BBQ Pork Sandwiches with Creamy Coleslaw

by kara on July 21, 2011

 Whew!  It’s been so hot this week in Minneapolis.  I’m not going to complain since our winters can be challenging, however, our a/c decided to malfunction during the heat wave.  Needless to say, we didn’t do much grilling outside or cooking inside.   My slow cooker is always the appliance of choice when the weather heats up.  This is one of my favorite slow cooker recipes.  I’ve modified it through the years and now make my own coleslaw dressing.  It’s easy to make the dressing and cheaper than buying an entire bottle that will sit in you fridge.  Make the coleslaw several hours before eating.

BBQ Pork Sandwiches with Creamy Coleslaw

Adapted from Slow Cooker Cookbook, Cooking Light Magazine, 2004

1 (3 lb.) boneless pork loin roast, fat trimmed and cut in half crosswise

1 cup water

1 (14.5 oz. bottle) of bbq sauce (I use Famous Dave’s Rich and Sassy)

2 Tbsp. light brown sugar

1 Tbsp. hot sauce (or more if you prefer)

1/2 tsp. Kosher salt

1/2 tsp. black pepper

1/2 bag cabbage and carrot coleslaw mix

1 large green onion, chopped

1/2 creamy coleslaw dressing (recipe below)


Place pork and water in slow cooker.  Cover with lid and cook on high for 7 hrs.  Remove pork and drain liquid.  Return the pork to slow cooker and shred with 2 forks.  Stir in rest of ingredients through pepper.  Cook on low for 1 more hour.

Serve bbq pork on toasted buns topped with creamy coleslaw.


Creamy Coleslaw Dressing:

1/2 cup light mayonnaise

1 Tbsp. sugar

1 Tbsp. apple cider vinegar

1/2 Tbsp. skim milk

1/4 tsp. Kosher salt

1/8 tsp. dry mustard

1/8 tsp. ground black pepper

1/8 tsp. celery seed

Mix 1/2 of dressing with 1/2 bag of coleslaw and chopped green onion.  Refrigerate for several hours.  Save the rest for round #2 the following day.


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