Coleslaw Topped Pulled Pork Sandwiches {Slow Cooker}

Hot Diggety these are good! Slow cooker BBQ slathered pulled pork topped with creamy, cool coleslaw means summer at it's finest. I'm not sure I can ever appreciate pulled pork without coleslaw again. This was our 4th of July fare this year and it might just become tradition. Delicioso!

Coleslaw Topped Pulled Pork Sandwiches

{Recipe Source: Our Best Bites}

For Pulled Pork:

3 lb. boneless pork shoulder

Garlic powder

Onion powder

Kosher salt

Black pepper

Smoked paprika or liquid smoke

Chicken or beef broth

About 12 oz. of your favorite BBQ sauce

About 12 high-quality rolls

Coleslaw (see recipe below)

Rinse pork roast well in cold water and trim of excess fat. Be thorough in this process, it’s important for non-fishy smelling/tasting weird pork! Pat dry. Sprinkle roast with liquid smoke, a few drops’ll do ya, and seasonings and place in slow cooker. Add about 1/2 inch of broth (or water) and cook on low for 8-10 hours.

When the roast has cooked, drain liquid and then return to the slow cooker and gently shred. Pour enough sauce over the meat so it’s well-incorporated but not soupy, and gently mix. Return the lid to the crock pot and heat through. When ready to serve, slice rolls (toast in desired) and add meat. Top with coleslaw. Cheese and dill pickles are good toppings too!

Memphis-Style Coleslaw
Recipe from ourbestbites.com

1 c. mayonnaise
2 Tbsp. Dijon
2 Tbsp. apple cider vinegar
2 Tbsp. sugar
1/2 heaping tsp. Kosher salt
1 Tbsp. grated onion
2-2 1/2 tsp. celery seed
1 16-oz. bag shredded cabbage with carrots (I liked using a combination of pre-mixed coleslaw and finely shredded napa cabbage that I already had on hand)
1/2 minced green bell pepper
1 carrot, peeled and grated

Combine mayo, mustard, vinegar, sugar, salt, onion, and celery seed. In a large bowl, combine shredded cabbage, carrots, and green pepper.

Toss with dressing and refrigerate for at least 2-3 hours and up to about 3 days.