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:
Coleslaw recipe adapted from Food Network