BBQ Pulled Pork Sandwich With Crunchy Coleslaw



  • 1 lb. Bonesless Pork Shoulder
  • 40g Brown Sugar
  • 1 tsbp Chili Powder
  • 1 Garlic Clove, chopped
  • 1 Red Onion, chopped
  • Salt and Black Pepper to taste
  • 140ml Cider Vinegar
  • 120ml Water
  • 1/2 Bottle BBQ Sauce

For the Coleslaw:

  • 60mg Mayonnaise
  • 60g Sour Cream
  • 1 Heaped tsp grainy mustard
  • 1/2 tsp Sugar
  • 1/2 White Cabbage
  • 2 Carrots
  • 1 Red Onion

*Serve with bread rolls


  • Place the pork into your Russell Hobbs Slow Cooker. Mix together the brown sugar, chili powder, garlic, salt, and pepper, then rub over the meat. Add all but 2 tablespoons of the vinegar and 120ml water.
  • Place into the slow cooker along with the red onion and cook until the meat is tender and shreds easily, on HIGH for 4 to 5 hours or LOW for 7 to 8 hours.
  • Meanwhile, in a medium bowl, whisk together the mayonnaise, sour cream, sugar, the 2 tablespoons of vinegar, the mustard and a little salt and pepper. Using your Russell Hobbs Food Processor slice the cabbage and onion, and grate the carrots. Mix the two well then leave in the fridge until ready to serve.
  • Before serving, transfer the pork to a bowl, discarding the liquid. Using 2 forks, shred the meat. Mix in the barbecue sauce. Serve the pork on the rolls with the coleslaw.



Source: Russell Hobbs

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