BBQ Pulled Pork Sandwich with Coleslaw
Posted on 04 Apr 2016Whenever I make these pulled-pork & coleslaw sandwiches they are always eaten quickly and never not enjoyed.
Coleslaw and bbq-flavoured pork is a great combination since the tanginess of the coleslaw cuts through the fattiness of the pulled pork, and that on a bun is rather tasty.
Slow-Cooked BBQ Pork
One of the best things you can do with a pork shoulder or butt (if you’re not in possession of a smoker) is to slow cook it. You coat it, as you would when you smoke one, and cook it low-and-slow in your oven for many hours.
| Prep Time | 5-10 minutes |
| Wait Time | 1-12 hours |
| Cook Time | 6-8 hours |
| Special Equipment | enamelled cast iron pot with lid (like this) |
Ingredients
| Amount | Ingredient | Notes |
|---|---|---|
| 3 kg (6 lb) | pork butt or shoulder | if it has a thick layer of fat –the fat cap– remove 80% of it |
| 3 tablespoons | sweet paprika | feel free to use a little smoked or hot paprika if you have it |
| 2 tablespoons | chili powder | — |
| 2 tablespoons | garlic powder | — |
| 2 tablespoons | onion powder | — |
| 1 tablespoon | salt | — |
| 1 teaspoon | ground black pepper | — |
| ½ teaspoon | cayenne pepper | — |
| ½ teaspoon | chipotle pepper powder | — |
Directions
- Combine the dry rub ingredients in a bowl.
- Thoroughly coat the pork butt/shoulder with the dry rub and, well, rub it in.
- Wrap in plastic wrap (or put in an air-tight container) and refrigerate for at least an hour or overnight for the rub to penetrate.
- Retrieve the pork butt/shoulder after its sojourn in the fridge and place it in your heavy pot.
- Cover and place in a 200°F oven. Slow cook for 6-8 hours.
- Next shred the pork by pulling it apart with a couple forks. Do this in the pot so it remains in its rendered juices.
- Cover until ready to eat.
BBQ Sauce
This is a quick and tangy all-purpose BBQ sauce.
Ingredients
| Amount | Ingredient | Notes |
|---|---|---|
| ½ cup | ketchup | — |
| ¼ cup | white vinegar | — |
| ¼ cup | water | — |
| ¼ cup | dark brown sugar | — |
| 1 tablespoon | Worcestershire sauce | — |
| 1 teaspoon | chili powder | — |
| 1 teaspoon | paprika | — |
| ½ teaspoon | dry mustard | — |
| ¼ teaspoon | cayenne pepper | — |
Directions
- Combine all ingredients in a small pot, heat it to just before boiling.
- Reduce heat and let cool before refrigerating.
When bottled, this sauce will keep for about a month in your fridge.
Coleslaw
This is a quick & easy coleslaw recipe made with shredded cabbage and carrot.
Ingredients
| Amount | Ingredient | Notes |
|---|---|---|
| ½ | savoy cabbage | shredded |
| 1 | large carrot | grated |
| ~3 tablespoons | mayonnaise | — |
| ~3 tablespoons | sour cream | — |
| ~2 tablespoons | white sugar | — |
| ~1 tablespoon | white vinegar | — |
| ~1 teaspoon | yellow mustard | — |
| ~½ teaspoon | hot sauce | such as sriracha |
| ~½ teaspoon | salt | — |
| ~½ teaspoon | ground black pepper | — |
Directions
- Mix all the ingredients in a large bowl.
- Cover and refrigerate for at least 15-20 minutes before eating.