Pulled Pork with Coleslaw

Add buns and you have dinner…done!


  • Boneless Pork Roast (cheap cut like butt)
  • Club House Pulled Pork (Slow cooker pork) spice package (1 or 2 depending on size of roast)
  • Each Spice package needs 1/2 c ketchup, 1/2 c brown sugar, 1/3 c apple cider vinegar (or more…I found more makes the pulled pork better)
  •  green cabbage sliced very thin
  • purple onion, chopped fine
  • carrot, shredded (optional)
  • Dressing for slaw: 1/3 c apple cider vinegar, 1 – 2 tbsp of brown sugar (dark preferred), 1 tsp salt / pepper, dash of red pepper flakes,  1/2 tsp dijon mustard, 1/4 c olive oil


  • Put frozen roast in slow cooker early in morning. Needs 8 hours on low heat.
  • Mix spice package(s) with ingredients and pour over roast.
  • After 8 hours, pull out the roast and shred with forks, removing fatty amounts as you go.
  • Remove the fat from the sauce in the slow cooker.  Return sauce to slow cooker.
  • Return meat to slow cooker.  Heat on high for 1 to 1 1/2 hrs to reduce liquid and thicken sauce.
  • Pour dressing over cole slaw just before serving to keep slaw very crisp.
  • Serve pulled pork with buns or wraps and slaw.  Slaw can be on the side or included in the pulled pork bun.

Thanks to Jean Hamilton

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