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Slow Cooker Pulled Pork Sandwiches and Buttermilk Coleslaw


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Recipe Courtesy of

54321 Based on 15 Reviews

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

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.

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.

6 SERVINGS
PREP TIME: 15 MINUTES

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Reader Comments:

54321

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

54321

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

54321

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

54321

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

54321

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.

By Jennifer on June 06, 2011

54321

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?

By Kim T. on April 09, 2011

54321

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.

By louise welch on March 07, 2011

54321

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.

By Lisa on February 27, 2011

54321

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

By Glenys on February 16, 2011

54321

Amazing BBQ and coleslaw! My family loved it all and it was so easy. Highly recommend.

By Shantel on January 13, 2011

54321

I was searching your site for a QUICK HOW TO use up about 4lbs left over pork roast--perhaps BBQ Pork sandwiches....searched other sites--they all say to throw into crockpot for 8 hours? Could this be right? I have already cooked the roast this week for Christmas! Any ideas? Thanks!

By Susanne on December 27, 2010

54321

Hey Jonathan! What a great name! The rub (all dry ingredients) is applied to the pork before it goes in the slow cooker. It then cooks on it's own for the 10 hours...rendering wonderful juices along the way. Finally, it is removed, shredded and the BBQ sauce is added to the rendered juice with the pulled pork. Happy Slow Cooking!

By Libbie Summers on December 22, 2010

54321

Hey Pam! I hope we caught you in time. There is no other liquid added to the pork when it is put in the slow cooker. It will render it's own liquid. Happy Slow Cooking!

By Libbie Summers on December 22, 2010

54321

When we put the pork into the slow cooker, are we suppose to add any kind of liquid before we cook it for 10 hours? I know it didn't say to, but I just wanted to make sure that we aren't suppose to before I start cooking it and my kitchen catch on fire while I'm gone shopping. Thank you, Pam Please email me back. I'm planning on cooking it tomorrow for Wednesday Night.

By pam corder on December 12, 2010

54321

What and When do I add the other ingredients for the pulled pork recipe??

By Anonymous on November 28, 2010

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