These pulled pork sandwiches are perfect for a summer cookout, or for a simple dinner recipe. The pulled pork is quick to prepare in your crock pot and will be ready over night or after work. Slaw is great on sandwiches and by itself try this Kale Slaw for another variety.
Makes: 8 Servings
Ingredients
For the Pulled Pork:
1 half pork shoulder, bone-in
1 1/2 cups cider or white vinegar, or a combination of both
1tsp black pepper
1tsp crushed red pepper flakes
1/2 tsp salt
8 whole wheat dinner rolls or slider buns
For additional flavor, try adding 2 teaspoons Caribbean Jerk Seasoning
For the Cabbage Slaw:
1 head red cabbage, shredded
2 carrots, scrubbed and shredded
1/4 cup olive oil, or canola oil
1/4 cup vinegar
1/2 tsp salt
1/4 tsp black pepper
Instructions
Pulled Pork:
- Put everything in the slow cooker (crock-pot) and turn the heat to medium. Cook, undisturbed, for 8 hours or until it is fork-tender (about 190°F with a meat thermometer).
- Remove the pork from the slow cooker but keep the liquid. While still hot, use two forks to shred the meat. Remove any fat found between the shreds.
- Skim as much fat as possible from the liquid in the slow cooker. Add about 1 cup of the cooking liquid to the shredded pork.
Red Cabbage and Carrot Slaw:
- Put the shredded cabbage and carrots in a bowl.
- Mix the canola oil, vinegar, salt and pepper in a small bowl. Stir or whisk well.
- Add the dressing to the cabbage mixture and coat thoroughly.
- Add ½ cup of pulled pork to each roll or bun and top with ½ cup cabbage and
carrot slaw. Serve right away.
Notes
1 bag coleslaw mix can be used instead of red cabbage
Leftovers can be served with brown rice or wrapped in a whole wheat tortilla
