Savory Shredded BBQ Pork Sandwiches with Tangy Coleslaw
Indulge in the mouthwatering flavors of these Savory Shredded BBQ Pork Sandwiches, perfectly paired with a zesty Tangy Coleslaw. This recipe is a delightful twist on traditional barbecue, offering a creamy slaw that enhances the smoky sweetness of the pork. Ideal for summer picnics or family gatherings, the slow cooker simplifies the cooking process, allowing you to prepare dinner with ease. Even those who typically shy away from coleslaw will find this version irresistible. With options for substitution like chuck roast or chicken, you can customize this dish to your liking. Get ready to enjoy a flavorful feast that everyone will love!
12
Servings
300
Calories
11
Ingredients
Ingredients
Pork Butt
3 lbs (Cut into large chunks)
Tomato Paste
1 (12 ounce) can (None)
Barbecue Sauce
1 cup (Use Hunts Hickory and Brown Sugar variety)
Salt
1 teaspoon (None)
French Rolls
12 (None)
Mayonnaise
1/2 cup (Fat-free or regular)
Spicy Brown Mustard
3 tablespoons (None)
Honey
3 tablespoons (None)
Salt
1/8 teaspoon (None)
Deli Coleslaw Mix
1 (16 ounce) bag (None)
Raisins
1/2 cup (None)
Instructions
1
Begin by placing the pork butt chunks into the slow cooker. Spoon the entire can of tomato paste over the pork, ensuring not to stir.
2
Cover the slow cooker and set it to cook on low for 8 to 10 hours or on high for 4 to 6 hours, allowing the flavors to meld beautifully.
3
Once the cooking time is up, remove the pork from the slow cooker and use two forks to shred it into bite-sized pieces, mixing it back with the residual juices for added flavor.
4
In a separate bowl, combine the barbecue sauce and salt with the shredded pork, stirring until the pork is thoroughly coated.
5
To assemble the sandwiches, generously spoon the BBQ pork mixture onto the French rolls.
6
For the Tangy Coleslaw, whisk together the mayonnaise, spicy brown mustard, honey, and salt in a large bowl until smooth.
7
Add the deli coleslaw mix and raisins to the bowl, tossing until everything is well coated and blended.
8
Cover the coleslaw and let it chill in the refrigerator for at least 2 hours before serving, allowing the flavors to develop.
9
Top the pulled pork sandwiches with a generous helping of the tangy coleslaw before serving.
Nutrition Information
12.5
Fat
25
Carbs
16.7
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The main protein used is 3 lbs of pork butt, cut into large chunks.
How long should I cook the pork in the slow cooker on low?
The pork should be cooked on low for 8 to 10 hours.
What is the cooking time if I set the slow cooker to high?
The pork should be cooked on high for 4 to 6 hours.
How many sandwiches does this recipe yield?
This recipe makes 12 servings, utilizing 12 French rolls.
What type of BBQ sauce is recommended for this recipe?
The recipe suggests using one cup of Hunts Hickory and Brown Sugar variety barbecue sauce.
What are the nutritional values per serving?
Each serving contains 300 calories, 12.5g of fat, 25g of carbohydrates, and 16.7g of protein.
Do I need to stir the tomato paste into the pork before cooking?
No, you should spoon the entire can of tomato paste over the pork and ensure you do not stir it.
What ingredients are in the tangy coleslaw dressing?
The dressing is made by whisking together mayonnaise, spicy brown mustard, honey, and salt.
How long should the coleslaw chill before serving?
The coleslaw should be covered and chilled in the refrigerator for at least 2 hours.
What can I substitute for the pork butt?
You can customize the dish by substituting the pork with chuck roast or chicken.
How is the pork prepared after it finishes cooking?
The pork is removed from the slow cooker and shredded into bite-sized pieces using two forks.
What kind of bread is used for these sandwiches?
The recipe calls for 12 French rolls.
Are there any fruit additions in the coleslaw?
Yes, 1/2 cup of raisins is added to the deli coleslaw mix.
What kind of mustard should I use?
The recipe specifies 3 tablespoons of spicy brown mustard.
Can I use fat-free mayonnaise for the coleslaw?
Yes, you can use either fat-free or regular mayonnaise.
What size can of tomato paste is required?
You will need one 12-ounce can of tomato paste.
How much honey is used in the coleslaw?
The recipe requires 3 tablespoons of honey.
Is salt added to the pork or the coleslaw?
Salt is added to both; 1 teaspoon is mixed with the pork and 1/8 teaspoon is added to the coleslaw dressing.
Should the pork be mixed with juices after shredding?
Yes, mixing the shredded pork back with the residual juices adds more flavor.
What type of mix is used for the coleslaw base?
A 16-ounce bag of deli coleslaw mix is used.
How is the sandwich assembled?
Spoon the BBQ pork mixture onto the French rolls and top with a generous helping of the tangy coleslaw.
What makes the coleslaw tangy?
The combination of spicy brown mustard, mayonnaise, and honey creates the tangy flavor profile.
Is this recipe suitable for family gatherings?
Yes, it is described as ideal for summer picnics or family gatherings because it is easy to prepare and makes 12 servings.
Does this recipe include fiber or sugar data?
No, the fiber, sugar, sodium, and cholesterol values are not provided in the current recipe data.
What are the main tags associated with this recipe?
The tags include bbq, pork, slow cooker, sandwich, coleslaw, tangy, easy recipe, summer, and comfort food.
How many ingredients are in this recipe?
There are a total of 11 ingredients listed for this recipe.
What is the preparation method for the pork butt chunks?
The 3 lbs of pork butt should be cut into large chunks before being placed in the slow cooker.
When should the BBQ sauce be added?
The BBQ sauce should be stirred into the shredded pork after it has finished cooking in the slow cooker.
Why is the coleslaw chilled?
Chilling the coleslaw for at least 2 hours allows the flavors to develop properly.
Is the coleslaw dressing smooth?
Yes, you should whisk the dressing ingredients together until the mixture is smooth before adding the slaw mix.