These sandwiches are the perfect balance of savory, sweet, and crunchy. Simple to make, cozy to eat, and great for a weeknight or game day.
Ingredients:
For Pulled Pork:
- 3 lb boneless pork shoulder
- 2 tsp paprika
- 1 tsp cumin
- 1 tsp garlic powder
- 1/8 tsp cayenne pepper optional
- 2 tsp salt
- 1 tsp ground black pepper
- 1/2 cup apple cider vinegar
- 1/4 cup honey
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 onion roughly sliced
- 8 rolls or buns for serving
For Apple Slaw
- 2 apples julienned
- 2 cups cabbage shredded
- 2 carrots julienned
- 3 green onions chopped
- 2 tbsp Greek yogurt
- 3 tbsp apple cider vinegar
- 2 tsp honey
- 2 tsp dijon mustard
- 3 tbsp poppy seeds
- 1/2 lemon juiced
- 1 clove garlic
- Salt and Pepper to taste
Directions:
In a small bowl, stir the paprika, cumin, garlic powder, cayenne pepper, salt, pepper, apple cider vinegar, honey, olive oil, tomato paste and Worcestershire sauce until well combined.
Place the onions at the bottom of a slow cooker, add the pork on top and pour the sauce over it, making sure to cover the entire piece of meat. Some of the sauce may drip to the bottom of the slow cooker.
Turn the slow cooker on and cook for 4 hours on high or 8 hours on low.
In the meantime, make the apple slaw by stirring together in a small bowl the Greek yogurt, apple cider vinegar, honey, dijon mustard, poppy seeds, lemon juice, garlic, salt and pepper together.
In a large bowl toss the apples, cabbage, carrots and green onions together. Add the slaw dressing and toss until completely coated. Place in the fridge and let chill until ready to serve. This slaw will keep for a couple of days and is perfect for leftovers.
When pork is cooked all the way through, take it out of the slow cooker and let cool slightly. Shred pork into small pieces using 2 forks. Discard onions.
Add some or all of the sauce back into the shredded pork. I like a saucy pork sandwich, so I just added all of the shredded pork back into the slow cooker, but feel free to adjust the sauce to your family's preferences.
To serve, cut buns in half, spoon a huge serving of pork onto the bottom bun, top with a spoonful of the apple slaw and top with the remaining piece of bun.
