Looking for an easy and delicious meal the whole family will love? These Slow Cooker Pulled Pork Sandwiches with Creamy Slaw are packed with flavour and perfect for any night of the week. This is a budget-friendly meal that doesn’t compromise on taste. Slow cook the pork ahead of time or fire up the slow cooker in the morning before work or school.
INGREDIENTS
For the Pulled Pork:
- 1 boneless pork butt roast (approx. 3-4 lbs)
- 1 cup barbecue sauce
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
For the Creamy Slaw:
- 2 cups shredded cabbage (or coleslaw mix)
- 1/2 cup cottage cheese
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp honey
- Salt and pepper to taste
For Serving:
- Buns
- Dill pickle slices
METHOD
- Prepare the Pulled Pork: Place the boneless pork butt roast in a slow cooker. In a bowl, mix barbecue sauce, apple cider vinegar, water, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and black pepper. Pour over the pork.
- Cover and cook on low for 8 hours or until the pork is tender and easily shreds with a fork.
- Once cooked, shred the pork with two forks, mixing it into the sauce. Let it sit on warm while you prepare the slaw.
- Make the Creamy Slaw: In a large bowl, mix shredded cabbage, cottage cheese, mayonnaise, apple cider vinegar, mustard, and honey. Season with salt and pepper. Toss until well coated.
- Assemble the Sandwiches: Lightly toast the buns (optional), then pile on the pulled pork and top with the creamy slaw. Add sliced dill pickles for an extra crunch!
