Pulled Pork Sandwiches
One of the most popular uses of a slow-roasted pork shoulder is to make pulled pork sandwiches. There is enough shredded tender pork here to make a dozen pulled pork sandwiches for a party.
Servings: 12 servings
Ingredients
For the Coleslaw:
- ⅓ cup mayonnaise
- 1 tablespoon granulated sugar
- 1 tablespoons apple cider vinegar
- Salt and pepper to taste
- 14 ounce bag coleslaw mix
For the Pulled Pork Sandwiches:
- 5 to 7 pound Slow-Roasted Pork Shoulder
- ½ to 1 cup pork drippings
- 12 Brioche hamburger buns
- Fresh Horseradish Aioli
Instructions
Directions:
For the Coleslaw:
- Add the mayonnaise, sugar, vinegar salt and pepper to a large bowl and whisk to combine. Add the coleslaw mix and toss well.
Assembling the Pulled Pork Sandwiches:
- Using two forks, shred the warm pork shoulder and moisten with the drippings.
- Slather each side of the Brioche buns with the horseradish sauce.
- Add a half-cup of the coleslaw to the bottom of the bun, then heap a generous portion of the shredded pork over the coleslaw.
- Add the top of the bun. Serve with tangy dill pickles and crunchy potato chips.
Notes
- A bag of coleslaw mix will usually include a package of dressing which can be used rather than mixing your own.
- The pork will shred easier while still warm
- Pour drippings over shredded pork. This will add flavor and keep the pork moist.
- Use just enough of the drippings to moisten the pork
- Regular hamburger buns, Ciabatta rolls, Focaccia buns or Ciabatta roll are options for the Brioche buns
- Toasting or grilling the buns will crisp them and prevent sogginess.
Nutrition
Serving: 1Sandwich | Calories: 551kcal | Carbohydrates: 29.3g | Protein: 48g | Fat: 13.8g | Saturated Fat: 3.6g | Cholesterol: 197mg | Sodium: 424mg | Fiber: 1.5g | Sugar: 5.4g
