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pulled pork sandwich with cole slaw

Carolina Pulled Pork Sandwiches

RecipeBoy.com (adapted from an old Family Circle magazine)
Awesome slow cooker recipe for pulled pork!
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Prep Time 30 minutes
Cook Time 6 hours 30 minutes
Total Time 7 hours
Course Main Course
Cuisine American
Servings 8 servings
Calories 546 kcal

Ingredients
  

PORK:

  • 3½ pounds boneless pork shoulder roast (skin removed and trimmed)
  • 1 teaspoon seasoned salt
  • 1 teaspoon paprika
  • 2 tablespoons canola oil

SAUCE:

  • 1 tablespoon canola oil
  • 1 small onion, diced
  • 1 cup cider vinegar
  • 1 cup ketchup
  • ⅓ cup packed brown sugar
  • 2 tablespoons spicy brown mustard
  • 1 tablespoon cornstarch
  • 8 sandwich buns

SLAW:

  • ¾ cup light mayonnaise
  • 3 tablespoons cider vinegar
  • 1 tablespoon granulated white sugar
  • ¼ teaspoon celery salt
  • ¼ teaspoon ground black pepper
  • 16 ounces bagged shredded cole slaw mix

Instructions
 

PREPARE THE PORK:

  • Rub the pork all over with seasoned salt and paprika.  Heat the oil in a large, nonstick skillet over medium-high heat.  Brown the pork on all sides, about 12 minutes.

PREPARE THE SAUCE:

  • Heat the oil in a large saucepan over medium-heat.  Add the onion and cook 5 minutes.  Stir in the vinegar, ketchup, brown sugar and mustard.  Bring to a boil, then reduce heat and simmer 5 minutes.

SLOW COOK:

  • Transfer the pork to your slow cooker and pour the sauce on top.  Cover and cook on HIGH for 6 hours or LOW for 8 hours.

PREPARE SLAW:

  • In a medium bowl, whisk together the mayonnaise, vinegar, sugar, celery salt and pepper.  Stir in the coleslaw mix.  Refrigerate until ready to serve.

SERVING:

  • Remove the pork from the slow cooker, place it on a cutting board. Meanwhile, stir in 1 tablespoon of cornstarch to the sauce in the slow cooker, put the lid on and turn the heat to high. Let it heat for about 15 minutes. With 2 forks (or with clean hands), shred the meat, discarding any fat or bones.  Add the shredded meat back to the sauce in the slow cooker.  Divide the meat evenly among the sandwich buns, topping with cole slaw, if desired.

Notes

  • *Tip on browning- use a cast iron skillet or a metal pan if you can (vs. a nonstick skillet).  You'll get a nice sear all the way around your roast, sealing in the juices.  Using a nonstick skillet, you won't get that nice brown sear.
  • *If you serve this pulled pork on slider buns instead of sandwich buns, you should get about 16 sliders out of the recipe.

Nutrition

Serving: 1servingCalories: 546kcalCarbohydrates: 56gProtein: 31gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gTrans Fat: 0.03gCholesterol: 84mgSodium: 1268mgPotassium: 725mgFiber: 3gSugar: 21gVitamin A: 358IUVitamin C: 24mgCalcium: 115mgIron: 4mg
Keyword carolina, pulled pork, sandwiches
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