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Fathers Day Menu—Slow Cooker Pulled Pork with Tangy Coleslaw

  • Author: Tonja Engen

Scale

Ingredients

  • For the pulled pork:
  • 4 pounds boneless pork shoulder
  • 810 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

  1. 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.
  2. 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).
  3. In the meantime, mix the coleslaw dressing and add to the coleslaw mix.
  4. Refrigerate until ready to serve.
  5. Place pork mixture on buns and top with coleslaw.
  6. Serve with pickles.Note:
  7. Note:
  8. Leftovers will keep in the fridge for 5-6 days, and can be frozen for up to two months.