To round out my adventures in BBQ, I am sharing this simple pulled pork sandwich and coleslaw recipe. And when I say simple, I really mean it — all’s you need is a slow cooker, some pork shoulder, veggies, buns and the homemade BBQ sauce and honey-dill vinaigrette from Monday’s blog post. Now before you get all excited and jump into this recipe, let me heed this important warning: do not – I repeat – do not use pork tenderloin instead of the shoulder. Being the pig novice that I am, I assumed a tenderloin would work just as well, and since it was on sale the day I went grocery shopping, I went with it. No bueno, no bueno at all. I ended up with a tough and rubbery piece of meat that wouldn’t shred without the help of a chainsaw. So there you have it…pork shoulder, people.
Slow-cooked BBQ pulled pork sandwiches w/ coleslaw
makes 4 sandwiches
Pulled pork sandwiches
- 2 lb pork shoulder
- 2-3 cups homemade BBQ sauce
- 4 hamburger buns, lightly toasted
Coleslaw
- 1/2 head of small red cabbage, shredded
- 1 cup matchstick carrots
- 1 granny smith apple, julienned
- 1/2 cup chopped scallions
- 1 cup homemade honey-dill vinaigrette
- salt and pepper, to taste
Set slow cooker to low setting and add BBQ sauce. Season pork with salt and pepper and add to slow cooker; cook for 4 hours. Remove pork and shred using forks (or your fingers). Add shredded pork back into slow cooker and toss with BBQ sauce; cook for another 15-20 mins. Meanwhile, combine all coleslaw ingredients in a medium bowl; cover and refrigerate for 10-15 mins. When pork is finished, scoop over toasted buns and serve alongside coleslaw (or you can add coleslaw into the sandwich) and baked sweet potato fries.
Jenn Davis
