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slow cooker pulled pork sandwich with chipotle slaw and chips
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Slow Cooker Pulled Pork Sandwich with Chipotle Slaw

Course Dinner
Cuisine American
Keyword Slow Cooker
Servings 8
Author Wendie

Ingredients

  • 6-7 pound pork butt bone in
  • 1 jar your favorite barbecue sauce
  • 1/4 cup Dijon mustard
  • 8-10 hamburger buns

Dry Rub

  • 2 tablespoon garlic powder
  • 2 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon salt
  • 1 tablespoon ground pepper
  • 2 tablespoon smoked paprika
  • 1 tablespoon dried oregano
  • 3/4 cup brown sugar

Chipotle Slaw

  • 3/4 cup Mayonnaise
  • 2 chipotle chiles from 1 can of chipotles in adobo diced
  • 2 tablespoons freshly squeezed lime juice
  • 1 small head green cabbage finely shredded
  • 5-6 green onions sliced
  • 1 cup chopped cilantro
  • Salt pepper

Instructions

  • In a bowl mix all the dry rub spices and set aside
  • Rinse pork and pat dry with paper towels.
  • Rub the Dijon mustard all over the pork. Then rub the spice mixture over the pork until well coated. Place into a baking pan fat side up. Cover and let stand in refrigerator over night.
  • Place pork roast into a slow cooker add a 1/2 cup water and cook on low 8-10 hours. Shred the pork using two forks in the juice. With tongs remove from slow cooker and place into a pan.
  • Leave the extra juice in the slow cooker to moisten the pork later if needed. Toss with a little barbecue sauce. Place under broiler for 3-5 minutes to get some of that crispy bark goodness.
  • Serve on toasted buns

For the Chipotle slaw

  • In a large bowl add the shredded cabbage, green onions, and cilantro
  • In a separate bowl whisk the mayo, chipotle chiles and lime juice and pour over the cabbage. Toss to combine
  • Serves 8-10