Easy BBQ Pulled Pork Sandwiches with Spicy Coleslaw
Easy BBQ Pulled Pork Sandwiches with Spicy Coleslaw is one of those “no-brainer” recipes for a busy weeknight. With just seven ingredients, total, you put it in your slow cooker in the morning and finish it up in time for dinner. Please note: this BBQ pulled pork sandwich recipe is meant to be super-easy. This recipe uses store-bought ingredients to make your dinnertime preparations quick and easy!
- Prep Time: 10 mins
- Cook Time: 7 hours
- Total Time: 7 hours 10 mins
- Yield: 8 1x
- Category: Slow Cooker
- Cuisine: American
Ingredients
- 2 1/2 to 3-pound boneless pork shoulder roast
- 1 16.9-ounce bottle of your favorite root beer
- 1 18-ounce bottle of your favorite barbecue sauce plus extra for serving on the side
- 1 10-ounce package of shredded angel hair coleslaw
- 1/2 cup Litehouse Jalapeno Ranch Dressing and Dip
- 1 8-ounce can of crushed pineapple, drained
- 8 hamburger buns (your choice of your favorite soft bun)
Instructions
- Place pork shoulder roast in a slow cooker.
- Pour root beer over roast.
- Cover and set the slow cooker on low and cook for 6 hours.
- Remove cooked pork roast from slow cooker using tongs or a large spoon and transfer into a large bowl.
- Drain root beer from slow cooker and set aside, reserving juices for leftovers.
- With a set of pulled pork shredder claws or 2 forks, shred cooked pork, and return to slow cooker.
- Pour barbecue sauce over shredded pork and stir to combine.
- Set slow cooker on low and cook for another hour.
- While shredded pork is heating through, place shredded coleslaw in a large bowl.
- Add drained pineapple and stir to combine.
- Add Jalapeno Ranch dressing and stir to combine.
- Refrigerate until ready to use.
- When ready to serve, top buns with a generous helping of the pulled pork.
- Top pulled pork with a generous serving of the coleslaw.
Notes
If you are not serving the pulled pork on the same day you cook it, after shredding, add the shredded pork back into the reserved crockpot juices and refrigerate until ready to reheat. Also, use the reserved juices to store any leftovers. Leftovers can be frozen for future meals.
To reheat, microwave for a few minutes at a time, adding more of the reserved juices to moisten OR add shredded pork to a non-stick frying pan and reheat on the stovetop on low adding more of the reserved juices and stir occasionally until heated through.
Keywords: BBQ pulled pork sandwiches
