Slow Cooker Pulled Pork Sandwiches with Crunchy Slaw

Name: Slow Cooker Pulled Pork Sandwiches with Crunchy Slaw
Prep time: 1 h 3 min
Cook time: 9 h 30 min
Total time: 10 h 33 min
Yield: 8 servings
Cuisine: American
Ingredients: 4 lb (1800 g) boneless pork shoulder (Boston butt), trimmed of thick surface fat, cut into 4 equal chunks, patted dry; 2 tbsp (25 g) light brown sugar, packed; 1 tbsp (7 g) smoked paprika; 1 tbsp (9 g) Diamond Crystal kosher salt; 2 tsp (4 g) black pepper, freshly ground; 2 tsp (6 g) garlic powder; 2 tsp (5 g) onion powder; 1 tsp (3 g) chili powder; 1 tsp (2 g) ground mustard; ¼ tsp (½ g) cayenne pepper (optional); 1 tbsp (15 ml) neutral oil (such as canola); 1 large (250 g) yellow onion, halved and cut into ½-inch (1.25 cm) slices; 4 cloves (12 g) garlic cloves, smashed and peeled; ¼ cup (60 ml) apple cider vinegar; ½ cup (120 ml) low-sodium chicken broth; 1 tbsp (15 ml) Worcestershire sauce; 1½ cups (400 g) barbecue sauce, divided: 1 cup (270 g) for tossing, ½ cup (130 g) for serving; 8 buns (560 g) brioche hamburger buns, split (about 70 g each); 2 tbsp (28 g) unsalted butter, softened; 4 cups (280 g) green cabbage, thinly shredded; 1 medium (80 g) carrot, peeled and coarsely grated; ⅓ cup (75 g) mayonnaise; 1 tbsp (15 ml) apple cider vinegar; 1 tsp (4 g) granulated sugar; ½ tsp (2 g) kosher salt; black pepper, freshly ground, to taste

From the MyKitchenBank Kitchen

Spice-rubbed pork shoulder braises low and slow until it shreds with a fork, then gets tossed in barbecue sauce and piled onto buttery toasted brioche with a tangy, crisp coleslaw.

Prep: 1 hr 3 min
Cook: 9 hr 30 min
Wait: 20 min
Total: 10 hr 53 min
Makes: 8 sandwiches (about 5 cups / 700 g shredded pork)

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Ingredients

8 servings

For the pork
4 lb (1800 g) boneless pork shoulder (Boston butt), trimmed of thick surface fat, cut into 4 equal chunks, patted dry
2 tbsp (25 g) light brown sugar, packed
1 tbsp (7 g) smoked paprika
1 tbsp (9 g) Diamond Crystal kosher salt
2 tsp (4 g) black pepper, freshly ground
2 tsp (6 g) garlic powder
2 tsp (5 g) onion powder
1 tsp (3 g) chili powder
1 tsp (2 g) ground mustard
¼ tsp (0.5 g) cayenne pepper (optional)
1 tbsp (15 ml) neutral oil (such as canola)
For the braise
1 large (250 g) yellow onion, halved and cut into ½-inch (1.25 cm) slices
4 cloves (12 g) garlic cloves, smashed and peeled
¼ cup (60 ml) apple cider vinegar
½ cup (120 ml) low-sodium chicken broth
1 tbsp (15 ml) Worcestershire sauce
For serving
1½ cups (400 g) barbecue sauce, divided: 1 cup (270 g) for tossing, ½ cup (130 g) for serving
8 buns (560 g) brioche hamburger buns, split (about 70 g each)
2 tbsp (28 g) unsalted butter, softened
For the coleslaw
4 cups (280 g) green cabbage, thinly shredded
1 medium (80 g) carrot, peeled and coarsely grated
⅓ cup (75 g) mayonnaise
1 tbsp (15 ml) apple cider vinegar
1 tsp (4 g) granulated sugar
½ tsp (2 g) kosher salt
black pepper, freshly ground, to taste

Equipment (10)

