Slow Cooker Pulled Pork Sandwiches with Angela’s Brocarkraut Slaw

This is Sunday’s lunch after church tomorrow morning, but the frozen pork loin has been put in the slow cooker tonight to be ready for lunch. I will add the BBQ sauce in the morning.

Slow Cooker Pulled Pork Sandwiches with Angela’s Brocarkraut Slaw

We had this for supper on Wednesday, but also for lunch on Thursday. Served on white crusty buns on Wed., and sourdough bread on Thursday. The Slaw was perfected on Thursday. It was so yummy! For the pulled pork, we had to use a mix of on-hand BBQ sauces, but the overall flavour was apple, and one of the ingredients was the listed PC brand Apple Butter BBQ Sauce.

The name “Brocarkraut” is a mix of the slaw’s main ingredients: broccoli, carrots & sauerkraut, and all agreed that is was fantastic!

Besides tasting incredible, the best part of this dish is how easy it is to make! The meat can be prepped the night before with the dry rub, then placed in the slow cooker mid-morning to be ready for supper.

Slow Cooker Pulled Pork

2-3 lbs Pork Loin
Basic Dry Rub (This step can be skipped)
Apple Butter BBQ sauce (President’s Choice is quite good)

Place seasoned pork loin (dry rub recipe is below) in slow cooker and cover meat completely with BBQ sauce. Finish with meat fat side up.

Turn on high and cook 4-8 hours, adding more BBQ sauce to keep meat moist.

Once the meat pulls apart easily with a fork (fork tender), pull the loin completely apart using 1 or 2 forks. Do this in the slow cooker as the meat will blend back in with the wonderful cooking juices! Add more BBQ sauce if needed to make the meat thoroughly moist, but to your liking. If it cools down too much and you want to serve right away, put it in a pot on the stove and heat through. If you won’t be serving for a bit yet, put the cover back on the slow cooker and let it finish heating through. A half hour should do it.

Once the pork is to your liking, put on bread of your choice (sour dough is soooo yummy!) along with some homemade slaw and enjoy!

Basic Dry Rub

– Courtesy Alex Garcia, foodTV network (minus the fennel – as my husband doesn’t care for it)

1 tablespoon dried oregano
1 tablespoon coriander seed
1 tablespoon cumin seed
1 tablespoon mustard seed
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon salt
2 tablespoons Spanish paprika
1/2 tablespoon black pepper
2 bay leaves


Combine all ingredients except the tenderloin and grind in a spice grinder. Cover the tenderloin with the rub and marinate for 30 minutes or overnight.

Angela’s Brocarkraut Slaw

2 medium size carrots, peeled and shredded – about 2 cups shredded
1/2 to 1 cup peeled & shredded broccoli stems
1/2 to 1 cup sauerkraut
4-6 banana pepper rings – minced (to taste – we buy the big jar at Costco) – can be omitted
1/2 to 3/4 cup Apple cider vinegar
1-2 Tbsp. Grainy mustard

The sauerkraut and banana peppers are placed on paper towel and patted to remove a lot of the moisture, as I like to use apple cider vinegar with pork, and I want that flavour to come through rather than the original pickling liquid.

Mix all the ingredients together, preferably to let sit overnight for the flavours to develop. Excellent on pork or beef, but have not tried it on chicken.

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