This Slow Cooker Pulled Pork meal includes a bonus recipe for a delicious red cabbage salad! I’ve always been a huge fan of red cabbage salad. I love vinegary dishes and this one fit the bill. The pulled pork sandwiches topped with the red cabbage salad made a perfect BBQ and spiced vinegar flavor combination.
For those who are not a fan of red cabbage salad, you can definitely skip that part of the recipe and top your pulled pork with other “crunchy” items. Here’s are some other great topping ideas for your inspiration:
- Cole Slaw
- Roasted or Sauteed Bell Peppers
- Sauteed Mushrooms
- Pickled Jalapenos (my personal favorite!)
- Crushed chips
Honestly though, the way this pulled pork is made in the slow cooker, all the juices of the pork mix with the spices, onions, and BBQ sauce to create a savory flavor so good you may not even need to top it with anything! The process of cooking the pork slowly gives it a chance to marinade for hours allowing it to develop an amazing taste in every bite. It also yields pork that’s so tender it will shred easily using only a fork. This is definitely one of the easier slow cooker pulled pork recipes you’re going to find. Serve on a large burger bun and dig in!
OTHER BURGER & SANDWICH IDEAS YOU MAY LIKE:
Slow-Cooker Pulled Pork Sandwiches with Red Cabbage SaladCourse: Main Course, MeatDifficulty: Easy
This pork is slowly cooked and marinated with spices, onions and BBQ sauce creating an incredibly flavorful and tender pork. Topped with a spiced vinegar red cabbage salad for the perfect flavor combo!
- FOR PORK SANDWICHES
6 lbs pork shoulder
1 tsp garlic salt
1 tsp onion powder
1 tsp paprika
½ tsp black pepper
1 onion, thinly sliced
1 cup chicken broth
1 ½ cups BBQ sauce (plus more for serving)
8 burger buns
- FOR RED CABBAGE SALAD
1 head red cabbage, cut into thin slices
¼ cup olive oil
½ cup red wine vinegar
½ tsp onion powder
½ tsp garlic salt
¼ tsp black pepper
½ Tbs sugar
- Cut the pork shoulder into large cubed pieces, discarding any excess fat
- Place the pork pieces into crockpot and sprinkle with the garlic salt, onion powder, paprika, and black pepper. Mix to coat well
- Add the chicken broth to the crockpot. Top with the sliced onions
- Cover and set crockpot to HIGH. Cook for about 4 hours
- After the 4 hours, check to make sure pork is tender enough to shred easily with a fork. If not, let cook an additional hour
- Once it’s done cooking, drain the pork but save ¼ cup of the juice. Return the ¼ cup of juice to the crockpot and put the pork pieces on a large plate
- Shred the pork completely using two forks. Then return the shredded pork to the crockpot.
- Add the BBQ sauce and stir to make sure pork is coated well
- Cover and heat for 10 more minutes
- While pork is heating, start preparing the red cabbage salad
- In a large bowl, add the sliced cabbage, olive oil, red wine vinegar, onion powder, garlic salt, black pepper and sugar. Mix until everything is well coated
- Serve the pulled pork on burger buns. Top with more BBQ sauce and the red cabbage salad as desired!
- Calories & Nutritional Info are only an estimate and may vary based on different brands and ingredients used. Nutritional Info below was calculated using Very Fit Well’s Nutrition Calculator.
8 servings per container
- Amount Per Serving% Daily Value *
- Total Fat
- Saturated Fat 7g 35%
- Cholesterol 90mg 30%
- Sodium 1190mg 50%
- Amount Per Serving% Daily Value *
- Total Carbohydrate
- Dietary Fiber 2g 8%
- Sugars 7g
- Protein 33g 66%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.