Slow Cooker BBQ Pulled Pork Coleslaw
Ingredients
Pulled Pork
3 lb pork shoulder or pork butt
2 c vegetable broth
Dry Rub
2 tsp garlic powder
2 tsp onion powder
2 tsp smoked paprika
2 tsp cumin
1 tsp cinnamon
1 tsp chili powder
2 tsp salt
1 tsp black pepper
BBQ sauce for serving
Creamy Coleslaw
11 oz tri-color or classic coleslaw mix
1 c mayo
2 tbsp apple cider vinegar
1 tsp salt
1 tsp black pepper
Method
Slow Cooker Pulled Pork
In a small bowl, mix together garlic powder, onion powder, smoked paprika, cumin, cinnamon, chili powder, salt, and pepper.
Place pork in the slow cooker and pour vegetable broth around it.
Rub seasoning mixture generously over all sides of the pork.
Cover and cook on LOW for 8 hours, or until fork-tender and easy to shred.
Remove pork, shred with two forks, then return it to the slow cooker juices. Toss to coat.
Creamy Coleslaw
Add coleslaw mix to a large bowl.
Stir in mayo, apple cider vinegar, salt, and pepper until evenly coated.
Chill for at least 10 minutes for best flavor.
Assemble
Add coleslaw to the bottom of each bowl.
Top with warm pulled pork.
Drizzle with BBQ sauce and enjoy!
Optional Add-Ons
Sliced avocado
Pickled red onions
Jalapeños
Corn kernels
Toasted brioche bun on the side
If you're looking to elevate this Slow Cooker BBQ Pulled Pork Coleslaw to the next level, there are some tips and add-ons I’ve found helpful from my own cooking experiences. Firstly, using a pork shoulder or butt ensures the meat stays moist and tender after a long, slow cook. The dry rub spices like smoked paprika, cumin, and a touch of cinnamon create a wonderful smoky and slightly sweet flavor that contrasts beautifully with the tangy creamy coleslaw made from a classic tri-color mix. When I make this dish, I like to prepare the pork the night before and let it marinate with the dry rub in the fridge for several hours—or even overnight—before cooking. This step enhances the depth of flavors significantly. Also, adding vegetable broth instead of water keeps the meat juicy and imparts a subtle flavor during the slow cooking process. For the coleslaw, the apple cider vinegar and mayo base is simple but effective. Letting it chill for at least 10 minutes is key to allow the flavors to meld. Sometimes, I add a little honey or a teaspoon of Dijon mustard for an extra layer of complexity in the dressing. Optional add-ons like sliced avocado or pickled red onions add freshness and zing, while jalapeños give the dish a spicy kick if you prefer a bit of heat. Serving the pulled pork on a toasted brioche bun turns this into a satisfying sandwich, perfect for casual family dinners or meal prepping. One tip I can’t recommend enough is to save the cooking juices from the slow cooker after shredding the pork. Tossing the shredded meat back into the juices keeps it flavorful and moist. If you want to add an extra BBQ punch, use your favorite BBQ sauce either mixed in or drizzled on top just before serving. This recipe is versatile and forgiving, allowing you to adjust seasoning and ingredients based on your personal taste, which makes it an excellent staple for busy weeknights or weekend gatherings. It combines smoky, savory, tangy, and creamy flavors in a way that never fails to impress.
