Pulled Pork Sandwiches and Coleslaw

C – This pulled pork sandwich wasn’t made in the normal way.

Not from a crock pot or slowly roasting it in the oven, like you normally would. This is a re-purposed pulled pork sandwich. The pork loin was cooked for another recipe, but it didn’t turn out very well. Jim was on a mission to make braised pork, since we already did one braised chicken and another whole braised chicken and, also, a braised beef short ribs recipe. It was time to make a braised pork recipe.

I was ready to be done with braising for a while. But, Jim wasn’t quite ready yet. He promised it would the last one for the season. He went off looking for a recipe and found one. It looked fine. But, when he cooked the pork, it was too dry. He tried the recipe again, adding more liquid and it still wasn’t a success. I felt bad, really bad. But, honestly, I was done with braising meats for a while.

I didn’t want to waste the meat, even though it was dry. Pulled pork was the best thing I thought to try. I was so amazed at how dry this pork was, after all the liquid he added to the pot. Jim tasted it and he confirmed it was dry.

I had to add a lot of chicken stock to the mixture to make the leftover pork juicy. I had to taste and re-taste until I found the perfect amount of seasoning. But, when I was done, it was a perfectly balanced pulled pork.

This recipe is good to use when you have a lot of leftover pork roast. The recipe is also good for uncooked pork shoulder into a crock pot and pour the sauce over the top and cook it for 6 hours on high.

Both ways gave me a nice tender pulled pork, for great pulled pork sandwiches. I served them with a fresh coleslaw. It was wonderful.

Pulled Pork Sandwiches and Coleslaw

Recipe type: Mains

Author: Christina

Prep time: 30 mins

Total time: 30 mins

Serves: 8 sandwiches

Ingredients

Crock Pot Recipe

• 1 tsp grapeseed oil
• 1 (4 pound) pork shoulder roast, uncooked
• 1 cup barbeque sauce
• ½ cup apple cider vinegar
• ½ cup chicken broth
• ¼ cup light brown sugar
• 1 Tbsp prepared Dijon mustard
• 1 Tbsp Worcestershire sauce
• 1 Tbsp chili powder
• 1 extra large onion, chopped
• 2 large cloves garlic, minced
• 1½ tsp fresh thyme
• Salt and pepper to taste
• 8 hamburger buns, split
• 2 Tbsp butter, or as needed

Leftover Pork Recipe

• 4 pounds of cooked boneless pork loin
• 1 Tbsp grape seed oil
• 1 cup barbeque sauce
• ½ cup apple cider vinegar
• 1 cup chicken broth, or more if needed
• ¼ cup light brown sugar
• 1 Tbsp prepared Dijon mustard
• 1 Tbsp Worcestershire sauce
• 1 Tbsp chili powder
• 1 extra large onion, chopped
• 2 large cloves garlic, chopped
• 1½ tsp fresh thyme
• Salt and pepper to taste
• 8 hamburger buns, split
• 2 Tbsp butter, or as needed

Vinaigrette

• 1 Tbsp Dijon mustard
• 3 Tbsp red wine vinegar
• 1 tsp salt
• ½ cup extra virgin olive oil
• 1 Tbsp white sugar

Coleslaw

• 1 small red onion (sliced very thin)
• 2 jalapeno chiles (cut in half lengthwise; sliced crosswise)
• ¼ cup chopped parsley
• ¼ green cabbage (core and outer leaves removed; sliced very thin)
• ¼ red cabbage

Instructions

Crock Pot Recipe

1. Pour the vegetable oil into the bottom of a slow cooker.
2. Place the pork roast into the slow cooker.
3. In a medium bowl, mix barbecue sauce, apple cider vinegar and chicken broth. Then, stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic and thyme.
4. Pour into slow cooker. Cover and cook on high until the roast shreds easily with a fork, 5 to 6 hours.
5. Remove the roast from the slow cooker, and shred the meat using two forks.
6. Return the shredded pork to the slow cooker, and stir the meat into the juices.
7. Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown.
8. Spoon pork into the toasted buns.

Leftover Pork Recipe

1. If pork can be shredded into small pieces, shred pork and set it aside. If it can’t be shredded, pull as much pork as you can and set it aside.
2. In a medium pot, add oil and heat to medium high. Add onions and saute until soft. About 2 minutes.
3. Add pork and chicken broth. Heat until broth comes to a simmer. If pork is still in big chucks heat through and shred once tender. If more broth is needed, add more.
4. Add garlic, barbeque sauce, apple cider vinegar, brown sugar, mustard, Worcestershire sauce, chili powder and thyme. Cook for 5 minutes or until sauce is boiling.
5. Add salt and pepper to taste.
6. Melt butter and spread it on the inside of each bun, then toast hamburger buns in a skillet.
7. Lay meat on bottom half of each bun.
8. Top with coleslaw (optional).
9. Serve.
10. Enjoy!

Assemble Coleslaw

1. Combine all ingredients together. Mix well.
2. Let sit for 30 minutes.
3. Serve on top of pulled pork sandwiches or as a side dish.
4. Enjoy!

3.1.08

I am so glad that this recipe was a success. Jim was glad, too.

Crock Pot Recipe adapted from: http://allrecipes.com/recipe/slow-cooker-texas-pulled-pork/

Coleslaw Recipe adapted from: http://beta.abc.go.com/shows/the-chew/recipes/Buttermilk-Fried-Chicken-Sandwich-Bakesale-Betty