Recipe of the Week: Slow Cooker BBQ Pork Sandwiches
January 16, 2018
For Pulled Pork
- 6 pound bone-in, skin-on pork shoulder or pork butt roast
- 16 oz. jar BBQ sauce, divided *See Note. (Blue’s Hog BBQ Sauce is my personal favorite)
- *Half the sauce will be used cooking the roast and the reserve used to mix with the shredded, cooked pork or to serve alongside.
- 1 yellow onion, peeled & quartered
For Classic Coleslaw:
- ½ head of cabbage
- 2 medium carrots, peeled & trimmed
- ½ cup mayonnaise
- ¼ cup apple cider vinegar
- ¼ cup granulated sugar
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¾ teaspoon celery seed
- 1 teaspoon dried chives, or 2 teaspoons fresh, minced
Directions for Pulled Pork:
- Spray inside of slow-cooker with non-stick cooking spray.
- Pour an inch of barbeque sauce into the bottom of the slow-cooker crock.
- Score the fat on top of the roast in a crisscross pattern, being sure to cut through the fat layer.
- Place the roast in the slow-cooker and pour 8 ounces of BBQ sauce over the roast.
- Place the onion wedges around the roast.
- Cover the slow-cooker with the lid. Set the temperature to HIGH and cook the roast (unopened) for 6 hours or until the meat can easily be pierced with a fork.
- Transfer the roast to a cutting board, remove the fat layer, and use two forks to pull it apart. (Thus, the name, ‘Pulled Pork”)
- Serve on buns and extra BBQ sauce or, if desired, place the pulled pork into a large bowl and mix it together with extra BBQ sauce to taste.
- Serve pulled pork with coleslaw on sandwich buns.
Directions for Classic Coleslaw:
- Remove the core and outer layers from the cabbage. Cut the cabbage into pieces sized to fit into a food processor. Grate the cabbage in the food processor or with a grater. If no food processor is available, slice the cabbage very thin, and chop it until the pieces are very small.
- Grate the carrots the same size as the cabbage.
- Combine the grated cabbage and carrots and season with salt. Place the vegetables in a colander/strainer and set it over a large plate to drain for an hour.
- After an hour, squeeze the cabbage by twisting it in a clean dishtowel to remove as much moisture as possible.
- Combine the sugar and apple cider vinegar. Whisk together until sugar has dissolved. Add mayonnaise, celery seed, black pepper and chives. Whisk again, taste and adjust seasonings, if needed. *See note.
- Squeeze the cabbage again and add it to the dressing. Mix until well combined.
- *Note: If serving the coleslaw the next day, place the cabbage/carrot mixture, over a paper towel, in a lidded container. Place the mayonnaise mixture in a different lidded container, and refrigerate both overnight in the fridge. The next day, mix the pork and mayo mixture together before serving.
- Serve coleslaw with pulled pork on sandwich buns.