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Slow Cooker Pulled Pork Sandwiches and Buttermilk Coleslaw Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
10-12 Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
10-12 Servings
$ /Serving

Slow Cooker Pulled Pork Sandwiches and Buttermilk Coleslaw Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
10-12 Servings
$ /Serving

Ingredients

  • 2 tablespoons chili powder
  • 1 tablespoon onion powder
  • 1 teaspoon garlic powder
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper, freshly ground
  • pinch cayenne pepper, optional
  • 5 lb boneless pork butt or shoulder
  • 2 cups barbecue sauce, homemade or store bought
  • 10 to 12 soft hamburger buns

Preparation

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.

1/2 cup mayonnaise

1 1/2 tablespoons Dijon mustard

2 tablespoons light brown sugar

2 tablespoons apple cider vinegar

2 tablespoons buttermilk

1/2 teaspoon celery salt

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

4 cups finely shredded green cabbage (about 1/2 head)

4 cups finely shredded purple cabbage (about 1/2 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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Preparation

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.

1/2 cup mayonnaise

1 1/2 tablespoons Dijon mustard

2 tablespoons light brown sugar

2 tablespoons apple cider vinegar

2 tablespoons buttermilk

1/2 teaspoon celery salt

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

4 cups finely shredded green cabbage (about 1/2 head)

4 cups finely shredded purple cabbage (about 1/2 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

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product