Slow Cooker BBQ Pulled Pork with Coleslaw

Searing the seasoned pork is a quick way to “lock” the flavours in and start the cooking process.  

  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Makes: 8 servings
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All You Need

  • 2 onions, sliced
  • 4 cloves garlic, minced
  • 1 pkg (45 g) Club House Slow Cookers BBQ Pork Seasoning
  • 3/4 tsp (4 mL) salt (optional)
  • 2 tsp (10 mL) canola oil
  • 3 lb (1 3/10 kg) boneless pork shoulder, trimmed of excess fat and pat dried
  • 1 cup (250 mL) passata (tomato puree)
  • 5 tbsp (75 mL) Billy Bee Honey
  • 1/4 cup (50 mL) each tomato paste and cider vinegar
  • 8 burger buns
  • Broccoli Slaw:
  • 1 pkg (140 g) broccoli slaw or carrot slaw
  • 3/4 cup (175 mL) sour cream
  • 2 tbsp (30 mL) each Billy Bee Honey and cider vinegar
  • 1/2 tsp (2 mL) Club House Sweet Onion Sea Salt Grinder


  1. Layer onion and garlic in slow cooker.

  2. Sprinkle seasoning mix and salt over pork. Heat oil in large skillet over medium heat; brown pork all over, remove from pan and place over onion. In the same large skillet, stir in 1 cup (250 mL) water, passata, honey, tomato paste and vinegar, scraping bottom of pan. Pour over pork.

  3. Cook on low for 8 hours or high for 4 hours. Spoon off excess fat and shred pork with 2 forks; stir into juices.

  4. Slaw: Meanwhile, stir slaw mix, sour cream, honey, vinegar and salt in bowl. Cover and refrigerate.

  5. Divide pork in burger buns topped with broccoli slaw.

  6. Tip: Make broccoli slaw up to 2 days ahead, store in airtight container in the refrigerator.

  7. Tip: Freeze remaining passata in ice cube trays for future use.

  8. Tip: Top pork with Club House Vintage Smokehouse with Honey BBQ Sauce for an extra kick.


Need a little inspiration? We’re ready with a few suggestions.