Slow Cooker BBQ Pulled Pork Sandwiches with Coleslaw

Love all things BBQ!

Pulled Pork is tender and has a soft bite to it! The spicy and sweet bbq sauce recipe that goes with this is a great compliment to the tender pork! The freshness of the coleslaw is made with half greek yogurt, half mayo and instead of sugar, my alternative was agave sweetener.

It is the perfect party food for a crowd! Using a slow cooker for this recipe makes it so much more easier. You just let the pot do the cooking and the meat will fall off the bone after 8 hours. Pull it apart and place it back in the slow cooker with some of its juices and it will keep warm throughout the whole party! Keep the bbq sauce on the side and allow people to serve as they please.

It will be a huge hit!

Slow Cooker Pulled Pork Sandwiches

Yield: 18-20 servings

Pulled Pork Rub

Ingredients:

• 10 lb Pork Shoulder

• 1 tbsp chipotle chili powder

• 2 tbsp garlic seasoning

• 1 ½ tbsp chili powder

• ½ tsp cayenne pepper

• 1 ½ tbsp smoked paprika

• 3 tbsp brown sugar

• 1 tbsp fresh cracked pepper

• 3 tsp salt

• 4 tbsp olive oil

• 18-20 Brioche Hamburger Buns

• 1 can of soda (coke)

• 1 purple onion, sliced

Directions

1. Pat dry and trim off the excess fat.

2. Rub the olive oil all over the pork and coat the entire pork with the rub and let it sit in the refrigerator for 6 hours.

3. In a slow cooker, add in half sliced red onion, half a can of soda (coke)

4. Cook it low and slow for 8-10 hours, until the meat falls off the bone.

5. Once the meat is ready. Remove the bone and pull it apart.

6. Ready to serve

Sweet and Spicy Chipotle BBQ Sauce

• Half red onion, diced

• 2 garlic cloves, minced

• ½ cup chicken stock

• 1 ½ cup ketchup

• 1 tbsp worcheshire

• 1 tbsp apple cider vinegar

• ⅓ cup brown sugar

• ⅓ cup molasses

• 3 tbsp chipotle in adobo

• 1 tsp kosher salt

• 1 tsp fresh cracked pepper

• 1 tsp ground mustard

Directions

1. In a medium sauce pot, on medium low heat, drizzle in olive oil, red onion and garlic. Allow to cook down until soft.

2. Add in the chicken stock, ketchup, worcheshire, apple cider vinegar, brown sugar, molasses, chipotles in adobo, salt, pepper and ground mustard. Simmer and cook down all ingredients for about 10-15 minutes.

3. Remove from heat and allow to cool for 10 minutes.

4. Using the immersion blender or any blender and blend the bbq sauce for a smoother consistency.

5. Place in a glass bowl or container. It can store in the fridge for up to 5-7 days.