Busy night of kid sports, board meeting or busy work day? We’ve got you covered! With less than 30 minutes of “hands on” time, our pulled pork sandwiches are a guaranteed hit. About 15 minutes needed to get them started and 15 minutes to pull together the slaw and toast the buns at the end. And, in between…the slow cooker does al the hard work! Perfect for a night of eating in “shifts,” too.
BBQ Pulled Pork Sandwiches with Creamy Coleslaw
Servings: 4 servings
Ingredients
Pork Sandwiches:
- 2 lbs pork tenderloin we use 2 – 1 lb tenderloins
- 1 ¼ cup ketchup
- 4 Tbsp apple cider vinegar
- 1 Tbsp minced garlic
- 1 Tbsp Worcestershire sauce
- 1 tsp kosher salt
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp dry mustard
- ⅛ tap cayenne pepper
- ¾ cup brown sugar
- ⅓ cup molasses
- ¼ cup honey
- 3/4 cup red wine can also sub broth
- 4 pretzel buns
Creamy Coleslaw:
- ¾ cup avocado mayonnaise
- 2 Tbsp apple cider vinegar
- 1 Tbsp rice wine vinegar
- 1 Tbsp whole grain Dijon mustard
- 2 tsp honey
- 1 tsp celery salt
- ½ tsp onion powder
- ¼ tsp black pepper
- ½ tsp kosher salt
- 4 cups 1 bag coleslaw mix
- 4 cups 1 bag red cabbage
Instructions
- Sprinkle pork tenderloin(s) with salt and pepper. Place on bottom of crock pot.
- In a small sauce pan, combine ingredients for BBQ sauce (ketchup through wine). Whisk together. Cook over high heat until a low boil begins. Turn heat down to low and cook for 8-10 minutes until sauce just starts to thicken.
- Pour over pork tenderloin. Cover and turn crockpot on high for 6 hours or low for 8 hours. With about 1 hour of cook time left, use two forks and break up pork, shredding into thin pieces. Finish cooking and shred remaining pieces once complete.
- Once pork is almost done, prepare coleslaw. Whisk together all coleslaw ingredients, mayonnaise through salt. Add cabbage and toss until fully coated. Chill until ready to serve. This can also be made a few hours ahead to save time.
- Slice pretzel buns in half and toast. Use a bit of BBQ sauce from crockpot and lightly smear on insides of bun. Layer pork tenderloin on bottom of bun. Stack coleslaw on top. Add top of bun and serve! Great with grilled corn on the cob or salad.
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