Slow Cooker Peanut BBQ Pulled Pork Sandwiches with Thai Ginger Slaw

By Jamie Vespa

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!

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
• Sea salt and fresh ground pepper
• 2 tsp canola or vegetable oil
• 1/3 cup vegetable or chicken stock
• 8 buns
• 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
• 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

1. 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. 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. 3

   Add pork and stock to crockpot and cook on low for 8 hours.

4. 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. 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. 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. 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!