Name: Slow Cooker Pulled-Pork Sandwiches With Pickled Red Cabbage
Prep time: 15 min
Total time: 495 min
Ingredients: 0.75 cup ketchup; 1 tablespoon light-brown sugar; 4 garlic cloves, finely chopped; 0.75 teaspoon dried sage; 0.5 teaspoon dried oregano; Coarse salt and ground pepper; 3 -pound boneless pork shoulder, trimmed of excess fat; Tangy Red Cabbage, for serving (optional); 2 tablespoons cider vinegar; 6 crusty white rolls, split in half horizontally

Slow Cooker Pulled-Pork Sandwiches With Pickled Red Cabbage

4.1

(200)

6 Reviews

A boneless pork shoulder is transformed into tender shredded meat with this easy recipe.

Martha Stewart

Updated on June 3, 2024

Pulled Pork Sandwiches — Photo:
Martha Stewart

Prep Time:

15 mins

Total Time:

8 hrs 15 mins

Servings:

Easy and delicious, this slow cooker pulled pork only takes 15 minutes to prepare. Then it goes into the slow cooker for 8 hours. The result is tender shredded pork just right for putting into rolls with our tangy two-ingredient pickled red cabbage for a simple dinner that tastes so good. The boneless pork shoulder braises in a mixture of ketchup, light-brown sugar, garlic, oregano, and sage. Once it’s cooked you shred it and it's ready to assemble in sandwiches or serve however you like.

We’ve also included an oven method for making this pulled pork which is just as easy and only takes about 2 1/2 hours.

Ingredients

¾ cup ketchup
1 tablespoon light-brown sugar
4 garlic cloves, finely chopped
¾ teaspoon dried sage
½ teaspoon dried oregano
Coarse salt and ground pepper
3 -pound boneless pork shoulder, trimmed of excess fat
1 1/2 cups shredded red cabbage
2 tablespoons cider vinegar
6 crusty white rolls, split in half horizontally

Directions

In the Slow Cooker

Combine ketchup, sugar, garlic, salt, spices:

In a 5- to 6-quart slow cooker, stir together 1/2 cup ketchup, sugar, garlic, sage, oregano, 1 teaspoon coarse salt, and 1/2 teaspoon pepper.
Cut pork in half:

Cut pork in half lengthwise; add to slow cooker, turning to coat.
Cook:

Cover, and cook on low until meat is very tender and falling apart, about 8 hours (or on high for 6 hours). Meanwhile, prepare Tangy Red Cabbage, if desired (see Recipe below).
Shred pork:

Transfer pork to a large bowl. Using a large spoon, skim off and discard any fat from surface of cooking liquid. With two forks, pull meat apart until shredded.
Add juices from slow cooker and ketchup:

Pour any juices from slow cooker over pork, add remaining 1/4 cup ketchup, and stir to combine; season with salt and pepper.
Assemble sandwiches:

Spoon meat onto bottom half of rolls; add red cabbage, if desired, and top of roll.

In the Oven

Preheat oven

Preheat oven to 350°F. Stir together 1/2 cup ketchup, sugar, garlic, sage, oregano, 1 teaspoon coarse salt, and 1/2 teaspoon pepper in 5-quart Dutch oven or heavy pot with a tight-fitting lid.
Cut pork in half:

Cut pork in half lengthwise; add to Dutch oven, turning to coat. Add 1 cup water, and cover.
Cook:

Transfer to oven; cook until pork is tender, about 2 1/2 hours. Meanwhile, prepare Tangy Red Cabbage, if desired (see Recipe below).
Shred pork:

Transfer pork to a large bowl. Using a large spoon, skim off and discard any fat from surface of cooking liquid. With two forks, pull meat apart until shredded.
Add juices and ketchup to pork:

Pour any juices from slow cooker over pork, add remaining 1/4 cup ketchup, and stir to combine; season with salt and pepper.
Assemble sandwiches:

Spoon meat onto bottom half of rolls; add red cabbage, if desired, and top of roll.

Tangy Red Cabbage

Combine cabbage with vinegar and salt:

In a medium bowl, toss 1 1/2 cups shredded red cabbage with 2 tablespoons cider vinegar and a little coarse salt. Let stand until soft and bright in color, at least 30 minutes and up to overnight.