Slow Cooker Pulled Pork Sandwich

Slow cooker pulled pork sandwiches with chipotle slaw are the definition of comfort food in my house. The pork turns fall-apart tender after hours bubbling away in a smoky sweet rub then gets piled onto soft hamburger buns with a creamy tangy slaw for the kind of meal that always draws a crowd. I love letting the slow cooker do the work so dinner is ready and stress-free.

Every time I make this for family gatherings everyone lines up for seconds. The homemade rub and the punchy slaw make it so much more flavorful than anything store bought.

Ingredients

• Pork butt: about five pounds This cut turns rich and tender after slow cooking Choose meat with some marbling for juiciness
• White or yellow onion: sliced Adds savory flavor and moisture to the pork Look for firm onions with papery skins
• Jar of barbecue sauce: Brings smokiness and a sweet tang Choose your favorite or try a smoky style
• Dijon mustard: Adds sharp depth and helps the rub stick Any type of mustard works if needed
• Hamburger buns: Soft sturdy buns are best for holding in all the saucy pork
• Brown sugar: Gives the rub sweetness and helps caramelize Choose fresh and soft sugar
• Garlic powder: Easy punch of garlic flavor Use granules rather than salt
• Onion powder: Rounds out the savory notes Look for fresh smelling powder
• Cayenne pepper: Offers a subtle kick Start with less if you like it mild
• Kosher salt: Essential for seasoning Go for coarse salt for even flavor
• Black pepper: Lends earthy warmth Use freshly cracked if possible
• Smoked paprika: Adds a smoky layer Choose Spanish-style smoked paprika
• Dried oregano: Earthy and fragrant Pick dried herbs that still have color and strong aroma
• Mayonnaise: Gives the slaw creaminess Go for full fat for richness
• Chipotle chile in adobo: Adds smokiness and a hint of spice Keep the rest frozen for future recipes
• Fresh lime juice: Brightens up the slaw Freshly squeezed is best
• Cole slaw mix: Makes putting together the slaw quick Choose pre-shredded cabbage with carrots
• Green onions: Adds crunch and mild flavor Choose fresh crisp stalks
• Cilantro: Delivers a fresh finish Select bright green leaves with no wilting
• Salt and pepper: Final seasoning to taste Use kosher salt and freshly ground pepper if possible

Step-by-Step Instructions

Mix the Dry Rub:

In a bowl thoroughly combine the brown sugar garlic powder onion powder cayenne salt pepper smoked paprika and oregano until evenly mixed This will be the seasoning base for the pork

Prep the Pork:

Rinse the pork butt under cool water and pat dry with paper towels so the spices will stick Rub Dijon mustard all over the pork massaging it in then completely coat with your spice rub Make sure every surface is covered

Marinate the Meat:

Place the seasoned pork into a baking pan with the fat side facing up Cover it and let it rest in the refrigerator overnight to deepen the flavor

Layer into the Slow Cooker:

Scatter the sliced onions over the bottom of the slow cooker to create an aromatic bed Place the pork roast on top of the onions then pour in about half a cup of water This bit of liquid helps keep the meat juicy during its long cook

Cook Low and Slow:

Cover and set the slow cooker to low letting the pork bask for eight to ten hours You want the pork fork-tender so it practically shreds itself

Shred and Broil:

Transfer the cooked pork to a pan and shred it in its own juices using two forks For extra flavor drizzle with a bit of barbecue sauce and pop under the broiler for a few minutes until some edges become crispy and caramelized

Make the Chipotle Slaw:

In a large bowl toss together the cole slaw mix green onions and chopped cilantro In a separate bowl whisk together the mayonnaise diced chipotle chiles and lime juice Pour the dressing over the cabbage mixture and toss until well coated Taste and add salt and pepper as needed

Assemble the Sandwiches:

Pile generous spoonfuls of pulled pork onto soft buns then top with a heap of chipotle slaw Serve hot and enjoy the irresistible mix of flavors and textures

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Every time I make the chipotle slaw I get excited for the smoky chile flavor paired with lime It is the ingredient that makes the sandwich addictive My family still talks about the first time we served this on game day everyone went wild for the crunchy slaw with that subtle heat

Storage Tips

Pulled pork keeps well in an airtight container for four days in the refrigerator For longer storage freeze the cooked meat in a freezer bag with a splash of leftover cooking juices It will reheat best if thawed overnight in the fridge and gently warmed in a pan with a bit of extra barbecue sauce

Ingredient Substitutions

Pork shoulder is a great stand-in for pork butt if that is what you find in the store If you are out of chipotle in adobo use chipotle powder or smoked paprika instead For buns any sturdy bread or even toasted rolls will work in a pinch

Serving Suggestions

These sandwiches are fantastic on their own or served with potato salad pickles or corn on the cob For a fun twist serve the pulled pork over nachos or even spooned onto baked sweet potatoes The chipotle slaw makes a vibrant side for grilled fish or chicken too

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Cultural and Historical Context

Pulled pork is a southern barbecue staple and slow cooking has roots in many American regions for turning tough cuts into tender delights The addition of chipotle in the slaw brings a southwest flair that changes up the traditional coleslaw and has become a favorite twist in my kitchen

Frequently Asked Questions

→ Can I use pork shoulder instead of pork butt?

Yes, pork shoulder works just as well as pork butt and will yield tender, flavorful meat after slow cooking.

→ How spicy is the chipotle slaw?

The slaw has a gentle heat from chipotle chiles, but you can adjust by adding less chipotle or using chipotle powder.

→ Can I prepare the dry rub in advance?

Absolutely! You can mix the dry rub ahead of time and store it in an airtight container until ready to use.

→ What type of barbecue sauce pairs best?

Any style of barbecue sauce works well—choose sweet, smoky, or spicy based on your flavor preference.

→ How do I keep the pork moist after shredding?

Toss the shredded pork with some of the reserved cooking juices before serving on buns to keep it juicy.