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Learn morePulled Pork & Coleslaw Sandwiches
You'll need your slow cooker for this one.
Pork Rub
Ingredients
- 2 tablespoons paprika
- 1 tablespoon black pepper
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons dry mustard
- Pork Roast shoulder, rib, doesn't matter -- look for the one with the least amount of fat
Preparation
- Combine rub ingredients and rub all over the roast.
- Combine sauce ingredients and place in the slow cooker.
- Put the roast and excess spice in slow cooker.
- Turn on low if you want to cook for 8 hours; high if you want to cook for 5 hours.
- If you're home you can periodically turn the roast over in order to make sure it is coated.
- When the pork is finished, drain/pour out the liquids (leave a little just to make sure it does not dry out).
- Use two forks to help "pull" the pork and get the nice, stringy pieces (not large chunks).
- Pour some of the BBQ sauce on it and mix it in with the pork once it's drained.
- Serve on kaiser or hamburger buns topped with a spoonful of coleslaw and BBQ sauce.
Sauce
Ingredients
- 1/2 cups white vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon canola oil
- beer can or bottle (you can use root beer if you don't have beer)
- 2 teaspoons liquid smoke hickory flavoured - you can find it in the condiment/bbq sauce aisle
Coleslaw
Ingredients
- 1 1/2 teaspoons prepared mustard
- 1/2 tablespoons white vinegar
- 1 tablespoon mayonnaise NOT MIRACLE WHIP
- 1 1/2 teaspoons granulated sugar
- 1/4 teaspoon salt
- green cabbage shredded or cut very fine (use mandolin), 1/4 of a head
Preparation
- Combine all ingredients and toss with cabbage to coat (in a bag or covered container) and refrigerate at least 2 hours — preferably overnight.