Paula Deen Slow Cooker Pulled Pork Sandwiches and Buttermilk Coleslaw is a two-part cookout recipe built for a crowd. Pork butt gets rubbed with chili powder, garlic, and onion powder, then slow cooks 12 hours until fork-tender. Pile it on soft buns with tangy slaw and feed 10 people at your next backyard barbecue.
The 12-hour cook time is what makes or breaks this. At 10 hours, the pork gets tender enough to shred with two forks. Paula mixes the shredded meat with barbecue sauce and broth, then cooks it 2 more hours so the flavor soaks through. Skip those last 2 hours and the pork stays dry.
Rub the pork the night before and let it sit overnight in the fridge. Start the slow cooker first thing in the morning and the meat will be ready by supper. Make the coleslaw while you shred the pork. It gets better the longer it chills.
Paula Deen Slow Cooker Pulled Pork Sandwiches and Buttermilk Coleslaw
Course: DinnerCuisine: American, SouthernDifficulty: Easy10
servings25
minutes12
hours780
kcalSpice-rubbed pork shoulder slow cooked for 12 hours, shredded and tossed in barbecue sauce, served on soft buns with a crunchy buttermilk coleslaw made with green and purple cabbage.
Ingredients
2 tablespoons chili powder
1 tablespoon onion powder
1 teaspoon garlic powder
2 teaspoons plus more for slaw Kosher salt
1 teaspoon freshly ground, plus more for slaw Black pepper
pinch optional cayenne pepper
5 lbs boneless pork butt or shoulder
2 cups homemade or store bought barbecue sauce
10 to 12 soft hamburger buns
1/2 cup mayonnaise
1 1/2 tablespoons Dijon mustard
2 tablespoons light brown sugar
2 tablespoons apple cider vinegar
2 tablespoons buttermilk
1/2 teaspoon celery salt
4 cups (about 1/2 head) finely shredded green cabbage
4 cups (about 1/2 head) finely shredded purple cabbage
2 large grated carrots
Directions
- Season the pork: In a small bowl, mix the chili powder, onion powder, garlic powder, salt, pepper and cayenne, if using. Rub the spice mixture on all sides of the pork. Cover and refrigerate for at least 2 hours, or overnight.
- Slow cook and shred: Place pork in a slow cooker. Set on low heat and cook for 10 hours. Transfer from the slow cooker to a roasting pan and shred with two forks, removing any large pieces of fat. Pour the broth into a heatproof pitcher or large fat separator, and skim off the fat. Put the pork back into the slow cooker. Combine the barbecue sauce and 3 cups of the skimmed broth. Stir into the pork and cook 2 hours. Using a slotted spoon, remove the pork from the slow cooker. Place the meat on a serving platter or on individual buns. Serve the remaining sauce alongside.
- Make the coleslaw: Whisk together the mayonnaise, mustard, brown sugar, vinegar, buttermilk, celery salt, kosher salt, and pepper in a large bowl. Add the cabbages and carrots and toss to combine. Cover and chill until serving time.
FAQs
Can I use a different cut of pork instead of pork butt?
Pork shoulder works the same way since it comes from the same part of the animal. Leaner cuts like pork loin will dry out over 12 hours in a slow cooker. You need a fatty, well-marbled cut so the meat stays juicy and shreds properly.
How long will leftover pulled pork keep?
Pulled pork stores well in the fridge for 3 to 4 days in an airtight container. It also freezes for up to 3 months. Reheat it with a splash of broth or leftover sauce to keep it from drying out. Store the coleslaw separately since it gets soggy after a day.
Why cook the pork for 2 more hours after adding the barbecue sauce?
The extra 2 hours let the sauce and broth soak into the shredded meat instead of just sitting on top. If you skip this step, the pork tastes plain and the sauce stays separate. Mixing 3 cups of skimmed broth with the barbecue sauce keeps it from getting too thick or sweet.
Can I make the coleslaw ahead of time?
Mix the dressing and store it in the fridge for up to a day. Toss it with the shredded cabbage and carrots 1 to 2 hours before serving so the vegetables soften slightly without going limp. Paula calls celery salt the secret ingredient in this dressing, and it works best when the slaw has time to chill.
What is the most common mistake with slow cooker pulled pork?
Not skimming the fat from the cooking broth. Paula has you pour the liquid into a fat separator after the first 10 hours for a reason. If you skip that step, the sauce turns greasy and the pork tastes heavy. Take the extra 5 minutes to separate the fat before mixing the sauce.
