Slow Cooker Pulled Pork Sandwiches

Ingredients

• 2.27 kg (5 lb)pork butt
• 4 rolls, or to tastekaiser rolls
• to tastegreen cabbage
• 1Granny Smith apple
• 1Fuji apple
• to tastePanera brand Fuji dressing
• 180 ml (¾ cup)ketchup
• 15 ml (1 tbsp)yellow mustard
• 50 g (¼ cup), packedbrown sugar
• 30 ml (2 tbsp)apple cider vinegar
• 10 ml (2 tsp)chilli powder
• 2.5 ml (½ tsp)onion powder
• 1.25 ml (¼ tsp)cumin
• 2.5 ml (½ tsp)Worcestershire sauce
• 1.25–2.5 ml (¼–½ tsp), start with ¼ tsp and add more to tastesalt
• 1.25 ml (¼ tsp)black pepper
• 25 g (2 tbsp)brown sugar
• 5 ml (1 tsp)salt
• 5 ml (1 tsp)onion powder
• 5 ml (1 tsp)chilli powder
• 5 ml (1 tsp)paprika
• 2.5 ml (½ tsp)garlic

Instructions

1. 1

   Set the cooker

   Turn the slow cooker to low.

2. 2

   Season the pork

   Mix the dry rub ingredients together, rub the mixture over the pork butt and put the pork in the slow cooker.

3. 3

   Cook the pork

   Cover and cook for 8 hours.

4. 4

   Combine the sauce

   Put all the tangy barbecue sauce ingredients in a small saucepan over low to medium heat.

5. 5

   Boil the sauce

   Bring the sauce to a boil, whisking constantly, and boil for 2–3 minutes.

6. 6

   Simmer gently

   Reduce the heat to low and simmer for 15 minutes.

7. 7

   Watch the sauce

   Check the sauce every couple of minutes so it does not stick to the bottom of the pan. It can be made ahead and refrigerated; reheat it in a saucepan before serving.

8. 8

   Prepare the produce

   Remove the cores from the apples and the core from the cabbage.

9. 9

   Slice the slaw

   Shred the cabbage with a mandoline and use its matchstick blade for the apples, or slice both the cabbage and apples very thinly.

10. 10

    Dress the slaw

    Toss the cabbage and apples in a bowl with a small splash of Fuji apple dressing, or leave the slaw undressed.

11. 11

    Build the sandwiches

    Cut a kaiser roll in half, add some pulled pork, drizzle with barbecue sauce and top with apple slaw.

What are pulled pork sandwiches?

Pulled pork sandwiches are an American barbecue favourite: pork is cooked until tender enough to pull into shreds, then served in a bun, often with sauce and slaw. This version uses a slow cooker for the pork and a separate homemade sweet-tangy sauce.

The sharp Granny Smith apple and sweeter Fuji apple bring both tartness and sweetness to the crunchy cabbage topping. That contrast helps balance the rich pork and soft roll.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1250 calories, 75g protein, 76g carbs, 69g fat.

The pork and kaiser roll contribute most of the protein and carbohydrates, while the pork butt is also the main source of fat. The roll, brown sugar and sauce add further carbohydrates; serve the sandwich with extra slaw or a green salad to balance the plate.

The pork and dry rub

Pork butt: despite its name, this cut comes from the shoulder and is suited to long, slow cooking. The recipe seasons it with a rub of brown sugar, salt, onion powder, chilli powder, paprika and garlic.

Low heat: the method calls for 8 hours in the slow cooker. Keep the lid covered during cooking, as directed, rather than repeatedly checking the pork.

Making the barbecue sauce

Sweet and tangy: ketchup, brown sugar, mustard and apple cider vinegar form the sauce's base, with chilli powder, cumin, Worcestershire sauce, salt and pepper for seasoning.

Gentle simmer: whisk as the sauce comes to a boil for 2–3 minutes, then lower the heat and simmer for 15 minutes. Check it every couple of minutes so it does not catch on the pan.

Keeping the slaw crisp

Thin slices: cut the cabbage and apples very finely, using a mandoline if you have one or a knife if you do not. Keep your fingers clear of the mandoline blade.

Light dressing: toss the slaw with just a small splash of Fuji dressing, or leave it plain. Adding it shortly before serving helps the cabbage stay crisp.

Putting the sandwiches together

Build to order: split a kaiser roll, add pulled pork and drizzle over barbecue sauce. Finish with the apple slaw so its crunch remains distinct.

Sauce control: start with a modest drizzle at the table and add more to taste. This keeps the roll from becoming too wet before serving.

What to serve alongside

The sandwich already combines rich pork, a soft roll and crisp slaw, so simple sides work well. Try corn on the cob, a green salad or baked beans if you want a fuller meal.

For a lighter-feeling plate, serve one sandwich with extra cabbage and apple slaw rather than adding another starchy side.

Recipe notes & tips

• Mix the dry rub thoroughly so its seasonings are distributed evenly over the pork.
• Keep the slow-cooker lid on while the pork cooks for 8 hours.
• Whisk the sauce continuously while bringing it to a boil.
• Check the simmering sauce every couple of minutes to prevent sticking.
• Slice the cabbage and apples thinly so they sit neatly on the sandwich.
• Dress the slaw lightly, or leave it undressed if you prefer a sharper crunch.

Variations

• Sharper slaw: use the dressing sparingly or omit it to let the Granny Smith apple's tartness stand out.
• More sauce: serve extra barbecue sauce alongside the sandwiches for people to add at the table.
• Sauce ahead: make the barbecue sauce in advance and refrigerate it, then reheat it in a saucepan before serving.
• Knife-cut slaw: slice the cabbage and apples very thinly if you do not have a mandoline.
• Undressed slaw: skip the Fuji dressing for a simple cabbage-and-apple topping.

Common mistakes to avoid

• Skipping the lid: keep the slow cooker covered during the 8-hour cook.
• Scorching the sauce: check it every couple of minutes as it simmers and stir if needed.
• Adding too much dressing: start with a small splash so the slaw stays crisp rather than wet.
• Cutting the slaw too thick: slice the cabbage and apples very thinly for easier sandwich filling.
• Saucing too early: assemble the sandwiches just before serving so the rolls do not sit under the sauce.

How to store

Refrigerate leftover pork, sauce and slaw separately in covered containers and use within 3–4 days. Reheat the pork and sauce in a saucepan until hot, then assemble with the chilled slaw; the rolls are best fresh.

Frequently asked questions