Slow Cooker Pulled Pork Sandwiches with Red Cabbage & Carrot Slaw
This pulled pork cooks all day, so once you prepare it, you can forget it. It makes a large amount, so it’s perfect for leftovers or for feeding a crowd.
This recipe was part of a “cook once, eat twice” spread in the magazine that offered ways to repurpose your leftovers from one recipe to another. To see what you can do with the leftovers from this recipe, check out this delicious Pizza with Pulled Pork, Pineapple, Jalapeños & Arugula recipe.
- ½ cup apple cider
- 1 cup gluten-free barbecue sauce divided
- 2 garlic cloves peeled and quartered
- 1 red onion peeled and sliced into ¼-inch slices
- 1 3-pound pork shoulder/butt
- 1 loaf gluten-free bread
- 4 cups red cabbage
- 1 cup shredded carrots
- ½ cup apple cider vinegar
- 2 tablespoons sugar
- 2 teaspoons crushed red pepper flakes
- 2 dashes hot pepper sauce
- ½ teaspoon kosher or fine sea salt
- ¼ teaspoon freshly ground black pepper
Pour apple cider and ½ cup barbecue sauce into a 5- or 6-quart slow cooker and stir until combined. Add garlic, onion, and pork. Cook on low until meat is very tender and shreds easily with a fork, about 7-8 hours.
While the meat is cooking, combine all slaw ingredients in a large bowl and mix. Refrigerate at least 30 minutes, but preferably 3-4 hours.
Once the meat is done, shred with two forks and add remaining ½ cup barbecue sauce. Toast bread slices. Place meat on top of one slice of bread, add slaw, top with remaining bread slice, and serve.
Reserve at least 1 cup of pulled pork for meal 2. The slaw is also still good the following day.
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