Slow Cooker Pulled Pork Sandwiches with Red Cabbage & Carrot Slaw

This pulled pork cooks all day, so once you prepare it, you can forget it. It makes a large amount, so it’s perfect for leftovers or for feeding a crowd.

This recipe was part of a “cook once, eat twice” spread in the magazine that offered ways to repurpose your leftovers from one recipe to another. To see what you can do with the leftovers from this recipe, check out this delicious Pizza with Pulled Pork, Pineapple, Jalapeños & Arugula recipe.

4 from 2 votes

Print Recipe

Slow Cooker Pulled Pork Sandwiches with Red Cabbage & Carrot Slaw Recipe

Prep Time15 mins

Cook Time7 hrs

Total Time7 hrs 15 mins

Course: Main Course

Cuisine: American

Servings: 4 Servings

Calories: 528kcal

Author: Kim Maes

Ingredients

For the sandwiches:

• ▢ ½ cup apple cider
• ▢ 1 cup gluten-free barbecue sauce divided
• ▢ 2 garlic cloves peeled and quartered
• ▢ 1 red onion peeled and sliced into ¼-inch slices
• ▢ 1 3-pound pork shoulder/butt
• ▢ 1 loaf gluten-free bread

For the slaw:

• ▢ 4 cups red cabbage
• ▢ 1 cup shredded carrots
• ▢ ½ cup apple cider vinegar
• ▢ 2 tablespoons sugar
• ▢ 2 teaspoons crushed red pepper flakes
• ▢ 2 dashes hot pepper sauce
• ▢ ½ teaspoon kosher or fine sea salt
• ▢ ¼ teaspoon freshly ground black pepper

Instructions

• ▢
  Pour apple cider and ½ cup barbecue sauce into a 5- or 6-quart slow cooker and stir until combined. Add garlic, onion, and pork. Cook on low until meat is very tender and shreds easily with a fork, about 7-8 hours.
• ▢
  While the meat is cooking, combine all slaw ingredients in a large bowl and mix. Refrigerate at least 30 minutes, but preferably 3-4 hours.
• ▢
  Once the meat is done, shred with two forks and add remaining ½ cup barbecue sauce. Toast bread slices. Place meat on top of one slice of bread, add slaw, top with remaining bread slice, and serve.

Notes

Reserve at least 1 cup of pulled pork for meal 2. The slaw is also still good the following day.

Nutrition

Nutrition Facts

Slow Cooker Pulled Pork Sandwiches with Red Cabbage & Carrot Slaw Recipe

Amount Per Serving

Calories 528 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 5g25%

Cholesterol 139mg46%

Sodium 1234mg51%

Potassium 1283mg37%

Carbohydrates 51g17%

Fiber 3g12%

Sugar 38g42%

Protein 43g86%

Vitamin A 6500IU130%

Vitamin C 57.5mg70%

Calcium 112mg11%

Iron 3.9mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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