Get ready to transform your ordinary dinner into a mouthwatering feast that'll have everyone begging for seconds! This Slow Cooker Pulled Pork Sandwich with Cilantro Slaw is the ultimate comfort food that combines tender, juicy pulled pork with a zesty, fresh slaw that will make your taste buds dance. Imagine spending just 15 minutes of prep time and letting your slow cooker work its magic for 8 hours, resulting in a restaurant-quality meal that's incredibly easy to make at home.
Prep Time: 15 mins
Cook Time: 8 hrs
Total Time: 8 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 lbs pork shoulder
- 1 cup barbecue sauce
- 1 onion, sliced
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
- 6 hamburger buns
- 1 cup cilantro, chopped
- 1 cup coleslaw mix
- 1/4 cup mayonnaise
- 1 tbsp lime juice
Instructions
- Prepare the pork shoulder by trimming excess fat and patting dry with paper towels.
- In a small bowl, mix garlic powder, paprika, salt, and pepper. Rub this spice mixture evenly over the entire pork shoulder.
- Place sliced onions at the bottom of the slow cooker to create a base for the pork.
- Put the seasoned pork shoulder on top of the onions in the slow cooker.
- Pour barbecue sauce over the pork, ensuring it's well-coated on all sides.
- Cover and cook on low heat for 8 hours, until the pork is tender and easily shreds with a fork.
- While the pork is cooking, prepare the cilantro slaw by mixing coleslaw mix, chopped cilantro, mayonnaise, and lime juice in a bowl. Refrigerate until ready to serve.
- Once cooking is complete, remove pork from slow cooker and shred using two forks, discarding any large fat pieces.
- Mix shredded pork with remaining sauce from the slow cooker.
- Toast hamburger buns lightly if desired.
- Assemble sandwiches by placing shredded pork on bottom bun, topping with cilantro slaw, and covering with top bun.
- Serve immediately and enjoy.
Tips
- Choose the right cut: Pork shoulder (or Boston butt) is ideal for pulled pork due to its high fat content, which keeps the meat moist and tender during slow cooking.
- Trim excess fat, but don't remove all of it. Some fat helps keep the meat juicy and adds flavor.
- Season generously: Don't be shy with your spice rub. The garlic powder, paprika, salt, and pepper will create a delicious crust and enhance the meat's flavor.
- Low and slow is the key. Cooking on low heat for 8 hours ensures the meat becomes incredibly tender and easily shredded.
- For extra flavor, you can add a splash of apple cider vinegar or some brown sugar to your barbecue sauce.
- Make the slaw ahead of time and let it sit in the refrigerator to allow the flavors to meld together.
- Toast the hamburger buns for added texture and to prevent them from getting soggy from the pulled pork.
- If you have leftovers, the pulled pork can be stored in the refrigerator for 3-4 days and reheated easily.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 30g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 95mg
