slow cooker pulled pork sandwich with chipotle slaw and chips

Slow Cooker Pulled Pork Sandwich with Chipotle Slaw

Course Dinner
Cuisine American
Keyword Slow Cooker
Servings 8
Author Wendie


  • 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


  1. In a bowl mix all the dry rub spices and set aside
  2. Rinse pork and pat dry with paper towels.
  3. 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.
  4. 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.
  5. 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.
  6. Serve on toasted buns

For the Chipotle slaw

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