I’m not going to say that all slow cooker pulled pork dishes are boring. They aren’t. But some, well, they lacked depth shall we say. The sauce was all one note. Not bad, just not exciting. And not something I’d dream about at night. Then along came this slow cooker Appalachian Pulled Pork with Sweet and Sour Coleslaw. Nothing boring here. The sauce is complex, flavorful. Different. Piled high, it makes for a great (and messy) sandwich. It’s even better with a horseradish-packed slaw that’ll make your face pucker up. The combination is great.
Get Saucy
This recipe for some good ole slow cooker Appalachian Pulled Pork with Sweet and Sour coleslaw makes a good bit of sauce. I even scaled it back from the original recipe which I got from Sweet Baby Ray’s website. So no worrying about having boring, dry, un-sauced pulled pork here. When you dish it up, grab plenty of sauce. Between that and the yummy tangy creamy slaw, you’re in for a (messy) treat!
Also try my slow cooker Italian BBQ chicken.
Slow Cooker Appalachian Pulled Pork with Sweet and Sour Coleslaw
Equipment
Ingredients
For the pulled pork
- 4 pounds pork butt or shoulder, boneless, trimmed of any excess fat
- 2 cups your favorite BBQ sauce
- ½ cup ketchup
- ¼ cup steak sauce
- ¾ tablespoon apple cider vinegar
- 2 tablespoons brown sugar
- 1 ½ cups Coca-Cola
- 2 tablespoons soy sauce
- ½ tablespoon garlic powder
- ½ tablespoon chili powder
- ½ tablespoon ground black pepper
- 4 tablespoons butter melted
For the coleslaw (makes plenty to also have on the side)
- 10 cups coleslaw mix with carrots
- 2 cups mayonnaise
- ½ cup sugar
- 2 tablespoons prepared horseradish for less of that horseradish hit, use 1 tablespoon
- 1 tablespoon dry mustard
- 1 tablespoon ground white pepper
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon celery seeds
For the sandwiches
- 12 brioche buns
Instructions
For the pulled pork
- Place the pork butt into your slow cooker.
- In a medium bowl, combine the remaining ingredients. Pour over the pork.
- Cover and cook on high for 8 hours. Baste the butt with the sauce every hour or so, or just turn it around 90 degrees.
- Remove the butt to a cutting board and let cool 15 minutes before chopping, shredding, slicing or pulling as desired.
- Return the meat to the slow cooker and turn the heat to low until ready to use.
For the coleslaw
- Place the coleslaw mix into a large bowl.
- In a small bowl combine the remaining ingredients and add to the coleslaw mix.
- Stir to mix well.
- Cover and refrigerate until ready to use.
For the sandwiches
- Lightly toast the buns.
- Top with the pulled pork and plenty of the sauce along with a big helping of slaw.
- Serve with plenty of napkins.
Nutrition
Nutritional values are approximate.
