Slow Cooker Pulled Pork Sandwiches

A slow cooker (or crock pot) is a life saver on very busy days, especially during the holidays when you feel like you do not have enough time to get your list of chores completed. Who even has time to worry about dinner? Pull out your slow cooker for some much needed, your family will thank you, I promise!

For this easy recipe, you simply drop a seasoned pork loin roast into your slow cooker, let it do its magic all day, then take it out and shred it with two forks. The pork is then mixed with barbecue sauce, and returned to the slow cooker for 1 hour to meld the flavors. I serve my pork on whole wheat buns topped with some lightly dressed coleslaw. Since I am usually making this pork as a time saver, I just buy the already sliced bags of cabbage and carrot slaw and dress it myself. You can also add some baked sweet potato wedges to round out the plate and have a complete meal.

Why Healthy

  • Pork loin is a very lean cut of meat that works well in  recipes such as this one.
  • The dressing for the coleslaw is reduced fat by using fat free Greek yogurt.
  • By using whole grain buns, you are adding to the nutritional profile of this dish.


Slow Cooker Pulled Pork Sandwiches

Yield: Serves 6 to 8

Prep Time: 20 mins

Cook Time: 8 hrs


1 (3 Pound) Pork Loin Roast, Trimmed
Salt & Pepper To Taste
3 Tablespoons Red Wine Vinegar
1/2 Cup Water
1 1/2 to 1 3/4 Cups Homemade Barbecue Sauce
1 to 2 Tablespoons Hot Sauce
1 Teaspoon Hickory Smoke Flavoring
Cabbage Slaw:
3 Cups Prepared CabbageAnd Carrot Slaw
1/4 Cup Olive Oil Mayonnaise
1/4 Cup Fat Free Greek Yogurt
1 Tablespoon White Vinegar
1/2 Teaspoon Sugar
Salt & Pepper T Taste
To Serve:
Lightly Toasted Whole Wheat Buns


Season the pork with salt and pepper, then place in the slow cooker along with the vinegar and water.
Cover and cook on low for 7 hours, turning over a couple of times during the cooing period.
Drain the pork, and place on a cutting board.
Use two forks to shred the pork, returning the meat to the slow cooker.
Stir in the barbecue sauce, hot sauce, and hickory flavoring.
Taste and adjust salt and pepper as needed, then cover and cook on low for another hour.
While the pork is cooking, mix together the coleslaw ingredients and toss well to mix.
Serve the pork on lightly toasted buns with a scoop of coleslaw on top.


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