If you’re craving a meal that feels like a warm hug on a plate, you must try this Slow Cooker Pulled Pork Sandwich with Apple Slaw Recipe. The tender, juicy pulled pork soaked in smoky flavors paired with a crisp, tangy apple slaw creates a perfect balance of savory and fresh. It’s a comforting dish that’s as satisfying as it is impressive, ideal for a relaxed weekend dinner or a friendly gathering. Once you make this recipe, it’s sure to become a beloved staple in your culinary rotation.
Ingredients You’ll Need
Don’t let the ingredient list intimidate you; each one is thoughtfully chosen to build layers of flavor and texture that make this recipe special. Simple yet essential, they blend to create a dish bursting with heartiness, brightness, and just enough zing to keep every bite exciting.
- 2-3 pounds pork shoulder: The star of the show, perfect for shredding and soaking up all the spices.
- 3 tablespoons Worcestershire sauce: Adds a savory depth and slight tang to the pork as it cooks.
- 1 tablespoon chili powder: Brings a subtle warmth and smoky complexity to the meat.
- 1.5 cups chicken broth: Keeps the pork moist and tender during those 10 hours in the slow cooker.
- 4 cloves garlic (minced): Fresh and aromatic, garlic elevates the overall flavor profile beautifully.
- 1 teaspoon ground cumin: Offers a gentle earthiness that complements the smoky notes.
- 1/2 teaspoon liquid smoke: Gives the pork that irresistible smoky barbecue flavor without needing a grill.
- 1 tablespoon brown sugar: Balances the spices with just the right hint of sweetness.
- 1 tablespoon paprika: Adds color and a mild peppery kick to the rub.
- 1 tablespoon packed brown sugar: For extra caramelized sweetness in the seasoning.
- 1 tablespoon salt: Essential for enhancing every flavor in the dish.
- 1 tablespoon garlic powder: Intensifies the garlic flavor for that comforting depth.
- 1 red apple (julienned): Brings crispness and subtle fruity tartness to the slaw.
- 1 Granny Smith apple (julienned): Adds a sharp, refreshing crunch to balance the richness of the pork.
- 2 teaspoons red wine vinegar: A touch of acidity brightens the apple slaw perfectly.
- 4 tablespoons mayo: Creates a creamy, luscious texture in the slaw without overpowering it.
- 1/2 large carrot (julienned): Adds a sweet earthiness and vibrant color to the slaw.
- Salt & pepper (to taste): To bring the flavors together and season the slaw just right.
- Buns: Choose your favorite soft, sturdy buns to hold all that deliciousness.
- Butter: For toasting the buns to a golden, flaky perfection.
- BBQ sauce: Optional, but highly recommended for a tangy finish on the sandwich.
How to Make Slow Cooker Pulled Pork Sandwich with Apple Slaw Recipe
Step 1: Prepare the Pork Rub and Coat the Meat
Start by mixing all the dry rub ingredients in a small bowl. Remove any twine from your pork shoulder, then give the meat a generous coating of this flavorful spice blend. Trust me, rubbing that seasoning in really unlocks the magic in every bite. Using your hands is the best way to really press those flavors onto the pork, so don’t be shy!
Step 2: Slow Cook the Pork
In your slow cooker, combine Worcestershire sauce, chili powder, chicken broth, minced garlic, ground cumin, liquid smoke, and brown sugar. Give it a good stir so everything melds together. Nestle the pork shoulder in there, cover it up, and set it to low heat for a good 10 hours. This slow cooking process is where the pork becomes sumptuously tender and infused with rich, irresistible flavors.
Step 3: Make the Apple Slaw
While the pork works its magic, mix up your apple slaw. Toss the julienned red and Granny Smith apples, carrot, red wine vinegar, and mayo together, seasoning with salt and pepper to taste. This slaw adds a crisp, refreshing crunch and a touch of tang that perfectly contrasts the savory pork, making the sandwich truly sing.
