I love a good slow cooker meal, because its so nice to have dinner ready without much prep. Pulled pork sandwiches are one of my favorite summer meals because you don’t have to heat up your whole house and you can feed a crowd. One of my favorite parts about this pulled pork sandwich is the cilantro coleslaw. It’s different from others I have tried, because it’s not overly sweet. It is still creamy and crunchy, plus the cilantro adds a nice freshness to it. Even if you are not usually a coleslaw person you should give this one a try! I really think the coleslaw makes these sandwiches perfect. We usually serve our kids a deconstructed sandwich and they seem to eat it better than as a sandwich.
Slow Cooker Pulled Pork
*1 boneless pork sirloin roast, or picnic roast 2.5-3 pounds
1/2 cup water
Garlic powder, onion powder, pepper & garlic salt
1 bottle of your favorite BBQ sauce
Place your pork roast in the slow cooker and add water to the bottom. Season your roast with the garlic powder, onion powder, pepper & garlic salt. I like to do a good sprinkling (probably about a teaspoon of each). Cover the slow cooker and cook for 6-8 hours on low or 3-5 on high. Shred your roast and allow it to sit in the liquids at the bottom. Add about 3/4 cup of the BBQ sauce and stir together. Allow to cook for another 30 minutes and serve on buns with the coleslaw and additional BBQ sauce if desired.
*Tip- Most stores will mark down their meats when they are close to expiration and you can freeze them and keep them on hand. When I grocery shop I will scan the dates on meats so I know when to check back for the marked down meats. I know that my store marks them down about 2 days before expiration so I will make a note to check back. I bought these roasts in a large family pack, so I actually got 5 roasts for $18.35, making each one $3.67. One roast for the pulled pork meal fed 7 adults and 3 toddlers and we still had a little bit of leftovers.
1/4 cup cilantro chopped
1/2 cup sour cream
3 tablespoons apple cider vinegar
1/2 tsp salt
1/2 tsp pepper
1 small bag of coleslaw mix (or 1/2 cabbage sliced thin)
Mix together the sour cream, vinegar, salt, pepper and cilantro in a medium bowl. Add the coleslaw mix or sliced cabbage and mix well. I like to refrigerate this for a few hours before serving.
Recipe adapted from: The Sisters Cafe