Slow Cooker Pulled Pork Sandwiches & Old-Fashioned Coleslaw


My family loves pulled pork, but I have this thing with perfection. My favorite recipe takes 2 – 3 days. It drives my family, plus the whole neighborhood crazy because all they get is to smell the pork for hours and hours. The last time I posted my favorite pulled pork sandwich recipe on my site, one of the readers wished it didn’t take so long. So I finally listened and came back with this interpretation for a pulled pork sandwich that takes less than a day. I used my crockpot to slow cook a small boneless boston butt to make this pulled pork. I let it slow cook all day and then added a bottle of barbecue sauce in the last 30 minutes of cooking. It was really easy to do. I used white zinfandel wine to cook my pork, but you can use any sweeter wine, or skip the wine all together. You can substitute the wine with beer, soda, or stock.

My Dad always hated my mom’s coleslaw. It was either too sweet, too creamy, or whenever she just got fed up and bought store bought, not homemade. It was never right, he always tried to tell her how to make it right, but the truth was, he didn’t even know how to fix it, he just knew hers was really wrong. Well, after many attempts over the years, I finally got it right. Even though he isn’t around to taste test it, I know he’d like this version. It’s not too sweet, not too creamy, and has a nice tang from the vinegar, along with additional flavor from some celery seed. I don’t know how coleslaw could get any better, even my coleslaw hating husband ate more than half of this batch.

recipe photo

Yield: Serves 4

Slow Cooker Pulled Pork Sandwiches & Old-Fashioned Coleslaw

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For the pork:
2-3 lb boneless Boston Butt
1 large onion, chopped
2 cloves garlic, chopped
1 tablespoon smoked paprika
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon kosher salt
1 teaspoon pepper
2 cups liquid (I used white zinfandel wine)
1 – 18 oz bottle barbecue sauce

For the slaw:
1 pre-cut bag of coleslaw mix
1/4 cup apple cider vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon celery seed
1/3 cup mayonnaise


For the pork:
Mix paprika, oregano, thyme, salt and pepper in a little bowl. Then use spices as a rub for the meat. Add pork to crockpot and pour in liquid. Add garlic and onions. Turn crockpot on low for 8-10 hours.

The pork should be completely falling apart after cooking. Pour off liquid, reserving about 1/4 cup. Shred the pork with a fork and add barbecue sauce. Mix well. Turn crockpot to high for about 30 minutes, or until heated through.

For the slaw:

Combine all ingredients in a large bowl and mix well.

Refrigerate for at least 1 hour before serving.

All text and images © / Eclectic Recipes
*Nutritional Information is not guaranteed for 100% accuracy.

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