Slow Cooker Pulled Pork Sandwiches

Prep 15 min


Cook 465 min


Ready in 480 min

 These pulled pork sandwiches (created by Spoon Fork Bacon!) come together easily in a slow cooker, and the pineapple slaw gives them a summery twist.


    Pulled Pork
  • 3 ½ tbsp (52 mL) Smoky Applewood Rub, divided
  • 2 tbsp (30 mL) olive oil
  • 3 ½ lbs. (1.6 kg) boneless pork shoulder, cut into 3 equal pieces
  • ½   onion, diced (about 2 ⁄3 cup/150 mL)
  • 2   garlic cloves, pressed
  • ⅔ cup (150 mL) fresh orange juice (about 2 oranges)
  • 1 cup (250 mL) chicken stock
  • 1 tsp (5 mL) salt
  • 1 cup (250 mL) barbecue sauce, plus more for drizzling
    Pineapple-Cabbage Slaw
  • ⅓ cup (75 mL) mayonnaise
  • 1 tsp (5 mL) apple cider vinegar
  • ½ tsp (2 mL) salt
  • ¼ tsp (1 mL) black pepper
  • 2 cups (500 mL) finely shredded cabbage
  • 1 ½ cups (375 mL) finely shredded purple cabbage
  • 1 cup (250 mL) thinly sliced pineapple
  • 8   brioche buns, lightly toasted


  1. Whisk together the rub and oil in a large bowl. Add the pork shoulder and mix until the pieces are fully covered with the seasoned oil.
  2. Place the onion, garlic, orange juice, and stock into your slow cooker and top with the pork shoulder pieces. Cover and cook on low for 8 hours.
  3. About 45 minutes before the pork has finished cooking, make the slaw by combining the mayonnaise, vinegar, salt, and pepper in a large bowl. Add all the shredded cabbage to the bowl and toss together until coated. Fold in the pineapple strips until evenly mixed.
  4. Cover the slaw with plastic wrap and refrigerate until about 10 minutes before you’re ready to serve.
  5. Remove the pork from the slow cooker and transfer it to a large baking dish. Shred the pork with two forks, removing any large chunks of fat or gristle.
  6. Sprinkle salt and barbecue sauce over the pork and stir together until evenly combined.
  7. To assemble the sandwiches, place the pulled pork on the buns and top with the slaw. Drizzle with additional barbecue sauce, if you’d like.


  • 8  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 860, Total Fat 45 g, Saturated Fat 14 g, Cholesterol 140 mg, Sodium 1,570 mg, Carbohydrate 71 g, Fiber 4 g, Sugars 29 g (includes 9 g added sugar), Protein 44 g

Cook's Tips:

Flip the Fruit: Swap pineapple with finely shredded apples for a crisp apple slaw.

Split Chicken: Follow the same instructions as for the pork, but remove the skin and bones before shredding.

Taco ‘Bout It: Swap tortillas for the buns and add a dash of hot sauce to kick things up

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