Step 4: Shred the Pork
Once the pork has finished cooking, remove it from the slow cooker and shred it using two forks. You might need to trim off some larger fatty pieces, but leaving some smaller bits adds lovely richness. Transfer the shredded pork to a bowl and drizzle it with some of the leftover cooking liquid—add as much or little as you like to keep it juicy and flavorful. If you’re skipping BBQ sauce, I recommend a generous splash of this savory liquid to up the taste factor.
Step 5: Toast the Buns
For that ultimate sandwich experience, toast the buns by melting butter in a skillet over medium-high heat. Place the buns cut side down for a few minutes until they’re golden and crisp. The buttery crunch adds an indulgent touch to every mouthwatering bite.
Step 6: Assemble Your Sandwich
Now the fun part! On each toasted bun, spread your favorite BBQ sauce, pile on the pulled pork, and top with a generous helping of the tangy apple slaw. Close it up, grab with both hands, and get ready to savor flavors that marry smoky, sweet, tangy, and fresh in perfect harmony.
How to Serve Slow Cooker Pulled Pork Sandwich with Apple Slaw Recipe
Garnishes
Adding fresh garnishes is a brilliant way to elevate your sandwich presentation and taste. Consider fresh cilantro or thinly sliced green onions for a bright, herbaceous note. A few pickle slices add a wonderful briny sharpness that cuts through the richness beautifully. These little touches make your sandwich pop both visually and flavor-wise.
Side Dishes
While the sandwich is hearty on its own, pairing it with classic sides like crispy sweet potato fries, baked beans, or a fresh green salad brings balance to your meal. For a Southern twist, cornbread or creamy coleslaw complement the flavors and textures perfectly. These sides keep the experience fun and varied, rounding out a winning meal.
Creative Ways to Present
Thinking outside the bun? Go ahead and serve the pulled pork on a platter with the apple slaw on the side for a family-style meal. Or use slider buns for a party-friendly bite-size version. You can even stuff the pork and slaw into warm tortillas for a twist on taco night. No matter how you present it, this Slow Cooker Pulled Pork Sandwich with Apple Slaw Recipe is a guaranteed crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover pulled pork and slaw separately in airtight containers in the refrigerator. This keeps everything fresh and allows you to control the assembly later so your sandwiches never get soggy. Proper storage will keep your pulled pork juicy and flavorful for up to 4 days.
Freezing
If you want to save some for later, pulled pork freezes beautifully. Place shredded pork with a bit of the cooking liquid in a freezer-safe container or bag, leaving some room for expansion. Label and freeze for up to 3 months. The slaw is best made fresh, but you can prep the apple and carrot components ahead if you’d like. Simply toss with mayo and vinegar before serving.
Reheating
Reheat your pulled pork gently in a skillet over medium heat or in a microwave safe dish, adding a splash of cooking liquid to keep it moist. Warm the buns separately in a toaster or oven for a crisp texture. Reheating this way preserves all those mouthwatering flavors you fell in love with originally.
FAQs
Can I use a different cut of pork?
While pork shoulder is ideal for shredding and absorbing flavors, you can use pork butt or even pork loin, though the texture and juiciness may vary slightly. Pork shoulder remains the most fail-safe choice for this Slow Cooker Pulled Pork Sandwich with Apple Slaw Recipe.
Is liquid smoke necessary?
Liquid smoke adds that authentic smoky barbecue flavor without a grill, but if you don’t have it on hand, you can omit it. The pork will still be delicious, just a bit less smoky. You can add more chili powder or smoked paprika for a subtle smokiness instead.
Can I make the apple slaw vegan?
Absolutely! Swap the mayo for a vegan mayonnaise or even a creamy avocado dressing for a plant-based twist. The tang and crunch of the apples and carrot will still shine through beautifully.
How do I prevent the sandwich buns from getting soggy?
Toasting the buns with butter creates a protective barrier that helps prevent sogginess. Also, keep the slaw and pulled pork separate until just before serving to maintain the perfect texture contrast.
What’s the best way to add extra flavor to the pork?
Marinating the pork shoulder overnight in the spice rub intensifies the flavor tremendously. You can also baste the pork with BBQ sauce in the last hour of cooking for a caramelized finish before shredding.
