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Slow Cooker Pulled Pork Sandwiches with Apple Cabbage Slaw

These Slow Cooker Pulled Pork Sandwiches with Tangy Apple Cabbage Slaw are the ultimate comfort food. Juicy, tender pork slow-cooked to perfection and piled high on soft sandwich buns with a crisp, creamy apple cabbage slaw.
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Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
Servings: 8 Sandwiches
Course: Main Course
Ingredients Equipment Method

Ingredients
  

For the Pulled Pork
  • 4-5 lbs Boneless pork shoulder
  • 1 tbsp Kosher salt
  • 1 tsp Black pepper
  • 1 tbsp Smoked paprika
  • 1 tbsp Brown sugar
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • ½ tsp Chili powder optional, for some heat
  • 1 tbsp Yellow mustard or Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1 cup BBQ sauce plus more for serving
  • ½ cup Apple cider vinegar
  • ½ cup Chicken broth or water
  • 1 Small onion thinly sliced, optional
For the Apple Cabbage Slaw
  • 4 cups Green cabbage thinly sliced (or use pre-shredded mix)
  • 1 cup Red cabbage thinly sliced, optional (for color)
  • 1 cup Carrots shredded
  • 1 Small green apple julienned or shredded
  • 2 Green onions thinly sliced
  • 2 tbsp Fresh chopped parsley optional
For the Dressing
  • ⅓ cup Mayo
  • 1 tbsp Dijon mustard
  • 1 tbsp Apple cider vinegar
  • 2 tsp Honey or maple syrup
  • ½ tsp Celery seed optional
  • Salt & pepper to taste
Serving

Equipment

  • Slow cooker
  • Mixing bowls
  • Measuring cups & spoons
  • Whisk
  • Sharp knife & cutting board
  • Tongs or forks

Method
 

  1. Prepare the Pork
    In a small bowl, mix together the salt, pepper, paprika, brown sugar, garlic powder, onion powder, and chili powder.
    Rub the spice blend all over the pork shoulder to coat it thoroughly.
    If using onions, layer them on the bottom of your slow cooker. Place the seasoned pork on top.
  2. Mix the Cooking Sauce
    In a bowl or measuring cup, whisk together the mustard, Worcestershire sauce, BBQ sauce, apple cider vinegar, and chicken broth.
    Pour this mixture over the pork.
  3. Slow Cook
    Cover the slow cooker and cook on LOW for 8–10 hours or on HIGH for 5–6 hours. The pork is done when it’s fall-apart tender and easily shredded with a fork.
  4. Shred the Pork
    Carefully transfer the pork to a large bowl or cutting board. Shred it using two forks. Skim off excess fat from the slow cooker juices, then return the shredded pork to the cooker and stir to coat it in the sauce.
  5. Make the Slaw
    In a small bowl, whisk together all the dressing ingredients until smooth.
    In a separate large bowl, combine the cabbage, red cabbage (if using), carrots, apple, green onions, and parsley.
    Pour the dressing over the slaw and toss until well coated.
    For best flavor, refrigerate the slaw for 15–30 minutes before serving
  6. Toast and Assemble the Sandwiches
    Toast your buns lightly for the best texture.
    Layer the bottom bun with pulled pork, top with a generous scoop of slaw, and finish with the top bun.
    Serve immediately with extra BBQ sauce on the side.