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Pulled Pork Sandwich Recipe

This Pulled Pork Sandwich is a classic sweet, tangy sandwich made
with homemade Instant Pot or slow cooker pulled pork, BBQ sauce,
and homemade coleslaw.

Prep Time Cook Time Total Time

30 mins 8 hrs 8 hrs 30 mins

5 from 2 votes
Course: Main Course Cuisine: American Servings: 10 (10-12)
Calories: 569kcal Author: Lyuba Brooke

Equipment
Instant Pot
or Slow Cooker
Bottom Grip Stainless Steel Mixing Bowl

Ingredients
Pork:
4-4.5 lb pork butt or pork shoulder*
2 tbsp canola oil for searing pork
1 cup apple juice
1/2 cup chicken stock
1/2 cup apple cider vinegar

To rub the pork:

1/4 cup brown sugar
1 1/2 tbsp paprika
1 tbsp coarse salt
2 tsp garlic powder
2 tsp onion powder
2 tsp black pepper
1 tsp cumin

BBQ Sauce:
1 1/2 cups ketchup
1 1/2 cups juices from cooking pork
3 tbsp brown sugar
2 tbsp Worcestershire sauce
2 tsp paprika
2 tsp garlic powder
2 tsp onion powder
1 tsp black pepper
salt

Coleslaw:
1 small head of cabbage
2 carrots
3/4 cup mayo
2 tbsp apple cider vinegar
2 tbsp lemon juice
1 1/2 tbsp Dijon mustard
2 tbsp white granulated sugar
salt
pepper

Sandwiches:
10-12 hamburger buns**
coleslaw
pulled pork
BBQ sauce
any other toppings of choice

Instructions
Coleslaw:
1. Discard dark green and damaged outer leaves off the head of cabbage and wash it. Cut
the cabbage in half, lengthwise, through the core, and then cut each half through the core
again. Cut out the core off each cabbage quarters. Wash and peel the carrots.
2. Slice each quarter of cabbage into thin slices and shred the carrots.
3. Combine all remaining ingredients for the coleslaw dressing in a bowl. Add sliced cabbage
and shredded carrots to the mixing bowl and mix thoroughly with the dressing.
4. Refrigerate in a food storage container with a lid until ready to use.

Slow Cooker Pulled Pork:*

1. Combine all the seasoning ingredients for the pork in a bowl and mix well. Place pork
shoulder on a sheet of parchment paper and season it generously on all sides.
2. Preheat a large skillet over medium to medium-high heat and add oil. Sear pork on all
sides until it gets a nice sear and then place it into the slow cooker.
3. Combine apple juice, apple sauce, and chicken stock and pour it all around the pork.
4. Cover with a lid and cook on LOW for 8-10 hours. (Until internal temperature is between
(190° and 203°).
5. Take the pork out and let it cook a little before pulling. Pull pork apart once it's cooled
enough to be handled. As you're working through it, discard excess fat and membrane.
6. Save enough of the liquid from cooking pork to make the BBQ sauce and discard the rest.

BBQ Sauce:
1. Combine all the ingredients for the sauce in a small sauce pot and bring it to simmer over
medium heat.
2. Let is simmer for about 10 minutes and make sure to sir often.
3. You can stir all of the sauce with pulled or stir half into pork and serve additional sauce on
the side.

Sandwiches:
1. If you like extra BBQ sauce, spread some on the bottom bun and then, top it off with 1/3-
1/2 cup of pulled pork and about 1/4 cup of coleslaw.
2. You can add some more toppings to the sandwiches if you wish.***

Notes
*If you want to make pulled pork a lot faster, use Instant Pot. It should be ready in about an
hour and a half. Use "sear" setting of the Instant Pot to sear the meat first, then add the liquid
mixture, close the lid property, and let it cook on high pressure for 70-75 minutes. Let it do a
natural release for 10 minutes and then do a manual release. Note: for bone-in pork, add
another 10 minutes of cook time.

** Use standard hamburger buns for full size sandwiches or, you can also use slider buns for
smaller, bite-sized sandwiches. You should be able to get double the amount of sliders out of
this recipe.

***Play around with some additional topping or toppings instead of slaw like Horsey sauce,
pickled onions, pickled jalapenos, caramelized onions, raw onions, avocados, and more.

Nutrition
Calories: 569kcal | Carbohydrates: 56g | Protein: 29g | Fat: 26g | Saturated Fat: 5g | Trans Fat:
1g | Cholesterol: 81mg | Sodium: 1524mg | Potassium: 902mg | Fiber: 5g | Sugar: 29g | Vitamin A:
3055IU | Vitamin C: 39mg | Calcium: 166mg | Iron: 4mg

I found this recipe on willcookforsmiles.com