Slow Cooker BBQ Pulled Pork

Tender pork shoulder slow-cooked to perfection in a tangy and smoky BBQ sauce, served on soft brioche buns with a creamy, crisp coleslaw for the ultimate comfort meal.

• Prep: 20 min
• Cook: 4 hr
• Total: 4 hr 20 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $5.45/serving

Dietary

• Nut-Free
• High-Protein

Tags

• classic
• comfort food
• savory
• slow cooker
• sweet

Ingredients

• 3 pound pork shoulder (bone-in or boneless)
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 0.5 teaspoon garlic powder
• 0.5 cup light brown sugar (packed)
• 1 yellow onion (medium, sliced)
• 2 clove garlic (minced)
• 0.25 cup apple cider vinegar
• 1 cup chicken broth
• 1.5 cup BBQ sauce
• 4 brioche buns
• 4 cup green cabbage (shredded)
• 1 carrot (large, shredded)
• 0.5 cup mayonnaise
• 1 tablespoon white vinegar
• 1 tablespoon sugar
• 1 teaspoon Dijon mustard

Instructions

1. Trim any excess fat from the 3 pounds pork shoulder. In a small bowl, combine 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub the spice mixture all over the pork.
2. Place 1 sliced medium yellow onion and 2 minced garlic cloves in the bottom of a 6-quart or larger slow cooker. Place the seasoned pork shoulder on top of the onions and garlic.
3. In a separate bowl, whisk together 1/2 cup packed light brown sugar, 1/4 cup apple cider vinegar, and 1 cup chicken broth. Pour this mixture over the pork. Cover and cook on low for 6-8 hours, or on high for 4-5 hours, until the pork is fork-tender.
4. While the pork cooks, prepare the coleslaw: In a large bowl, whisk together 1/2 cup mayonnaise, 1 tablespoon white vinegar, 1 tablespoon sugar, and 1 teaspoon Dijon mustard. Add 4 cups shredded green cabbage and 1 large shredded carrot. Toss until well combined. Cover and refrigerate until serving.
5. Once pork is tender, carefully remove it from the slow cooker and place it in a large bowl. Using two forks, shred the pork. Discard any bones or large pieces of fat. Strain the cooking liquid from the slow cooker, discarding the solids, and return 1/2 cup of the liquid to the shredded pork.
6. Stir in 1 1/2 cups of your favorite BBQ sauce with the shredded pork, tossing until it is well coated. If desired, you can return the pork to the slow cooker on the 'warm' setting to keep it hot.
7. Toast 4 brioche buns lightly if desired. Serve the BBQ pulled pork warm on the brioche buns, topped with a generous spoonful of creamy coleslaw.

Notes

You can make the coleslaw up to a day ahead for convenience. Adjust BBQ sauce quantity to your preference.

Nutrition (per serving)

• Calories: 980
• Protein: 58.5 g
• Carbohydrates: 70.2 g
• Fat: 53.1 g
• Fiber: 5.8 g
• Sodium: 1380 mg
• Saturated Fat: 19.5 g
• Sugar: 35.8 g
• Cholesterol: 180 mg