Slow Cooker Pulled Pork Sandwiches with Coleslaw and Oven Sweet Potato Fries

Servings:
Slow Cooker Pulled Pork Sandwiches with Coleslaw and Oven Sweet Potato Fries 4.50/5 (4 votes)

My family loves this meal! Tender pulled pork sandwiches topped with tangy coleslaw, and sweet potato fries! One thing to note; this recipe makes a lot of meat. If you’re serving 4, you’ll have plenty of leftovers. Throw them in a resealable bag and into the freezer. It makes fabulous stuffed baked potatoes and pulled pork tacos. The sweet potato fries are fabulous and might become a fall staple at your table. And the coleslaw is amazing - the secret’s in the slightly tangy dressing with just a bit of spice. This is the perfect fall dinner!

Slow Cooker Pulled Pork Sandwiches

SERVINGS : 4 PEOPLE COOK TIME : HOURS PREP TIME : MINUTES

INGREDIENTS

  • 3-4 pound pork shoulder, or bone in chicken
  • 4 hamburger buns
  • 1/2 cup pickle slices, optional
  • 1 cup barbecue sauce
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon brown sugar
  • 1 teaspoon ground mustard
  • 1 tablespoon kosher salt

DIRECTIONS

  1. Combine seasonings in a small bowl.
  2. Place pork in the crock pot and sprinkle with seasonings. It’s ok if some of it falls to the bottom.
  3. Cover and cook on low for 7-8 hours.
  4. Carefully remove from crock pot and using forks, pull the meat apart. Place the pulled meat in a bowl. Drizzle with a little of the drippings if your meat looks dry.
  5. Serve on buns with barbecue sauce, pickles, and cole slaw.

Nutritional Information

Nutritional Information: Serving Size 185g Calories 453 Fat 20.7 Carbs 40.8 Fiber 2 Protein 24.5.

Oven Sweet Potato Fries

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 3 sweet potato, peeled and cut into ‘fries’
  • 1 tablespoon olive oil
  • kosher salt, to taste
  • pepper, to taste

DIRECTIONS

  1. Preheat oven to 450.
  2. Place on a rimmed baking sheet and toss with olive oil.
  3. Bake for 20 minutes, flip and bake for another 20 minutes. Edges should char. Adjust time based on the thickness of your pieces.

Nutritional Information

Serving Size 116g Calories 163 Fat 4 Carbs 31 Fiber 5 Protein 1.7.

Coleslaw

SERVINGS : 4 PEOPLE PREP TIME : PEOPLE

INGREDIENTS

  • 12 ounce coleslaw mix, or 1 cabbage chopped
  • 1 green onion, sliced chopped
  • 3-4 radish, grated, optional
  • Dressing
  • 3/4 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 1/2 teaspoons white wine vinegar
  • 1/2 lemon, juiced
  • 1/4 teaspoon celery seeds
  • 1 pinch sugar
  • 1/4 teaspoon pepper
  • 1/2 teaspoon kosher salt
  • 1 dash hot sauce

DIRECTIONS

  1. Combine dressing ingredients in a small bowl.
  2. Toss cole slaw mix, green onion, and radishes with a small amount of dressing at a time until coated but not soggy.

Nutritional Information

Nutritional Information: Serving Size 85g Calories 187 Fat 15.1 Carbs 12.9 Fiber 1 Protein 1.1.

NOTES

KID NOTE: The kids love this pulled pork. We use the leftovers in baked potatoes and they really like that too!

VEGETARIAN TIP:  Skip the meat and instead pan fry slices of firm tofu for 3-4 minutes per side. Reduce the heat to low and add enough barbecue sauce to coat the slices. Let simmer for about 5 minutes.

GLUTEN FREE MODIFICATIONS:  Use gluten free buns and barbecue sauce.

5 Comments

  1. rmranta says:

    Do I put the barbecue sauce in the crock pot or add it after the meat is cooked?

  2. Household8 says:

    Could I use a pork tenderloin??

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