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Pulled Pork Sandwiches With Pickled Onion Slaw

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“This was published in the September 2012 Ladies' Home Journal and I didn't want to lose the recipe! Fast and easy meal, especially when serving a large group of people.”
READY IN:
7hrs 15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Sprinkle salt over entire pork shoulder and place in a slow-cooker with crushed garlic, cumin seeds and 1/4 cup vinegar. Cover and cook on low heat for 7 hours or high heat for 5 hours. Pork should shred easily and be very tender.
  2. Meanwhile, make slaw by whisking together remaining 1/4 cup vinegar, sugar and celery seed; toss with onions. Let sit up to 3 hours. Stir in cilantro just before serving.
  3. Remove pork from juices and cool slightly, then shred and cut into small pieces. Strain juices and pour off fat. Mix 1 cup of the juices with barbeque sauce and hot sauce to serve with pork; discard remaining juices.
  4. Serve pork on brioche buns piled with onion slaw and drizzled with sauce. Pork can be made a day in advance.

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