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Pickled pulled pork sandwiches on a surface.
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Slow Cooker BBQ Pulled Pork Sandwiches

A simple and mouthwatering recipe for BBQ Pulled Pork Sandwiches made in a slow cooker! We piled bbq pulled pork high on a buttery brioche bun and top it with a slightly sweet, refreshing and crisp pineapple-cabbage slaw! We promise these sandwiches never disappoint!
Prep Time15 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Course: dinner, lunch, Main Course
Servings: 8
Calories: 802kcal
Author: Teri & Jenny

Ingredients

pulled pork

  • 3 1/2 tablespoons Pampered Chef Smoky Applewood Rub
  • 2 tablespoons olive oil
  • 3 1/2 pounds boneless pork shoulder cut into 3 equal pieces
  • 1/2 diced yellow onion
  • 2 garlic cloves
  • juice of 2 oranges (about 2/3 cup)
  • 1 cup chicken stock
  • 1 teaspoon salt
  • 1 cup bbq sauce plus more for drizzling

pineapple-cabbageslaw

  • 1/3 cup mayonnaise
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups finely shredded green cabbage
  • 1 1/2 cups finely shredded purple cabbage
  • 1 cup peeled, cored and julienne pineapple

assembly

  • 8 brioche buns lightly toasted

Instructions

pulled pork

  • Combine dry rub and oil in a small bowl and whisk together.
  • Pour mixture over pork shoulder and rub until fully and evenly covered.
  • Place onion, garlic cloves, orange juice, and stock into Pampered Chef Multi-Cooker and top with pork shoulder pieces.
  • Set multi-cooker function to slow cook on low heat and lock on the lid.
  • Slow cook pork for 8 hours.
  • Remove pork from multi cooker and transfer to a large baking dish. Shred pork with two forks, removing any large chunks of fat and gristle.
  • Sprinkle salt over pork and mix together.
  • Pour 1 cup bbq sauce over shredded pork and stir together until evenly combined.

pineapple-cabbage slaw

  • About 45 minutes before pork has finished cooking, make slaw.
  • In a small bowl combine mayonnaise, vinegar, salt, and pepper.
  • In a large bowl toss together both cabbages.
  • Pour dressing over cabbage and fold together until fully and evenly combined.
  • Add pineapple strips and continue to fold together.
  • Cover with plastic wrap and refrigerate. Remove slaw from refrigerator about 10minutes before ready to use.

assembly

  • Pile a cup of pork onto toasted buns and drizzle each with more bbq sauce. Top each sandwich with about 1/2 cup coleslaw then gently press buns over each sandwich. Serve.

Nutrition

Calories: 802kcal | Carbohydrates: 60g | Protein: 56g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 267mg | Sodium: 1372mg | Potassium: 980mg | Fiber: 2g | Sugar: 16g | Vitamin A: 1068IU | Vitamin C: 27mg | Calcium: 114mg | Iron: 4mg