Slow cook the pork butt roast on low for 8 hours for the most tender, fall apart pieces then use the sauce for flavoring the shredded sandwich meat.
Course Main Course
Prep Time 1hour
Cook Time 8hours
Total Time 9hours
For the Slow Cooker Pulled Pork
1 teaspoonground coriander
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
15-poundbone-in pork butt (shoulder roast)
3clovesgarlicminced or pressed
1/2cupbeef or chicken stock
1/4cup cider vinegar
For the Crunchy Coleslaw
10cups shredded coleslaw mixor 1 16-ounce bag
1/2red onionthinly sliced
1/3cup canola oil
1/4cupapple cider vinegar
1 teaspooncelery seed
1 teaspoonkosher salt
1/2teaspoon freshly ground black pepper
For the Sandwiches
12 hamburger buns or rolls
1 cup sour cream
1/4 cup prepared horseradishor more to taste
For the Slow Cooker Pork
Set a 6 quart slow cooker to high to preheat.
In a small bowl, mix the brown sugar, paprika, cumin, coriander, kosher salt and black pepper together. Rub half of the mixture on the pork, setting aside the remaining spice rub. Heat oil in a large Dutch oven or high sided skillet over medium-high heat. Add the pork to the pan and brown evenly on each side, about 5 minutes per side.
Add the onion and garlic to the slow cooker and top with the pork butt. In a bowl or measuring cup, mix the remaining spice rub with the stock, ketchup, and vinegar then pour over the pork. Cover and cook on LOW for 8-9 hours or HIGH for 4-5 hours, or until fork tender.
Place the pork on a baking sheet or cutting board and let rest for 20-30 minutes or until cool enough to handle. Shred the pork into pieces and place in a bowl or back into the slow cooker insert.
Skim the fat from the cooking liquid and transfer to a blender. Blend until smooth then pour 1-2 cups of the liquid over the shredded pork and toss to combine.
For the Coleslaw
Toss the coleslaw mix and red onion with the canola oil, apple cider vinegar, sugar, caraway seeds, celery seed, kosher salt and freshly ground black pepper. Cover and refrigerate for 1 hour for flavors to blend.
To Assemble the Sandwiches
In a small bowl, mix the sour cream with the prepared horseradish, adding more to taste.
Slather the horseradish mayo on one side of a bun, then top it with the shredded pork and crunchy slaw. Serve warm with extra dipping sauce if desired.