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CrockPot Pulled Pork with Creamy Coleslaw

CrockPot Pulled Pork with Creamy Coleslaw

Recently, we had friends over before a concert. I wanted to feed everyone dinner while still getting to the concert in time to hear all the music. After scratching my head a bit, I had the perfect idea….crockpot pulled pork sandwiches!

I am from Alabama and I LOVE barbecue. I’ve included a recipe for coleslaw too because to be truly authentic you need to pile some on top of your pulled pork. You will not regret it!

***Quick aside: Yes, I know that cooking pork in a slow cooker does not give the same quality of barbecue as slow roasted barbecue. Yeah, yeah, I know. However, this is really good and doesn’t require a smoker.**

Recipes like this one can give you your summer back. Entertaining doesn’t require you to miss all the fun while you work in the kitchen. Gather a few recipes that you can make ahead and enjoy the summer outside of the kitchen!

Yield: 8

CrockPot Pulled Pork with Creamy Coleslaw

Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes

Feeding a crowd? Break out your Crockpot for this delicious CrockPot Pulled Pork. Make sure not to skip the Creamy Coleslaw. It goes perfectly.


Pulled Pork

  • 1 large onion, cut in half and sliced thin
  • 4 cloves garlic, sliced thin
  • 3/4 cup beef broth
  • 1/4 cup water
  • 1 Tbsp brown sugar
  • 1 Tbsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp cinnamon
  • 1/4 fresh ground black pepper
  • 2 pork tenderloins, ~3 pounds
  • barbecue sauce to taste

Creamy Coleslaw

  • 3/4 cup lite mayonnaise
  • 1/3 cup lite sour cream
  • 1/4 cup granulated sugar
  • 2 Tbsp vinegar
  • 3/4 tsp seasoned salt
  • 1/2 tsp ground mustard
  • 1/4 tsp celery seed
  • 1 1/2 bags coleslaw mix


Pulled Pork

  1. In a standard size slow cooker, arrange onion slices and garlic on the bottom of the crock.
  2. Pour in beef broth and water.
  3. In a small bowl, mix together brown sugar, chill powder, cumin, cinnamon and pepper.
  4. Pat pork tenderloins with paper towels and rub with spice mixture.
  5. Place tenderloins on top of onion mixture.
  6. Cook on high 6-8 hours or on low for 10-12 hours.
  7. Once cooked, remove tenderloins to a plate and pull with two forks.
  8. Place in a casserole dish and add cooked onions and broth back to the pork until just moistened.
  9. Keep warm in the oven (I find this works better than the crockpot) or serve immediately.
  10. Serve with your favorite barbecue sauce, coleslaw and buns.


  1. Mix mayo, sour cream, vinegar, sugar, salt, mustard and celery seed in a medium bowl.
  2. Stir in coleslaw mix to taste.
  3. Mixture will get more "wet" as it sit so stir in more cabbage than you think.
  4. Let sit in the refrigerator for at least 1 hour before serving.


I used tenderloins because they are readily available where I live and pork shoulder/butt is not. It leads to a leaner pulled pork. If you use a fattier piece of meat, make sure to remove some of the fat before you pull the pork.

Nutrition Information:



Amount Per Serving: Calories: 651Saturated Fat: 6gCholesterol: 301mgSodium: 719mgCarbohydrates: 12gSugar: 9gProtein: 94g

CrockPot Pulled Pork with Creamy Coleslaw

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Monday 13th of April 2015

I am making it now. I feel like I need to flip it 1/2 way through. so it's all moist. am I just worried?

Robin | Farewell, Stranger

Wednesday 29th of May 2013

This does sound really, really good. Even though it's pouring rain today. :/

Jody Robbins

Tuesday 28th of May 2013

Merry, you're kind of from the South, right? Is this traditional for where you're from? My girlfriend from one of the Carolina's makes hers with a mustard base. I find all the regional tweaks so fascinating.


Tuesday 28th of May 2013

It's traditional in the sense that it is pork and it is pulled. That's about it. Traditionally a much fattier piece of pork (usually shoulder or butt) is smoked for pulled pork. I don't have the time or the smoker to do that. This is an approximation that is delicious though bbq aficionados wouldn't touch it with a 10 foot pole. Many of the regional differences are in the bbq sauce. I love carolina mustard based sauces. In Alabama (where I am from) they tend to be tomato based and sweeter. I also really love Alabama white bbq sauce.


Tuesday 28th of May 2013

Love this! It's one of my fav things to make for a big group of people.


Monday 27th of May 2013

These were fantastic and I need to make them this summer!

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