Slow Cooker Pulled Pork Sandwiches and Buttermilk Coleslaw

By á-33279

Ingredients

• 2 tablespoons chili powder
• 1 tablespoon onion powder
• 1 1/2 teaspoons garlic powder
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• Pinch of cayenne pepper, optional
• 5 pounds boneless pork butt or shoulder
• 2 cups barbecue sauce (homemade or store bought)
• 10 to 12 soft hamburger-style buns

Details

Servings 10
Adapted from pauladeen.com

Preparation

Step 1

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Directions

In a small bowl, mix the chili powder, onion powder, garlic powder, salt, pepper, and cayenne, if using. Rub the spice mixture on all sides of the pork. Cover and refrigerate for at least 2 hours, or overnight.

Place pork in a slow cooker. Set on low heat and cook for 10 hours. Transfer from the slow cooker to a roasting pan and shred with two forks, removing any large pieces of fat. Pour the broth into a heatproof pitcher or large fat separator, and skim off the fat. Put the pork back into the slow cooker. Combine the barbecue sauce and 3 cups of the skimmed broth. Stir into the pork and cook 2 hours. Using a slotted spoon, remove the pork from the slow cooker. Place the meat on a serving platter or on individual buns. Serve the remaining sauce alongside.

I can’t have a summer barbecue without this buttermilk coleslaw on the menu. I absolutely love the flavors of the spicy Dijon mustard combined with the tang of the cider vinegar and buttermilk, and the sweetness of the brown sugar and the secret ingredient – celery salt. The colors of the green and purple cabbage with the orange carrots look so pretty on the table. When you make my pulled-pork barbecue, be sure to make this coleslaw and serve them together on a bun.

Whisk together the mayonnaise, mustard, brown sugar, vinegar, buttermilk, celery salt, kosher salt, and pepper in a large bowl. Add the cabbages and carrots and toss to combine. Cover and chill until serving time.

Mixing bowls

Great recipe, but when i made it i did not get 3 cups of broth off the roast...barely a cup...should there be liquid added at the beginning? Thanks

Love this make for hh

In the instructions, we are told to "skim the broth" when the meat cooking process is completed. Then, we are to add the barbecue sauce to the skimmed broth and cook for two more hours. I did not see any where in the ingredents list a listing for broth or liquid of any kind. Does the shoulder/butt roast cook out 3 cups of liquid just from being in the crockpot or should there be some liquid added at the beginning of the cooking process?

Thanks in advance for your advice

I love your show. You always make me hungry when you are tasting your what you just prepared.
My husband loves pulled pork and we can't get it here. Now we can because I'll be making it for him. Southerners in Oregon.

Thanks, Lorna Shivley

Dear Paula
I love watching your show. Last week You were showing a pulled pork
recipe that I was wanting to try, yet at the time I did'nt get the whole thing down. I got what you mixed to pat on the pork and then you put it in a iron kettle and placed it in the oven I think for about 4 hours, yet I could'nt find it on your page, all I found was how to place it in a slow cooker for about 10 hours on a low setting, yet I was wondering if I was to put any liquid in with it,cause it says after it cooks to place it in another pan and pull it apart and then pour about 3 cups of the drippings on it plus some B-B-Que sauce. So please help cause I was wanting to surprise my husband with a good dinner for when he gets home from working in Ohio, believe me I'm not noted for being a very good cook. So please help. Thank you, and God Bless you, and keep up the good work.

First time I tried to make pulled pork, and it came out great! I used store bought BBQ sauce and doctored it up with some of the same rub spices and brown sugar.
Made some bbq pulled pork pizza with the left overs the next day.

love your show. feel like your family is my family. I use alot of your recipes for family and friends .I have friends who will be married sixty years this week end and she decided I should make pulled pork with cole slaw. I knew right where to go for the recipe thank you so much.
God Bless

This was very easy to make and the pork had excellent flavor. I made it with bone-in pork butt shoulder roasts, shredded the meat and refrigerated it a day ahead of time, then reheated in a roaster the day I served it. I did not add the BBQ sauce to the meat, but served the sauce on the side.

I was wondering how many servings do you get out of the pulled pork recipe? I want to make this for my Bunco group but I have sixteen ladies to feed. Should I double this recipe? Also, what BBQ sauce do you recommend?

Paula, I love Kentucky and all the wonderful food we make, but after a week in the south(Geogia and South Carolina)my heart is still there honey!With all the Low Country cook books I bought my husband eats like pig.

on the katielee website this recipe indicates that you should add 4 cups of water to the slow cooker - when I made the recipe as indicated above I only had 1 1/2 cups of broth. Hope it works out - added the barbeque sauce and am putting it in for the remaining 2 hrs.

love the colslaw recipe to go with pulled pork but you are missing the onion so i will add red onion for my dinner party

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