Name: Smoked Pulled Pork Sandwiches with Tangy Coleslaw
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 8 servings
Ingredients: 3 pounds pork shoulder; 0.25 cup brown sugar; 2 tablespoons paprika; 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 teaspoon chili powder; 0.5 teaspoon cayenne pepper; 1 tablespoon kosher salt; 1 teaspoon black pepper; 1 cup apple cider vinegar; 0.5 cup chicken broth; 2 tablespoons Worcestershire sauce; 0.5 head green cabbage; 2 medium carrots; 0.5 cup mayonnaise; 3 tablespoons apple cider vinegar; 1 tablespoon honey; 1 teaspoon Dijon mustard; 0.5 teaspoon celery seed; 8 hamburger buns

Smoked Pulled Pork Sandwiches with Tangy Coleslaw

Mexican-InspiredSoupcomfort foodporkslow-cookedsouthern

20 minPrep6 hCook8Serves

Ingredients

3 poundspork shoulder (bone-in or boneless)
¼ cupbrown sugar
2 tablespoonspaprika
1 tablespoongarlic powder
1 tablespoononion powder
1 teaspoonchili powder
½ teaspooncayenne pepper
1 tablespoonkosher salt
1 teaspoonblack pepper
1 cupapple cider vinegar
½ cupchicken broth
2 tablespoonsWorcestershire sauce
½ headgreen cabbage
2 mediumcarrots
½ cupmayonnaise
3 tablespoonsapple cider vinegar
1 tablespoonhoney
1 teaspoonDijon mustard
½ teaspooncelery seed
8hamburger buns

Method

01
Preheat oven to 300°F.
02
In a small bowl, combine brown sugar, paprika, garlic powder, onion powder, chili powder, cayenne, salt, and black pepper to make the dry rub.
03
Pat the pork shoulder dry with paper towels and rub the spice mixture all over, pressing it into the meat.
04
Place the pork in a large Dutch oven or roasting pan. Pour 1 cup apple cider vinegar, chicken broth, and Worcestershire sauce around (not over) the meat.
05
Cover tightly with a lid or heavy-duty foil. Roast for 5 to 6 hours, until the meat is fork-tender and pulls apart easily.
06
Remove pork from oven and let rest for 15 minutes. Transfer to a cutting board, discarding any large fat pieces and bones.
07
Using two forks, shred the pork into bite-sized pieces. Return shredded pork to the pan juices and toss to coat.
08
For the coleslaw: In a large bowl, whisk together mayonnaise, 3 tablespoons apple cider vinegar, honey, Dijon mustard, celery seed, and a pinch of salt and pepper.
09
Add the shredded cabbage and grated carrots to the dressing. Toss until evenly coated. Refrigerate until ready to serve.
10
Toast the hamburger buns if desired. Pile pulled pork onto bottom buns, top generously with coleslaw, and cap with top buns.

Spice Tips

For more heat, double the cayenne pepper in the dry rub or add a dash of hot sauce to the braising liquid. A sprinkle of pickled jalapeños on the sandwich adds tangy heat. For a sweeter profile, increase the brown sugar to 1/3 cup and reduce the chili powder.

The pork can be made a day ahead and reheated gently with its juices. Leftovers freeze well for up to 3 months. For a smokier flavor without a smoker, add 1 teaspoon liquid smoke to the braising liquid.