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Easy Slow Cooker Pulled Pork Sandwiches with Lite Slaw

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What you’ll need:

  • Women’s Bean Project’s BBQ Spice Blend
  • 3-4 lb. Boneless pork loin (trim fat as desired)
  • 1 18 oz. bottle Sweet Baby Rays BBQ Sauce (use as much or little as you like)
  • 1-2 cans Root Beer
  • Soft buns or rolls

What to do:

Rub tenderloin with BBQ Spice Blend and place in crock pot with the layer of fat up. Pour root beer over pork and cook on low for 7-9 hours, depending on the size of the loin. When cooking is done, pour off any excess liquid in the crock pot and shred pork loin with a fork. Add as much or as little BBQ sauce to shredded pork, or serve on the side.

Slaw:

  • 1 ½ cups green cabbage shredded finely
  • 1 ½ cups purple cabbage shredded finely
  • ½ cup shredded carrots
  • 1/3 cup minced scallions
  • ¼ cup chopped fresh parsley (recipe calls for flat leaf, but I use what I have)

Dressing:

  • 2 tbsp. apple cider vinegar
  • 1 ½ tbs. fresh lemon juice
  • 3 tbsp. mayonnaise
  • 2 tbsp. plain Greek yogurt or sour cream
  • 1 tbsp. Dijon mustard (or any mustard you have)
  • 1 ½ tbsp. dark or light brown sugar
  • ½ tbsp. honey
  • ½ tsp. celery seeds
  • Salt and pepper to taste

What to do:

In large bowl, toss slaw ingredients. In small bowl, whisk all dressing ingredients until smooth. Pour dressing over slaw and toss.

Optional Slaw ingredients:

  • Fresh broccoli chopped
  • 1/3 cup dried cranberries, craisins, or dried blueberries
  • 1/3 cup nuts (I think sliced almonds would be good!)

Recipe courtesy of Annie Blagg, Production Manager, Women’s Bean Project



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