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Tangy Pork Sandwiches with Spicy Slaw

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  • Level: Easy
  • Total: 6 hr 25 min
  • Prep: 15 min
  • Inactive: 10 min
  • Cook: 6 hr
  • Yield: 8 servings
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1 large Vidalia or other sweet onion, sliced

3 pounds pork butt, rinsed and patted dry

Salt and pepper

1 cup barbeque sauce

1/2 cup yellow mustard

3 tablespoons tomato paste

1 cup chicken broth

1 lime, juiced

White hamburger buns, for serving

Spicy Coleslaw:

1/4 cup sour cream

1/4 cup mayonnaise

1 lime, juiced

1 tablespoon hot sauce

1 (16-ounce) package coleslaw mix (recommended: Dole)

Salt and freshly ground black pepper


  1. Place onions in the bottom of a 5-quart slow cooker. Season pork butt with salt and pepper. Place in slow cooker on top of onions, fat side up.
  2. In a medium bowl, stir together barbeque sauce, mustard, tomato paste, chicken broth and lime juice. Pour over pork. Cover and cook on LOW setting for 6 to 8 hours.
  3. Remove pork and let rest for 5 to 10 minutes.

For the coleslaw:

  1. In a large bowl whisk together sour cream, mayonnaise, lime juice, and hot sauce. Add coleslaw blend and toss to coat. Season with salt and pepper. Place in refrigerator for 1 hour before serving. Serve on top of pork sandwich.
  2. Slice pork and serve on buns with spicy coleslaw.