mix together seasonings and rub on the outside of the pork roast. Place pork roast in slow cooker.
- Pour beef broth around the bottom of the slow cooker (don’t pour it directly on the roast or it will rinse off all the seasonings).
- Cook on low heat for 8-10 hours (or high heat for 5-6, but I feel like the pork is more tender if you cook it on low).
- Shred the meat with 2 forks and pour in a bottle of your favorite BBQ sauce. Mix all together and serve on a bun with coleslaw.
What is the best BBQ sauce to use?
It really is completely up to you! I really like Sweet Baby Ray’s Original BBQ sauce, but my husband prefers Famous Dave’s Devil’s Spit (it’s a little too hot for me and the kids, so I make him add it to his individual portion).
If you want to make a bottle of plain store-bought BBQ sauce taste a little better, add this to it:
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 2 teaspoons molasses
- 1 1/2 teaspoons cider vinegar
- 1 teaspoon onion powder
- 1 teaspoon hot sauce
Place bottled sauce and brown sugar in a large saucepan. Let mixture come to a slight boil. Reduce heat and let simmer for 2 to 3 minutes, stirring occasionally.
Remove from heat and use. If making ahead of time, cool sauce to room temperature and place into an airtight container. Store in the refrigerator for up 5 days after preparation.
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What to serve with these sandwiches:
- Mom’s Potato Salad
- Mom’s Baked Beans
- Easy Pasta Salad
- Raspberry Fluff Jello Salad
- Mom’s Frog Eye Salad
Serves: 12
30 minPrep Time
8 hrCook Time
8 hr, 30 Total Time
Save RecipeIngredients
- 3 Tablespoons paprika
- 1 1/2 Tablespoons salt
- 1 1/2 Tablespoons pepper
- 1 teaspoon garlic powder
- 1 teaspoon dry mustard
- 3-4 pound pork shoulder butt roast (or bone-in)
- 1 cup beef broth
- 1 (18 ounce) bottle BBQ sauce
- 12 hamburger buns
- 5 cups shredded coleslaw mix (from the produce section)
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1 cup light mayonnaise
- 1/4 cup white vinegar
- 1 teaspoon celery seed
- 2-3 Tablespoons sugar (depending on how sweet you prefer)
- Salt and pepper, to taste
Instructions
- Spray slow cooker with non-stick cooking spray.
- In a small bowl, mix together seasonings (paprika, salt, pepper, garlic powder, and dry mustard) and rub on the outside of the pork roast. Place pork roast in slow cooker.
- Pour beef broth around the bottom of the slow cooker (don't pour it directly on the roast or it will rinse off all the seasonings).
- Cook on low heat for 8-10 hours (or high heat for 5-6, but I feel like the pork is more tender if you cook it on low).
- Shred the meat with 2 forks and pour in a bottle of your favorite BBQ sauce. Mix all together and serve on a bun with coleslaw.
- To make the coleslaw, combine coleslaw, cabbage and carrots in a large bowl. In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar, salt and pepper. Toss dressing into cabbage mixture and let chill until ready to serve.
Coleslaw recipe adapted from Food Network
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