Succulent,
fork-tender pork roast turns an ordinary sandwich into a good ol’ flavor-loaded
southern barbecue sandwich—complete with creamy coleslaw on top. When I lived
up north, I served these to a few people who had eaten coleslaw only as a side
dish. But on a sandwich—what? Guess
what. They were hooked.
This is a simple,
no-fuss recipe for one of the best-tasting sandwiches you can put in your
mouth. And the secret to the coleslaw? Evaporated milk. You won’t be
disappointed.
Makes about 8
sandwiches
For the Pork
- 2 tsp chile powder
- 1 tsp cayenne
powder
- 1/2 tsp ground
cumin
- 1/2 tsp ground
cinnamon
- sea salt
- 3-1/3 lbs pork
shoulder (Boston butt), trimmed of excess fat and cut into 3- to 4-inch pieces
- 3 tbsp olive oil,
divided
- 3 cups vegetable
broth
- homemade barbecue sauce (or your favorite bottled)
- 8 whole-wheat
sandwich buns
|
Pork Shoulder |
For the Slaw
- 1/2 cup light mayonnaise
- 1/3 cup evaporated milk
- 2 tbsp white balsamic vinegar
- 2 tsp white sugar
- sea salt
- freshly ground black pepper
- 4 cups shredded green cabbage
- 1/2 cup finely chopped green bell pepper
- 1/2 cup finely chopped carrot
- 1/3 cup finely chopped red onion
Preparation
For the Pork
- Combine the first 4
ingredients in a small bowl and season with salt. Rub the spice mixture all
over the pork. Cover and refrigerate at least 4 hours (overnight, even better). Let stand
at room temperature 30 minutes before continuing.
|
Spice-Rubbed Pork |
- Preheat the oven to
275° F.
- Heat a Dutch oven
over medium-high heat and add 2 tablespoons of olive oil. Place 1/2 the pork in
the pan and sear until browned, 4-5 minutes per side. Transfer to a plate and
sear the rest of the pork with the remaining 1 tablespoon of oil.
- Return the 1st
batch of pork to the pan, with any accumulated juices. Add the broth and season
with salt, if desired. Cover tightly and braise in the oven until fork-tender,
about 3 hours, turning once halfway through.
- Transfer the pork
to a plate and let rest until cool enough to handle. Pull the pork into shreds,
discarding any fatty parts, and place in a medium pot or skillet. Add the
barbecue sauce, stirring well to combine. Heat until hot throughout.
|
1st Batch of Pork |
|
Browned Pork |
|
Broth Added |
|
Pork Ready to Braise |
|
Braised Pork |
|
Pulled Pork |
|
Barbecue Sauce Added |
Divide the pork on
the bottoms of the buns and spoon coleslaw (recipe follows) on top. Close the
sandwiches and serve. (Alternatively, serve the slaw on the side.)
|
Pulled Pork Sandwiches with Creamy Coleslaw |
For the Slaw
- In a bowl, whisk together the mayonnaise, milk, vinegar, and sugar and
season with salt and pepper.
- Toss the cabbage,
bell pepper, carrot, and red onion in a large bowl. Pour the dressing over the
slaw and combine well. Cover and chill 1-2 hours.
|
Creamy Coleslaw Dressing |
|
Slaw Mix |
|
Creamy Coleslaw |
I love the cole slaw flavor with this. Thanks for sharing at What'd You Do This Weekend. You will be featured on Monday.
ReplyDeleteWishes for tasty dishes,
Linda
Thanks so much, Linda --- good ol' southern dish!
DeleteBest,
Pam