Bbq & Slaw Sandwich Recipe

Prepare pork

Trim excess fat from the pork shoulder and cut into 2–3 large chunks so it fits in your pot or slow cooker.

Season and sear (optional)

Combine smoked paprika, chili powder, kosher salt and black pepper and rub evenly over the pork. In a large skillet over medium-high heat, add 1 tablespoon oil and sear the pork on all sides until browned (3–4 minutes per side). This step is optional but adds flavor.

Slow cook

Place the pork in a slow cooker or heavy ovenproof pot. Add quartered onion, minced garlic, apple cider vinegar, brown sugar and water. Cover and cook on low for 6–8 hours (or on high for 3–4 hours) until pork is fork-tender and easily shreds. If using an oven, braise at 300°F (150°C) for 3–4 hours in a covered pot.

Shred and sauce

Remove pork to a cutting board, discard large pieces of fat and shred with two forks. Return shredded pork to the pot or slow cooker, stir in 1/2 cup BBQ sauce and heat for 10–15 minutes so the sauce penetrates the meat. Taste and adjust seasoning with additional salt, pepper or a splash of apple cider vinegar if needed.

Toast rolls (optional)

Spread softened butter on the cut sides of the sandwich rolls and toast in a skillet or under a broiler until golden, about 1–2 minutes per side. Keep warm.

Assemble sandwiches

Pile about 3/4 cup of sauced pulled pork onto each toasted roll (adjust to appetite). Serve immediately with slaw on the side and the chosen side item and cookie packed alongside for the boxed lunch.

Make dressing

In a medium bowl whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt and black pepper until smooth.

Combine slaw

In a large bowl toss the shredded green and red cabbage and grated carrot with the dressing until evenly coated. Taste and adjust seasoning (add a little more vinegar or sugar to balance).

Chill

Cover and refrigerate the slaw for at least 30 minutes to let flavors meld. For boxed lunches, portion approximately 3/4 to 1 cup of slaw per box in a separate container to prevent bread from getting soggy.

Place one assembled BBQ & Slaw Sandwich in the box, include the chilled container of coleslaw, add the chosen side (chips, fries in a separate hot sleeve if possible, or fruit cup) and a cookie. If packing fries, keep them separated from moist components to preserve texture.

Label and seal the boxed lunch. If not serving immediately, keep refrigerated and instruct reheating: reheat sandwich (without slaw) in an oven at 325°F (160°C) for 8–10 minutes or microwave on medium power for 60–90 seconds, then add chilled slaw before serving.