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Tender Slow Cooker BBQ Pulled Pork Recipe with Creamy Coleslaw

slow cooker bbq pulled pork - featured image
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A comforting and easy slow cooker BBQ pulled pork paired with a refreshing creamy coleslaw, perfect for summer cookouts and family gatherings.

Ingredients

Scale
  • 3–4 pounds pork shoulder (also called pork butt), trimmed of excess fat
  • 1 cup BBQ sauce (homemade or your favorite brand)
  • 1/2 cup apple cider vinegar
  • 1/4 cup chicken broth or water
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder (optional)
  • Salt and freshly ground black pepper, to taste
  • 3 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1 cup shredded carrots
  • 1/2 cup mayonnaise (or Greek yogurt for lighter version)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Pat the pork shoulder dry with paper towels. Mix brown sugar, smoked paprika, garlic powder, onion powder, chili powder (if using), salt, and pepper in a small bowl. Rub the spice mix all over the pork.
  2. Place the seasoned pork into the slow cooker. Whisk together BBQ sauce, apple cider vinegar, and chicken broth. Pour the sauce mixture evenly over the pork. Cover and cook on low for 8–10 hours or on high for 4–5 hours until pork is fork-tender.
  3. Remove the pork from the slow cooker and shred it using two forks or meat claws. Return shredded pork to the slow cooker and stir into the juices. Keep warm on low.
  4. In a large bowl, combine shredded green cabbage, red cabbage, and carrots. In a small bowl, whisk mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth. Pour dressing over veggies and toss to coat. Chill for at least 30 minutes.
  5. Serve the pulled pork hot with a generous scoop of creamy coleslaw on the side or on sandwiches, sliders, or alone.

Notes

If BBQ sauce is thick, thin with extra apple cider vinegar or broth before mixing with pork juices. Let pork rest 10 minutes after cooking before shredding to lock in juices. Prepare coleslaw fresh for best crunch. Leftovers store well refrigerated up to 4 days and freeze up to 3 months.

Nutrition

Keywords: slow cooker pulled pork, BBQ pulled pork, creamy coleslaw, summer recipe, easy BBQ recipe, slow cooker BBQ, family dinner, comfort food

Find it online: https://juliamadeit.com/tender-slow-cooker-bbq-pulled-pork-recipe-with-creamy-coleslaw-easy-and-perfect-for-summer/