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+ servings
A pulled pork sandwich topped with slaw.

Slow Cooker Pulled Pork Sandwiches

These slow cooker pulled pork sandwiches are meltingly tender and delicious, the perfect easy dinner option!
Course Dinner, Lunch
Cuisine American
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 8 servings
Calories 521kcal
Author Sara Welch


For the pork:

  • 3 lbs boneless pork country ribs or pork shoulder roast cut into large chunks
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 teaspoons smoked paprika
  • 1 tablespoon brown sugar
  • 1 teaspoon cumin
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 cup chicken broth
  • 1 1/2 cups barbecue sauce

For the slaw:

  • 2 cups green cabbage shredded
  • 2 cups purple cabbage shredded
  • 1 cup shredded carrots
  • 1/2 cup chopped cilantro
  • 3 tablespoons lime juice
  • 1 tablespoon white wine vinegar
  • 2 tablespoons white sugar
  • 1/4 cup olive oil
  • salt and pepper
  • Buns for serving


  • In a small bowl mix together the onion powder, garlic powder, smoked paprika, brown sugar, salt, pepper and cumin.
  • Sprinkle the spice mixture all over the pork. Place the pork in a slow cooker with the chicken broth. Cook on LOW for 7-8 hours or HIGH for 4 hours.
  • Remove the pork from the slow cooker and shred. Toss with the barbecue sauce to coat evenly. Serve on buns with slaw.
  • For the slaw: Combine the cabbage and carrots in a bowl. Mix together the lime juice, vinegar, sugar and olive oil; add salt and pepper to taste. Let the slaw sit in the fridge for at least one hour; add cilantro just before serving.


Make Ahead: The pork can be made a day or two in advance.


Calories: 521kcal | Carbohydrates: 28g | Protein: 37g | Fat: 28g | Saturated Fat: 5g | Cholesterol: 126mg | Sodium: 484mg | Potassium: 864mg | Fiber: 2g | Sugar: 13g | Vitamin A: 3630IU | Vitamin C: 46.4mg | Calcium: 101mg | Iron: 2.9mg