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Pulled Pork Sandwiches with Coleslaw Recipe
Jun 17, 2011 @ 10:45 AM
Posted by
Daily Value: 42%
Servings: 6
Posted by
Nutrition
Cal/Serving: 832Daily Value: 42%
Servings: 6
| Fat | 41g | 63% |
| Saturated | 12g | 59% |
| Trans | 0g | 0% |
| Carbs | 62g | 21% |
| Fiber | 2g | 8% |
| Sugars | 30g | 0% |
| Protein | 51g | 102% |
| Cholesterol | 144mg | 48% |
| Sodium | 969mg | 40% |
| Calcium | 160mg | 16% |
| Magnesium | 69mg | 17% |
| Potassium | 1016mg | 29% |
| Iron | 4mg | 22% |
| Zinc | 5mg | 30% |
| Vitamin A | 127IU | 3% |
| Vitamin C | 2mg | 4% |
| Thiamin (B1) | 2mg | 161% |
| Riboflavin (B2) | 1mg | 40% |
| Niacin (B3) | 13mg | 67% |
| Vitamin B6 | 1mg | 57% |
| Folic Acid (B9) | 66µg | 16% |
| Vitamin B12 | 1µg | 22% |
| Vitamin D | 1µg | 0% |
| Vitamin E | 3mg | 14% |
| Vitamin K | 10µg | 13% |
| Fatty acids, total monounsaturated | 16g | 0% |
| Fatty acids, total polyunsaturated | 10g | 0% |
Have a question about the nutrition data? Let us know.
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Sheri Giblin
I always make a double batch of this pulled pork. The butt or shoulder roasts usually weigh about six pounds, so you can cook half now and half later or all now and have a quick meal later. Serve with a refreshing side of coleslaw, takes no extra time. Sounds like a no brainer to me! If you watch for the meat to go on sale, you can make these sandwiches for pocket change. It’s delicious and inexpensive — the perfect combo.
INGREDIENTS
For the coleslaw:
- 3 tablespoon brown sugar
- ¾ cup mayonnaise
- 3 tablespoon milk
- 2 tablespoon cider vinegar
- ½ teaspoon garlic powder
- ½ teaspoon ground mustard
- 8 ounces coleslaw mix
- ½ cup dried cranberries
For the sandwiches:
- 3 pounds pork butt or shoulder
- 2 tablespoon brown sugar
- 3 tablespoon dry Cajun seasoning
- 1 cup barbecue sauce
- 8 hamburger buns
DIRECTIONS
For the coleslaw:
Put the brown sugar, mayonnaise, milk, vinegar, garlic powder, and ground mustard in a bowl and stir until combined. Add the coleslaw mix and cranberries and stir until completely coated. Refrigerate until ready to serve.
For the sandwiches:
Preheat the oven to 350 degrees. Cut the pork into chunks 4 inches long and remove any excess fat. Combine the brown sugar and the Cajun seasoning in the bottom of a 9-by-13-inch baking dish. Dredge the meat in the mixture on all sides and arrange the meat in the pan, leaving any excess rub behind. Add about a ½ of inch water to the pan and cover tightly with aluminum foil. Bake for 2 ½ hours, or until the meat is very tender.
Remove the meat from the pan and shred with a fork. Stir together the pork and barbecue sauce in a saucepan and cook over low heat for 10 minutes, or until hot.
Spoon the pulled pork onto the buns and serve immediately with the coleslaw.
Recipe Details
Adapted from "The First Real Kitchen Cookbook" by Megan and JIll Carle (Chronicle Books, 2011).
Servings: 6
