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Slow-Cooker Pulled Pork Sandwiches
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Prep Time:
25 minutes
Total Time:
4 hours 45 minutes
Tender pulled pork cooked low and slow in a flavorful mix of broth, vinegar, and BBQ sauce, topped with a crispy slaw for a stress-free meal.
Ingredients:
  • 3 tablespoons packed brown sugar
  • 3 tablespoons chili powder
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground pepper
  • 3 1/2 lb boneless pork shoulder, trimmed of excess fat and cut into 2-inch pieces
  • 3/4 cup Progresso™ Progresso™ chicken broth (from 32-oz carton)
  • 1/2 cup apple cider vinegar
  • 1/2 cup barbeque sauce
  • 1/4 cup mayonnaise
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons packed brown sugar
  • 4 cups coleslaw mix
  • 10 burger buns
Instructions:
  • Combine 3 tablespoons of brown sugar with chili powder, 2 teaspoons of salt, and pepper in a bowl. Massage the mixture onto the pork, ensuring it is evenly coated. Transfer the pork to a 4 1/2- to 5-quart slow cooker.
  • Drizzle broth and 1/4 cup of vinegar over the pork. Cover and cook on High heat for 4 hours.
  • In a medium bowl, whisk together creamy mayonnaise, tangy vinegar, sweet brown sugar, and a touch of salt. Add in the crunchy coleslaw mix and chill in the refrigerator for at least 30 minutes, up to 4 hours. Enjoy the flavors melding together!
  • Transfer the pork to a cutting board and use 2 forks to shred it. Set aside 1 cup of the cooking liquid and discard the rest. In a medium bowl, combine the reserved cooking liquid with barbecue sauce and the remaining 1/4 cup vinegar. Return the shredded pork to the slow cooker, pour the sauce over it, cover, and cook on Low for about 20 minutes, or until heated through.
  • Spoon 1/2 cup of pork mixture onto the bottom half of each bun using a slotted spoon. Add 1/4 cup of coleslaw on top of each. Cover with the top halves of the buns. Keep the pork mixture warm on Low heat setting for up to 2 hours, stirring occasionally.

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