Slow Cooker Pulled Pork Sandwiches with Zesty Slaw
Try this Slow Cooker Pulled Pork Sandwiches with Zesty Slaw recipe, or contribute your own.
Try this Slow Cooker Pulled Pork Sandwiches with Zesty Slaw recipe, or contribute your own.
- 1 onion chopped
- 1 tablespoon worcestershire sauce
- salt & pepper to taste
- 1/2 teaspoon sugar
- 1 teaspoon pepper
- 1 teaspoon dry mustard
- 1 tablespoon white vinegar
- 1/4 cup light molasses
- 1/2 teaspoon celery seeds
- 3/4 cup cider vinegar
- 4 lb. boneless pork shoulder roast
- 1/2 cup tomato ketchup
- 1/2 cup chili sauce (like heinz)
- 1/4 cup firmly packed brown sugar
- 1/3 up light mayonnaise/dressing (i use helmann's light)
- 1/4 cup plain greek yogurt (or regular yogurt)
- 3 cups finely shredded green cabbage
- 2 cups finely shredded purple cabbage
- Carbohydrate 143.323886763704 g
- Cholesterol 1288.2023308 mg
- Fat 368.093891473853 g
- Fiber 3.1006481395977 g
- Protein 307.29773909838 g
- Saturated Fat 127.193717830813 g
- Serving Size 1 1 recipe (2255g)
- Sodium 3519.86797864123 mg
- Sugar 140.223238624107 g
- Trans Fat 37.6239647496337 g
- Calories 5176 calories
Step-by-step
- Mix together onion, cider vinegar, ketchup, chili sauce (like Heinz), brown sugar, molasses, Worcestershire sauce, dry mustard and pepper
- Cut pork in half and sear in a pan on all sides
- Place pork in the slow cooker and pour sauce over top
- Cook on low for 8-10 hours or on high for 5-6 hours or until fork tender
- Remove pork from slow cooker, discard any large pieces of fat
- Shred using two forks
- Return to crock pot and heat through
- Stir together mayonnaise, yogurt, vinegar, sugar, celery seeds, and ⅛ tsp salt in a bowl.
- Pour over cabbage and toss gently.
- Place slaw on rolls and pile high with pulled pork
- Enjoy!
Avoiding Common Pitfalls
Many cooks submerge the pork completely in liquid, boiling the meat instead of braising it. Keep the liquid level low because the pork releases its own moisture as temperatures rise. Discarding excess surface fat after shredding prevents a greasy mouthfeel on the bun. Shred the warm meat using two forks directly against the grain for optimal shred retention.
Balancing Yield and Slaw Composition
Scaling this bulk preparation requires careful adjustment of the vinegar-to-sugar ratio in the dressing to prevent a watery cabbage mixture. Salting the cabbage thirty minutes ahead and blotting the excess moisture stops the slaw from turning soggy on the bread. Store leftover shredded pork and raw cabbage components in separate airtight containers in the refrigerator for up to four days.
