Slow-Braised Pulled Pork Sandwiches with Creamy Slaw

Slow-Braised Pulled Pork Sandwiches with Creamy Slaw

Tender, juicy pulled pork simmered to perfection in a savory and slightly tangy barbecue-inspired sauce, served on soft brioche buns with creamy coleslaw and a side of steamed corn.

Dietary

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Ingredients

Instructions

  1. Trim any large pieces of excess fat from the 2 1/2 pounds boneless pork shoulder. In a small bowl, combine 1 tablespoon kosher salt, 1 teaspoon black pepper, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Rub this spice mixture all over the pork shoulder.
  2. Place 1 large chopped yellow onion and 2 cloves minced garlic in the bottom of a large slow cooker (6-quart or larger). Place the seasoned pork shoulder on top of the onions and garlic.
  3. In a medium bowl, whisk together 1 1/2 cups barbecue sauce, 1/2 cup apple cider vinegar, 1/4 cup packed brown sugar, and 1 cup chicken broth. Pour the sauce mixture over the pork in the slow cooker.
  4. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the pork is very tender and easily shreds with a fork.
  5. Remove the pork from the slow cooker and transfer to a large cutting board or shallow dish. Using two forks, shred the pork into bite-sized pieces. Skim any excess fat from the sauce in the slow cooker, then return the shredded pork to the sauce and stir to combine.
  6. For the creamy slaw: In a large bowl, combine 1/2 cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon granulated sugar, and 1/4 teaspoon kosher salt. Whisk until smooth. Add 1 bag coleslaw mix and toss until well coated.
  7. Heat 1 can drained whole kernel corn gently in a saucepan or microwave.
  8. Serve the pulled pork on toasted brioche buns with a generous spoonful of creamy slaw and a side of steamed corn.

Notes

You can use a store-bought coleslaw dressing if you prefer. Leftover pulled pork freezes well for future quick meals.

Nutrition (per serving)