Bbq Pork Sandwich Recipe
Slow cooked pulled pork tossed in choice of sauce (BBQ, Sweet Sriracha, Habanero, Peppercorn Honey), topped with coleslaw, cheddar cheese and onion straws on a pretzel bun
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Ingredients
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Pulled Pork
Coleslaw
Onion Straws
Assembly
Method
Pulled Pork Preparation
- 1
Season the Pork
In a bowl, mix salt, black pepper, garlic powder, onion powder, and smoked paprika. Rub this mixture all over the pork shoulder.
- 2
Slow Cook the Pork
Place the seasoned pork shoulder in a slow cooker. Add apple cider vinegar and BBQ sauce. Cover and cook on low for 8 hours or until the pork is tender and easily shredded.
- 3
Shred the Pork
Once cooked, remove the pork from the slow cooker and shred it using two forks. Mix the shredded pork back into the sauce in the slow cooker.
Coleslaw Preparation
- 4
Mix Coleslaw Ingredients
In a large bowl, combine shredded cabbage, shredded carrots, mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Mix thoroughly until well combined.
- 5
Chill Coleslaw
Cover the coleslaw and refrigerate for at least 30 minutes to allow the flavors to meld.
Onion Straws Preparation
- 6
Soak Onions
Place the thinly sliced onion in a bowl and pour buttermilk over it. Let it soak for at least 30 minutes.
- 7
Prepare Breading
In a separate bowl, mix flour, cornstarch, salt, and black pepper.
- 8
Coat the Onions
Remove the onions from the buttermilk and coat them in the flour mixture.
- 9
Assembly
- 10
Toast Pretzel Buns
Lightly toast the pretzel buns in an oven or on a grill until warm.
- 11
Assemble the Sandwiches
On the bottom half of each pretzel bun, layer a generous portion of pulled pork, followed by coleslaw, a sprinkle of shredded cheddar cheese, and a handful of onion straws. Top with the other half of the bun.