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Slow Cooker BBQ Pulled Pork Sandwich with Broccoli Slaw
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Description
Simple and easy pulled pork sandwich topped with a tangy broccoli slaw and BBQ sauce.
Ingredients
- FOR THE PULLED PORK:
- 1-½ pound Pork Tenderloin Or Butt
- 12 ounces, fluid Pepsi
- 12 ounces, fluid Beer (ale Or Ipa)
- 1 Tablespoon Peppercorns (tied Up In A Piece Of Cheesecloth)
- ½ Large Onion, Sliced
- 2 cloves Garlic, Smashed
- 2 teaspoons Lawry's Seasoning Salt
- Salt And Pepper, to taste
- FOR THE BROCCOLI SLAW
- 1 bag Broccoli Slaw Mix, 12 Ounce Bag (with Shredded Broccoli & Carrots)
- 1-½ cup Mayonnaise
- 1 Tablespoon Apple Cider Vinegar
- 1 Tablespoon Dunkees (or Grey Poupon)
- 1 teaspoon Salt
- 1 pinch Black Pepper To Taste
- FOR THE BBQ SAUCE:
- 1 cup Sweet Baby Ray's BBQ Sauce
- 2 Tablespoons Buffalo Wing Sauce
- 4 Hamburger Buns For Serving
Preparation
Salt and pepper all sides of your pork tenderloin. Add pork and the rest of the ingredients for the pulled pork into a slow cooker. It’s best to tie up the peppercorns in a piece of cheesecloth for easy removal later. Set timer on low for 8 hours and walk away!
For the slaw: Toss all of the slaw ingredients together in a mixing bowl and refrigerate. You can prep the slaw in advance and leave it in the fridge until you are ready to serve. Toss before using.
To assemble:
After pork has cooked, remove peppercorns from the crockpot. Remove the pork to a cutting board and shred pork with a fork.
Drain the liquid out of the crockpot, leaving the onions in there. Then put the pork back in the slow cooker to keep warm.
Combine the BBQ sauce and Buffalo sauce in a small bowl. You can toss the pork with the BBQ sauce mix or put the sauce on top.
Toast buns, assemble pulled pork on the bottom half of each bun, and top with the slaw mix and the top bun. Enjoy.
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