Slow Cooker Pulled Pork Sandwich

Ingredients

Pulled Pork

3 ½ tbsp Smoky Applewood Rub, divided

2 tbsp olive oil

3 ½ lbs. boneless pork shoulder, cut into 3 equal pieces

½ onion, diced (about 2 ⁄3 cup/150 mL)

2 garlic cloves, pressed

⅔ cup fresh orange juice (about 2 oranges)

1 cup chicken stock

1 tsp salt

1 cup barbecue sauce, plus more for drizzling

Pineapple-Cabbage Slaw

⅓ cup mayonnaise

1 tsp apple cider vinegar

½ tsp salt

¼ tsp black pepper

2 cups finely shredded cabbage

1 ½ cups finely shredded purple cabbage

1 cup thinly sliced pineapple

8 brioche buns, lightly toasted

Directions

Whisk together the rub and oil in a large bowl. Add the pork shoulder and mix until the pieces are fully covered with the seasoned oil

Place the onion, garlic, orange juice, and stock into your slow cooker and top with the pork shoulder pieces. Cover and cook on low for 8 hours.

About 45 minutes before the pork has finished cooking, make the slaw by combining the mayonnaise, vinegar, salt, and pepper in a large bowl Add all the shredded cabbage to the bowl and toss together until coated. Fold in the pineapple strips until evenly mixed.

Cover the slaw with plastic wrap and refrigerate until about 10 minutes before you’re ready to serve.

Remove the pork from the slow cooker and transfer it to a large baking dish. Shred the pork with two forks, removing any large chunks of fat or gristle. Sprinkle salt and barbecue sauce over the pork and stir together until evenly combined.

To assemble the sandwiches, place the pulled pork on the buns and top with the slaw. Drizzle with additional barbecue sauce, if you’d like.