Slow Cooker Bbq Pork Sandwiches With Coleslaw Recipes

SLOW COOKER BBQ PULLED PORK SANDWICH

Steps:

• Mix together Rub then rub all over the pork. Optional: Marinate for 1 hour.
• Place in the slow cooker and pour over apple cider. Slow cook for 8 hours on low or pressure cook for 1 hr 30 minutes on high. (Note 3)
• Remove pork from liquid into a roasting pan. Reserve liquid.
• OPTIONAL: Roast pork for 20 - 30 minutes at 180C/350F until browned (Note 4). Meanwhile, make BBQ Sauce.
• Shred pork with forks - it should be fall apart tender (see video).
• Toss in BBQ sauce - use as much as you like, the recipe makes enough to coat the pork well but not dripping in sauce, plus a bit extra on the side.
• To make Pulled Pork Sandwiches, pile pork on warmed rolls and top with Coleslaw. I like to lay everything out for people to make their own.

SLOW-COOKER BBQ PORK SANDWICHES WITH COLESLAW

Steps:

• Rub meat with combined seasonings. Place in slow cooker; top with 1/4 cup barbecue sauce. Cover with lid. Cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours). Meanwhile, combine coleslaw blend and dressing.
• Remove meat from slow cooker; cut off and discard excess fat. Chop meat into small pieces or shred with fork. Return to slow cooker with remaining sauce; stir to coat with sauce.
• Fill rolls with meat mixture and coleslaw just before serving.

INSTANT POT BBQ PULLED PORK SANDWICHES

Steps:

• Lightly season the roast on all sides with salt, pepper and garlic powder. Place in your slow cooker.
• Pour the root beer over the pork and cook on high 5 to 6 hours or on low 7-8 hours, or until roast shreds easily. You want enough root beer so it comes up at least halfway on the pork. The meat doesn't need to be fully covered with the root beer.
• Remove the roast and shred using 2 forks. Drain the liquid from your slow cooker and then return the meat to the slow cooker. (*If you want to save some of the liquid, you can and use it to moisten the pork. I don't usually end up doing this.)
• Add about 2/3 to 3/4 cup of barbecue sauce to start and toss gently. Use more or less BBQ sauce depending on how "saucy" you want your pork.
• Turn slow cooker to low or warm and let meat heat back up for 20 to 30 mins.
• Serve on rolls with an extra drizzle of BBQ sauce and a spoonful of coleslaw (optional, but definitely makes them amazing!)

THE BEST SLOW COOKER BBQ PULLED PORK AND COLESLAW SANDWICHES RECIPE

Steps:

• Spray slow cooker with a little bit of non-stick cooking spray or olive oil.
• In a small saucepan, mix together seasonings (paprika, salt, pepper, garlic powder, and dry mustard) and rub on the outside of the pork roast. Take a larger roast. Place pork roast in slow cooker.
• Pour beef broth around the bottom of the slow cooker (don't pour it directly on the roast or it will rinse off all the seasonings).
• Cook on low heat for 8-10 hours (or high heat for 5-6, but I feel like the pork is more tender if you cook it on low).
• Shred the meat with 2 forks and pour in a bottle of your favorite BBQ sauce. Mix all together and serve on a bun with coleslaw.
• To make the coleslaw, combine coleslaw, cabbage and carrots in a large bowl. In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar, salt and pepper. Toss dressing into cabbage mixture and let chill until ready to serve.

