Slow Cooker Peanut BBQ Pulled Pork Sandwiches with Thai Ginger Slaw
Author: 
Recipe type: Slow cooker, main entree
Prep time: 
Cook time: 
Total time: 
Serves: 8 sandwiches
 
Ingredients
  • 3-4 lb pork shoulder Boston butt roast
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp ground ginger
  • 2 tbsp brown sugar
  • Sea salt and fresh ground pepper
  • 2 tsp canola or vegetable oil
  • ⅓ cup vegetable or chicken stock
  • 8 buns
  • ***Peanut Butter BBQ Sauce***
  • ¼ cup smooth peanut butter, warmed/melted
  • ⅓ cup ketchup
  • 1 tsp molasses
  • 1 tsp garlic powder
  • ½ tsp ground ginger
  • 2½ tbsp thai sweet red chili sauce
  • 1 tbsp rice vinegar
  • Juice of 1 lime
  • ***Thai Ginger Slaw***
  • 4 cups chopped cabbage (I used a mix of green and purple)
  • 2 bell peppers, chopped (I used one red, one yellow)
  • ½ jalapeno, seeded and diced
  • ¼ cup fresh cilantro, chopped
  • 2 limes, juiced
  • 2 tsp freshly grated ginger
  • 1 tbsp thai sweet red chili sauce
  • 1 tbsp rice vinegar
  • 1 tbsp granulated sweetener of choice (I used Truvia)
  • ¼ cup honey-roasted peanuts, chopped
Instructions
  1. For the pork: Pat pork dry with a paper towel. Mix all spices in a bowl and rub onto all sides of meat.
  2. Optional but yields the best result: heat a large skillet over medium-high heat and add oil. Sear the pork on each side (2-3 minutes per side) until golden brown before adding to the crockpot.
  3. Add pork and stock to crockpot and cook on low for 8 hours.
  4. About 30 minutes before the pork is done, prepare the BBQ sauce by whisking all ingredients in a large bowl. It should be thick and creamy in consistency. Set aside.
  5. After the pork is done, transfer to a cutting board and shred into pieces, discarding any layers of fat and/or bone. Strain remaining liquid from crockpot and set aside. Add pork back to crockpot along with ~1 cup of strained liquid and most of BBQ sauce (I reserved a little for a final drizzle on the sandwiches). Let pork sit for 20-30 minutes to absorb juices and sauce.
  6. In the meantime, prepare slaw by combining all ingredients (except peanuts) in a large bowl and let sit at room temperature for ~30 minutes to allow flavors to marry. Once ready to serve, toss in chopped peanuts.
  7. To assemble: toast buns in a toaster oven or over a hot skillet. Layer with pulled pork, slaw and a drizzle of BBQ sauce. Serve!
Notes
The slaw can be made the night before and refrigerated up until serving.
Recipe by Dishing Out Health at https://dishingouthealth.com/slow-cooker-peanut-bbq-pulled-pork-sandwiches-with-thai-ginger-slaw/