Shredded BBQ Pork and Slaw Sandwiches

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(5 ratings)
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Hickory & Brown Sugar flavored barbecue sauce coats pulled pork, which is topped with a creamy coleslaw in a roll for a sandwich meal

  • PAM® Original No-Stick Cooking Spray
  • 3 pounds boneless pork shoulder, cut into large chunks
  • 2 cans (6 oz each) Hunt's® Tomato Paste
  • 1/2 cup light mayonnaise
  • 3 tablespoons Gulden's® Spicy Brown Mustard
  • 3 tablespoons honey
  • 1 pkg (16 oz each) tri-color coleslaw mix
  • 1/4 cup raisins
  • 1/4 cup golden raisins
  • 1 cup Hunt's® Hickory & Brown Sugar Barbecue Sauce
  • 1/2 teaspoon salt
  • 2 pkgs (16 oz each) French bread rolls (6-inch), cut in half lengthwise

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  1. Spray inside of slow cooker with cooking spray. Place pork in slow cooker; spread tomato paste over pork; do not stir. Cook, covered, on LOW 8 to 10 hours (or HIGH 4 to 6 hours).
  2. Meanwhile, make coleslaw. Whisk together mayonnaise, mustard and honey in large bowl. Add coleslaw mix and both raisins; toss until well combined. Cover and refrigerate at least 2 hours before serving.
  3. Shred cooked pork with 2 long-handled forks, blending with tomato paste. Stir in barbecue sauce and salt.
  4. Spoon 1/2 cup shredded pork onto each roll. Add 1/4 cup coleslaw. Serve immediately.
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Nutrition Information
Calories: 633 View complete nutrition information
Reviews (3)

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Overall Rating

daisy August 26, 2014

Has anyone ever heard of putting a pork roast in a crock pot, and then pour a can of pop in the crock pot, and cook 6-8 hours. Shred with 2 forks, then you can sauce it the way you want.

Ava October 24, 2013

My sister makes this all the time, and I tried it, and is very good!!

kel November 09, 2011

good but a bit messy