PULLED PORK SANDWICH WITH BBQ SAUCE AND COLESLAW

Steps:

• For the BBQ sauce: Combine the ketchup, mustard, brown sugar, garlic, cider vinegar, Worcestershire, Cajun seasoning and 1/2 cup water in a small saucepan over medium heat. Bring to a boil, stirring until ingredients are completely incorporated. Reduce the heat to low and simmer gently until the flavors have melded and sauce has thickened enough to coat the back of a spoon, 30 to 40 minutes.
• Remove from the heat and let cool to room temperature. If not using right away, cover and refrigerate for up to 2 weeks.
• For the pulled pork: Preheat the oven to 275 degrees F.
• Spread out the onions and garlic in an even layer in a roasting pan and pour in the chicken stock. Combine the Cajun seasoning and brown sugar in a small bowl. Pat the pork shoulder dry with paper towels and then rub all over with the spice mixture. Set the pork on top of the onions and garlic and cover the roasting pan with foil. Transfer to the oven and cook until the pork is fork tender, 6 to 8 hours.
• Remove the pork to a cutting board to cool. Strain the cooking liquid through a fine-mesh sieve and reserve.
• If the pork has a bone, remove and discard it. With two forks, shred the meat into bite-size pieces, discarding any large pieces of fat. Return the shredded meat to the roasting pan. Add 2 cups of the BBQ sauce and a bit of the reserved cooking liquid if too dry.
• For the coleslaw: Combine the red and green cabbage, carrots and red onions in a large bowl. Whisk together the mayonnaise, cider vinegar, sugar, and some salt and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine. Taste for seasoning; adjust with more salt, pepper or sugar as needed.
• Serve the pulled pork on buns topped with coleslaw.

SLOW-COOKED BARBECUED PORK SANDWICHES

Steps:

• In a large skillet, saute onion in butter until tender. Stir in the tomato puree, brown sugar, steak sauce, lemon juice and salt. Cook over medium heat until sugar is dissolved and heated through., Place roast in a 5-qt. slow cooker; pour sauce over the top. Cover and cook on low for 7-9 hours or until meat is tender. Remove roast; cool slightly. Skim fat from cooking juices. Shred meat with two forks and return to the slow cooker; heat through. Serve on rolls. Top with coleslaw if desired.

SLOW COOKER BBQ PULLED PORK SANDWICHES

Steps:

• Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
• Combine onions and beer in prepared slow cooker. If necessary, cut meat so it will fit in cooker. In a small bowl, combine the chili powder, teaspoon cumin, black pepper, and garlic powder. Sprinkle the mixture evenly over all sides of meat; rub in with your fingers. Place meat in cooker.
• Cover and cook 8 to 10 hours on low or 5 hours on high.
• Transfer meat to a cutting board. Pull meat apart into shreds using two forks. Return meat to the slow cooker. Stir in barbecue sauce, vinegar, honey, teaspoon cumin, and ginger gently with a rubber spatula. Heat through.
• Spoon meat into buns with a slotted spoon. Drizzle with sauce mixture as desired. Top with Lime Carrot Slaw.
• Lime Carrot Slaw: Place a bag of pre-shredded cabbage and carrots into a large bowl. In a screw-top jar, combine olive oil; lime zest; lime juice; jalapeno; honey; salt; and black pepper. Cover and shake to combine. Stir into the cabbage mixture.

SLOW-COOKER BARBECUE BEEF SANDWICHES WTIH COLESLAW

Steps:

• Spray 3- to 3 1/2-quart slow cooker with cooking spray. Cut beef into 3-inch pieces. Sprinkle beef with salt and pepper.
• Mix coleslaw mix, onion, rice, barbecue sauce and water in large bowl. Layer beef and coleslaw mixture in slow cooker.
• Cover and cook on Low heat setting 8 to 10 hours. To serve, fill buns with beef mixture. Serve with sliced red onions and additional barbecue sauce, if desired.

SLOW-COOKER BARBECUE PULLED PORK SANDWICHES

Steps:

• Place pork in a 3-qt. slow cooker. Pour Dr Pepper over top. Cover and cook on low until meat is tender, 7-9 hours., Remove meat; cool slightly. Discard cooking juices. Shred meat with 2 forks and return to slow cooker. Stir in barbecue sauce; heat through. Serve on buns. Freeze option: Place individual portions of cooled meat mixture and juice in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally; add a little water if necessary.