6-quart (5.7 L) or larger slow cooker
12-inch (30 cm) heavy skillet, preferably cast iron
Small bowl for the spice rub
Large bowl for the slaw
Two forks or meat claws
Fine-mesh strainer and a fat separator or large spoon
Instant-read thermometer
Large sharp knife and cutting board
Wide 3-quart (2.8 L) saucepan for reducing the juices (a wide pan reduces faster)
Large skillet for toasting buns

Steps

Before you start

Plan on about 11 hours start to finish: roughly 35 minutes of work up front, 9 hours of unattended slow cooking on LOW, then about 1½ hours to rest, reduce the juices, shred, and assemble. Start early in the day.
Use a boneless pork shoulder (also sold as Boston butt) of about 4 lb (1.8 kg). Leaner cuts like loin turn dry and stringy.
Check that your slow cooker holds at least 6 quarts (5.7 L); the pork should fill it no more than two-thirds full.
Pat the pork very dry with paper towels so it sears instead of steams.
The rub uses Diamond Crystal kosher salt; if you only have Morton kosher salt, use 2 teaspoons instead of 1 tablespoon.

1
Mix rub, season pork
- In a small bowl, stir together the brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, chili powder, ground mustard, and cayenne (if using) until no clumps of sugar remain.
- Place the dry pork chunks on a plate and sprinkle the rub over all sides, pressing it in so it adheres.
- Use all of it.
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Ready when: Every surface of the pork is evenly coated in a dark, sandy layer of spices.
Tip: For deeper flavor, season the pork up to 24 hours ahead, wrap, and refrigerate; let it sit out 30 minutes before searing.
2
Sear the pork
- Heat the oil in a 12-inch (30 cm) heavy skillet over medium-high heat until it shimmers, about 2 minutes.
- Add the pork chunks with space between them (work in two batches if needed).
- Sear 2 to 3 minutes per side on the two largest cut sides, turning once, until a deep mahogany crust forms.
- Transfer to the slow cooker insert.
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Ready when: Both large sides are deeply browned and release easily from the pan; the crust smells toasty, not burnt.
Tip: The sugar in the rub scorches fast. If the pan smokes heavily or the crust turns black, lower the heat to medium.
3
Load the slow cooker
- Scatter the sliced onion and smashed garlic in the bottom of the 6-quart slow cooker, then nestle the seared pork on top.
- Pour the cider vinegar, chicken broth, and Worcestershire around the pork (not over it, to keep the crust).
- Cover with the lid.
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Ready when: Pork rests on the onions, with about ¾ cup (195 ml) of added liquid pooled around it.
Tip: Do not add more liquid. The pork and onions release a lot of their own juices as they cook.
4
Slow cook until tender
- Cook on LOW for 8 to 9 hours without lifting the lid.
- The pork is ready when a fork twists into the thickest piece with almost no resistance and an instant-read thermometer reads 200 to 205°F (93 to 96°C) in the center.
- If it still feels firm, cook another 30 to 60 minutes and check again.
- By the end the liquid in the pot will have grown to roughly 2 to 3 cups (480–720 ml).
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Ready when: Fork slides in and twists easily; internal temperature 200–205°F (93–96°C); meat pulls apart in strands.
Tip: Every time you lift the lid you add 15–20 minutes of cooking time. Leave it closed.
5
Rest the pork
- Using tongs and a large spatula, carefully lift the pork chunks onto a rimmed baking sheet or large cutting board; they may fall apart, which is fine.
- Let rest 20 minutes.
- Leave the cooking liquid and onions in the slow cooker.
- Make the coleslaw during this rest.
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Ready when: Pork is cool enough to handle and no longer steaming heavily.
6
Make the coleslaw
- In a large bowl, whisk the mayonnaise, cider vinegar, sugar, kosher salt, and several grinds of pepper until smooth.
- Add the shredded cabbage and grated carrot and toss until every shred is coated.
- Taste and add a pinch more salt or a splash of vinegar if needed.
- Refrigerate until serving.
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Ready when: Cabbage is glossy and lightly coated, not swimming in dressing; it still tastes crisp and tangy.
Tip: Dress the slaw no more than 1 hour before serving or it turns watery.
7
Reduce the juices
- Strain the cooking liquid through a fine-mesh strainer into a wide 3-quart saucepan, discarding the onions and garlic (or keeping a few to mix into the pork).
- You should have about 2 to 3 cups (480–720 ml).
- Skim off the fat that rises to the top with a spoon or use a fat separator.
- Bring to a boil over medium-high heat, then simmer briskly, stirring occasionally, for 25 to 35 minutes, until reduced to about ½ cup (120 ml).
- Stir more often and lower the heat slightly near the end so it doesn't scorch.
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Ready when: Liquid is syrupy and coats the back of a spoon; about ½ cup (120 ml) remains.
Tip: Taste before using. The reduced juices are concentrated and salty, so use only as directed. If you have more than 3 cups, simmer longer rather than turning up the heat.
8
Shred and sauce pork
- Discard any large pieces of fat or gristle.
- With two forks, shred the pork into bite-size strands, about 10 minutes.
- Transfer to a large bowl.
- Add 1 cup (270 g) of the barbecue sauce and ¼ cup (60 ml) of the reduced juices and toss gently.
- Add more juices a tablespoon at a time if the pork seems dry.
- Keep covered to stay warm.
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Ready when: Pork is moist and glossy, with no dry patches, and the strands are coated but not soupy.
Tip: Shred while the pork is still warm; cold pork shreds poorly and soaks up less sauce.
9
Toast the buns
- Spread the softened butter on the cut sides of the brioche buns.
- Heat a large skillet over medium heat.
- Toast the buns cut side down, in batches, for 1 to 2 minutes until golden brown.
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Ready when: Cut sides are evenly golden brown and crisp at the edges.
Tip: Brioche browns fast because of its sugar and egg content. Stay near the stove.
10
Assemble and serve
- Pile about ⅔ cup (90 g) of the saucy pork onto the bottom half of each toasted bun.
- Top with a generous scoop of coleslaw, then add the top bun.
- Serve immediately with the remaining ½ cup (130 g) barbecue sauce on the side.
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Ready when: Sandwiches are stacked high and hold together when lifted.
Tip: Add the slaw just before serving so the bun stays crisp.

