Slow Cooker BBQ Pulled Pork with Sweet Potatoes and Apple Slaw

Why You’ll Love This Recipe

• All gluten-free ingredients and easy label checks for a worry-free meal.
• Hands-off slow cooker pork that turns out tender, saucy, and richly flavored.
• Roasted sweet potatoes add caramelized edges and a naturally sweet base.
• Crisp apple–cabbage slaw brings fresh crunch and tang to balance the barbecue.

Grocery List

• Produce: Sweet potatoes, green cabbage, red cabbage, apples, carrot, scallions, cilantro or parsley
• Dairy: None
• Pantry: Boneless pork shoulder, gluten-free barbecue sauce, apple cider vinegar, low-sodium gluten-free chicken broth, gluten-free Worcestershire or gluten-free tamari, gluten-free mayonnaise, gluten-free Dijon mustard, maple syrup, brown sugar, smoked paprika, chili powder, ground mustard, garlic powder, onion powder, celery seed, kosher salt, black pepper, avocado or olive oil

Full Ingredients

Slow-Cooker Barbecue Pulled Pork

• 3 lb boneless pork shoulder (pork butt), trimmed of excess surface fat
• 1 cup gluten-free barbecue sauce, plus 2 tablespoons for finishing
• 1/3 cup apple cider vinegar
• 1/4 cup low-sodium gluten-free chicken broth
• 1 tablespoon gluten-free Worcestershire sauce (or 1 tablespoon gluten-free tamari)
• 2 tablespoons light brown sugar
• 2 teaspoons smoked paprika
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground mustard
• Optional: 1 tablespoon avocado or olive oil for searing

Roasted Sweet Potatoes

• 4 medium sweet potatoes (about 8–10 oz each), scrubbed and dried
• 2 tablespoons avocado or olive oil
• 1/2 teaspoon kosher salt

Crunchy Apple–Cabbage Slaw

• 4 cups shredded green cabbage
• 1 cup shredded red cabbage
• 2 medium crisp apples (such as Honeycrisp or Granny Smith), cored and julienned
• 1 large carrot, peeled and shredded
• 2 scallions, thinly sliced
• 1/4 cup gluten-free mayonnaise
• 2 tablespoons apple cider vinegar
• 1 teaspoon gluten-free Dijon mustard
• 1 teaspoon pure maple syrup
• 1/4 teaspoon celery seed
• Kosher salt and freshly ground black pepper, to taste

For Serving

• Chopped cilantro or parsley
• Reserved 2 tablespoons gluten-free barbecue sauce (drizzle)

Step-by-Step Instructions

Step 1: Make the spice rub and season the pork

In a small bowl, combine the brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, chili powder, and ground mustard. Pat the pork shoulder dry with paper towels, then rub the spice blend all over, pressing it into all sides so it adheres.

Step 2: Optional sear for deeper flavor

If you have a few extra minutes, heat 1 tablespoon oil in a large skillet over medium-high heat. Sear the pork for 3–4 minutes per side until bronzed. This step is optional but adds a great caramelized flavor.

Step 3: Load the slow cooker

In the slow cooker, whisk together 1 cup gluten-free barbecue sauce, apple cider vinegar, chicken broth, and gluten-free Worcestershire (or tamari). Nestle the pork into the sauce mixture. Cover and cook on LOW for 8 hours without lifting the lid.

Step 4: Roast the sweet potatoes

About 55 minutes before serving, preheat the oven to 425°F (220°C). Prick each sweet potato several times with a fork. Rub with 2 tablespoons oil and sprinkle with 1/2 teaspoon kosher salt. Place directly on the oven rack or on a foil-lined sheet pan and roast for 45–50 minutes until very tender when pierced and the skins are lightly blistered.

Step 5: Make the crunchy apple–cabbage slaw

In a large bowl, whisk the mayonnaise, apple cider vinegar, gluten-free Dijon mustard, maple syrup, celery seed, a pinch of salt, and several grinds of black pepper. Add the green cabbage, red cabbage, apples, carrot, and scallions. Toss to coat thoroughly, then let the slaw rest for 10 minutes to slightly soften while staying crisp. Taste and adjust seasoning.

Step 6: Shred, sauce, and assemble

When the pork is done, transfer it to a large bowl and shred with two forks, discarding any large fatty bits. Skim excess fat from the cooking liquid in the slow cooker, then ladle 1/2–1 cup of the juices over the shredded meat to moisten. Taste and adjust salt if needed. Split each roasted sweet potato lengthwise and fluff the flesh with a fork. Pile on a generous scoop of pulled pork, drizzle with the reserved 2 tablespoons gluten-free barbecue sauce, and crown with plenty of crunchy apple–cabbage slaw. Finish with chopped cilantro or parsley and serve warm.

Pro Tips

• Check labels: ensure your barbecue sauce, Worcestershire or tamari, Dijon, mayo, broth, and spices are certified gluten-free.
• Choose well-marbled shoulder for tender, juicy shreds that stay moist after cooking.
• For even more flavor, let the rubbed pork rest in the fridge 30–60 minutes before cooking.
• To keep apples crisp and bright, cut them just before tossing the slaw.
• Serving a crowd? Double the pork and slaw; cook time remains the same if your slow cooker isn’t overfilled.

Variations

• Spicy Chipotle: Add 1–2 teaspoons chipotle chili powder to the rub and a minced chipotle in adobo (gluten-free) to the sauce.
• Carolina Tang: Swap half the barbecue sauce for 2 tablespoons gluten-free Dijon and 2 tablespoons additional cider vinegar for a sharper, mustardy finish.
• Tropical Twist: Add 1 cup finely diced pineapple to the slaw and 1 tablespoon lime juice to the dressing.

Storage & Make-Ahead

Refrigerate pulled pork in its juices for up to 4 days or freeze up to 3 months (thaw overnight in the fridge). Reheat gently with a splash of broth on the stovetop until hot. Roast sweet potatoes up to 3 days ahead; rewarm at 400°F (205°C) for 10–15 minutes. Mix slaw dressing up to 4 days in advance; toss with cabbage and apples up to 1 hour before serving for best crunch.

Nutrition (per serving)

Approximate: 690 calories; 31 g fat; 30 g protein; 76 g carbohydrates; 9 g fiber; 24 g total sugars; 980 mg sodium. Values will vary based on barbecue sauce and exact portion of cooking juices used.