Bbq Pulled Pork Recipe
phantom bbq sauce, coleslaw, crispy onions, brioche bun
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Ingredients
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Pulled Pork
Coleslaw
Toppings
Method
Prepare the Pulled Pork
- 1
Season the Pork
In a small bowl, mix together salt, black pepper, garlic powder, onion powder, and smoked paprika. Rub this spice mixture all over the pork shoulder.
- 2
Cook the Pork
Place the seasoned pork shoulder in a slow cooker. Add apple cider vinegar and water. Cover and cook on low for 8-10 hours or until the pork is tender and easily shredded.
- 3
Shred the Pork
Once cooked, remove the pork from the slow cooker and let it rest for a few minutes. Use two forks to shred the meat into bite-sized pieces. Mix in the BBQ sauce until the pork is well coated.
Make the Coleslaw
- 4
Prepare the Vegetables
In a large bowl, combine shredded green cabbage and shredded carrot.
- 5
Mix the Dressing
In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.
- 6
Combine
Pour the dressing over the cabbage and carrot mixture. Toss well to coat all the vegetables evenly. Refrigerate for at least 30 minutes before serving.
Assemble the Sandwich
- 7
Toast the Buns
Optional: Toast brioche buns lightly on a skillet or in an oven until golden brown.
- 8
Build the Sandwich
On the bottom half of each brioche bun, place a generous amount of the BBQ pulled pork. Top with coleslaw and crispy fried onions. Place the top half of the bun on top.
