Slow Cooker BBQ Pulled Pork Sandwiches
Succulent, lean pork tenderloin slow-cooked to perfection in sweet root beer, then tossed with your favorite BBQ sauce. This easy recipe delivers incredibly tender and flavorful pulled pork, perfect for piling onto soft potato buns with a refreshing homemade creamy red cabbage coleslaw.
Ingredients
- •2 lb Pork Tenderloin ((about 2 pieces))
- •12 oz Root Beer ((1 can or bottle))
- •1 tsp Onion Powder
- •1 tsp Garlic Powder
- •1 tsp Smoked Paprika
- •0.5 tsp Salt ((to taste))
- •0.25 tsp Black Pepper ((freshly ground, to taste))
- •1 cup Bone Sucking Sauce or BBQ Sauce ((or your favorite brand))
- •4 piece Potato Buns ((for serving))
- •0.5 head Red Cabbage ((about 3 cups shredded))
- •1 medium Carrot ((shredded))
- •0.5 cup Mayonnaise
- •2 tbsp Apple Cider Vinegar
- •1 tbsp Granulated Sugar
- •0.25 tsp Salt ((for slaw))
- •0.125 tsp Black Pepper ((for slaw))
Instructions
- 1.
Pat the pork tenderloin dry with paper towels. In a small bowl, combine the onion powder, garlic powder, smoked paprika, salt, and black pepper. Rub this spice mixture evenly over all sides of the pork tenderloin.
Time: 5 min - 2.
Place the seasoned pork tenderloin into your slow cooker. Pour the entire can of root beer over the pork.
Time: 2 min - 3.
Cover the slow cooker and cook on the LOW setting for 6-8 hours, or until the pork is fork-tender and easily shreds.
Time: 480 min - 4.
Carefully remove the pork tenderloin from the slow cooker and place it on a large cutting board or shallow dish. Use two forks to shred the pork into desired pieces. Discard any excess fat.
Time: 5 min - 5.
While the pork is cooking or just after shredding, prepare the creamy red cabbage coleslaw: In a medium bowl, whisk together the mayonnaise, apple cider vinegar, granulated sugar, 1/4 tsp salt, and 1/8 tsp black pepper until smooth. Add the shredded red cabbage and shredded carrot to the dressing and toss until well combined. Cover and refrigerate until ready to serve.
Time: 10 min - 6.
Drain most of the cooking liquid from the slow cooker, leaving about 1/2 cup for moisture if desired, or drain completely for a thicker sauce. Return the shredded pork to the slow cooker and stir in the Bone Sucking Sauce (or your chosen BBQ sauce) until the pork is well coated.
Time: 3 min - 7.
Stir the pork and sauce mixture well. Keep warm in the slow cooker on the 'Warm' setting until ready to serve.
- 8.
Serve the root beer pulled pork generously on toasted potato buns, topped with a spoonful of the creamy red cabbage coleslaw. Enjoy!
Time: 5 min
Tips
- 💡To substitute with chicken breast, use 2 lbs of boneless, skinless chicken breasts. Cook on LOW for 3-4 hours or HIGH for 2-3 hours, until easily shredded.
- 💡For the best shredding, use meat claws or two large forks to pull the pork apart.
- 💡If you want to toast your potato buns, lightly butter them and place them butter-side down in a hot skillet for 1-2 minutes until golden brown.
- 💡For an extra kick, add pickled jalapeños to your sandwich!
Recipe from TheCookbook.ai
Created by Shannon Williams