This hearty dish is a great make-ahead option (thank you, slow cooker!) for your next family gathering or tailgate party. You can adjust the sweet and spicy flavors as desired. The slaw can be part of the sandwich or served on the side - or both. Pair it with potato salad, baked beans or mac 'n cheese.

Recipe Summary

prep:
25 mins
cook:
9 hrs
total:
9 hrs 25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Pork Rub:
BBQ Sauce:
Sweet & Sour Slaw:

Directions

Instructions Checklist
  • To make rub, combine all ingredients in a large bowl. Mix well with a fork. Reserve 1/4 cup of the rub to use in the barbecue sauce.

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  • To make sauce, combine all ingredients in a large Mason jar, stirring well. Cover with tight-fitting lid and give it one more good shake. Place in refrigerator overnight.

  • Place pork rub in a large casserole dish.

  • Using a fork, pierce the pork several times all over.

  • Rub the spice blend into the pork, covering all surfaces.

  • Wrap rubbed pork tightly in plastic and refrigerate 8 hours or overnight.

  • At cooking time, unwrap the pork and place in a slow-cooker.

  • Pour 1 cup of the Barbecue Sauce on the pork, covering all surfaces.

  • Cover and cook until tender, 9 to 11 hours on Low or 5 to 7 hours on High.

  • Transfer pork to a large, deep, wide casserole dish and cool for 15 to 20 minutes.

  • Using two large forks, shred the pork into bite-size pieces, discarding excess fat. Cover to keep warm.

  • Skim any fat from the liquid in the pot. Transfer 2 to 3 tablespoons to a bowl and stir in the remaining barbecue sauce.

  • Stir well and add more of the braising liquid if you prefer a thinner sauce.

  • Warm buns in the oven at 400 degrees, turning over once, just until slightly toasty.

  • Pile pulled pork onto buns, top with some of the Barbecue Sauce and some Tangy Slaw (recipe below) and enjoy.

  • For the slaw: In a large bowl, whisk together vinegar, oil, brown sugar, garlic, salt and pepper.

  • Add cabbage, carrots, cucumber and parsley, mixing well.

  • Allow to sit, loosely covered with plastic, for about 30 minutes.

  • Toss once before serving, adjusting seasonings, if desired.

Tip:

When you apply rub to the pork, place the pork butt in a big casserole dish for easy clean up.

Nutrition Facts

806 calories; protein 35.5g 71% DV; carbohydrates 114.4g 37% DV; fat 26.5g 41% DV; cholesterol 96mg 32% DV; sodium 1781mg 71% DV. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/11/2018
This made really good pulled pork! So easy to prepare and put right in the crock pot! The BBQ sauce was good as was the coleslaw! I usually like a creamy coleslaw so I was little hesitant when I saw this was more of a "vinaigrette" version; but it turned out really good and complimented the pork well! I will be making this again! Thank you! Read More
(1)

Most helpful critical review

Rating: 3 stars
04/09/2017
While certainly easy to make this recipe was not a huge success in our house. The pork itself was delicious but no one cared for the slaw. I will most likely make the pork recipe again but won't make the slaw. The Ball Park buns were a perfect compliment to the sandwich. Read More
8 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/10/2018
This made really good pulled pork! So easy to prepare and put right in the crock pot! The BBQ sauce was good as was the coleslaw! I usually like a creamy coleslaw so I was little hesitant when I saw this was more of a "vinaigrette" version; but it turned out really good and complimented the pork well! I will be making this again! Thank you! Read More
(1)
Rating: 4 stars
04/12/2017
I had never had coleslaw in my pulled pork sandwiches and I don't think I will ever again. Or maybe it was because I didn't care for this coleslaw. I left the cucumbers out and I used green cabbage instead of purple. The pulled pork was very good and the Ball Park Buns aside from being delicious stay in one piece. Read More
(1)
Rating: 3 stars
04/09/2017
While certainly easy to make this recipe was not a huge success in our house. The pork itself was delicious but no one cared for the slaw. I will most likely make the pork recipe again but won't make the slaw. The Ball Park buns were a perfect compliment to the sandwich. Read More
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Rating: 5 stars
04/17/2017
The Pork was amazing and I will make that again! We like the coleslaw better on the side but we tried it both ways. I added a jalapeno to both the pork and the coleslaw and it added a little zip. We really liked this recipe and loved the Tailgater Buns by BallPark. I had to look around for them but it was worth the search. The Tailgater buns hold up better than Hamburger bun. Read More
Rating: 4 stars
04/24/2017
The pork turned out perfect! I have enough of that foodsavered to keep for another meal. We have always used cole slaw with pulled pork sandwiches but we didn't care for the dressing that came with this recipe. Next time I will use my old standby recipe for that. We did like how the Ball Park rolls hold up to the meat in this and we did like the sauce a lot. Thanks Ball Park Buns! Read More
Rating: 5 stars
04/03/2017
I wasn't sure if I would like slaw on my pulled pork sandwich. However the slaw makes the sandwich. Next time I will leave out the cucumbers. My family wasn't a fan of the cucumbers. Read More
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