Slow Cooker Pulled Pork Sandwiches with Buttermilk Coleslaw

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Slow Cooker Pulled Pork Sandwiches with Buttermilk Coleslaw

By Katie Lee

Slow-Cooker Pulled-Pork Barbecue Sandwiches with Buttermilk Coleslaw

Living in New York, I rarely get truly great barbecue. One weekend I had a craving, so I developed this recipe and invited a few friends over to share. They went crazy over it. The key is cooking it long and slow. I serve it piled high on buns and topped with coleslaw.

2 tablespoons chili powder
1 tablespoon onion powder
1 ½ 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

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.
SERVES: 10 TO 12

Buttermilk Coleslaw
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.

½ cup mayonnaise
1½ tablespoons Dijon mustard
2 tablespoons light brown sugar
2 tablespoons apple cider vinegar
2 tablespoons buttermilk
½ teaspoon celery salt
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 cups finely shredded green cabbage (about ½ head)
4 cups finely shredded purple cabbage (about ½ head)
2 large carrots, grated

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.


Katie Lee began cooking at the age of four in her grandmother’s kitchen. Her broad culinary experience ranges from regular appearances as a correspondent for The Early Show to the Judges panel on Iron Chef America. Her second book, The Comfort Table: Recipes for Everyday Occasions will feature menus for various celebrations at home offering full menus, and simple suggestions for décor and iPod playlists to complement the theme of the meal. Visit Katie Lee at

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Reader Comments:


The recipe reads as if you put the pork in the crockpot with just the spice mixture and no liquid, but then later on it indicates to pour the broth into a heatproof container.. Where does the broth come from, it doesn't seem possible that you could get 3 cups of moisture from the dry pork.

By Valarie on May 28, 2012

This was wonderful!!  I made this for about 15 hungry guys after a day of putting up hay and they loved it!!  It is going to become a staple at my house.

By benandjoshsmom on October 25, 2010

Thank you thank you I have a recipe and was going to use it for Labor Day but this is even better…..and love the coleslaw recipe but will use the bag in the store….cabbage…Now tell Paula that Jell-0 has come out with a new pumpkin spice instant pudding. I would love to make a bundt cake, I have used her recipes for years on bundt cakes from a need input on what she would add, I am thinking cream cheese frosting or glaze, would love her feed back..thinking the holdays and our fall bazars that we have in this area…love your show and all the utensils that are now available Maureen Remmes

By maureen remmes on September 01, 2010

Hi Paula,
Love the pull pork and buttermilk cole slaw recipes…..also love Jamie & Bobby’s onion & cucumber sandwiches…..
Keep the recipes coming…..

By Mona on August 31, 2010

Love love this pork idea…sounds too good..I am ready to try it today but will have to wait for the rub to set in….and gosh this buttermilk slaw have had it once BUT I would be willing to bet this one is better….

By Frances Walker on August 31, 2010

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