Slow-Cooker Pulled Pork Sandwiches+


  • 5 Tbsp light brown sugar, divided
  • 1 Tbs smoked paprika
  • 2 tsp ground mustard
  • 1 tsp ground cumin
  • 1 1/4 tsp salt, divided
  • 1/2 tsp freshly ground pepper
  • 4 lb. boneless pork shoulder, trimmed of excess fat
  • 1/2 c + 3 Tbsp apple cider vinegar, divided
  • 1/2 c barbeque sauce
  • 3 Tbsp tomato paste
  • 3 c red cabbage, thinly sliced
  • 12 whole wheat buns


Combine 1 Tbsp brown sugar, paprika, ground mustard, cumin, 1 tsp salt and pepper in a small bowl.  Rub spice mixture all over the pork.

In the slow cooker, combine 1/2 c vinegar, barbecue sauce, tomato paste, 2 Tbsp brown sugar and 1 c water.  Whisk to combine.  Pour over the pork, cover and cook on low for 8 hours.

While the pork is cooking, combine the red cabbage and remaining 3 Tbsp cider vinegar, 2 Tbsp brown sugar and 1/4 tsp salt.  Let stand until soft and bright in color, at least 30 minutes and up to overnight, covered in the refrigerator.

Remove the pork and transfer to a cutting board.  Strain the liquid into a saucepan, bring to a boil and cook until reduced to 1 1/2 c, about 20 minutes.  Roughly chop the pork and mix in a bowl with the reduced cooking liquid and return to the slow cooker to keep warm, if necessary.  Serve on buns with the red cabbage.

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