Slow Cooker Pulled Pork Sandwich (Print Version)
# Ingredients:
→ Main Ingredients
01 -
5 pound pork butt
02 -
1 medium white or yellow onion, sliced
03 -
1 jar barbecue sauce
04 -
1/4 cup Dijon mustard
05 -
8 hamburger buns
→ Dry Rub
06 -
1/2 cup brown sugar
07 -
1 tablespoon garlic powder
08 -
1 tablespoon onion powder
09 -
1 teaspoon cayenne pepper
10 -
2 teaspoons kosher salt
11 -
1 teaspoon black pepper
12 -
1 tablespoon smoked paprika
13 -
2 teaspoons dried oregano
→ Chipotle Slaw
14 -
3/4 cup mayonnaise
15 -
1 tablespoon diced chipotle chiles from can
16 -
2 tablespoons freshly squeezed lime juice
17 -
1 bag coleslaw mix
18 -
5-6 green onions, sliced
19 -
1/8 cup chopped cilantro
20 -
Salt and pepper, to taste
# Instructions:
01 -
In a bowl, mix all the dry rub spices and set aside.
02 -
Rinse the pork and pat dry with paper towels. Rub Dijon mustard all over the pork, then coat with the spice mixture. Place in a baking pan fat-side up, cover, and refrigerate overnight.
03 -
Place sliced onions in the bottom of the slow cooker. Add the pork on top, pour in 1/2 cup of water, and cook on low for 8-10 hours.
04 -
Shred the pork in the slow cooker juices using two forks. Remove with tongs, transfer to a pan, and toss with a small amount of barbecue sauce. Broil for 3-5 minutes for a crispy texture.
05 -
In a large bowl, combine coleslaw mix, green onions, and cilantro. In a separate bowl, whisk mayonnaise, chipotle chiles, and lime juice, then pour over cabbage mixture. Toss to combine.
06 -
Pile pulled pork onto buns, top with chipotle slaw, and serve immediately.
# Notes:
01 -
Any type of mustard or pork shoulder can be used as a substitute.
02 -
Chipotle powder can replace canned chipotle chiles if necessary.
03 -
Freeze leftover canned chipotle chiles for future use.