Pulled Pork Sandwiches With Pickled Onion Slaw

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.

Ready In:
7hrs 15mins
Serves:
Units:

ingredients

directions

  • 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.
  • 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.
  • 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.
  • Serve pork on brioche buns piled with onion slaw and drizzled with sauce. Pork can be made a day in advance.
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RECIPE MADE WITH LOVE BY

@moose_kristi
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@moose_kristi
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"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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  1. Jewels2614
    This was awesome. I thought it needed more liquid, so I added a little more vinegar to the pork.<br/>This was a huge hit !!!!!!
    Reply
  2. moose_kristi
    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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