Slow Cooker Pulled Pork Sandwiches with Crunchy Slaw
Pork shoulder slow cooked with brown sugar, paprika and cider vinegar until it shreds with a fork, piled on toasted buns with a tangy cabbage slaw.
- Prep
- 20 min
- Cook
- 480 min
- Total
- 8 hr 20
- Serves
- 8
The pork is even better the next day, so make it ahead and reheat with a splash of the cooking liquid. Leftovers freeze well for up to 3 months. The slaw adds crunch and acidity that balances the rich meat.
Method
-
Mix the brown sugar, paprika, cumin, 2 teaspoons salt and pepper, then rub it all over the pork.
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Place the pork in a slow cooker and pour in the water and 1/4 cup vinegar around it.
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Cook on low for , until the pork shreds easily with a fork.
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Transfer the pork to a large bowl and shred it, discarding any large pieces of fat. Skim the fat from the cooking liquid.
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Toss the pork with the barbecue sauce and 1/2 cup of the cooking liquid, adding more liquid if you like it juicier.
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Toss the cabbage and carrot with the mayonnaise, 1 tablespoon vinegar, honey and 1/4 teaspoon salt.
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Pile the pork onto the toasted buns, top with slaw and pickles and serve.
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