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Pulled Pork Sandwiches with Coleslaw Recipe

Pulled Pork Sandwiches Farm Alberta Lazuli Farms

One of the most versatile cuts of pork from the farm is the shoulder roast.  A shoulder roast can be cooked and sliced for Sunday roast in the winter.  All year round, a pork shoulder roast can be made into pulled pork and used to make a multitude of different meal options!

You can use your slow cooker in the summer without heating up the house too much.  It's a great option when you don't have a barbecue or when you are tired of cooking on the grill.

One of favorite ways to serve pulled pork is on a coleslaw topped bun!  You can experiment with different types of buns for a change.

In the past, we used to add a sauce or seasoning to our pork shoulder roast before cooking.  Nowadays, we prefer to add the seasoning or sauce after the pork cooks.  Pork shoulders stay so moist in the slow cooker that we find the seasoning & sauce gets watered down.  You'll find the recipe below is a shoulder roast cooked without the addition of any water, sauce, or seasoning in the slow cooker.

If you don't want sandwiches, don't worry!  Pulled pork & coleslaw is delicious on corn tortillas (pulled pork tacos) or by themselves without the bun!  Pulled pork on it's own is great for making nachos, potato casserole, barbecue pulled pork pizza, and more!

Let's get cooking!


Lazuli Farms pork shoulder roast 2.5 to 3.5 lbs

6 crusty buns (try the Lazuli Farms homemade bread recipe for buns)

Pork Seasoning ingredients:

2 teaspoon paprika
2 teaspoons brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon pepper
1/4 to 1/2 teaspoon cayenne (optional)

Coleslaw ingredients:

4 cups shredded green cabbage
1 large carrot, shredded
1 green onion, diced
1 cup mayonaise
2 tbsp apple cider vinegar
1 tbsp honey, melted
2 teaspoons celery salt (or 1 teaspoon each of salt and garlic seed or powder)
pepper, to taste


Place your thawed pork shoulder roast in the slow cooker with no water or seasoning.  Cook on low for 9 to 11 hours.  Mix seasoning ingredients together in a small bowl while the pork cooks. 

In a medium bowl, mix together the cabbage, carrots, and onions.

In a separate bowl, mix the mayonaise, vinegar, honey, celery salt, and pepper.  Whisk to blend well.  Pour over the coleslaw and mix well.  Place coleslaw in the fridge for at least an hour to allow flavours to marinate.

Once the pork shoulder is cooked, remove from the slow cooker, and shred with two forks or use a knife to cut into small pieces.  Pork shoulder requires a long cooking time to give time to break down the fibres for shredding.  In a medium bowl, add seasoning and use tongs to mix the seasoning into the pork.

Layer pulled pork on bun then pile high with coleslaw mixture.  Top with other half of bun and serve!


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