Ingredients for Bbq Pulled Pork And Cole Slaw Sandwich
- 3-4 lb boneless pork shoulder roast
- 2 tablespoons cumin
- 1 tablespoon thyme
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 teaspoon cayenne pepper
- 1/2 cup kosher salt + 2 tablespoons salt
- 1 tablespoon curry powder
- 1 tablespoon onion powder
- 8 cups shredded cabbage
- 2 cups shredded carrots
- 1/2 cup minced red onion
- 2 tablespoons granulated sugar
- Buttermilk
- 1/2 cup mayonnaise
- 1/4 cup apple cider vinegar
- Lemon Juice
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How to Make Bbq Pulled Pork And Cole Slaw Sandwich
- **Brine the Pork:** Submerge a 3-4 lb pork shoulder in a container with 1 gallon of water and 1/2 cup kosher salt. Ensure the pork is fully submerged. Refrigerate for 12-16 hours.
- **Prepare the Pork:** Remove pork from brine and pat completely dry. Discard brine.
- **Make the Dry Rub:** In a bowl, combine 2 tbsp cumin, 1 tbsp thyme, 2 tbsp garlic powder, 1 tbsp black pepper, 1 tsp cayenne pepper, 2 tbsp salt, 1 tbsp curry powder, and 1 tbsp onion powder.
- **Season the Pork:** Generously rub the spice mixture all over the pork shoulder.
- **Refrigerate:** Wrap the seasoned pork tightly in plastic wrap and refrigerate for at least 24 hours (longer is better!).
- **Prepare the Coleslaw:** While the pork marinates, combine 8 cups shredded cabbage, 2 cups shredded carrots, and 1/2 cup minced red onion in a large bowl.
- **Make the Coleslaw Dressing:** In a separate bowl, whisk together 1/2 cup mayonnaise, 1/4 cup apple cider vinegar, 2 tbsp sugar, 1 tbsp Dijon mustard, 1 tsp celery seed, and salt and pepper to taste.
- **Combine Coleslaw:** Pour the dressing over the cabbage mixture and toss to coat. Refrigerate for at least 24 hours to allow flavors to meld.
- **Slow Cook the Pork:** Preheat oven to 250°F (120°C). Place the pork shoulder in a roasting pan or Dutch oven. Add 1 cup of water or broth to the bottom of the pan.
- **Cook to Perfection:** Cook for 10-12 hours, or until the internal temperature reaches 190°F (88°C).
- **Rest and Shred:** Remove pork from oven and let rest, covered in foil, for 30 minutes. Shred the pork using two forks, reserving the pan drippings.
- **Mix in Drippings:** Pour some of the pan drippings over the shredded pork to keep it moist and flavorful.
- **Assemble Sandwiches:** Serve the pulled pork on hamburger buns, topped generously with the coleslaw. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
70 g
Sugar
43g
Fat
62g
Carbs
6g
