Slow Cooker Pulled Pork with Apple Slaw

Introduction

Slow Cooker Pulled Pork with Apple Slaw is the perfect blend of deep, savory barbecue flavor and refreshing, crisp sweetness. The pork cooks low and slow until perfectly tender, melting into juicy shreds that soak up every bit of BBQ goodness. But what makes this dish truly shine is the tangy, crunchy apple slaw laid right on top — bright, cool, and loaded with fresh flavor.

The contrast of textures and sweet-savory notes creates a delicious harmony that keeps you coming back for more. It’s a crowd-pleasing favorite whether served as sandwiches, sliders, tacos, or a cozy bowl-style meal. And because the slow cooker does most of the work, it’s ideal for busy weekdays, meal prep, potlucks, and game days.

❤️ Why I Love This Recipe

I absolutely love how effortless this meal is while still tasting like restaurant-quality BBQ. The pork practically falls apart on its own, and the apple slaw takes only minutes to prepare — yet it elevates the flavors to something truly special.

It’s also incredibly versatile — you can dress it up or down depending on the occasion, and it reheats beautifully. Comfort food doesn’t get any easier!

Why It’s a Must-Try Dish

• Combines rich, smoky BBQ with a fresh, crunchy slaw
• A budget-friendly meal that feeds a crowd
• Minimal hands-on time — great for busy cooks
• Perfect for parties, gatherings, or weeknight dinners
• Adaptable to multiple cuisines and serving styles

This recipe gives you delicious payoff with almost zero stress. ✔️

Recipe Overview

Category	Details
Prep Time	20 minutes
Cook Time	8–10 hours on Low (or 5–6 hours on High)
Total Time	8–10 hours
Servings	8–10 servings
Course	Main Dish
Cuisine	American
Avg. Calories	~470 kcal per serving (with bun + slaw)

Ingredients

For the Slow Cooker Pulled Pork

• 4–5 lbs pork shoulder (pork butt), boneless or bone-in
• 1 large onion, sliced
• 1 cup chicken broth or apple cider
• 2 tsp salt
• 1 tsp black pepper
• 1 tbsp brown sugar
• 2 tsp smoked or regular paprika
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground cumin
• ½–1 tsp chili powder (optional, for heat)
• 1 cup BBQ sauce (plus extra for serving)

For the Apple Slaw

• 2 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 large sweet apple (Fuji/Honeycrisp), julienned
• 1 large carrot, grated
• 2 tbsp mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp honey or maple syrup
• Salt & pepper to taste

Cooking Directions (Step-by-Step)

Step 1 — Season the Pork

1. Combine salt, pepper, brown sugar, paprika, garlic powder, onion powder, cumin, chili powder.
2. Rub evenly over pork shoulder.

Step 2 — Load the Slow Cooker

1. Scatter onions across the bottom.
2. Place seasoned pork on top.
3. Pour in broth or apple cider.

Step 3 — Cook Low and Slow

• Cook on LOW for 8–10 hours (best tenderness)
• Or HIGH for 5–6 hours

Pork should shred easily with a fork when done.

Step 4 — Shred the Pork

1. Remove pork and shred into juicy pieces.
2. Drain excess liquid if needed (reserve some!).
3. Add BBQ sauce and stir to coat.
4. Let cook 15 more minutes to warm through.

Step 5 — Make the Apple Slaw

1. Add cabbage, apple, and carrot to a bowl.
2. Whisk mayo, vinegar, honey, salt, and pepper.
3. Toss slaw to lightly coat — keep crisp and chilled.

Step 6 — Serve & Enjoy!

• Build sandwiches: bun → pork → apple slaw → drizzle BBQ
• Eat immediately for best texture

How to Serve

Sandwiches on brioche buns
Sliders for parties
Pulled pork tacos with lime wedges
BBQ bowls over rice or mashed potatoes
Stuffed baked potatoes

Optional toppings: Pickles, red onions, sliced jalapeños, fresh herbs

Recipe Tips

• Trim excess fat from pork before cooking
• Add some cooking liquid when shredding for moisture
• Make slaw fresh to keep apples crisp
• Toast buns for the best texture

Variations

Style	How to Adapt
Spicy BBQ Pork	Add hot sauce or cayenne to pork rub
Carolina Vinegar Pork	Replace BBQ sauce with vinegar-based sauce
Hawaiian Style	Add pineapple chunks & teriyaki BBQ
Smoky BBQ	Use smoked paprika + hickory sauce
Taco Style	Serve with salsa, cilantro, pickled onions

Freezing & Storage

Storage Method	Duration	Notes
Refrigerate Pork	3–4 days	Keep extra juices with it
Freeze Pork	Up to 3 months	Add broth to avoid drying
Store Slaw Separately	1–2 days	Apples may brown
Freeze Slaw	❌ No	Texture becomes mushy

Special Equipment Needed

• Slow cooker (5–7 quart)
• Mixing bowls
• Forks for shredding
• Cutting board and sharp knife

Frequently Asked Questions

Q1: Can I use pork loin instead of pork shoulder?
Yes! It’s leaner and may be slightly less tender — keep an eye on cooking time.

Q2: Can I prep ahead?
Yes — slaw can chill for 2–3 hours, pork reheats beautifully.

Q3: What buns are best?
Brioche or potato buns hold the juices well.

Q4: Bone-in or boneless pork shoulder?
Bone-in tends to be juicier, but both work great.

Q5: Can I make it gluten-free?
Yes — use gluten-free buns and BBQ sauce.

Conclusion

This Slow Cooker Pulled Pork with Apple Slaw is everything wonderful about comfort food — tender BBQ meat, bold flavors, fresh crunch, and total ease. Whether you’re feeding your family or hosting a party, it’s a guaranteed crowd-pleaser that tastes even better the next day.

Once you try this recipe, it will absolutely earn a spot in your repeat dinner favorites. Enjoy every delicious bite!