Smoky Pulled Pork Sandwich with Coleslaw

Smoky Pulled Pork Sandwich

By Emily Carter

Introduction

There’s nothing quite like sinking your teeth into a juicy, smoky pulled pork sandwich topped with creamy coleslaw. This classic dish combines tender, flavorful pork with a refreshing crunch, making it a favorite at barbecues, picnics, and family dinners. Whether you're hosting a gathering or simply craving comfort food, this recipe will guide you through creating an unforgettable meal.

Why You'll Love This Recipe

• Easy to Make: With just a few simple steps, you can prepare this dish even if you're new to cooking.
• Perfect for Crowds: The recipe yields six servings, making it ideal for parties or meal prep.
• Versatile: Customize the level of spiciness or sweetness to suit your taste preferences.
• Comfort Food at Its Best: The combination of smoky pork and tangy coleslaw is pure bliss.

Ingredients

For the Pulled Pork:

• 3 lbs pork shoulder (bone-in or boneless)
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp brown sugar
• 1 tbsp salt
• 1 tsp black pepper
• 1 cup apple cider vinegar
• 1 cup chicken broth
• 1/2 cup barbecue sauce
• 6 hamburger buns

For the Coleslaw:

• 4 cups shredded cabbage
• 1 cup shredded carrots
• 1/2 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Prepare the Spice Rub: In a small bowl, mix together smoked paprika, garlic powder, onion powder, brown sugar, salt, and black pepper. Rub this spice mixture all over the pork shoulder.
2. Cook the Pork: Place the pork shoulder in a slow cooker. Pour apple cider vinegar and chicken broth around the meat. Cover and cook on low for 6-8 hours or until the pork is tender and easily shreds with a fork.
3. Shred the Pork: Once cooked, remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker and mix with the juices. Stir in barbecue sauce for extra flavor.
4. Make the Coleslaw: Combine shredded cabbage and carrots in a large bowl. In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper. Pour the dressing over the cabbage mixture and toss to coat evenly.
5. Assemble the Sandwiches: Toast the hamburger buns lightly if desired. Assemble the sandwiches by placing a generous portion of pulled pork on each bun and topping with coleslaw.

Tips for Success

To ensure your Smoky Pulled Pork Sandwich turns out perfectly every time, follow these tips:

• Use a meat thermometer to check that the pork has reached an internal temperature of 195°F (90°C) for optimal tenderness.
• If you don't have a slow cooker, you can achieve similar results in an oven set to 275°F (135°C). Simply transfer the seasoned pork to a covered roasting pan and bake for 6-8 hours.
• For a healthier option, substitute Greek yogurt for half of the mayonnaise in the coleslaw dressing.
• Experiment with different types of barbecue sauces to find your favorite flavor profile.

Nutritional Information

Per serving (1 sandwich):

• Calories: 450
• Fat: 20g
• Carbohydrates: 45g
• Protein: 25g

Please note that nutritional values may vary based on specific ingredients and portion sizes.

About the Author

Emily Carter is a passionate home cook and food blogger who loves sharing her culinary creations with the world. Her mission is to inspire others to explore the joy of cooking through simple, delicious recipes. When she's not in the kitchen, Emily enjoys gardening, hiking, and spending time with her family. Follow her journey on her website.

Gallery

Take a look at these stunning images showcasing the process and final result of our Smoky Pulled Pork Sandwich with Coleslaw:

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