BBQ Pulled Pork Sandwich

The only match for this decadent slow cooker pulled pork is a slaw. I like my slaws simple: No mayo, nothing creamy, just zingy and crunchy. It's simply cabbage, carrots, cilantro or parsley, lime juice and salt. The end forever.
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  • Level: Easy
  • Total: 6 hr 25 min
  • Active: 35 min
  • Yield: 4 to 6 servings
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1 tablespoon extra-virgin olive oil

1 package onion soup mix

Kosher salt

One 3-pound boneless pork shoulder (I used picnic)

1/2 cup apple cider vinegar

2 tablespoons light brown sugar

1 tablespoon molasses

1 teaspoon smoked paprika

1 large carrot, peeled and cut into matchsticks (about 2 cups)

1/2 head green cabbage, shredded (about 3 cups)

1/4 cup chopped fresh flat-leaf parsley

Juice of 1 lime


  1. Split hamburger buns and your favorite barbecue sauce, for serving
  2. Heat the oil in a large skillet over medium-high heat until shimmering. Rub the onion soup mix and 2 tablespoons salt all over the pork, then sear until brown all over, about 4 minutes per side and 1 minute per edge.
  3. Add the apple cider vinegar, brown sugar, molasses, paprika and a pinch of salt to the slow cooker. Transfer the pork to the slow cooker and cook on low for 6 to 8 hours.
  4. Meanwhile, combine the carrot, cabbage, parsley, lime juice and a pinch of salt in a large bowl. Toss to combine and chill until you're ready to inhale.
  5. Remove the pork from the slow cooker, and gently shred it with two forks. (Discard any fat.) Toss the shreds back in with the cooking juices.
  6. Serve the pulled pork on buns, topped with your favorite barbecue sauce and slaw!
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