Slow Cooker Pulled Pork Bun (Printer-Friendly)

Tender smoked pork slow-cooked and served on buns with fresh slaw and pepperoncini topping.

# What You'll Need:

→ Pork and Seasoning

01 - 3 1/2 lb pork shoulder blade roast
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon ground black pepper
04 - 2 tablespoons vegetable oil

→ Aromatics and Spices

05 - 1 medium onion, diced
06 - 4 cloves garlic, minced
07 - 3 tablespoons chili powder
08 - 4 teaspoons dried cilantro
09 - 2 bay leaves

→ Sauce Components

10 - 1/3 cup tomato paste
11 - 2 1/4 cups tomato sauce
12 - 3 tablespoons packed brown sugar
13 - 3 tablespoons cider vinegar
14 - 3 tablespoons Worcestershire sauce
15 - 1 1/2 tablespoons natural hickory liquid smoke flavor

→ Slaw and Toppings

16 - 12 oz bag broccoli slaw or regular coleslaw
17 - 4 to 6 tablespoons coleslaw dressing, to taste
18 - 1/2 cup sliced pepperoncini or pickled jalapeños (optional)
19 - 10 whole wheat buns
20 - Fresh cilantro (optional garnish)

# Steps to Follow:

01 - Sprinkle pork shoulder evenly with salt and black pepper.
02 - Heat vegetable oil in a Dutch oven or large deep skillet over medium-high heat. Brown pork on all sides until caramelized, about 8 minutes total.
03 - Transfer browned pork to a 6-quart slow cooker prepared with non-stick spray.
04 - In the same pan, add diced onion, minced garlic, chili powder, dried cilantro, and bay leaves. Sauté, stirring frequently, until onions soften, approximately 5 minutes.
05 - Stir in tomato paste and cook for 2 minutes. Add tomato sauce, brown sugar, cider vinegar, Worcestershire sauce, and liquid smoke. Combine thoroughly and bring to a simmer briefly.
06 - Pour sauce mixture over pork in slow cooker. Cover and cook on low until pork is tender, about 8 hours.
07 - Remove pork from slow cooker onto a cutting board. Let cool 10 minutes, then discard fat and bone. Shred meat using two forks or a stand hand mixer until evenly pulled.
08 - Strain cooking liquid into a large saucepan, skim off fat. Bring to a boil over high heat and reduce by half, about 15 minutes. Discard bay leaves.
09 - Return shredded pork to the saucepan; stir to coat and warm through. Optional: add additional BBQ sauce for more depth.
10 - Toss broccoli slaw or coleslaw with desired amount of coleslaw dressing.
11 - Pile coated pulled pork onto buns. Top with dressed slaw and optional pepperoncini or jalapeños. Garnish with fresh cilantro if desired.

# Extra Suggestions:

01 - Browning the pork before slow cooking is essential for enhanced flavor and texture.
02 - For faster shredding, use a stand or hand mixer instead of forks.
03 - Assemble sandwiches just before serving to maintain slaw's crispness and bun texture.
04 - Sauce can be doubled for extra serving or leftovers.
05 - Leftover pulled pork freezes well in flat resealable bags for up to 3 months.

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