Pulled Pork Sandwiches with Pickled Onion Slaw
Get ready to indulge in the perfect combination of smoky, tangy, and savory flavors with these Pulled Pork Sandwiches with Pickled Onion Slaw! Slow-cooked to tender perfection, the seasoned pork shoulder is infused with a rich blend of paprika, brown sugar, garlic, and chili powder, then drenched in a luscious barbecue sauce. The star topping, a zesty pickled onion slaw featuring crisp cabbage, carrots, and tangy red onions, adds a refreshing crunch that beautifully complements the smoky sweetness of the pork. These sandwiches, served on soft, toasted buns, are ideal for casual gatherings, game days, or weeknight dinners. With minimal prep and a slow cooker doing all the hard work, this recipe is a must-try for fans of pulled pork and layered flavor profiles.
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Recipe Information
Ingredients
- 4 lbs pork shoulder (bone-in or boneless)
- 2 tbsp paprika
- 2 tbsp brown sugar
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp chili powder
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 cup chicken broth
- 1.5 cups barbecue sauce
- 1 red onion, thinly sliced
- 0.5 cup white vinegar
- 2 tbsp granulated sugar
- 0.5 tsp salt (for pickling)
- 2 cups shredded green cabbage
- 1 cup shredded carrots
- 0.25 cup mayonnaise
- 6 soft sandwich buns
Instructions
In a small bowl, mix paprika, brown sugar, garlic powder, onion powder, chili powder, kosher salt, and black pepper.
Rub the spice mixture all over the pork shoulder, ensuring it is evenly coated.
Place the seasoned pork shoulder in a slow cooker, add chicken broth, and cover with a lid.
Cook on low for 8 hours or until the pork is tender and easily shredded with a fork.
While the pork is cooking, prepare the pickled onions. In a small saucepan, bring white vinegar, granulated sugar, and salt to a simmer over medium heat.
Place the thinly sliced red onion in a heat-proof jar or bowl and pour the hot vinegar mixture over the onions. Let cool to room temperature, then refrigerate for at least 1 hour.
Once the pickled onions are ready, prepare the slaw by combining shredded cabbage, shredded carrots, mayonnaise, and 1/4 cup of the pickled onions in a large bowl. Mix well and adjust seasoning if needed.
When the pork is fully cooked, remove it from the slow cooker and shred using two forks. Discard excess fat and bones if using bone-in pork.
Stir the barbecue sauce into the shredded pork and mix until well coated.
Toast the sandwich buns lightly, if desired. Assemble the sandwiches by piling pulled pork onto the bottom half of each bun and topping with the pickled onion slaw.
Serve immediately and enjoy!
Nutrition Facts
Calories |
6914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 422.8 g | 542% | |
| Saturated Fat | 134.5 g | 672% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1329 mg | 443% | |
| Sodium | 9962 mg | 433% | |
| Total Carbohydrate | 422.4 g | 154% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 207.7 g | ||
| Protein | 364.7 g | 729% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 772 mg | 59% | |
| Iron | 33.8 mg | 188% | |
| Potassium | 7432 mg | 158% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
