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5 from 3 votes

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!
Prep Time30 minutes
Cook Time8 hours
Total Time8 hours 30 minutes
Course: Main Entree, Slow Cooker
Cuisine: American, Thai
Servings: 8 sandwiches


  • 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
  • cup vegetable or chicken stock
  • 8 buns
  • ***Peanut Butter BBQ Sauce***
  • ¼ cup smooth peanut butter warmed/melted
  • 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


  • 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!


The slaw can be made the night before and refrigerated up until serving.