Pulled Pork Sandwiches With Pickled Onion Slaw

Name: Pulled Pork Sandwiches With Pickled Onion Slaw
Prep time: 15 min
Cook time: 7 h
Total time: 7 h 15 min
Yield: 8 serving(s)
Ingredients: 1 tablespoon kosher salt; 4 lbs boneless pork shoulder, excess fat trimmed; 5 garlic cloves, crushed; 1 teaspoon cumin seed; 1/2 cup apple cider vinegar, divided; 1 tablespoon sugar; 1 teaspoon celery seed; 1 1/2 large red onions, thinly sliced root to tip; 1/2 cup cilantro, coarsely chopped; 1/3 cup barbecue sauce; 2 teaspoons Tabasco sauce or 2 teaspoons hot sauce; 8 brioche bread or 8 hamburger buns

(1)

Recipe by Chef #1352632

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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READY IN: 7hrs 15mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

1

tablespoon kosher salt
4

lbs boneless pork shoulder, excess fat trimmed
5

garlic cloves, crushed
1

teaspoon cumin seed
¹⁄₂

cup apple cider vinegar, divided
1

tablespoon sugar
1

teaspoon celery seed
1 ¹⁄₂

large red onions, thinly sliced root to tip
¹⁄₂

cup cilantro, coarsely chopped
¹⁄₃

cup barbecue sauce
2

teaspoons Tabasco sauce or 2 teaspoons hot sauce
8

brioche bread or 8 hamburger buns

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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