- 10
- 30 mins
- 510 mins
Ingredients
- FOR THE PORK:
- 6 pounds pork shoulder roast
- 1 tablespoon chili powder
- 2 tablespoons brown sugar
- 1 teaspoon cayenne pepper
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 2 red onions, sliced
- 2 cups chicken broth
- 16 ounces BBQ sauce
- FOR THE SLAW:
- 1/2 head green cabbage
- 1/2 head purple cabbage
- 3 large carrots, julienned
- 1 green bell pepper, diced
- 1 yellow onion, sliced thin
- 3/4 cup mayonnaise
- 1/4 cup dijon mustard
- 2 tablespoons sour cream
- 1 tablespoon granulated sugar
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1 tablespoon hot sauce
- 1/4 cup fresh cilantro, chopped
- FOR THE SANDWICHES:
- 20 slices of bread (we used potato)
- 3 tablespoons unsalted butter, softened to room temperature
- 10 slices muenster cheese
Preparation
Step 1
Preheat your slow cooker (4 hours at high heat; 8 hours at low heat).
In a small bowl, combine the chili powder, brown sugar, cayenne pepper, salt, pepper and garlic powder. Rub the pork shoulder with the rub on all sides. Layer about half of the red onions into the bottom of the slow cooker and carefully lay the pork shoulder on top. Top with the rest of the onion slices. Pour the chicken broth over top and cook the pork shoulder for 8 hours at low heat (or 4 hours at high heat), or until the meat is falling off the bone.
Once the pork has cooked, remove from the slow cooker and transfer to a cutting board. Discard of any juices left in the slow cooker, but leave the slow cooker on. “Pull” the pork apart using two forks (or your fingers) and transfer back to the slow cooker. Add the BBQ sauce and stir to combine. Cook for another hour or two on low.
While the pork is slow cooking, prepare your slaw. Combine the cabbages, carrots, pepper and onion in a large bowl. Set aside. In another bowl, whisk together the mayo, mustard, sour cream, sugar,vinegar, salt, black pepper, cayenne pepper and hot sauce. Mix the dressing into the large bowl with the veggies until it is completely combined. Add the fresh cilantro and stir until incorporated. Cover and refrigerate for 2-4 hours before serving.
To make the sandwiches, preheat a griddle over medium heat. Spread butter on one side of bread and lay the bread, butter side-down onto the griddle. Top the bread with cheese, pulled pork and slaw. Top with another slice of buttered bread, butter side up and cook for 3-4 minutes on each side, or until the cheese has melted and the bread is golden brown. Remove from heat and let sit for 4-5 minutes.
Serve warm with extra BBQ sauce on the side and enjoy!