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Whether you’re looking for a game day winner, a potluck classic or a family-friendly meal, this pulled pork recipe is sure to satisfy any crowd. A real BBQ-lover's sando, with a sweet & smoky twist on Ranch that’ll blow you away.
pork shoulder (if necessary, cut into pieces to fit inside bowl of slow cooker)
1 3 ½–4 lb
1 packet
KC Masterpiece® BBQ sauce
1 ½ cups
shredded purple cabbaage
1 ½ cups
shredded green cabbage
1 ½ cups
small red onion, sliced thin
½
¾ cup, plus more for drizzling
sandwich-size Hawaiian or potato rolls
8
sliced bread-and-butter pickles, for garnish
To make the pork, season on all sides with the ranch seasoning mix. Place into the bowl of a slow cooker and pour the BBQ sauce over and around the meat.
Cover the pot and cook on low heat for 6 hours until the pork internal temperature reaches 145°F. Remove the pork and pour the sauce into a saucepan. Simmer for about 10–15 minutes until sauce has reduced slightly.
While sauce is simmering, shred the meat with two forks. Stir back into the reduced sauce.
While the pork is cooking, make the slaw by mixing the cabbage and onions with the BBQ Ranch dressing. Set aside.
To assemble, pile about ½–¾ cup of the pork onto the bottom half of each of the 8 buns (you will have some leftover pork for another use). Top with a ⅓ cup of the slaw mixture and a few pickle slices. Serve warm.
