Carolina pulled pork sandwiches


Dinner tonight , May 15
Delicious and mouthwatering sandwich. Great if you have left over pulled pork
8 servings

  • PORK:
  • One 3 1/2 pound boneless pork shoulder roast, skin removed & trimmed
  • 1 teaspoon seasoned salt
  • 1 teaspoon paprika
  • 2 tablespoons canola oil
  • SAUCE:
  • 1 tablespoon canola oil
  • 1 small onion, diced
  • 1 cup vinegar
  • ¾ cup ketchup
  • cup packed light-brown sugar
  • 2 tablespoons spicy brown mustard
  • 8 seedless sandwich buns
  • SLAW:
  • ¾ cup light mayonnaise
  • 3 tablespoons cider vinegar
  • 1 tablespoon granulated white sugar
  • ¼ teaspoon celery salt
  • ¼ teaspoon black pepper
  • One 1-pound bag deli shredded coleslaw mix

1) Prepare the pork: Rub the pork all over with seasoned salt and paprika. Heat the oil in a large, nonstick skillet over medium-high heat. Brown the pork on all sides, about 12 minutes.

Prepare the sauce: Heat the oil in a large saucepan over medium-heat. Add the onion and cook 5 minutes. Stir in the vinegar, ketchup, brown sugar and mustard. Bring to a boil, then reduce heat and simmer 5 minutes.

Transfer the pork to your slow cooker and pour the sauce on top. Cover and cook on HIGH for 6 hours or LOW for 8 hours.

Prepare the coleslaw: In a medium bowl, whisk together the mayonnaise, vinegar, sugar, celery salt and pepper. Stir in the coleslaw mix. Refrigerate until ready to serve.

Remove the pork from the slow cooker, place it on a cutting board and let it cool for a few minutes. With 2 forks (or with clean hands), shred the meat, discarding any fat or bones. Add the shredded meat back to the sauce in the slow cooker. Divide the meat evenly among the sandwich buns, topping with coleslaw, if desired.

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