Slow cooker BBQ pulled pork buns
Pork that falls apart at the touch of a fork, piled into soft buns with sticky barbecue sauce and crunchy slaw.
Cost at typical Canadian prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Pork shoulder (Boston butt)1 kg
- Barbecue sauce240 g
- Yellow onions150 g
- Hamburger buns4 buns
- Green cabbage¼ cabbage
- Carrots100 g
- Plain yogurt60 g
Also uses from the cupboard: table salt, ground black pepper, paprika. Missing any? You can add them to your shop on the shopping list.
Usually contains: Gluten, Milk.
Always check the label. Products vary by store and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Slow cookerFind one on Amazon
- Slice the onion into the slow cooker. Rub the pork with 2 teaspoons of paprika and plenty of salt and pepper, and sit it on top.1 kg pork shoulder150 g yellow onions
- Pour over half the barbecue sauce and 100 ml of water. Put the lid on and cook on low for 8 hours.240 g barbecue sauce
- Lift the pork out, pull it apart with two forks and stir it back into the juices with the rest of the sauce.
- Shred the cabbage and grate the carrot, then mix with the yogurt and a pinch of salt.¼ cabbage100 g carrots60 g plain yogurt
- Pile the pork into the buns with the slaw.4 buns
Spread the pulled pork on a baking sheet and give it 5 minutes under a hot broiler before serving. The edges go dark and sticky.
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