Pulled Pork Sandwiches with Cole Slaw Dressing
- prep time:
- 10 minutes
- cook time:
- 6 hours
- total time:
- 6 1/2 hours
- other time:
- marinade overnight
Janine Nicholson
The crisp crunch of the Cole slaw adds a lighter texture to the sandwich. Even is you don’t think you like coleslaw, don’t leave it out.
ingredients
- Dry Rub:
- 2 tablespoons smoked paprika
- 1 tablespoon each garlic powder and onion powder
- 2 tablespoons brown sugar
- 1 tablespoon dry mustard
- 1 tablespoon cumin
- 1 tablespoon coriander
- i tablespoon chili powder
- 3 tablespoons coarse sea salt
- 1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt
- 1 cup barbecue plus more for the table
- Pan drippings from the pork
- 3/4 cup beer
- Cole Slaw:
- 1/2 cup mayonnaise
- 1/4 sour cream
- 1 Tablespoon brown sugar
- 1 teaspoon lemon juice
- 1 teaspoon vinegar
- 1 teaspoon celery seeds
- a shake of Tabasco sauce
- a pinch of cayenne pepper
- salt and pepper to taste
- 1 pound shredded cabbage, carrots (or 1-16 oz. bags of pre cut coleslaw mix)
- 1/4 cup finely sliced red onion
directions
- 1
Mix the spices together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.
- 2
Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While it’s resting, pour off the fat and deglaze the pan over medium heat with 3/4 cup beer, scraping with a wooden spoon to pick up all of the browned bits. Reduce by about half. While the pork is still warm, you want to “pull” the meat: Grab 2 forks. Using 1 to steady the meat, use the other to “pull” shreds of meat off the roast. Or do what I do and just tear it apart with your hands. Put the shredded pork in a bowl and add barbecue sauce and reduced pork/beer sauce. Stir it all up well so that the pork is coated with the sauce.
- 3
To serve, spoon the pulled pork mixture onto the bottom half of each large roll and top with some slaw. e
Source: Janine Nicholson
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