Slow Cooker Peanut BBQ Pulled Pork Sandwiches with Thai Ginger Slaw
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!
Servings: 8 sandwiches
Ingredients
- 3-4 lb pork shoulder Boston butt roast
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon ground ginger
- 2 tablespoon brown sugar
- Sea salt and fresh ground pepper
- 2 teaspoon 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 teaspoon molasses
- 1 teaspoon garlic powder
- ½ teaspoon ground ginger
- 2 ½ tablespoon thai sweet red chili sauce
- 1 tablespoon 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 teaspoon freshly grated ginger
- 1 tablespoon thai sweet red chili sauce
- 1 tablespoon rice vinegar
- 1 tablespoon granulated sweetener of choice I used Truvia
- ¼ 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
The slaw can be made the night before and refrigerated up until serving.