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Slow Cooker BBQ Pulled Pork with Homemade Coleslaw
My Slow Cooker Pulled Pork with Homemade Coleslaw is one of those dinners that feels like you put in way more effort than you actually did. The pork cooks low and slow until it’s fall-apart tender, then gets tossed in BBQ sauce and piled high with a creamy, tangy homemade slaw.
I make this on the days when I know the afternoon is going to get away from me between school pick up, sports, and everything else—just get the pork in the slow cooker and dinner basically handles itself. My family loves it piled onto toasted buns with plenty of coleslaw, and I love that it makes enough for leftovers the next day.
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Equipment
- 1 Slow Cooker
Ingredients
For the BBQ Rub
- 2 tbsp brown sugar
- 1 tbsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp black pepper
For the Pulled Pork
- 1 4-5 lb pork shoulder roast bone-in OR boneless
- 1 white onion thinly sliced
- 1/2 cup chicken broth or beef broth
- 1 18 oz bottle of BBQ sauce use your favorite brand
- Salt, to taste
For the Homemade Coleslaw
- 1 14 oz bag coleslaw mix
- 1/2 red onion thinly sliced
- 1/2 cup mayonnaise
- 3 tbsp red wine vinegar
- 2 tbsp granulated sugar
- 1 tsp salt
- 1/4 tsp black pepper
- Brioche buns for serving
Instructions
- Make the BBQ rub. In a small bowl, combine the brown sugar, salt, garlic powder, onion powder, paprika, cumin, cayenne pepper, and black pepper.
- Season the pork. Pat the pork shoulder dry with paper towels, then generously rub the seasoning mixture all over the pork.
- Add to the slow cooker. Place the sliced onion in the bottom of the slow cooker. Place the seasoned pork on top and pour the broth around the pork.
- Slow cook. Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until the pork is very tender and easily pulls apart with a fork. If it does not easily pull apart with a fork, it needs more time to cook.
- Shred the pork. Carefully remove the pork from the slow cooker and shred it using two forks. Discard any large pieces of fat.
- Add the BBQ sauce. Drain most of the cooking liquid from the slow cooker, reserving a little (about a cup) if needed. Return the shredded pork to the slow cooker and stir in the BBQ sauce. Add a splash of the reserved cooking liquid if you want the pork a little juicier. Taste and season with additional salt if needed.
- Make the homemade slaw. In a large bowl, whisk together the mayonnaise, red wine vinegar, sugar, salt, and black pepper until smooth. Add the coleslaw mix and sliced red onion. Toss until everything is evenly coated.
- Serve. Pile the BBQ pulled pork onto toasted buns and top with a generous scoop of homemade coleslaw. Serve with extra BBQ sauce on the side and enjoy!
Nutrition
If you make this recipe, I’d love to see it! Tag me on Instagram @thecookingmawma and let me know what you think. My family loves it and I hope yours does, too!
Tips for Making This Recipe
- Don’t skip the rub: Really massage the BBQ seasoning into every side of the pork before it goes into the slow cooker. It gives the meat so much more flavor as it cooks.
- Make it ahead: The pulled pork is even better the next day! Store it in some of its cooking juices to keep it tender, then reheat and toss with BBQ sauce before serving. The coleslaw can also be made a few hours ahead and refrigerated.
- Don’t drown the pork: You don’t need to completely cover the pork with broth. The pork releases plenty of liquid as it cooks, and too much can water down all that BBQ flavor.
Frequently Asked Questions
What is the best cut of pork for slow cooker pulled pork?
Can I make the pulled pork ahead of time?
How do I know when the pulled pork is done?
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I made this for my parents and they LOVED the taste of the pork and how light the coleslaw was. It’s so good!