EASY Crockpot Recipe -Tasty Pulled Pork BBQ Sandwich with Pepper Slaw! Family Favorite

BBQ sauce

🥗Healthier: homemade BBQ sauce

💰Cheaper: ketchup + vinegar

Homemade sauce can reduce sugar and preservatives.

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork butt

Chicken thighs are leaner and cheaper.

buns

🥗Healthier: whole grain buns

💰Cheaper: white bread

Whole grain adds fiber, while white bread is often cheaper.

pickles

🥗Healthier: cucumber slices

💰Cheaper: no pickles

Fresh cucumber is lighter and cheaper.

Season the pork loin with garlic salt and black pepper to taste.

Wrap the seasoned pork in Reynolds Wrap foil to seal it tight.

Place the wrapped pork in the slow cooker and add a little water to cover the bottom.

Cook on low for 5-6 hours until the pork is tender and falls apart easily.

Check the pork for doneness; it should pull apart easily.

Drain the juice and remove the pork from the slow cooker, discarding any fat.

Shred the pork using forks until fully pulled apart.

In a pan, melt 1 stick of margarine and cook the onions until tender.

Add 1/2 cup brown sugar, 1 cup ketchup, 2/3 cup vinegar, 4 teaspoons Worcestershire sauce, 1/4 cup mustard, and 3/4 cup water to the onions and stir to combine.

Simmer the sauce for about 10 minutes, adjusting sweetness with sugar or tartness with vinegar as needed.

Pour the sauce over the shredded pork in the slow cooker and mix well.

In a bowl, combine 7 cups shredded cabbage and 1/2 cup shredded carrots, mixing well.

Add 1 cup sugar, 1/2 cup vinegar, 1 cup water, and 2 teaspoons celery seed to the cabbage and carrots, mixing until coated.

Cover the slaw and refrigerate until ready to serve.

Assemble the sandwich with pulled pork and top with pepper slaw on an Italian kaiser roll.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens