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Chipotle Pulled Pork with Apple Slaw

This Chipotle Pulled Pork with Apple Slaw is perfect for making ahead! It’s got the just-right amount of spice….full of flavor but not too spicy!

Slow Cooker Chipotle Pulled Pork with Apple Cole Slaw

Well, here we are again.

It’s fall-ish.

Which means I have been lighting pumpkin scented candles and making apple foods all while wearing shorts and a Tshirt.


And with the fall-ish season comes crock-pot recipes, tailgating food and harvest festiveness.

Gotta love it.

So I got to thinking about how I could combine tailgating/easy party food with fall-ish stuff. And I came up with this Slow Cooker Chipotle Pulled Pork Recipe with a Sweet and Spicy Apple Slaw on top. You can make the whole thing ahead and then eat it when you’re ready.

Plus it’s delicious. Everyone wins.

Slow Cooker Chipotle Pulled Pork with Apple Cole Slaw..perfect for making ahead! SO much flavor and not too spicy!

Making pulled pork in the slow cooker is basically the easiest meal ever. I am not a huge BBQ sauce person. Ugh, I know. But I do love me a good dry rub.


I made a super easy one with just a few ingredients and I rubbed it on over my pork shoulder…

You can use use bone-in or boneless. I happened to use bone-in because that’s what my supermarket had.


Just pop that in the slow cooker for 4-5 hours on high or 8-ish hours on low. When the pork easily shreds you’ll know it’s done.

I made a quick sauce to go on my pork. It’s light but super flavorful.

I used TABASCO Chipotle PepperSsauce…because I stinkin’ love this stuff. It’s got a smoky flavor without being ridiculously spicy.


I drained my pork and then shredded it with a wooden spoon.


The poured the quick sauce I made over top.


I stirred it together and put it on “Warm” in my slow cooker to stay until I was ready to serve. That’s why this is perfect for tailgating!

While my pork was cooking I wanted to whip up an easy cole slaw. The only way to eat pulled pork, in my opinion is with a delicious slaw on top.

And I really thought the smokiness of the TABASCO Chipotle Pepper Sauce would go great with apples. Plus, like we talked about, it’s fall-ish outside and apples are everywhere..especially up here in the NY/NJ area!

So apple-slaw it is.


I made a quick sauce for the slaw with Greek Yogurt and some more of the Chipotle Sauce (plus a few other things) and poured that on top of my cole slaw mix and diced apples. Just stir and cover until you’re ready to use it…again..perfect for tailgating.

And honestly, the longer you let this sit, the better!


When you’re ready to go, just make your sandwich and top your pork with the delicious slaw…


And murder that pulled pork like a BOSS.

Slow Cooker Chipotle Pulled Pork with Apple Cole Slaw..perfect for making ahead! SO much flavor and not too spicy!
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Slow Cooker Chipotle Pulled Pork with Apple Slaw

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews


makes about 15 sandwiches


  • 34 pound boneless pork shoulder

Dry Rub

  • 1/4 cup light brown sugar
  • 1/4 cup chili powder
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp salt

Chipotle BBQ sauce

  • 1/2 cup ketchup
  • 1 1/2 tsp Worcestershire Sauce
  • 2 tsp apple cider vinegar
  • 2 Tbsp honey
  • 2 Tbsp TABASCO brand Chipotle Pepper Sauce

Apple Slaw

  • 14 oz cole slaw mix
  • 2 apples, small diced
  • 1 cup Greek Yogurt
  • 2 Tbsp apple cider vinegar
  • 2 tsp TABASCO brand Chipotle Pepper Sauce
  • 1 Tbsp honey
  • 1/4 tsp garlic powder
  • salt and pepper to season


