BBQ Pulled Pork and Apple Coleslaw

with Original Barbecue Sauce
time: Over An Hour | serves: 4
  • Pork Shoulder Ingredients:
  • 1 (9 pound) whole pork shoulder (blade roast)
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 2 medium sweet onions, peeled and chopped
  • 2 firm apples (granny smiths) peeled, quartered and cored
  • 2 large cloves garlic, peeled and smashed
  • 1 cup apple cider
  • 2 cups original SBR Barbecue Sauce, divided, plus more for topping sandwiches
  • Apple Cole Slaw Ingredients:
  • 3/4 cup mayonnaise
  • 1/2 cup buttermilk
  • 2 tbsp apple cider vinegar
  • 2 tbsp sugar
  • 1 tbsp mustard (Gulden's Spicy Brown)
  • 2 tsp celery salt
  • 1/4 tsp pepper
  • 1/2 tsp salt
  • 1 14-oz. bag coleslaw mix (about 6-7 cups)
  • 1 cup apple cut into julienne/thin strips
  • Original Barbecue Sauce BBQ (undefined)
  • "Rub pork shoulder with salt and pepper. Arrange chopped onions, cut apples, and garlic in the bottom of a 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 the 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 the cutting board and allow pork to cool about 10 minutes. Pour juices from the slow cooker through a sieve placed over a bowl. Add cooked onions back to the 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 fat pieces. Add and stir in 1 cup BBQ sauce and about 1 cup reserved juices (or until moist enough). Reheat pulled pork and keep warm in the slow cooker or transfer to containers to refrigerate/freeze. Reserve the remaining juices to add if more moisture is needed. (Freeze in little containers to use with any leftovers.)
  • Apple Slaw Directions:
  • Whisk together the first 8 ingredients and refrigerate until ready to use.
  • When ready to serve, in a large bowl, toss together the coleslaw 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.
  • "

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