Pulled pork sandwiches are such an easy dinner when you use a slow cooker. All you need is a pork shoulder/butt and a bottle of your favorite BBQ sauce. You can make your own sauce if you want but for ease, bottled sauce saves a lot of time. Try to get one with the least amount of artificial colorings or sweeteners. I used a “honey hickory” sauce, which is key to getting a smoked or grilled flavor without the actual smoking or grilling. If your BBQ sauce doesn’t have that, there’s something called liquid smoke that would do the same thing.
Most recipes call for the whole bottle. I initially use about 1/2 a bottle with a cup of water for ~2 lb of pork in the slow cooker. Cook on high for a few hours then when it’s soft, turn to low until dinner (~6 hours total, time depends on your slow cooker!). About an hour before dinner, drain the liquid and pull the pork apart using a fork or tongs. The meat should fall off the bone and separate really easily. Discard the bone and fat. Return the meat back to the slow cooker, add ~ 1/2 cup of BBQ sauce, stir and leave on low until it’s time to eat!
The coleslaw is a simple mix of chopped cabbage (I used napa), shredded carrot, 1/4 of diced onion, ~3/4 cup good quality mayo (i used olive oil mayo), 1 tsp of Dijon mustard, 2 Tbsp cider vinegar, 1 tsp sugar, salt and pepper. Mix ahead of time and keep in the fridge so the flavors can meld.
Serve everything on toasted burger. Pickles and hot sauce optional.