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Pulled Pork Sandwiches with Coleslaw Recipe

Pulled Pork Sandwiches with coleslaw
Sheri Giblin

Pulled Pork Sandwiches with coleslaw

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.