Slow-Cooked BBQ Pulled Pork Sandwiches with Apple Slaw
There's something magical about pulled pork—tender, smoky, and dripping with tangy barbecue sauce. This recipe is my go-to for summer gatherings, where the pork slow-cooks to perfection while you prep a crisp apple slaw that cuts through the richness. The rub infuses the meat with deep flavor, and the homemade sauce strikes the perfect balance of sweet and heat. Pile it high on a soft brioche bun, top with slaw, and watch everyone come back for seconds. It's a hands-off crowd-pleaser that feels like a backyard barbecue even on a weeknight.
Ingredients
- pork shoulder800g
- brown sugar2 tbsp
- smoked paprika1 tbsp
- garlic powder1 tsp
- onion powder1 tsp
- salt1 tsp
- black pepper1/2 tsp
- barbecue sauce200ml
- apple cider vinegar2 tbsp
- green cabbage200g
- granny smith apple1
- mayonnaise3 tbsp
- brioche buns4
Directions
- 1
In a small bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub the spice mixture all over the pork shoulder, pressing it in gently.
- 2
Place the seasoned pork in a slow cooker, add 100ml water, cover, and cook on low for 6-8 hours (or high for 4-5 hours) until the meat is fork-tender and shreds easily.
- 3
While the pork cooks, make the apple slaw: shred the cabbage finely and julienne the apple. In a large bowl, whisk mayonnaise with 1 tbsp apple cider vinegar, then toss in the cabbage and apple. Refrigerate until ready to serve.
- 4
Once the pork is done, transfer it to a large bowl and shred with two forks. Discard excess fat. Stir in barbecue sauce and the remaining 1 tbsp apple cider vinegar, mixing well.
- 5
Toast the brioche buns lightly. Pile the pulled pork onto the bottom halves, top generously with apple slaw, and cover with the top buns. Serve immediately and enjoy!
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