Alabama Style Pulled Pork Sandwiches
Tender pulled pork only gets better when it's coated in my famous rub, tossed in barbecue sauce, and sandwiched between two buns with homemade slaw and Alabama white sauce. This is a crowd pleaser that you'll want to make again and again.
Servings 8 servings
For the pork:
- 3 pound boneless pork shoulder roast
- 1/4 cup smoked paprika
- 1/4 cup brown sugar
- 3 tablespoons garlic powder
- 3 tablespoons salt
- 2 tablespoons onion powder
- 2 tablespoons ground black pepper
- 1 tablespoon dried parsley flakes
- 1 cup bottled barbecue sauce or my Carolina barbecue sauce
For the marinated slaw:
- 1/2 cup apple cider vinegar
- 3/4 cup sugar
- 1 teaspoon ground mustard
- 1 teaspoon salt
- 1 teaspoon olive oil
- 4 cups coleslaw mix
To make the pork, add the pork roast to a slow cooker. In a small bowl, combine the dry seasonings and mix well. Generously sprinkle the dry mixture over the pork, patting it in and turning to coat all sides. Store any remaining rub in an airtight container.
Set the slow cooker to low and cook for 8 hours.
When the pork is done, shred the meat with two forks. Add the barbecue sauce and toss to coat.
Make the slaw as soon as you put the pork in the slow cooker, so that it has time to marinate.
Add the vinegar, sugar, mustard, salt, and olive oil to a small saucepan and turn heat to medium. Bring to a boil, stirring occasionally. Let cool for 30 minutes.
Add the coleslaw mix to a large bowl and pour the cooled marinade over it. Stir to coat. Cover and refrigerate for 8 hours.
Assemble each sandwich with pulled pork, colelsaw, and a drizzle of white sauce.
Calories: 359kcal | Carbohydrates: 48g | Protein: 22g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 69mg | Sodium: 3368mg | Potassium: 672mg | Fiber: 3g | Sugar: 39g | Vitamin A: 1785IU | Vitamin C: 14.6mg | Calcium: 74mg | Iron: 2.9mg