Ww Bbq Pork Sandwiches with Homemade Cole Slaw
Experience the ultimate comfort food with our WW BBQ Pork Sandwiches with Homemade Cole Slaw—a perfect blend of tender, slow-cooked pork and creamy, tangy slaw served on toasted burger buns. This easy-to-follow recipe features fall-apart, flavorful pork shoulder seasoned with a smoky-sweet spice rub and smothered in your favorite BBQ sauce. Paired with a refreshing homemade cole slaw made from crisp green cabbage, grated carrots, and a zesty dressing of mayonnaise, apple cider vinegar, and Dijon mustard, these sandwiches offer a harmonious balance of savory and bright flavors. Ideal for casual dinners, backyard parties, or game day feasts, these sandwiches come together in just 20 minutes of prep time, while the slow cooker does the heavy lifting. Perfectly portioned for four servings, this crowd-pleaser is sure to satisfy!
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Recipe Information
Ingredients
- 2 lbs Pork shoulder (boneless)
- 1 cup BBQ sauce (your favorite variety)
- 1 tsp Salt
- 1 tsp Black pepper
- 1 tsp Garlic powder
- 1 tsp Paprika
- 2 tbsp Brown sugar
- 4 Burger buns (toasted)
- 3 cups Green cabbage (shredded)
- 1 cup Carrots (grated)
- 1 cup Mayonnaise
- 1 tbsp Apple cider vinegar
- 1 tbsp Sugar
- 1 tsp Dijon mustard
- 0.5 tsp Celery seeds
- 0.5 tsp Salt (for slaw)
- 0.25 tsp Black pepper (for slaw)
Instructions
Preheat your slow cooker on low heat.
Season the pork shoulder with salt, black pepper, garlic powder, paprika, and brown sugar, rubbing the spices evenly over the meat.
Place the seasoned pork shoulder into the slow cooker. Add 1/2 cup of water or broth to keep the meat moist while cooking if desired. Cover and cook on low for 6–8 hours, or until the pork is fork-tender and easily shreds.
Once the pork is done, transfer it to a large bowl and shred it using two forks. Stir in the BBQ sauce, mixing thoroughly until the pork is coated. Set aside and keep warm.
While the pork is cooking, prepare the cole slaw. In a large bowl, combine shredded cabbage and grated carrots.
In a smaller bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seeds, salt, and black pepper. Pour the dressing over the cabbage and carrots, and toss until everything is evenly coated.
Toast the burger buns lightly under a broiler or in a pan until golden brown.
To assemble the sandwiches, place a generous amount of BBQ pork on the bottom half of each bun. Top with a portion of homemade cole slaw, and close with the top bun.
Serve the sandwiches immediately and enjoy!
Nutrition Facts
Calories |
1366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.9 g | 118% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 2218 mg | 96% | |
| Total Carbohydrate | 84.9 g | 31% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 43.5 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 205 mg | 16% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1068 mg | 23% | |
*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.
