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
Scale
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.