Pulled Pork

  1. Combine all dry rub ingredients together in a bowl. Place pork shoulder on a cutting board and coat with dry rub.
  2. Place pork in slow cooker for 4 hours on high or 8 hours on low. Pork is done when it easily falls apart.
  3. When pork is done, prepare Chipotle BBQ sauce by combining ketchup, Worcestershire, vinegar, honey and TABASCO Chipotle Pepper Sauce in a bowl.
  4. Drain fat from pork and place back in slow cooker to shred with a fork or wooden spoon. Pour BBQ sauce over pork and stir to combine. Turn slow cooker to warm and cover until ready to serve.
  5. While pork is cooking prepare cole slaw. This can be made hours in advance.
  6. In large bowl combine prepared slaw and diced apples. In a separate bowl mix together yogurt, vinegar, TABASCO Chipotle Pepper Sauce, honey, garlic powder and salt and pepper. Pour this over the slaw/apple mixture. Stir to coat completely. Cover slaw and refrigerate until ready to use.
  7. Serve pork on rolls topped with a heaping scoop of cole slaw.

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* I was compensated by TABASCO for this post, but all opinions are expressly my own.

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25 comments on “Chipotle Pulled Pork with Apple Slaw”

  1. Just made this yesterday for supper and it was DELICIOUS! I was a little nervous about the 1/4 CUP of chili powder in the rub but it turned out wonderfully! Whew 🙂 I did add 2 cups of water after 3 hours on low in the slow cooker as the pork tenderloin was not producing any liquid and was starting to burn. I doubled the sauce ingredients and my guests raved about the meal! Thanks for sharing with us 🙂

  2. Hi Shelly,
    Your wonderful recipe for Chipotle Pulled Pork with Apple Slaw has made our Super Bowl Party Must Have Recipe’s List.
    Wishing you a great day,

  3. Lauren Averill

    Shelly, just thought you’d like to know that I am making this pork and slaw for the third time!!! It is such a wonderful (and easy) recipe, and we are going wild here in our house, with all the aromas floating through with that amazing rub! Thank you!!!

  4. I made this recipe a couple weeks ago, and it was delicious; however, I learned the hard way that you do in fact have to add liquid! The outside of the pork was burnt, and the spices were glued to the bottom of my slow cooker. The inside of the pork roast was tender, but I had to cut off and throw away the outside. I always add liquid when slow cooking, but since this recipe does not call for it, I didn’t add it. It turns out liquid was needed. Just wanted to share that so others don’t make the same mistake! Otherwise, this recipe is a keeper.

  5. I am a crockpot newbie, so this may be a silly question, but – am I supposed to put any water with the pork when it first goes in? I followed your recipe exactly so far and I’ve just cooked my Boston Butt on high for 4 hours and a good portion of it still isn’t falling apart easily. I’ve never cooked pork before and am now freaking out thinking that I’ve totally ruined tonight’s dinner! I’m going to leave it in for an hour or so longer on low, but I’m wondering if the lack of water in the beginning was my downfall… ?

    1. The pork should really produce enough liquid on it’s own as it cooks… it should be ok, I promise. Just let it cook.. maybe your cooker cooks a little lower than mine, so make sure not to remove the lid too often 🙂

  6. I am making this tomorrow! Sounds SO good! My store had an already packaged 8 lb. bone-in. We’ll have company, so I opted to get the big one. Should I double the rub and sauce? Or does it make enough anyway? Thanks so much!

    1. I would double the sauce and maybe make an extra half of the the rub! You’ll have plenty of slaw, though!

  7. Can I EVEN TELL YOU how flipping good this is???? I just made it (kinda HAD to since it football Sunday) and DEVOURED it. I despise mayo – always have – potato salad, chicken salad, macaroni salad…omg…NOOOOO, can’t do it. But this, this is a answer to my prayers…a fantastic slaw made with my beloved Greek yogurt. And the pulled pork – come ON!! Chipotle Tabasco sauce is my new favorite thing. I want to eat this every day. THIS needs to go in the cookbook!!! PROMISE? It will also be what I am making for Superbowl Sunday for a crowd this year!!

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