After listening to Bon Appetit’s podcast on David Grohl’s (Nirvana and Foo Fighters) BBQ obsession I am absolutely craving anything BBQ. He has mastered the grill like his music. I wanted this to be easy, tasty, and without a lot of hands-on time so I put together a killer seasoning rub and amped up the sandwich with a tangy coleslaw. My husband loves BBQ and Nirvana so I thought this would be a perfect way to celebrate Father’s Day. It’s all done in a slow-cooker and the results were amazing. I let everyone do their own saucing at the end and bought some beautiful brioche buns.
I hope this becomes your new go-to pork shoulder slow-cooker recipe.
Fathers Day Menu—Slow Cooker Pulled Pork with Tangy Coleslaw
Ingredients
Scale
- For the pulled pork:
- 4 pounds boneless pork shoulder
- 8–10 brioche buns
- 1 Tbls. smoked paprika
- 1 Tbls. garlic powder
- 1 Tbls. chili powder
- 1 1/2 Tbls. kosher salt
- 1 Tbls. pepper
- 2 tsp. cayenne pepper
- 2 tsp. dry mustard
- 1 Tbls. ground coriander
- 1/4 cup brown Sugar
- For the coleslaw:
- 3/4 cup mayonnaise
- 2 Tbls. stone ground mustard
- 2 Tbls. apple cider vinegar
- 1 Tbls. sugar
- 1 tsp. Kosher salt
- 1/4 cup grated onion
- 2 tsp. celery salt
- 1 14-oz. coleslaw mix
- Favorite BBQ sauce
Instructions
- Mix all the seasoning rub together and massage all over the pork shoulder. Place it in the slow cooker on low for 8-9 hours or on high 4-5 hours.
- When the pork is done cooking, use 2 forks and shred it directly in the slow cooker. Turn the slow cooker to warm until ready to serve (can keep on warm for several hours).
- In the meantime, mix the coleslaw dressing and add to the coleslaw mix.
- Refrigerate until ready to serve.
- Place pork mixture on buns and top with coleslaw.
- Serve with pickles.Note:
- Note:
- Leftovers will keep in the fridge for 5-6 days, and can be frozen for up to two months.
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