Slow Cooker Southern Style BBQ Pulled Pork Sandwich

Let’s make it

1. 1

   Pulled Pork

   In a small bowl, combine smoked paprika, brown sugar, ground cumin, chili powder, half of the salt, and half of the black pepper to make the dry rub.

2. 2

   Pulled Pork

   Rub the dry rub mixture evenly all over the pork shoulder. Place the sliced yellow onion and minced garlic in the bottom of the slow cooker. Place the seasoned pork shoulder on top of the onions and garlic.

3. 3

   Pulled Pork

   Pour half of the apple cider vinegar and half of the BBQ sauce over the pork. Cover and cook on low for 8 hours or until the pork is very tender and can be shredded easily with a fork.

4. 4

   Pulled Pork

   Once cooked, transfer the pork to a large bowl and shred it using two forks. Discard any large pieces of fat. Return the shredded pork to the slow cooker and stir in the remaining BBQ sauce and apple cider vinegar. Adjust salt and pepper to taste.

5. 5

   Coleslaw

   In a medium bowl, combine shredded green cabbage and shredded carrot for the coleslaw. In a separate small bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, remaining salt, and black pepper.

6. 6

   Coleslaw

   Pour the dressing over the shredded vegetables and toss well to combine. Refrigerate until ready to serve to develop flavors.

7. 7

   Assembly

   To serve, place a generous amount of pulled pork on the bottom half of each sandwich bun, top with a scoop of creamy coleslaw, then cover with the top half of the bun. Serve immediately while warm.