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Cozy Slow Cooker Pulled Pork Recipe with Easy Creamy Coleslaw Side

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A warm, satisfying slow cooker pulled pork paired with a creamy, tangy coleslaw that’s quick to prep and perfect for cozy dinners or busy weekdays.

Ingredients

Scale
  • 3 to 4 pounds pork shoulder (pork butt), with good marbling
  • 1 yellow onion, sliced
  • 4 garlic cloves, minced
  • 2 teaspoons smoked paprika
  • 2 tablespoons brown sugar
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 ½ teaspoons salt
  • 1 teaspoon black pepper
  • ¼ cup (60 ml) apple cider vinegar
  • ½ cup (120 ml) chicken broth or water
  • 1 tablespoon olive oil (optional, for searing)
  • 4 cups (about 300 g) green cabbage, shredded
  • 1 cup (about 100 g) carrots, grated
  • ½ cup (120 ml) mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • ½ teaspoon celery seed (optional)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Pat the pork shoulder dry with paper towels. Mix smoked paprika, brown sugar, chili powder, cumin, salt, and black pepper in a small bowl.
  2. Rub the spice mix all over the pork, covering every nook and cranny (about 10 minutes).
  3. Optional: Heat olive oil in a cast iron skillet over medium-high heat. Sear the pork on each side for about 3 minutes until browned.
  4. Place sliced onions at the bottom of the slow cooker. Add minced garlic evenly on top.
  5. Nestle the pork shoulder on the onions.
  6. Pour chicken broth (or water) and apple cider vinegar around the pork, avoiding washing off the seasoning.
  7. Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours until pork shreds easily and reaches 195°F to 205°F (90°C to 96°C).
  8. While pork cooks, whisk mayonnaise, apple cider vinegar, honey, Dijon mustard, celery seed, salt, and pepper in a large bowl.
  9. Add shredded cabbage and grated carrots to the dressing. Toss until coated and chill for at least 30 minutes.
  10. Once pork is cooked, transfer to a cutting board or bowl and shred with two forks or meat claws, discarding large fat pieces.
  11. Return shredded pork to the slow cooker and mix with juices for extra flavor and moisture.
  12. Serve pulled pork on buns, plates, or tortillas topped with creamy coleslaw. Optionally add BBQ sauce or fresh herbs.

Notes

[‘Searing the pork is optional but adds a deeper flavor and caramelized crust.’, ‘Low and slow cooking yields more tender pork than high heat.’, ‘Keep the slow cooker lid closed to maintain heat and cooking time.’, ‘Adjust seasoning after shredding by adding salt, pepper, or vinegar if needed.’, ‘If coleslaw is too rich, add lemon juice or more vinegar to brighten flavors.’, ‘If pork is dry, stir in leftover cooking liquid or broth to restore moisture.’, ‘For gluten-free, ensure chili powder and broth are certified gluten-free.’, ‘For dairy-free, use dairy-free mayonnaise and substitute honey with maple syrup for vegan option.’, ‘Pulled pork can be stored in the fridge up to 4 days; coleslaw up to 2 days.’, ‘Pulled pork can be frozen up to 3 months; thaw overnight and reheat gently.’]

Nutrition

Keywords: slow cooker pulled pork, creamy coleslaw, comfort food, easy dinner, slow cooker recipe, pulled pork recipe, coleslaw side, BBQ pork

Find it online: https://emmayum.com/cozy-slow-cooker-pulled-pork-recipe-with-easy-creamy-coleslaw-side/