SHREDDED BBQ PORK & COLE SLAW SANDWICHES

Steps:

• Place pork in slow cooker and spoon tomato paste over; do not stir.
• Cook, covered LOW 8-10 hrs (or HIGH 4-6 hrs).
• Shred pork, blending tomato paste (I left in the juices).
• Stir in BBQ sauce and salt.
• Spoon on rolls and top with slaw.
• For the Tangy Coleslaw:.
• Whisk together mayo, mustard,honey & salt in large bowl.
• Add coleslaw mix and raisins; toss until well blended.
• Cover and chill 2 hrs before serving.

PORK BARBECUE SANDWICHES WITH COLESLAW

Steps:

• For Barbecue Sauce:
• Melt butter in heavy large saucepan over medium heat. Add onion and sauté 3 minutes. Add remaining ingredients and bring to boil, stirring frequently. Reduce heat and simmer until sauce is reduced to 2 2/3 cups, stirring occasionally, about 30 minutes. Season to taste with salt and pepper. (Sauce can be prepared 1 week ahead. Cover and refrigerate.)
• For Dry Seasoning Rub:
• Mix all ingredients in small bowl. (Can be made 1 week ahead. Store airtight.)
• For Barbecue Mop:
• Mix all ingredients in bowl. Set aside until ready to use.
• For Pork:
• Place pork, fat side up, on work surface. Cut each pork piece lengthwise in half, forming total of 4 long strips. Place pork on baking sheet. Sprinkle Dry Seasoning Rub all over pork; rub into pork, covering completely. Cover and chill at least 2 hours and up to 6 hours.
• Place wood chips in large bowl. Cover with cold water and let stand 30 minutes. Place handful of torn newspaper into bottom of charcoal chimney.* Top with 25 charcoal briquettes. Remove upper rack from barbecue grill. Place chimney on lower grill rack. Light newspaper and let charcoal burn until gray ash color, about 30 minutes.
• Open 1 bottom grill vent. Turn out hot charcoal onto 1 side of lower rack. Using metal spatula, spread charcoal to cover approximately 1/3 of rack. Remove 1 cup of wood chips from water and drain (keep remaining chips in water). Scatter over coals (avoid using too many wet chips, which may douse the fire). Fill foil loaf pan halfway with water and place on lower grill rack on opposite side of coals.
• Place upper grill rack on barbecue. Arrange pork, fat side up, on upper grill rack above loaf pan. Cover grill with lid, positioning top vent directly over pork. Place stem of candy thermometer through top vent, with gauge on outside and tip near pork (thermometer should not touch meat or grill rack); leave in place during cooking. Check temperature after 5 minutes. Use top and bottom vents to maintain temperature range between 225°F. and 250°F., opening vents wider to increase heat and closing to decrease heat. Leave any other vents closed.
• After 30 minutes, use technique described above to light an additional 15 charcoal briquettes in same charcoal chimney set atop bricks, cement or other nonflammable surface.
• When cooking temperature of barbecue falls below 225°F., use oven mitts to lift off upper grill rack with pork and place on heatproof surface. Using tongs, add half of hot gray charcoal to bottom rack. Sprinkle about 1 cup drained wood chips over charcoal. Reposition upper rack on barbecue with pork above loaf pan. Brush pork lightly with Barbecue Mop. Cover with lid.
• About once an hour, light more charcoal in chimney and replenish charcoal and wood chips as necessary to maintain temperature between 225°F. and 250°F., brushing pork lightly with Barbecue Mop each time grill is opened. Open grill only when necessary and cover as quickly as possible to minimize loss of heat and smoke. Cook pork until meat thermometer inserted into center of meat registers between 165°F. and 170°F., turning occasionally, about 3 hours total.
• Transfer pork to baking sheet. Let stand 10 minutes. When cool enough to handle, shred pork into bite-size pieces, discarding any fat. Mix any meat juices accumulated on baking sheet into pork. Spoon pork onto bottom halves of buns. Drizzle with Barbecue Sauce. Top with Coleslaw and bun tops.
• *Available at many cookware stores and some hardware stores.