SHREDDED PORK SANDWICH

By JoyT

Joy's version

Ingredients

• 6-8 LBS PORK SHOULDER
• RUB
• 1/8 tsp LIQUID SMOKE
• 1 TSP SALT
• 1/2 PAPRIKA
• 1/2 GARLIC POWDER
• 1/2 DRY MUSTARD
• SAUCE
• 2 TB OIL
• 1/2 CUP SWEET VADALIA ONION
• 2 TB MINCED GARLIC
• 1/2 TSP CUMIN
• 1/8 TSP CAYENNE PEPPER
• 1 CUP KETCHUP
• 1/2 CUP MALT VINEGAR
• 1/4 CUP BROWN SUGAR
• 2 TB WORCESTERSHIRE SAUCE
• 1/2 TSP LIQUID SMOKE
• COLESLAW
• 1 MEDIUM CABBAGE CORED AND SHREDDED
• 2 CARROTS PEELED AND GRATED
• 1 GREEN PEPPER CORED, SEEDED AND DICED
• 2 TB GRATED SWEET ONION
• 2 CUP MAYO
• 3/4 CUP SUGAR
• 1/4 CUP DIJON MUSTARD
• 2 TB CELERY SEEDS
• 1 TSP SALT
• 1/8 TSP PEPPER
• 1/4 CUP CIDER VINEGAR

Details

Adapted from keyingredient.com

Preparation

Step 1

SLOW COOK PORK OVERNIGHT (10-12 HOURS) WITH RUB

SHRED MEAT WITH FORK

SAUCE
SAUTE THE ONION, GARLIC, AND PEPPER IN OIL FOR 5 MINUTES/ ADD REMAINING INGREDIENTS AND SIMMER FOR 10 MINUTES UNTIL THICKENED

COLE SLAW
MIX ALL INGREDIENTS AND REFRIGERATE FOR 3-4 HOURS BEFORE SERVING

PUT SHREDDED PORK ON A KAISER ROLL AND TOP WITH SAUCE AND COLE SLAW.