Dairy-Free BBQ Pulled Pork Sandwiches with Coleslaw

Instructions

1. 1Prepare the Pork for Slow Cooking: Place the about 1810 g pork shoulder into a large slow cooker. In a separate medium bowl, whisk together the 1.5 cups BBQ sauce, 1/4 cup apple cider vinegar, 2 tbsp brown sugar, and 1 tsp smoked paprika until the mixture is smooth and well combined.
2. 2Cook the Pulled Pork: Pour the prepared BBQ sauce mixture evenly over the about 1810 g pork shoulder in the slow cooker. Cover the slow cooker with its lid. Cook on the LOW setting for 6 hours (approximately 93.33°C / 93°C) or on the HIGH setting for 3 hours (approximately 148.9°C / 149°C). The pork is done when it is very tender, easily shreds with two forks, and reaches an internal temperature of 90.56-96.11°C (90-96°C) when measured with a meat thermometer.
3. 3Shred the Pork: Carefully remove the cooked about 1810 g pork shoulder from the slow cooker to a large bowl or cutting board. Use two forks to pull and shred the pork into bite-sized pieces. Return the shredded pork to the slow cooker and mix it thoroughly with the 1.5 cups of sauce remaining in the pot.
4. 4Prepare the Coleslaw Dressing: While the pork is cooking, in a small bowl, whisk together the 1/2 cup dairy-free mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp sugar, and 1/2 tsp celery seed until the dressing is smooth and evenly combined.
5. 5Assemble the Coleslaw: In a separate medium bowl, combine the 4 cups shredded cabbage and 1 cup shredded carrots. Pour the prepared dressing over the vegetables and toss everything together until the cabbage and carrots are evenly coated with the dressing.
6. 6Serve: Open the 8 buns. Spoon a generous amount of the shredded pulled pork onto the bottom half of each bun. Top the pork with a portion of the prepared coleslaw, then place the top half of the bun on top to complete the sandwich.

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