Slow Cooker Pulled Pork Sandwiches and Buttermilk Coleslaw

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Slow Cooker Pulled Pork Sandwiches and Buttermilk Coleslaw Slow Cooker Pulled Pork Sandwiches and Buttermilk Coleslaw Recipe Courtesy of

Servings: 10-15 servings
Prep Time: 5 min
Cook Time: 12 hours
Difficulty: Easy

Ingredients Add to grocery list

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
1 Buttermilk Coleslaw recipe, below





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.

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.


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Reader Comments:


Made this as part of my Super Bowl meal and they were a real hit. Full of flavor and very tender! Did not make the coleslaw, but will make the next time. (There will definitely be a next time)!

By Dee on February 03, 2014


Absolutely the best pulled pork I've ever tasted! And frankly, adding bbq sauce to this meat is like gilding the lily. The meat can standalone perfectly fine without adding bbq sauce. I cooked an 8.5lb pork shoulder and I started it on low for about an hour, ramped it up to high for about two hours and then brought it back down to low and the meat was perfectly cooked, fork-tender, juicy and flavorful in 7.5 hours. I removed the shoulder, shredded the meat and put it back in the juice to cook for another 45 minutes. The aroma in the house is incredible! Hands down the best pulled pork I've ever eaten and I will never try another recipe!

By Chip on October 02, 2013


This is a family favorite. I skip the barbecue sauce as some family is picky but the coleslaw on top is so good! Thanks for the recipe!

By Kimberly on September 28, 2013


Thanks for always have the recipes I need. You are truly the best! <3

By Jessica More on September 01, 2013



By Lynn on July 08, 2013


This was my first time making pulled pork, it was FANTASTIC! I will never try another recipe after this one. About 2 cups of broth was created during cooking, and it was just enough to mix with 2 cups of BBQ sauce. We didn't even need to add anymore sauce on top of the sandwiches it was that good.

By Allison on July 02, 2013


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

By Anonymous on May 25, 2013


Awesome delicious

By James on January 21, 2013


Paula, for years I have looked for a recipe for buttermilk. I was told you indeed have one. Where can I find it? Thank You for your help. Sincerely, Deborah Bates

By Deborah Bates on January 09, 2013


I never put any liquid in slow cooker juices cane from pork roast

By Karina on December 13, 2012


I would like to try the pulled pork, however, what liquid do you cook the pork in. It doesn't say, or I don't understand Please help!!!

By Judy Billa on November 07, 2012


First pulled pork recipe I've attempted and it was absolutely delicious. Family LOVED it and it was so easy. This is definitely a keeper recipe.

By Nicole on October 26, 2012


Love this make for hh

By Carolyn Hunter on September 10, 2012


Can I substitute a beef roast?

By nancy on August 24, 2012


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

By Ruthie on August 24, 2012


I didn't try the coleslaw, but this is the best pulled pork recipe I've made. I barely had to touch the pork to shred it because it was literally falling apart. Also, marinating it in the rub over night really gave it a depth of flavors that are missing in most pulled pork recipes you'll find.

By Katie on August 23, 2012


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

By Lorna Shivley on May 07, 2012


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.

By Rebecca Buck on March 21, 2012


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. smile

By Alison on December 03, 2011


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

By irene gousheh on July 30, 2011

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