Slow Cooker Pulled Pork Sandwiches with Chipotle-Lime Aioli and Pickled Red Onions and Skillet Potatoes

Slow Cooker Pulled Pork Sandwiches with Chipotle-Lime Aioli and Pickled Red Onions and Skillet Potatoes 4.58/5 (12 votes)

Every week one meal stands apart from the rest; and for me this one was it! And it all comes down to the layering of flavor and textures. Tender juicy bold pork, fresh greens, tart pickled onions, and every so slightly spicy aioli. So so good. And, the leftovers made a stellar salad for lunch.  Just add a bit of vinegar to the aoili to create a nice dressing.

Slow Cooker Pulled Pork Sandwiches with Chipotle-Lime Aioli and Pickled Red Onions



  • 1 pound pork tenderloin
  • 2 cups chicken stock
  • 1 1/2 tablespoons chili powder
  • 1/2 tablespoon cumin
  • 1/2 teaspoon oregano
  • 1/2 tablespoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 4 sandwich rolls
  • 1 cup red onion, sliced
  • 1 cup cider vinegar
  • 2 tablespoons sugar
  • 1 tablespoon kosher salt
  • 2 cups arugula
  • Chipotle-Lime Aioli
  • 1/2 cup mayonnaise
  • 1 clove garlic, minced or pressed
  • 1-2 teaspoons lime juice
  • 1-2 teaspoons chiles in adobo sauce


  1. Place pork in the bowl of a slow cooker.
  2. Pour chicken stock into the bowl.
  3. Sprinkle with chili powder, cumin, oregano, onion powder, garlic powder, salt and pepper.
  4. Cover and cook on low 6-7 hours.
  5. At the same time, combine sliced onions, vinegar, sugar, and salt in a lidded container. Place in the refrigerator and let marinate while the pork cooks.
  6. Transfer the cooked pork to a bowl. Using a fork, shred it into bite-sized pieces. Drizzle with a bit of the juices from the slow cooker.
  7. Combine Aioli ingredients in a small dish. Taste and adjust the amount of lime and chipotle.
  8. Build the sandwiches by layering arugula, pork, aioli, and pickled onions on each bun.

Nutritional Information

Per Serving: Calories 437 Fat 16 Sat Fat 3 Sodium 1002 Carbs 36 Sugars 8 Fiber 3 Protein 35.

Skillet Baby Potatoes



  • 1 pound baby new potatoes
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper


  1. Cut potatoes into forths.
  2. Heat oil in a heavy skillet (I used my cast iron) over medium high heat until it shimmers.
  3. Add potatoes and leave them untouched for about 5 minutes, give them a toss, and repeat until fully cooked and brown on all sides.
  4. Depending on the size of your pieces, they should be tender and ready in about 20-25 minutes.
  5. Season with garlic powder, salt, and pepper.

Nutritional Information

Serving Size: 122g Calories 147 Fat 7 Sat Fat 1 Sodium 291 Carbs 20 Fiber 1 Sugars 0 Protein 1.


KID NOTE: The kids declined the aioli and pickled onions, and replaced them with sliced pickles.

VEGETARIAN TIP:Skip the meat and instead lightly sprinkle sliced portabella mushrooms with spice mixture. Cook until tender.

GLUTEN MODIFICATIONS: Use gluten free hamburger buns.


  1. unreliablepengui says:

    This is the best pulled pork we’ve ever had. Our only criticism is that we found the potatoes to be too heavy in a meal that already contained bread. An option to rotate the side out for a salad would be great.

  2. mscoulte says:

    This was delicious! I used half a pork loin, ciabatta bread and added sliced pickles. The garlic aoli was delicious and really made this sandwich! We skipped the potatoes, but the main course was outstanding. Complex, but not complicated. Would love to see more simple dishes like this!

  3. Leigh says:

    The pork was great! I loved the pickled onions too.

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