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Sweet, tangy Slow Cooker Pulled Pork Sandwiches with Radish Slaw
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Slow Cooker Pulled Pork Sandwiches with Radish Slaw (gluten-free)

Slow cooker pulled pork is a simple recipe full of tangy, sweet flavor.  It is a perfect recipe for feeding a crowd or to create a meal with leftovers to freeze (the pulled pork freezes easily).  The light, refreshing radish slaw adds some crunch to the sandwich and a little bite from the spicy radishes.
Course Main Course, Slow Cooker
Cuisine American
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 8 servings
Calories 235kcal
Author Toni Dash

Ingredients

Slow Cooker Pulled Pork

  • 1/2 cup Ketchup
  • 1/3 cup Worcestershire Sauce
  • 1/3 cup Apple Cider Vinegar
  • 1 tablespoon Dry Mustard
  • 1/2 teaspoon Paprika
  • 1/4 cup Brown Sugar
  • 1/2 teaspoon Liquid Smoke
  • 1/4 teaspoon Red Pepper Flakes
  • 1/2 teaspoon Kosher Salt
  • 1/4 teaspoon Black Pepper freshly ground
  • 1 medium Sweet Onion peeled and chopped
  • 3 pounds Pork Shoulder fat trimmed

Radish Slaw

  • 1 tablespoon Rice Vinegar
  • 1/2 teaspoon Granulated Sugar
  • 1 tablespoon Olive Oil
  • 1 teaspoon Lime Juice
  • 1 cup Thinly grated Cabbage
  • 1/2 cup grated Carrot
  • 3/4 cup grated Radishes
  • 1/4 cup thinly sliced Red Onion
  • 2 tablespoon chopped fresh Cilantro
  • Kosher Salt and freshly ground Black Pepper to taste

Instructions

Slow Cooker Pulled Pork

  • Combine all ingredients EXCEPT onion and meat in the slow cooker and whisk together. Mix in onion. Add pork, turning once to fully coat. Cook on LOW for 8 hours until pork is done and falling apart. Separate pork with two forks, mix in with sauce.

Radish Slaw

  • In a small bowl whisk to combine the vinegar, sugar, oil and lime juice.
  • In a large bowl toss together the cabbage, carrots, radishes and onion. Pour on the dressing; add the cilantro and toss to coat. Salt and Pepper to taste.

Assembling the sandwiches

  • Add some of the shredded pork to bottom of a divided roll, top with radish slaw and place the top of the bun on the sandwich.  Will serve 8-12 depending on amount used in sandwiches.

Nutrition

Calories: 235kcal | Carbohydrates: 15g | Protein: 20g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 69mg | Sodium: 489mg | Potassium: 582mg | Fiber: 0g | Sugar: 12g | Vitamin A: 1520IU | Vitamin C: 8.7mg | Calcium: 44mg | Iron: 2.1mg