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    You are in: Home / Recipes / Pulled Pork Sandwiches With Pickled Onion Slaw Recipe
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    Pulled Pork Sandwiches With Pickled Onion Slaw

    Total Time:

    Prep Time:

    Cook Time:

    7 hrs 15 mins

    15 mins

    7 hrs

    Chef #1352632's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      Serve pork on brioche buns piled with onion slaw and drizzled with sauce. Pork can be made a day in advance.

    Ratings & Reviews:

    • on August 24, 2012

      55

      This was awesome. I thought it needed more liquid, so I added a little more vinegar to the pork.
      This was a huge hit !!!!!!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pulled Pork Sandwiches With Pickled Onion Slaw

    Serving Size: 1 (352 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 800.4
     
    Calories from Fat 424
    53%
    Total Fat 47.2 g
    72%
    Saturated Fat 16.2 g
    81%
    Cholesterol 161.1 mg
    53%
    Sodium 1453.8 mg
    60%
    Total Carbohydrate 45.1 g
    15%
    Dietary Fiber 2.2 g
    8%
    Sugars 7.2 g
    28%
    Protein 45.9 g
    91%

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