Pulled Pork Sandwich

Southern barbecue thrives on low-and-slow pork shoulder, shredded into the pulled pork that fills classic sandwiches. A spice rub of smoked paprika and brown sugar deepens the meat before a tangy barbecue sauce finish.

Serves 6

Estimate for one serving

• 620 cal
• 38g protein
• 48g carbs
• 29g fat
• 3.1g fiber

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Ingredients

• 3.5 lbs pork shoulder (Boston butt)
• 1 large yellow onion
• 4 garlic cloves
• 2 tbsp smoked paprika
• 2 tbsp brown sugar
• 1.5 tbsp kosher salt
• 1 tsp black pepper
• 1 tsp chili powder
• 1 tsp dry mustard
• 0.5 tsp cayenne pepper
• 0.75 cup apple cider vinegar
• 1.5 cups barbecue sauce (store-bought or homemade)
• 14 oz coleslaw mix (shredded cabbage & carrots)
• 0.5 cup mayonnaise
• 2 tbsp apple cider vinegar (for slaw)
• 1 tbsp sugar (for slaw)
• 0.5 tsp celery seed
• 6 hamburger buns

Instructions

1. 1Trim excess fat from the pork shoulder and cut into 3-large chunks for even cooking.
2. 2Thinly slice the large onion and smash the garlic cloves; place both at the bottom of a 6-quart slow cooker.
3. 3In a small bowl, mix smoked paprika, brown sugar, kosher salt, black pepper, chili powder, dry mustard, and cayenne to create a dry rub.
4. 4Rub the spice mixture generously over all sides of the pork chunks.
5. 5Place the seasoned pork on top of the onions and garlic in the slow cooker.
6. 6Pour apple cider vinegar the pork (do not pour directly on the meat).
7. 7Cover and cook on low for 8-10 hours or on high for 5-6 hours until the pork is fork-tender and pulls apart easily.
8. 8While the pork cooks, prepare the coleslaw: in a large bowl whisk together mayonnaise, apple cider vinegar, sugar, celery seed, and salt and pepper.
9. 9Add the coleslaw mix to the dressing and toss until evenly coated. Refrigerate until ready to serve.
10. 10When pork is done, transfer it to a large bowl or cutting board. Discard cooking liquid or skim fat and reserve if desired for moistening.
11. 11Use two forks to shred the pork into bite-sized pieces, discarding any large pieces of fat.
12. 12Return shredded pork to the slow cooker, stir in barbecue sauce (and reserved liquid if using), and heat on warm or low for 15-20 minutes to absorb flavors.
13. 13Lightly toast the hamburger buns if desired.
14. 14Assemble each sandwich: pile about 4-pulled pork on the bottom bun, top with a generous spoonful of coleslaw, and close with the top bun. Serve immediately with extra BBQ sauce on the side.