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Stubbs BBQ Pulled Pork with Tangy French's Mustard Slaw

BBQ Pulled Pork Sandwiches with Tangy Mustard Slaw

Course Entree
Cuisine American
Cook Time 8 hours
Servings 8 Sandwiches

Ingredients

BBQ Pulled Pork

  • 1 2lb boneless pork loin roast
  • 1 tsp salt
  • 1 tsp black pepper
  • Water as needed
  • 1 18 ounce bottle Stubb’s® Bar-B-Q Sauce

Tangy Mustard Slaw

  • 4 cups cole slaw cabbage mix
  • 1/8 cup white wine vinegar
  • 1 tbsp sugar
  • 1 tbsp French’s Mustard
  • 1 tbsp mayonnaise
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  • Hamburger rolls

Instructions

BBQ Pulled Pork

  1. Place pork in a slow cooker and add enough water to cover the bottom of the slow cooker.
  2. Cook on Low for 7 hours.
  3. Transfer pork to a bowl and shred with 2 forks.
  4. Return pork to slow cooker and stir in Stubb’s® Bar-B-Q Sauce.
  5. Continue to cook on Low for 45 minutes to 1 hour.

Tangy Mustard Slaw

  1. Combine white wine vinegar, sugar, French’s Mustard, mayonnaise, salt, and black pepper in a small bowl; stir well with a whisk.
  2. Add the mustard mixture to the cole slaw cabbage mix, and toss well to coat.
  3. Cover and chill for 20 minutes; stir before serving.
  4. Spoon a generous amount of BBQ pulled pork onto each roll.
  5. Top with tangy mustard slaw; add top of roll and enjoy!