Pimento Pork Stacker Recipe
pulled pork, creamy coleslaw, hot vinegar bbq sauce, dill pickles, pimento cheese
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Ingredients
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Pulled Pork
Creamy Coleslaw
Hot Vinegar BBQ Sauce
Assembly
Method
Pulled Pork
- 1
Prepare the Pork
Season the pork shoulder with salt, black pepper, garlic powder, onion powder, and smoked paprika. Rub the spices all over the meat.
- 2
Cook the Pork
Place the seasoned pork shoulder in a slow cooker. Add apple cider vinegar and water. Cook on low for 8-10 hours, or until the pork is tender and shreds easily.
- 3
Shred the Pork
Once cooked, remove the pork from the slow cooker and shred it using two forks. Reserve some cooking liquid to moisten the pork if needed.
Creamy Coleslaw
- 4
Mix the Coleslaw
In a large bowl, combine shredded cabbage and carrots. In a separate bowl, mix together mayonnaise, apple cider vinegar, sugar, salt, and black pepper.
- 5
Combine
Pour the dressing over the cabbage and carrots. Toss well to combine and refrigerate for at least 30 minutes before serving.
Hot Vinegar BBQ Sauce
- 6
Prepare the Sauce
In a small saucepan, combine apple cider vinegar, hot sauce, brown sugar, and salt. Bring to a simmer over medium heat, stirring until the sugar dissolves.
- 7
Cool and Store
Remove from heat and let the sauce cool. Store in an airtight container until ready to use.
Assembly
- 8
Assemble the Stackers
Slice the sandwich rolls in half. Layer on pulled pork, a generous scoop of creamy coleslaw, dill pickles, and a dollop of pimento cheese. Drizzle with hot vinegar BBQ sauce.
- 9
Serve
Serve immediately while the stackers are warm, and enjoy!