Pulled Pork Sandwich

Photo by Angela C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

Ingredients

  • 2

    tablespoon(s) smoked paprika

  • 1

    tablespoon(s) mustard powder

  • 1/4

    cup(s) packed dark brown sugar

  • 1

    tablespoon(s) packed dark brown sugar

  • Salt and pepper

  • 4

    pound(s) boneless, untrimmed pork shoulder blade roast (Boston butt)

  • 1

    cup(s) cider vinegar

  • 1/2

    cup(s) ketchup

  • 2

    teaspoon(s) crushed red pepper

  • 2

    tablespoon(s) light mayonnaise

  • 2

    bag(s) (14 ounces each) coleslaw mix

  • 16

    soft white hamburger buns, lightly toasted

Directions

•In 5- to 6-quart slow-cooker bowl, combine paprika, mustard powder, 1/4 cup brown sugar, 1 teaspoon salt, and 1 tablespoon freshly ground black pepper. Add pork and rub mixture all over meat. Arrange pork in single layer in slow-cooker bowl, fat side up. •In medium bowl, whisk vinegar, ketchup, red pepper, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and remaining 1 tablespoon brown sugar. Pour 1/3 cup sauce into large bowl; cover and refrigerate. Pour 1 cup water and remaining sauce into slow-cooker bowl. Cover slow cooker with lid, and cook as manufacturer directs on low setting 8 to 10 hours, or until meat is fork-tender. •Carefully transfer meat to large bowl; remove fat and skin and discard. Using two forks, shred meat into small pieces. Carefully pour sauce from slow cooker into fat separator. Pour half of sauce over meat and pour remaining sauce into gravy boat. Discard fat. •When ready to serve, remove reserved sauce from refrigerator; with fork, whisk in mayonnaise. Add coleslaw mix, and toss until well combined. Divide meat among bottoms of buns; top with coleslaw, then tops of buns. Serve with reserved sauce on the side.

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