Slow Cooker Pulled Pork Wraps With Coleslaw Recipes

THE BEST SLOW COOKER BBQ PULLED PORK AND COLESLAW SANDWICHES RECIPE

The BEST Slow Cooker BBQ Pulled Pork and Coleslaw Sandwiches Recipe image

This recipe for Slow Cooker BBQ Pulled Pork sandwiches is SO easy and the crunchy, creamy coleslaw takes it over the top!

Provided by Camille Beckstrand

Time 8h30m

Number Of Ingredients 17

Ingredients

3 Tablespoons paprika
1½ Tablespoons salt
1½ Tablespoons pepper
1 teaspoon garlic powder
1 teaspoon dry mustard
4 pound pork shoulder butt roast (boneless or bone in)
1 cup beef broth
18 ounces BBQ Sauce (1 bottle)
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
¼ cup white vinegar
1 teaspoon celery seed
3 Tablespoons sugar ((more or less depending on how sweet you prefer))
salt and pepper, to taste

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.

Nutrition Facts : Calories 406 kcal, Carbohydrate 48 g, Protein 24 g, Fat 13 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 65 mg, Sodium 1823 mg, Fiber 3 g, Sugar 22 g, ServingSize 1 serving

SLOW-COOKER PULLED PORK WRAPS WITH COLESLAW

Slow-Cooker Pulled Pork Wraps with Coleslaw image

Looking for a slow cooked dinner? Make these tasty wraps with pork roast cooked in barbecue sauce, mixed with delicious homemade coleslaw and spooned into Old El Paso® flour tortillas.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 9h45m

Yield 24

Number Of Ingredients 15

Ingredients

1 boneless pork roast (4 lb)
1 bottle (18 oz) barbecue sauce
1/2 head green cabbage, shredded
2 large carrots, shredded (1 cup)
3/4 cup mayonnaise
1/2 cup buttermilk
3 tablespoons sugar
1 1/2 tablespoons white wine vinegar
1 tablespoon lime juice
1/2 teaspoon Dijon mustard
1/4 teaspoon onion powder
1/4 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
24 (8-inch) Old El Paso™ flour tortillas for Burritos

Steps:

Place pork in 3 1/2- to 4-quart slow cooker; pour one bottle barbecue sauce over top. Cover; cook on Low heat setting 9 to 10 hours.
Thirty minutes before pork is done, in large bowl, toss cabbage and carrots until mixed. In small bowl, mix remaining ingredients except tortillas with whisk until sugar is dissolved. Pour over cabbage mixture; toss until coated.
Transfer pork roast to bowl. Shred pork, using 2 forks. Skim fat off surface barbecue sauce liquid in slow cooker; pour over shredded pork. Stir in more barbecue sauce, if desired.
Using slotted spoon, spoon about 1/3 cup pork mixture over tortillas. Top with about with about 1/3 cup coleslaw; roll up.

Nutrition Facts : Calories 360, Carbohydrate 35 g, Cholesterol 50 mg, Fat 1, Fiber 2 g, Protein 21 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 10 g, TransFat 1/2 g

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