Time to strategize for your BIG GAME party!
Check out the stats on this meal:
- A $16.00, 9-pound cut of pork shoulder makes enough pulled pork for 25+ sandwiches!
- 8 hours of hands-free cooking in your slow-cooker makes this pulled pork super easy, tender and juicy!
- Apple + BBQ sauce are the co-captains of this dish – The pork is braised on a bed of apples + onions with apple cider and BBQ sauce. Then it’s topped with more BBQ sauce and tangy apple cole slaw! mmm – just wait until you smell the apple, BBQ braised pork goodness!
Score! You’ll be the MVP of your party!
Lol, seriously though, these sandwiches are amazing whether you’re having a big party or not. I fed my small team of 4, pulled pork sandwiches for dinner, then froze 4 more containers each with enough pulled pork for another meal. I just pulled one container out of the freezer a few days ago and made pulled pork enchiladas. That’s the beauty of pulled pork, you can make so many things with it: sandwiches, tacos, quesadillas, enchiladas, nachos, tortilla soup…okay now I’m getting really hungry!
Apple BBQ Pulled Pork and Apple Cole Slaw:
PERFECT FOR PINNING ⬇
Thank you for spending some time in the cloud with me! I hope you enjoy the recipes! Tina ( :
Sweet Baby Rays was nice enough to send me some awesome BBQ sauce samples to test out for this recipe!
Game Day Apple BBQ Pulled Pork
- 1 (9-pound) whole pork shoulder (blade roast)
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 medium sweet onions peeled and chopped
- 2 firm apples (I used granny smiths) peeled, quartered and cored
- 2 large cloves garlic peeled and smashed
- 1 cup apple cider
- 2 cups BBQ Sauce, divided plus more for topping sandwiches, I used Sweet Baby Ray's Original)
Apple Cole Slaw:
- 3/4 cup mayonnaise (I used Hellman's Light)
- 1/4 cup buttermilk
- 2 tablespoons apple cider vinegar
- 2 tablespoons sugar
- 1 tablespoon mustard (I used Gulden's Spicy Brown)
- 2 teaspoons celery salt
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- 1 14-ounce bag cole slaw mix (about 6-7 cups)
- 1 cup apple (granny smith) cut into julienne/thin strips
- Rub pork shoulder with salt and pepper.
- Arrange chopped onions, cut apples and garlic in bottom of large 6 1/2 quart or larger slow-cooker.
- Pour 1 cup apple cider and 3/4 cup BBQ sauce over apples and onions and stir to coat.
- Place seasoned pork (fat side up) over apples and onions.
- Brush top with 1/4 cup BBQ sauce.
- Cover and cook on high for 8 hours or until fork tender and easy to pull apart.
- Remove pork to cutting board and allow pork to cool about 10 minutes.
- Pour juices from slow cooker through a sieve placed over a bowl.
- Add cooked onions back to slow cooker. The apples will have "melted."
- Discard any bone and fat pieces. Allow the strained juices to settle. You can pour off some/all of the fat.
- Pull apart/shred the pork into bite sized pieces and add them back to the slow cooker with the onions. Discard any bone and large fat pieces.
- Stir in 1 cup BBQ sauce and about 1 cup reserved juices (or until moist enough).
- Reheat pulled pork and keep warm in slow cooker or transfer to containers to refrigerate/freeze.
- Reserve the remaining juices to add if more moisture is needed. (I even freeze in little containers to use with any leftovers.)
Apple Cole Slaw:
- Whisk together the first 8 ingredients and refrigerate until ready to use.
- When ready to serve, in a large bowl, toss together the cole slaw mix and the apple strips.
- Stir in about half of the dressing or until dressed to your liking. Reserve the rest of the dressing to add if needed.
- Set up a self-serve area with: soft hamburger buns (I used the potato roll variety), warm pulled pork, apple cole slaw, and extra BBQ sauce.