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.

Hands-on Time: 20 min. | Total Time: 6 hrs. 35 min. | Serves: 16 | Difficulty: Easy

Pulled Pork:
  • Pulled Pork
  • 2 Tbsp. paprika
  • 2 Tbsp. brown sugar
  • 1 Tbsp. salt
  • 2 tsp. onion powder
  • 2 tsp. garlic powder
  • 2 tsp. chili powder
  • 1 tsp. smoked paprika
  • 1 tsp. pepper
  • ½ tsp. celery seed
  • ½ tsp. 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
  • ½ red bell pepper, cut in thin bite-size strips
  • ¼ cup apple cider vinegar
  • ¼ cup sugar
  • ¼ cup olive oil or vegetable oil
  • 1 tsp. celery seed
  • ¼ tsp. dry ground mustard
  • ¼ tsp. pepper
  1. In medium bowl, combine all pork ingredients except roast, buns and barbecue sauce, mixing well. Coat all sides of roast with rub.
  2. 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
  3. 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.
  4. 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.
  5. Fill each bun with about ½ cup of meat; spoon on barbecue sauce if desired. Top with about ¼ cup coleslaw.
  6. Refrigerate leftovers.
Nutrition Analysis:

Per serving: Calories 570, Calories from Fat 300, Total Fat 33g (51% DV), Saturated Fat 11g (55% DV), Trans Fat 0g, Cholesterol 70mg (23% DV), Sodium 2480mg (103% DV), Carbohydrates 41g (14% DV), Dietary Fiber 2g (8% DV), Sugars 14g, Protein 26g, Vitamin A 15%, Vitamin C 25%, Calcium 10%, Iron 20%.

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