Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pulled Pork
BBQ Sauce
Coleslaw
Sandwich Assembly
Method
Pulled Pork Preparation
- 1
Prepare the Pork
Rub the pork shoulder with yellow mustard until coated. In a bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub this spice mixture all over the pork.
- 2
Cook the Pork
Place the pork shoulder in a slow cooker. Add the apple cider vinegar and water. Cover and cook on low for 8-10 hours, or until the pork is tender and easily shreds with a fork.
- 3
Shred the Pork
Once cooked, remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker and mix with the juices.
BBQ Sauce Preparation
- 4
Combine Ingredients
In a saucepan over medium heat, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, salt, black pepper, garlic powder, and onion powder. Stir until well mixed.
- 5
Simmer Sauce
Bring the sauce to a simmer and let it cook for about 10 minutes, stirring occasionally, until it thickens slightly.
Coleslaw Preparation
- 6
Mix Coleslaw Ingredients
In a large bowl, combine shredded cabbage, grated carrots, mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Mix until well combined.
- 7
Chill Coleslaw
Cover the coleslaw and let it chill in the refrigerator for at least 30 minutes before serving, allowing flavors to meld.