Slow-Cooker Pulled Pork Sandwiches

Name: Slow-Cooker Pulled Pork Sandwiches
Prep time: 25 min
Total time: 4 h 45 min
Yield: 10
Ingredients: 3 tablespoons packed brown sugar; 3 tablespoons chili powder; 2 teaspoons salt; 1/2 teaspoon freshly ground pepper; 3 1/2 lb boneless pork shoulder, trimmed of excess fat and cut into 2-inch pieces; 3/4 cup Progresso™ Progresso™ chicken broth (from 32-oz carton); 1/2 cup apple cider vinegar; 1/2 cup barbeque sauce; 1/4 cup mayonnaise; 3 tablespoons apple cider vinegar; 2 tablespoons packed brown sugar; 1/4 teaspoon salt; 4 cups coleslaw mix; 10 burger buns

26 Ratings

25 Reviews

Kitchen Tested

Prep 25 min
Total 4 hr 45 min
Servings 10

This moist pulled pork, slow-cooked with Progresso™ chicken broth, cider vinegar, and barbecue sauce, is topped with a crunchy slaw for an easy dish that will help both your kitchen and you keep your cool.

By Betty Crocker Kitchens

Updated January 25, 2021

Make With

Progresso Broth

Ingredients

Pork

3 tablespoons packed brown sugar
3 tablespoons chili powder
2 teaspoons salt
1/2 teaspoon freshly ground pepper
3 1/2 lb boneless pork shoulder, trimmed of excess fat and cut into 2-inch pieces
3/4 cup Progresso™ Progresso™ chicken broth (from 32-oz carton)
1/2 cup apple cider vinegar
1/2 cup barbeque sauce

Slaw

1/4 cup mayonnaise
3 tablespoons apple cider vinegar
2 tablespoons packed brown sugar
1/4 teaspoon salt
4 cups coleslaw mix

Buns

10 burger buns

Steps

1

In small bowl, mix 3 tablespoons brown sugar, the chili powder, 2 teaspoons salt and the pepper. Rub mixture all over pork. Place in 4 1/2- to 5-quart slow cooker.
2

Pour broth and 1/4 cup of the vinegar over pork. Cover and cook on High heat setting 4 hours.
3

In medium bowl, beat mayonnaise, 3 tablespoons vinegar, 2 tablespoons brown sugar and 1/4 teaspoon salt. Stir in coleslaw mix. Cover and refrigerate at least 30 minutes but no longer than 4 hours.
4

Remove pork to cutting board, and shred using 2 forks. Reserve 1 cup of the cooking liquid. Discard remaining cooking liquid. In medium bowl, mix reserved cooking liquid with barbecue sauce and remaining 1/4 cup vinegar; return to slow cooker with shredded pork. Cover and cook on Low heat setting about 20 minutes or until warmed.
5

Using slotted spoon, spoon about 1/2 cup pork mixture on bottom half of each bun. Top each with about 1/4 cup coleslaw. Cover with top halves of buns. Pork mixture can be kept warm on Low heat setting up to 2 hours; stir occasionally.

If you like your pulled pork on the smoky side, try adding 1/2 teaspoon smoked paprika to the pork rub.
Short on time? Store-bought coleslaw makes a great sandwich topper and saves you a step in the process.

Nutrition Facts

Serving Size: 1 Serving

Calories: 520

Calories from Fat: 220

Total Fat: 25g; 38%

Saturated Fat: 8g; 38%

Trans Fat: 0g

Cholesterol: 100mg; 33%

Sodium: 1120mg; 47%

Potassium: 570mg; 16%

Total Carbohydrate: 37g; 12%

Dietary Fiber: 2g; 10%

Sugars: 15g

Protein: 37g

% Daily Value*:

Vitamin A: 25%; 25%

Vitamin C: 10%; 10%

Calcium: 10%; 10%

Iron: 20%; 20%

Exchanges:

2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;