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Slow-cooker BBQ pulled turkey buns with coleslaw recipe

Slow-cooker BBQ pulled turkey buns with coleslaw recipe

1 rating

Slow-cooked turkey thigh is piled into soft buns with extra BBQ sauce and served alongside a classic creamy coleslaw. The whole family will love this! See the method for instructions if cooking in the oven. See method

  • Serves 4 with leftovers
  • 20 mins to prepare and 10 hrs 00 mins to cook
  • 533 calories / serving

Ingredients

  • 1 red onion, thinly sliced​
  • 1.25kg turkey thigh joint with black pepper
  • 4 tbsp BBQ sauce, plus extra to serve
  • 1 vegetable stock cube, made up to 100ml
  • ½ white cabbage, thinly sliced
  • 1 medium carrot, grated
  • ½ red pepper, finely chopped
  • 2 spring onions, thinly sliced​

For the dipping sauce

  • 4 tbsp light mayo
  • 1 tsp white wine vinegar (optional)
  • 4 white batch rolls, halved
  • 1 spring onion, thinly sliced
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    2235kj
    533kcal     27%

  • Fat

    19g 27%

  • Saturates

    5g 24%

  • Sugars

    17g 19%

  • Salt

    1.9g 32%

of the reference intake
Carbohydrate 49.4g Protein 37.6g Fibre 8.6g

Method

  1. Put the red onion into the bottom of the slow-cooker and set the turkey joint on top. Spread over the BBQ sauce and pour over the veg stock. Turn the slow-cooker to the ‘low’ setting and cook for 8-10 hrs, spooning over the juices a couple of times if possible. 
  2. If cooking in the oven, preheat to gas 3, 160°C, fan 140°C. 
  3. Put the red onion and turkey into a large baking dish. Spread with the BBQ sauce and pour over the stock, plus an extra 100ml water. Cover the dish with foil and cook for 2 hrs-2 hrs 30 mins until the meat falls off the bone when pressed. Remove the foil and cook for another 30 mins or until the turkey is well browned and crisp. Stand for 10 mins, then shred the meat and mix into the pan juices. 
  4. About an hour before you’re ready to eat, make the coleslaw. In a large bowl mix together the sliced cabbage, carrots, red pepper and spring onions. Season with salt and black pepper and add the mayo and vinegar, if using. Stir well until everything is coated. Cover and chill for at least 20 mins. 
  5. The turkey meat should be falling off of the bone. Turn off the slow cooker and use 2 forks to shred the turkey meat. Mix into the juices in the bottom of the slow-cooker. Set aside a scoop of the pulled turkey for lunches the next day. 
  6. Spread a little extra BBQ sauce onto the buns and heap on some of the pulled turkey. Scatter over the spring onion and serve with the coleslaw.

See more Slow cooker recipes

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