These pulled pork sandwiches with homemade coleslaw are going to be a hit at your next BBQ. Memorial Day, Father’s Day and even The Fourth of July are great excuses for showing off the tender slow cooker bbq pulled pork, so start planning!
Why I love this Memphis style bbq
After having a busy weekend where my baby niece was born and my best friend got married, cooking was the last thing on my mind. So instead of a barbecue, we opted for a simple, slow cooked meal. But, since we were just sitting around waiting for news, I figured it would be a good time to update one of my old recipes.
I made these slow cooker Memphis style pulled pork sandwiches a long, long time ago, when I apparently had no idea how to take pictures, and I didn’t care about writing healthy recipes. This time, I cut the coleslaw’s mayonnaise in half, added extra onions and peppers, plus, I skipped the root beer in the pulled pork. It was basically a total recipe makeover – making it much healthier and much, much tastier.
Here’s what you’ll need to make this recipe
How to make this pulled pork sandwich recipe
FAQ’s and tips for making slow cooker bbq pulled pork
No, you don’t need it- but it’s always better with it! Coleslaw makes a great side dish or addition to any pulled pork recipe.
Pulled pork can go with just about anything. Add a side of cornbread, beans, potato salad, or even a handful of potato chips if you want, the possibilities are endless, but it helps to think about what you like to eat at a BBQ.
Any cut of fatty pork will work well, but the best cut to choose from has to be the shoulder. the fat is so nicely marbled that it really helps to cook the pork well and gives it a nice shreddable texture.
More BBQ side dishes to try
More sandwich recipes like this one
- Turkey Club Sandwich
- Italian Style Breakfast Sandwich
- Sausage and Pepper Sandwich
- BBQ Pork Bahn Mi Sandwich
- Blueberry Cardamon Frozen Sandwich
Pork recipes you’ll enjoy
- BBQ Pulled Pork Nachos
- Grilled Pork Ribs BBQ Sauce
- Apple Butter Pork Chops
- Pork Piccata Linguine
- Pork Chops Marinara
For the pulled pork:
- 1 lean boneless pork loin roast (about 3 pounds, with fat trimmed off)
- 1 cup water
- 1 18-ounce bottle hickory-style barbecue sauce
- 1 1/2 tablespoons Tabasco Chipotle Sauce
- 1 tablespoon Splenda Brown Sugar Twin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Fore the coleslaw:
- 1 14-ounce bag prepared coleslaw mix (with carrots)
- 1/2 cup roughly diced onion
- 1/2 cup roughly diced green bell pepper
- 1/2 cup low-fat mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons water
- ½ teaspoon salt
- 1 teaspoon1 celery seed
For the sandwiches:
- 12 whole-wheat hamburger buns
- Place the pork and water in a large, covered slow cooker. Cook on high-heat for 6 – 7 hours.
- While pork is cooking, prepared the coleslaw. In a large bowl, stir together coleslaw ingredients until combined. Cover bowl and refrigerate until ready to use.
- Once meat is tender, drain and shred the pork. Return pork to slow cooker and add barbecue sauce, Tabasco, Splenda and salt & pepper. Reduce heat to low until ready to serve.
- To serve, fill each bun with pulled pork and top with coleslaw.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
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