How To Make Slow Cooker Pulled Pork Sandwiches
Make these pulled pork sandwiches ahead of time for the perfect lunch meal! They’re slow cooked for a tender meat, and paired with a zesty slaw mix.
Serves:
Ingredients
For Pulled Pork:
- 4lbspork shoulder roast,boneless
- 1onion,chopped
- ¾cupcider vinegar
- ½cuptomato ketchup
- ½cupchili sauce,like Heinz
- ¼cupbrown sugar,firmly packed
- ¼cuplight molasses
- 1tbspWorcestershire sauce
- 1tspdry mustard
- 1tsppepper
For Coleslaw:
- ⅓cuplight mayonnaise,or dressing, like Helmann’s light
- ¼cupGreek yogurt,plain or regular
- 1tbspwhite vinegar
- ½tspsugar
- ½tspcelery seeds
- salt and pepper,to taste
- 3cupsgreen cabbage,finely shredded
- 2cupspurple cabbage,finely shredded
- 8rolls
Instructions
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Mix together the onion, cider vinegar, ketchup, chili sauce, brown sugar, molasses, Worcestershire sauce, dry mustard and pepper in a bowl.
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Cut the pork in half, then sear each piece in a pan on all sides
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Place the pork in the slow cooker, then pour the sauce over top.
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Cook on Low for 8 to 10 hours or on High for 5 to 6 hours or until fork tender.
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Remove the pork from slow cooker, then discard any large pieces of fat.
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Shred the pork using two forks.
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Return to the pork to the slow cooker, then heat through.
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Stir together the mayonnaise, yogurt, vinegar, sugar, celery seeds, and ⅛ teaspoon of salt in a bowl.
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Pour over the cabbage, then toss gently to combine.
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Place the slaw on the rolls, then pile the pulled pork on top.
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Serve warm, and enjoy!
Nutrition
- Calories: 992.85kcal
- Fat: 46.01g
- Saturated Fat: 14.68g
- Trans Fat: 0.35g
- Monounsaturated Fat: 17.74g
- Polyunsaturated Fat: 8.79g
- Carbohydrates: 77.22g
- Fiber: 5.88g
- Sugar: 29.52g
- Protein: 63.55g
- Cholesterol: 189.08mg
- Sodium: 1393.84mg
- Calcium: 225.16mg
- Potassium: 1664.04mg
- Iron: 7.87mg
- Vitamin A: 38.59µg
- Vitamin C: 39.62mg
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