Slow Cooker Hawaiian Pulled Pork Sandwiches with Mandarin Orange Slaw

Slow Cooker Hawaiian Pulled Pork Sandwiches with Mandarin Orange Slaw

These Slow Cooker Hawaiian Pulled Pork Sandwiches with Mandarin Orange Slaw cook slowly all day and then are topped with coleslaw and juicy mandarin oranges with lots of creamy sweetness.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 10

Total Time 10 15

Servings people

Calories 286kcal

Author Jennifer Draper

Ingredients

For the sandwich:
2-3 pound pork shoulder roast
12 oz can summer beer I used Sam Adams Porch Rocker
1/4 cup brown sugar
1 tablespoon garlic powder
1 teaspoon kosher salt
1 teaspoon chili powder
1/2 cup pineapple BBQ sauce I found it at Target
A package of your favorite sandwich buns I used King's Hawaiian Burger Buns
For the Slaw:
1/2 large head cabbage washed and shredded (about 6 cups)
1/2 cup mandarin oranges roughly chopped
1/2 cup greek yogurt plain
1/4 cup mayo
1/4 cup sugar
1/4 cup pineapple juice
2 tablespoons rice vinegar
1/2 teaspoon salt
1/8 teaspoon pepper

Instructions

Place roast in crock and pour beer in crock enough to go around the sides but not cover the top
Whisk together the brown sugar, garlic powder, salt and chili powder and rub over the top of the roast
Cover and cook on low for 8-10 hours
Remove from crock and shred with forks
Ladle in a bit of cooking juice if needed after shredding and discard the rest of the juice
Return the pork to the crock and add BBQ sauce and let it heat through while you make the slaw
Add the cabbage and oranges to a large bowl
In a separate bowl whisk together remaining slaw ingredients to make the sauce
Pour over the cabbage mixture and toss to coat well
Serve meat and slaw with your favorite sandwich buns

Notes

I used a 5 quart oval crock for this recipe

Nutrition