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Lighter Slow Cooker Pulled Pork Sandwiches with Crunchy Coleslaw

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This lighter slow cooker pulled pork is tender, smoky, and flavorful, made with a well-trimmed pork shoulder and a simple dry rub. Topped with a crunchy, tangy Greek yogurt coleslaw, it’s a healthier take on a classic comfort food that doesn’t sacrifice taste.

Ingredients

Scale
  • 1 (4-5 pound) bone-in or boneless pork shoulder (Boston butt), trimmed of excess fat
  • 2 tablespoons smoked paprika
  • 1 tablespoon brown sugar (packed)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon dry mustard powder
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 cup chicken broth or water
  • 2 tablespoons apple cider vinegar
  • 1/2 head green cabbage (about 4 cups), finely shredded
  • 1/4 head red cabbage (about 2 cups), finely shredded
  • 1 large carrot, grated
  • 1/2 cup plain Greek yogurt (full-fat or 2%)
  • 2 tablespoons mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey or maple syrup
  • 1/2 teaspoon celery seed
  • Salt and pepper to taste
  • 8–10 whole-wheat or brioche buns, lightly toasted
  • Pickle spears or jalapeño slices (optional)

Instructions

  1. Pat the pork shoulder dry with paper towels. Using a sharp knife, trim off any large, hard pieces of excess fat, leaving a thin, even layer (about 1/4 inch).
  2. In a small bowl, combine the smoked paprika, brown sugar, garlic powder, onion powder, kosher salt, black pepper, dry mustard, and cayenne (if using). Mix well.
  3. Generously coat the entire pork shoulder with the dry rub, massaging it into all surfaces.
  4. Place the seasoned pork shoulder into the slow cooker. Pour the chicken broth (or water) around the edges, being careful not to wash the rub off the top. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until the meat is fall-apart tender.
  5. While the pork cooks, make the coleslaw: In a large bowl, whisk together the Greek yogurt, mayonnaise, apple cider vinegar, honey, celery seed, and a pinch of salt and pepper. Add the shredded green cabbage, red cabbage, and grated carrot. Toss well to coat. Cover and refrigerate for at least 30 minutes.
  6. Once the pork is cooked, carefully transfer it to a large cutting board or rimmed baking sheet. Using two forks, shred the meat into bite-sized pieces. Discard any large pieces of fat or the bone if using a bone-in roast.
  7. Return the shredded pork to the slow cooker. Add the 2 tablespoons of apple cider vinegar and stir to combine. Taste and adjust salt and pepper if needed. Let it sit in the warm juices for 10-15 minutes.
  8. Just before serving, lightly toast the buns under the broiler or in a dry skillet. Pile a generous amount of pulled pork onto the bottom bun, top with a scoop of coleslaw, add the top bun, and serve immediately with pickle spears on the side.

Notes

Trimming the pork shoulder is key to a lighter result. Don’t peek during cooking. Low and slow is best for tenderness. Drain excess juices after shredding to avoid soggy sandwiches. The coleslaw can be made ahead and actually improves after an hour or two.

Nutrition

Keywords: slow cooker pulled pork, lighter pulled pork, pulled pork sandwiches, crunchy coleslaw, healthy pulled pork, easy pulled pork

Find it online: https://lolaspoon.com/lighter-slow-cooker-pulled-pork-sandwiches-with-crunchy-coleslaw/