Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Friday, June 17, 2016

Pulled Pork Sandwiches with Creamy Coleslaw

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 

For the Pork
  1. 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
  1. Preheat the oven to 275° F.
  2. 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.
  3. 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.
  4. 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
  1. In a bowl, whisk together the mayonnaise, milk, vinegar, and sugar and season with salt and pepper.
  2. 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


  1. I love the cole slaw flavor with this. Thanks for sharing at What'd You Do This Weekend. You will be featured on Monday.

    Wishes for tasty dishes,

    1. Thanks so much, Linda --- good ol' southern dish!