Slow Cooker Pulled Pork Sandwiches With Cabbage Slaw Recipes

SLOW COOKER PULLED-PORK SANDWICHES WITH CABBAGE SLAW

Steps:

• In a 5- to 6-qt slow cooker, whisk together the ketchup, sugar, chili, 1/4 cup vinegar and 1/2 tsp each salt and pepper.
• Add the pork and toss to coat. Cook, covered, until the pork is tender and shreds easily, 7 to 8 hours on low or 4 to 5 hours on high.
• Forty-five minutes before serving, in a large bowl, whisk together the sour cream, remaining 2 Tbsp vinegar, 1 Tbsp water and 1/2 tsp each salt and pepper. Core and thinly slice the cabbage, add it to the sour cream mixture and toss to coat. Let sit, tossing occasionally. Fold in the cilantro before serving.
• Using two forks, shred the pork into large pieces; gently toss in the cooking liquid. Fill the rolls with the pork and slaw. Serve with chips and pickles, if desired.

THE BEST SLOW COOKER BBQ PULLED PORK AND COLESLAW SANDWICHES RECIPE

Steps:

• Spray slow cooker with a little bit of non-stick cooking spray or olive oil.
• In a small saucepan, mix together seasonings (paprika, salt, pepper, garlic powder, and dry mustard) and rub on the outside of the pork roast. Take a larger 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.