Ingredients

The following ingredients have 8 Servings
  • 8 large buns
  • 8 slices white cheddar, pepper Jack, Gruyere, etc.
  • 2 pounds pork shoulder/butt (trimmed of excess fat)
  • 1 tablespoon Vegetable oil
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 1/3 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons yellow mustard
  • 3 tablespoons brown sugar
  • 2 tablespoons white vinegar
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon hot sauce (or more to taste)
  • 16 oz. angel hair coleslaw
  • 1-2 shredded carrots
  • 1/4 cup mayonnaise ((I use fat free))
  • 1 1/2 teaspoons sugar (or more to taste)
  • 1/2 teaspoons celery seeds
  • 1 tablespoon cider vinegar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt

Instruction

  • Pulled Pork: Spray your slow cooker with non stick cooking spray. Heat 1 tablespoon vegetable oil over medium-high heat in a large cast iron skillet. Using tongs or 2 forks, sear pork on all sides until lightly browned. Transfer pork to slow cooker.
  • Add all of the pork ingredients and stir. Cook on high 3-4 hours or on low 6-8 hours. When tender, shred pork and allow to cook an additional 30 minutes, or until the pork absorbs the excess liquid.
  • Coleslaw: Add ingredients to a large bowl and mix until well combined. Taste and add additional sugar, vinegar, salt to taste.
  • Buns: When ready to serve, lay bottom of buns in a single layer on a baking sheet. Top with sliced provolone and broil until melted, approximately, 1-2 minutes.
  • Assemble: Top provolone buns with shredded pork followed by coleslaw.