Bbq Pulled Pork Sandwich Recipe
Served with coleslaw on a brioche bun.
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Ingredients
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Pulled Pork
Coleslaw
Brioche Buns
Method
Preparing the Pulled Pork
- 1
Season the Pork
In a small bowl, mix together onion powder, garlic powder, smoked paprika, salt, and black pepper. Rub this spice mix evenly 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 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 place it on a cutting board. Use two forks to shred the meat into bite-sized pieces.
- 4
Mix with BBQ Sauce
Return the shredded pork to the slow cooker and mix it with the BBQ sauce. Let it cook on low for an additional 30 minutes.
Making the Coleslaw
- 5
Combine Ingredients
In a large bowl, combine shredded cabbage and grated carrots.
- 6
Mix Dressing
In a separate small bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt and black pepper until smooth.
- 7
Combine Slaw and Dressing
Pour the dressing over the cabbage and carrots. Toss until everything is well-coated. Refrigerate for at least 30 minutes before serving to let the flavors meld.
Assembling the Sandwich
- 8
Prepare the Buns
Slice the brioche buns in half and lightly toast them if desired.
- 9
Assemble the Sandwich
Layer a generous amount of BBQ pulled pork on the bottom half of each bun. Top with coleslaw and place the top half of the bun on each.
- 10
Serve
Serve the sandwiches immediately while warm, accompanied by any extra BBQ sauce on the side.