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Juicy pulled pork sandwiches with a sweet and tangy peanut butter BBQ sauce piled high with a refreshing Thai ginger slaw. A total flash mob of flavor that is guaranteed to be a crowd pleaser and a new family favorite!
So tell me! What are you thinking of making for the super bowl? Or for the final playoff games this weekend? You know it’s an excellent excuse to throw a big ol’ slab of meat in the slow cooker and give your teeth something big and juicy to sink into. And while I might not be watching a game for any other purpose than to socialize, having some delicious game-day delights on hand is a must.
If you like sweet heat, this has your name allllll over it. The pork roast is smothered in a homemade sweet and smoky spice rub and seared to crispy perfection. Then it’s slow roasted allll day long until it’s falls apart to shreds. THEN it is bathed in the most delicious BBQ sauce made of peanut butter(!!), ginger, red chili sauce and spices.
Seriously, this BBQ sauce is making me consider terminating my relationship with bottled barbecue sauce. I’ve experimented with a few homemade BBQ sauces in the past, but it was not until I added peanut butter to it that my life was officially changed. #blessed.
The pork and sauce alone is fantastic, but top it with a generous portion of thai ginger slaw and you will be in sandwich heaven. I love love love a good slaw and this one just makes me giddy. It’s tangy, crunchy, sweet and refreshing with a teeny bit of heat from the jalapeño. I’m already thinking of a million other possible uses for it. Tacos?! Tostadas?! Burgers?! Tuna salads?!
And just look at all of that beautiful color! I wish I were half as photogenic as this bowl of slaw.
I kid you not, I was up at 6AM this morning searing this 3.5 lb honkin’ slab of meat. What kind of lunatic is up at 6AM on a Saturday massaging spices onto a pork butt? I had one of those moments when I had to ask myself “what is my life?!”.
My restless, rambunctious puppy is to blame. It’s safe to say I will be retiring to my bed by 9PM tonight. Probably only to be up at 6AM again tomorrow making a cobbler, roasting a turkey or pouring orange juice into my cereal because I’m so deliriously tired. Again, what IS my life?! 
I served these on some toasty whole wheat buns, but you could also serve the pork and slaw over tortilla chips and make a big tray of game day nachos!
Though since the recipe makes plentyyy, you’ll have enough to chow down over the next few days and explore your options.
It’s basically the only answer to the weekend. And to life.
Slow Cooker Peanut BBQ Pulled Pork Sandwiches with Thai Ginger Slaw
Ingredients
- 3-4 lb pork shoulder Boston butt roast
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp ground ginger
- 2 tbsp brown sugar
- Sea salt and fresh ground pepper
- 2 tsp canola or vegetable oil
- 1/3 cup vegetable or chicken stock
- 8 buns
- ***Peanut Butter BBQ Sauce***
- 1/4 cup smooth peanut butter warmed/melted
- 1/3 cup ketchup
- 1 tsp molasses
- 1 tsp garlic powder
- 1/2 tsp ground ginger
- 2 1/2 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)
- 1/2 jalapeno seeded and diced
- 1/4 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
- 1/4 cup honey-roasted peanuts chopped
Instructions
- For the pork: Pat pork dry with a paper towel. Mix all spices in a bowl and rub onto all sides of meat.
- 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.
- Add pork and stock to crockpot and cook on low for 8 hours.
- 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.
- 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.
- 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.
- 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
Heya! I realize this is kind of off-topic but I needed to ask. Does managing a well-established blog like yours take a lot of work? I’m brand new to blogging but I do write in my diary every day. I’d like to start a blog so I can easily share my own experience and feelings online. Please let me know if you have any suggestions or tips for brand new aspiring blog owners. Thankyou!
looks awesome
What suggestion for substitute for the pork we do not eat meat. Could turkey be good or tofu
Thanks
Hi Eileen–if you eat poultry, I would suggest chicken breasts or thighs instead.
Tried this recipe tonight and it was great. Great flavors. I added carrots to the slaw and used chunky peanut butter in the bbq sauce, but otherwise followed the recipe. I used a pork loin roast, which shred up too much when I mixed in the bbq sauce. I think 8 hours was too long for the cut I had. Next time I try it, I’ll use the butt and a little more spicy (full jalapeno or red pepper flakes in the bbq sauce). Great with a wrap instead of a bulky roll.
Has anyone tried converting this to an instant pot? I’d love to hear suggestions for coming time.
Yum! I’ve been craving some pulled pork!
I was too for way too long! This hit the spot ten fold! 😉
Mmmmmmmmm! Sounds amazing!
Thank you, Lauren! So delish!!