Slow Cooker Pulled Pork and Creamy Coleslaw

Bless this delicious mess… you’ll need some wet naps for this one.

Pulled pork is an all-around great choice when cooking for a group or if you want plenty of leftovers for your family. Not only is pulled pork absolutely delicious, but it’s affordable, easy to make, and provides a bounty. With the addition of creamy coleslaw, pickles, and onion straws, this Slow Cooker Pulled Pork and Creamy Coleslaw recipe will please a crowd at any type of event. Don’t forget the napkins!

Ingredients

For the pork:

• 6 lb pork butt roast

• 1 large yellow onion, sliced into strips

• 2 tbsp. minced garlic

• Your favorite meat rub

  • I used John Henry’s Pecan Rub

• 1/2 cup beef broth

• 1/2 cup beer

  • I used Leinenkugel’s Original

• 18 oz of your favorite BBQ sauce, plus more for serving

  • I used a combo of:

    • Pioneer Woman Apple Brown Sugar

    • Stubb’s Hickory Bourbon

• Salt, to taste

• 12 ciabatta or pretzel buns

• Pickles

  • I use Famous Dave’s Spicy Pickle Chips

For the coleslaw:

• 1 cup mayo

• 1 tbsp lemon juice

• 1-1/2 tbsp sugar

• 1/8 tsp celery seed

• 1/2 tsp garlic powder

• 1/2 tbsp yellow mustard

• 1 tbsp red wine vinegar

• 1 lb shredded cabbage / coleslaw mix

• Salt and pepper, to taste

Instructions

For the pork:

• Generously coat pork roast with meat rub, then place roast in slow cooker.

• Add sliced onions, minced garlic, beef broth, and beer.

• Slow cook on low for 9 hours.

• Once the 9 hours are up, pull (shred) the pork using two forks. Drain excess liquid from slow cooker. Stir in the BBQ sauce and continue to slow cook on low for 1 more hour.

• Serve on a toasted ciabatta or pretzel bun (both work fine, but I prefer ciabatta) and top with coleslaw, pickles, onion straws, and more BBQ sauce.

For the coleslaw:

• In a medium sized bowl, mix all ingredients together. Keep chilled until served.

Bonus pic

Parsley exercising her [lack of] self control during pulled pork sandwich photo op

Slow Cooker Pulled Pork and Creamy Coleslaw

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Yield: 12+ servings

Author: Crystal Magiera

Prep time: 10 MCook time: 10 hourTotal time: 10 H & 10 M

Ingredients:

For the pork

• 6 lb pork shoulder/butt roast
• 1 large yellow onion, sliced into strips
• 2 tbsp. minced garlic
• Your favorite meat rub (I used John Henry’s Pecan Rub)
• 1/2 cup beef broth
• 1/2 cup beer (I used Leinenkugel’s Original)
• 18 oz of your favorite BBQ sauce, plus more for serving (I used a combo of: Pioneer Woman Apple Brown Sugar & Stubb’s Hickory Bourbon)
• Salt, to taste
• 12 ciabatta or pretzel buns
• Pickles (I use Famous Dave’s Spicy Pickle Chips)

For the coleslaw

• 1 cup mayo
• 1 tbsp lemon juice
• 1-1/2 tbsp sugar
• 1/8 tsp celery seed
• 1/2 tsp garlic powder
• 1/2 tbsp yellow mustard
• 1 tbsp red wine vinegar
• 1 lb shredded cabbage / coleslaw mix
• Salt and pepper, to taste

Instructions:

For the pork

1. Generously coat pork roast with meat rub, then place roast in slow cooker.
2. Add sliced onions, minced garlic, beef broth, and beer.
3. Slow cook on low for 9 hours.
4. Once the 9 hours are up, pull (shred) the pork using two forks. Drain excess liquid from slow cooker. Stir in the BBQ sauce and continue to slow cook on low for 1 more hour.
5. Serve on a toasted ciabatta or pretzel bun (both work fine, but I prefer ciabatta) and top with coleslaw, pickles, onion straws, and more BBQ sauce.

For the coleslaw

1. In a medium sized bowl, mix all ingredients together. Keep chilled until served.

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