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Smoky Pulled Pork Sandwiches with Spiralized Apple Slaw

5 from 10 votes
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  • 1 (4-pound) pork shoulder roast
  • 2 teaspoons  tablespoon coarse salt
  • 1/2 teaspoon pepper
  • 1 tablespoon liquid smoke
  • 4 garlic cloves, minced
  • pretzel buns or whatever bun you want! (mine were slider size)

spiralized apple slaw

  • 2 apples, spiralized
  • 1 1/2 cups fresh arugula
  • 1 1/2 tablespoons olive oil
  • 1/2 tablespoon apple cider vinegar
  • teaspoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

maple mustard

  • 1/2 cup dijon mustard
  • 1 tablespoon maple syrup


  • Place the pork shoulder in the slow cooker and cover it with the salt and liquid smoke, turning a few times to coat. Add the minced garlic cloves. Cover and cook on low for 8 to 10 hours. After 8 to 10 hours, the pork will easily shred with a fork. Shred it and mix with the juice in the slow cooker. I like to turn my slow cooker on high and let it sit with the lid off for 15 minutes or so – I find that if it’s extra liquidy, some of the liquid will be absorbed.
  • Assemble the sandwiches on the bun of your choice with the maple mustard on the bottom, the pork piled on top and lots of apple slaw!

spiralized apple slaw

  • Toss the spiralized apples and arugula in a bowl. Whisk together the olive oil, vinegar, honey, salt and pepper in a small bowl. Pour it over the apples and toss well.

maple mustard

  • Whisk together the mustard and maple syrup until combined.

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