Carolina Pulled Pork Sandwich Recipe
With coleslaw & BBQ sauce, served on a pretzel bun
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Ingredients
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Pulled Pork
Coleslaw
Assembly
Method
Pulled Pork
- 1
Prepare the Pork
Rub the pork shoulder with smoked paprika, brown sugar, garlic powder, onion powder, black pepper, and salt. Make sure the pork is evenly coated on all sides.
- 2
Slow Cook the Pork
Place the seasoned pork shoulder in a slow cooker. Add the apple cider vinegar and water. Cover and cook on low for 8-10 hours, until the pork is tender and easily shredded with a fork.
- 3
Shred the Pork
Once the pork is cooked, remove it from the slow cooker and shred it using two forks. Mix in the BBQ sauce, stirring well to combine.
Coleslaw
- 4
Mix the Coleslaw
In a large mixing bowl, combine shredded cabbage and carrots. In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Pour the dressing over the cabbage and carrots, and toss to coat evenly.
- 5
Chill the Coleslaw
Cover the coleslaw and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Assembly
- 6
Assemble the Sandwiches
Slice the pretzel buns in half. On the bottom half, place a generous portion of the pulled pork, followed by a scoop of coleslaw. Top with the other half of the bun and serve immediately.