Table of Contents
Enjoy a delicious and hearty meal with our Slow Roasted Pulled Pork Sandwiches topped with fresh coleslaw. This classic dish combines tender, flavorful pork with crunchy, tangy slaw for a perfect balance of textures and flavors.
Ingredients
- 3-4 pounds pork shoulder (butt roast)
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup barbecue sauce (optional)
- 4 buns or sandwich rolls
- For the coleslaw:
- 2 cups shredded cabbage
- 1 cup shredded carrots
- ½ cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- Salt and pepper to taste
Preparation
Start by preparing the pork. Rub the pork shoulder with paprika, garlic powder, onion powder, cumin, salt, and pepper. Place it in a slow cooker and cook on low for 8-10 hours until the meat is tender and easily shredded.
While the pork is cooking, prepare the coleslaw. In a large bowl, combine shredded cabbage and carrots. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper. Pour the dressing over the vegetables and toss to coat evenly. Refrigerate until ready to serve.
Once the pork is cooked, shred it using two forks. If desired, mix in barbecue sauce for extra flavor. Toast the buns lightly if preferred.
Assemble the sandwiches by placing a generous amount of pulled pork on the bottom half of each bun. Top with a hearty scoop of coleslaw and cover with the top bun. Serve immediately for a satisfying meal.
Tips for Success
- Use pork shoulder for the best flavor and tenderness.
- Adjust the seasoning in the coleslaw to your taste, adding a dash of hot sauce if desired.
- For a smoky flavor, add a teaspoon of smoked paprika to the rub.
- Serve with extra barbecue sauce on the side for those who like it saucier.
This recipe is perfect for weekend gatherings, casual dinners, or when you want a comforting, satisfying meal. The combination of slow-roasted pork and crunchy coleslaw makes it a timeless favorite.