Good to know

Tips

Resist the urge to cook on HIGH: it shortens the time to 5–6 hours but gives drier, less tender meat.
Choose a barbecue sauce you enjoy on its own; its flavor carries the sandwich. A tangy Carolina-style sauce balances the sweet rub, and a thick Kansas City-style sauce makes it sweeter.
Moisten leftover pork with a splash of the reduced juices, not extra sauce, when reheating so the flavor stays balanced.
Add dill pickle slices to the sandwich for extra crunch and acidity.

Make ahead

Cook and shred the pork up to 3 days ahead. Cool it in its juices, refrigerate in an airtight container, then reheat gently (see storage) and toss with the barbecue sauce. Make the slaw no more than 1 hour before serving for the best crunch.

Storage & reheating

Refrigerate cooled pulled pork (with its juices) in an airtight container up to 4 days; store slaw separately up to 2 days. Freeze the pork with juices in freezer bags, flattened, up to 3 months; thaw overnight in the fridge. Reheat in a covered saucepan over medium-low heat or in the microwave in 60-second bursts, stirring and adding a splash of broth or water, until steaming hot (165°F / 74°C). Do not freeze the slaw or assembled sandwiches. Do not leave at room temperature more than 2 hours.

Substitutions

boneless pork shoulder (Boston butt) → bone-in pork shoulder, 5 lb (2.25 kg). Cook the same time, then remove the bone before shredding. The yield of meat is about the same.
brioche hamburger buns → potato rolls or soft hamburger buns. Toast them the same way for a similar texture, though they will be less rich.
apple cider vinegar → white wine vinegar or unsweetened apple juice. Vinegar gives the best tang; apple juice gives a sweeter, milder result.
mayonnaise → plain full-fat Greek yogurt. Gives a lighter, tangier slaw. Add an extra pinch of salt.