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Slow cooker succulent barbecue pulled pork with creamy homemade slaw and mustard.

This slow cooker pulled pork sandwich is super easy to make and well worth the wait! Make ahead and enjoy this delicious barbecue pork sandwich for an indulgent lunch or dinner that won’t disappoint.

However, if you don’t have enough time to make the pulled pork for 8 hours you can half the time and set your slow cooker to medium heat and cook for 4 hours instead!

Any leftover barbecue pulled pork is perfect to use on top of hot dogs or jacket potatoes. Or, check out my delicious Ultimate Comfort: Barbecue Pulled Pork Loaded Fries and Barbecue Pulled Pork Nachos recipes! Similarly, you could make my Easy Leftover BBQ Pulled Pork Pizza!

Also, check out my Instagram page for more recipe inspiration!

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Slow Cooker Barbecue Pulled Pork Sandwich

Barbecue Pulled Pork Sandwiches with Homemade Slaw and Mustard
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 hours 5 minutes
Course Lunch, Main Course
Cuisine American
Servings 2 people

Ingredients
  

Pulled Pork

  • 400ml Chicken stock
  • 4 Pork loin steaks (fat removed)
  • 2 Garlic cloves
  • 1 Onion (roughly chopped)
  • 2 tsp Paprika
  • 2 tsp Cumin
  • 2 tsp Brown sugar

Barbecue Sauce

  • 1/2 Cup Ketchup
  • 1/4 Cup Water
  • 2 tbsp Vinegar
  • 2 tbsp Worcestershire sauce
  • 2 tbsp Brown sugar
  • 1 tbsp American mustard
  • 1 tsp Garlic granules
  • 1 tsp Chilli powder
  • 1 tsp Hot sauce
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper

Slaw

  • 80g Red cabbage (shredded)
  • 30g Carrot (grated)
  • 3 tbsp Mayonnaise
  • 1 tsp Apple cider vinegar
  • 1 tsp Lime juice
  • 1/2 tsp Garlic powder

To Serve

  • 2 tbsp American mustard (optional)

Instructions
 

  • Put the chicken stock, pork loin steaks, garlic, onion, paprika, cumin and brown sugar into slow cooker. Season to taste and cook on low for 8 hours. Remove the pork from the slow cooker and shred using a fork.
  • Put the pork, ketchup, water, vinegar, worcestershire sauce, brown sugar, American mustard, garlic granules, chilli powder, hot sauce, salt and pepper into a medium sized pan and cook on a low heat for 5 minutes until the sauce is warmed through.
  • Meanwhile in a large bowl, add the red cabbage, carrot, mayonnaise, apple cider vinegar, lime juice and garlic powder. Stir until well combined and season with salt and pepper to taste.
  • To serve, add American mustard (optional) to the bottom of a bun and top with the barbecue pulled pork and slaw.
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