Final Thoughts
This Slow Cooker Pulled Pork Sandwich with Apple Slaw Recipe isn’t just a meal; it’s an experience filled with comforting textures and vibrant flavors that you’ll want to share again and again. Whether for a family dinner or casual get-together, it’s simple to prepare and delivers big on taste. Give it a go—I promise it will become one of your new favorites!
Print
Slow Cooker Pulled Pork Sandwich with Apple Slaw Recipe
- Prep Time: 20 minutes
- Cook Time: 10 hours
- Total Time: 10 hours 20 minutes
- Yield: 6 sandwiches
- Category: Sandwiches
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Pulled Pork Sandwich with Apple Slaw is a delicious, hands-off meal perfect for feeding a crowd. Tender, juicy pork shoulder slow-cooked with a spicy, smoky rub is shredded and served on toasted buns with a crisp, tangy apple slaw. The combination of flavors and textures makes this sandwich a satisfying and flavorful comfort food classic.
Ingredients
Pork and Rub
- 2–3 pounds pork shoulder (boneless, trimmed if desired)
- 1 tablespoon chili powder
- 1 tablespoon packed brown sugar
- 1 tablespoon paprika
- 1 tablespoon salt
- 1 tablespoon garlic powder
- 1 teaspoon ground cumin
- 4 cloves garlic, minced
- 1/2 teaspoon liquid smoke
- 3 tablespoons Worcestershire sauce
- 1.5 cups chicken broth
Apple Slaw
- 1 red apple, julienned
- 1 Granny Smith apple, julienned
- 1/2 large carrot, julienned
- 2 teaspoons red wine vinegar
- 4 tablespoons mayonnaise
- Salt and pepper, to taste
To Serve
- Buns (6, for serving)
- Butter (for toasting buns)
- BBQ sauce (to taste)
Instructions
- Prepare the rub: In a small bowl, combine the chili powder, packed brown sugar, paprika, salt, garlic powder, and ground cumin. Remove any twine from the pork shoulder. Rub the spice mixture all over the pork thoroughly, using your hands. Place the pork on a baking sheet to catch any excess rub.
- Cook the pork in the slow cooker: In your slow cooker, add Worcestershire sauce, chili powder, chicken broth, minced garlic, ground cumin, liquid smoke, and brown sugar. Stir to combine the liquid mixture well. Place the rubbed pork shoulder into the slow cooker, cover with the lid, and cook on low for 10 hours until very tender and easily shreddable.
- Prepare the apple slaw: While the pork cooks, combine the julienned red apple, Granny Smith apple, and carrot in a bowl. Add red wine vinegar, mayonnaise, salt, and pepper. Mix well, then refrigerate the slaw until ready to serve to keep crisp and fresh.
- Shred the pork: Once the pork is done cooking, carefully remove it from the slow cooker and place it on a cutting board. Using two forks, shred the meat, removing any large fatty pieces if desired but keeping some smaller fatty bits for extra flavor. Transfer the shredded pork to a bowl or container. Spoon some of the reserved cooking liquid from the slow cooker onto the shredded pork and toss to moisten as desired.
- Toast the buns: For added flavor and texture, heat butter in a skillet over medium-high heat. Place the buns cut side down in the skillet and toast until golden brown and slightly crispy, about 2-3 minutes.
- Assemble the sandwiches: Spread a layer of BBQ sauce on the toasted buns, add a generous portion of shredded pulled pork, then top with the refreshing apple slaw. Serve immediately and enjoy your delicious pulled pork sandwich!
Notes
- Pork shoulder is preferred for its marbling and tenderness after slow cooking.
- If you prefer spicier pork, add cayenne or extra chili powder to the rub.
- The apple slaw can be made a few hours ahead and kept refrigerated to develop flavor and maintain crispness.
- Use your preferred BBQ sauce, whether sweet, smoky, or spicy.
- The leftover cooking liquid is flavorful and enhances the moisture of the pulled pork; adjust quantity per your preference.
- To speed up cooking, you may cook the pork on high for 5-6 hours, but low and slow yields best texture.
- Leftover pulled pork can be refrigerated for up to 3 days or frozen for longer storage.
