BBQ Pulled Pork Sandwiches with Tangy Slaw

Photo: Paul Keller · CC BY 2.0 · source

Spice-rubbed pork shoulder cooked low and slow until it pulls apart, sauced with BBQ and piled on soft buns under crunchy vinegar slaw.

Ingredients

• 3 lb boneless pork shoulder
• 1½ bottles BBQ sauce
• 1 onion, sliced
• 8 brioche buns
• 14 oz coleslaw mix
• pickles

From your pantry: Rub: 2 tbsp brown sugar, 1 tbsp smoked paprika, 2 tsp each salt, garlic powder, cumin. Slaw: ¼ cup mayo, 2 tbsp cider vinegar, 1 tsp sugar.

Instructions

1. Rub the pork all over with the spice mix. Lay the onion in a slow cooker or Dutch oven, add the pork and ½ cup water.
2. Cook on low 8 hours, or covered at 300°F for 4 hours, until it shreds easily.
3. Shred the pork, discard excess fat and toss with 1 cup BBQ sauce and a ladle of the cooking juices.
4. Toss the slaw mix with the mayo, vinegar, sugar and a pinch of salt.
5. Pile pork on toasted buns with more sauce, slaw and pickles.

Tip: Spread sauced pork on a sheet pan and broil 3 minutes for crispy, bark-like edges.

Nutrition per serving

Good for

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