Slow Cooker Pulled Pork with Coleslaw

Juicy pulled pork serves a crowd for a backyard get-together. The vinegar-based coleslaw is perfect for a warm summer picnic.

Serves: 16Prep: 20 minutesCook: 6 hours 15 minutesTotal: 6 hours 35 minutes

Serves: 16

Ingredients

  • 2 tablespoons paprika
  • 2 tablespoons brown sugar
  • 1 tablespoon salt
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 1/4 teaspoons pepper, divided
  • 1 1/2 teaspoons celery seed, divided
  • 1/2 teaspoon dry ground mustard
  • 1 (4-4½ lbs.) boneless pork shoulder roast
  • 16 sandwich buns
  • 1 cup barbecue sauce, if desired
  • 1 package (14 oz.) three-color coleslaw mixture
  • 1/2 red bell pepper, cut in thin bite-size strips
  • 1/4 cup apple cider vinegar
  • 1/4 cup sugar
  • 1/4 cup olive oil or vegetable oil
  • 1/4 teaspoon dry ground mustard

Directions

  • In medium bowl, combine brown sugar, onion powder, chili powder, pepper, dry ground mustard, paprika, salt, garlic powder, paprika and celery seed, mixing well. Coat all sides of roast with rub.
  • Place roast in 5½-7 quart slow cooker; sprinkle with remaining rub. Add 2 tablespoons of water. Cover and cook roast 6-8 hours on low heat setting.
  • Meanwhile, in large bowl, mix coleslaw mix and bell pepper. In small saucepan, heat vinegar and sugar until sugar dissolves; whisk in oil, celery seed, dry mustard and pepper. Toss with coleslaw mix; cover and refrigerate 4 hours to overnight.
  • Remove roast from slow cooker. Remove any visible fat; shred meat with 2 forks. Skim as much fat as possible from juices in slow cooker; add meat back to slow cooker and heat 15 minutes, or until internal temperature reaches 145°F.
  • Fill each bun with about ½ cup of meat; spoon on barbecue sauce, if desired. Top with about ¼ cup coleslaw.
  • Refrigerate leftovers.

Recipe Information

Serves: 16

Ingredients

  • 2 tablespoons paprika
  • 2 tablespoons brown sugar
  • 1 tablespoon salt
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 1/4 teaspoons pepper, divided
  • 1 1/2 teaspoons celery seed, divided
  • 1/2 teaspoon dry ground mustard
  • 1 (4-4½ lbs.) boneless pork shoulder roast
  • 16 sandwich buns
  • 1 cup barbecue sauce, if desired
  • 1 package (14 oz.) three-color coleslaw mixture
  • 1/2 red bell pepper, cut in thin bite-size strips
  • 1/4 cup apple cider vinegar
  • 1/4 cup sugar
  • 1/4 cup olive oil or vegetable oil
  • 1/4 teaspoon dry ground mustard

Directions

  • In medium bowl, combine brown sugar, onion powder, chili powder, pepper, dry ground mustard, paprika, salt, garlic powder, paprika and celery seed, mixing well. Coat all sides of roast with rub.
  • Place roast in 5½-7 quart slow cooker; sprinkle with remaining rub. Add 2 tablespoons of water. Cover and cook roast 6-8 hours on low heat setting.
  • Meanwhile, in large bowl, mix coleslaw mix and bell pepper. In small saucepan, heat vinegar and sugar until sugar dissolves; whisk in oil, celery seed, dry mustard and pepper. Toss with coleslaw mix; cover and refrigerate 4 hours to overnight.
  • Remove roast from slow cooker. Remove any visible fat; shred meat with 2 forks. Skim as much fat as possible from juices in slow cooker; add meat back to slow cooker and heat 15 minutes, or until internal temperature reaches 145°F.
  • Fill each bun with about ½ cup of meat; spoon on barbecue sauce, if desired. Top with about ¼ cup coleslaw.
  • Refrigerate leftovers.