Pulled Pork Sandwiches With Pickled Onion Slaw

"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."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
7hrs 15mins
Ingredients:
12
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • 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.
  • 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.
  • 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.
  • Serve pork on brioche buns piled with onion slaw and drizzled with sauce. Pork can be made a day in advance.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This was awesome. I thought it needed more liquid, so I added a little more vinegar to the pork.<br/>This was a huge hit !!!!!!
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes