Pulled Pork Sandwiches With Coleslaw Recipes

Steps:

• Preheat the oven to 300 degrees. Mix together the salt, pepper, and paprika; sprinkle all over the pork and rub inches
• In a large skillet or Dutch oven, heat the oil over medium-high heat. Add the pork and cook, turning occasionally, until browned, 8 to 10 minutes. Transfer to a 24-inch-long sheet of heavy duty foil and double wrap the pork.
• Place the pork, skin side up, in a 9-by-13-inch baking dish; roast until tender, about 4 1/2 hours. Remove from the oven and carefully unwrap the top of the pork, revealing the skin. Increase the heat to 450 degrees and roast for 20 minutes more.
• Transfer the roast to a large bowl, along with any juices. Using two forks, shred the pork. Add the vinegars, sugar, and hot sauce; toss. Serve on the hamburger buns, topped with coleslaw (recipe follows), if using.
• For the coleslaw: In a medium bowl, whisk together the vinegars, sugar, hot sauce, crushed red pepper, salt, and pepper. Add the cabbage and toss. Let stand for 30 minutes, then toss and serve.

Steps:

• For the Dry Rub: Add all the dry rub ingredients into a medium-sized bowl and stir until thoroughly combined.
• For the pork shoulder: Place the pork, fat side up, on a clean baking sheet. Season the pork on all sides with salt and pepper then rub the dry rub all over the pork, pressing into the meat. Cover the pork with plastic wrap and place into the refrigerator for 7 hours.
• Black Pepper Vinegar Sauce: Place all the ingredients into a blender and blend until emulsified. Add water if the sauce is too thick.
• Green Onion Slaw: Place the green onions, vinegar, chiles, mayonnaise, salt, pepper and oil into a blender and blend until emulsified. Place the cabbage and red onions in a bowl, add the dressing and stir until combined. Fold in the cilantro and season with salt and pepper, to taste.
• For the pork shoulder: Remove the pork from the refrigerator 30 minutes prior to cooking. Following manufacturer's instructions and using lump charcoal and 1/2 cup drained wood chips for a smoker, or 1 cup for a barbecue, start fire and bring temperature of smoker or barbecue to 225 degrees F to 250 degrees F. Place the pork on the rack in smoker or barbecue. Cover and cook until an instant-read thermometer inserted into the center of the pork reaches 165 degrees F. Turn pork every 45 minutes, about 6 hours total. If using the smoker, after 2 hours place the pork into the smoker pan and fill halfway with chicken stock. (This is to prevent the shoulder from drying out.) Add more charcoal, as needed, to maintain 225 degrees F to 250 degrees F and more wood drained wood chips (1/2 cup for the smoker or 1 cup for the barbecue with each addition) to maintain smoke level. Transfer pork to a clean rimmed baking sheet. Let stand until cool enough to handle. Shred into bite-size pieces. Mound on platter and toss with most of the Black Pepper Vinegar Sauce, reserving the rest for drizzling the bun. Pour any juice from the baking sheet over the pork.
• For assembly: Drizzle the sauce on the top and bottom of the bun. Top the bottom bun with the meat, another drizzle of sauce, Green Onion Slaw and finish with the top of the bun.

Steps:

• Combine cabbage and red onion in a large bowl.
• Stir sugar, vinegar, vegetable oil, salt, dry mustard, and celery seed together in a saucepan. Bring to a boil; remove from heat.
• Pour sugar and vinegar mixture over the cabbage and red onion. Toss mixture. Let cool, about 10 minutes. Refrigerate for at least 1 hour.

Steps:

• For the BBQ sauce: Combine the ketchup, mustard, brown sugar, garlic, cider vinegar, Worcestershire, Cajun seasoning and 1/2 cup water in a small saucepan over medium heat. Bring to a boil, stirring until ingredients are completely incorporated. Reduce the heat to low and simmer gently until the flavors have melded and sauce has thickened enough to coat the back of a spoon, 30 to 40 minutes.
• Remove from the heat and let cool to room temperature. If not using right away, cover and refrigerate for up to 2 weeks.
• For the pulled pork: Preheat the oven to 275 degrees F.
• Spread out the onions and garlic in an even layer in a roasting pan and pour in the chicken stock. Combine the Cajun seasoning and brown sugar in a small bowl. Pat the pork shoulder dry with paper towels and then rub all over with the spice mixture. Set the pork on top of the onions and garlic and cover the roasting pan with foil. Transfer to the oven and cook until the pork is fork tender, 6 to 8 hours.
• Remove the pork to a cutting board to cool. Strain the cooking liquid through a fine-mesh sieve and reserve.
• If the pork has a bone, remove and discard it. With two forks, shred the meat into bite-size pieces, discarding any large pieces of fat. Return the shredded meat to the roasting pan. Add 2 cups of the BBQ sauce and a bit of the reserved cooking liquid if too dry.
• For the coleslaw: Combine the red and green cabbage, carrots and red onions in a large bowl. Whisk together the mayonnaise, cider vinegar, sugar, and some salt and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine. Taste for seasoning; adjust with more salt, pepper or sugar as needed.
• Serve the pulled pork on buns topped with coleslaw.

Steps:

• For the Pork:.
• Rinse the pork shoulder and pat dry. Rub pork rub all over pork shoulder.
• Sprinkle with salt and pepper and place in your slow cooker.
• Pour in can of cola and liquid smoke, all around the sides of the pork.
• Cook on low setting for 8 to 10 hours, until the pork is very tender.
• Remove the pork from the slow cooker and discard the remaining liquid.
• Remove the bone and shred the pork using a couple of forks, removing any excess fat.
• Now at this point you can place on hamburger buns and let everyone spread BBQ sauce on their own sandwiches.
• Or, you can place the meat back in the slow cooker along with the bottle of barbecue sauce and continue to cook for another 20-30 minutes until the pork is hot again.
• You can also leave your shredded pork in your Crock Pot and leave it on the keep warm setting until ready to eat.
• To me, it ain't finished until I add some cole slaw on top.
• For the Slaw.
• In a large bowl, dump in both bags of cole slaw mix.
• In a smaller bowl, combine the rest of the ingredients.
• Whisk vigorously until thoroughly combined.
• Pour mixture over coleslaw mix.
• With a spoon, toss cole slaw to combine.
• Put cover on bowl and put in the refrigerator to set overnight. This is going to allow the coleslaw mixture to soften just slightly and allow the flavors to blend. Trust me, this makes a big difference! It really gets better over time.
• Stir before serving.

Steps:

• Combine brown sugar, garlic powder, 2 tablespoons black pepper, red pepper flakes, 2 tablespoons salt, and paprika in a bowl. Rub the spice mixture over pork butt, cover, and refrigerate 5 hours or overnight.
• Pour beef stock and 1/2 cup hot sauce in a pressure cooker. Stir in 3 tablespoons honey, 1 tablespoon molasses, maple syrup, and 4 crushed garlic cloves. Place the pork butt in the pressure cooker, seal the lid, and bring up to low pressure over high heat. Reduce the heat to low, maintaining low pressure, and cook for 2 hours.
• While the pork is cooking, make the coleslaw. Mix mayonnaise, Dijon mustard, 1 teaspoon hot sauce, white vinegar, 1 teaspoon salt, and 1 teaspoon black pepper in a bowl. Add the coleslaw mix and toss to coat. Cover and refrigerate.
• Turn off the heat and let the pressure reduce naturally; remove the lid and let the pork rest for 5 minutes. The meat should shred easily with a fork; if it doesn't fall off the bone, reseal the lid, turn on the heat, return the pressure cooker to low pressure, and cook for another 30 minutes.
• Remove meat from the pressure cooker, reserving 1/4 cup cooking liquid. Shred the meat using two forks and set aside.
• Heat vegetable oil in a saucepan over medium heat. Stir in 5 cloves of garlic; cook and stir until the garlic is fragrant and just starting to turn brown, about 3 minutes. Remove from heat and stir in ketchup, 1/2 cup honey, 2 tablespoons hot sauce, 2 tablespoons molasses, cider vinegar, and reserved cooking liquid. Season with salt and black pepper to taste. Bring the sauce to a simmer over medium heat.
• Fill each Kaiser roll with two big forkfuls of pork, two tablespoons of barbeque sauce, and 2 spoonfuls of coleslaw.

Steps:

• Submerse pork butt in a container of salty water. Place in refrigerator for 12 to 16 hours. Take pork butt out of water and pat dry. Discard brine.
• Mix the cumin, thyme, garlic powder, black pepper, cayenne pepper, salt, curry powder, and onion power. Rub on each side of pork butt. Wrap in plastic wrap and refrigerate for 24 hours.
• In the mean time make the cole slaw by combining the shredded cabbage, shredded carrots and minced onion. Combine the last seven ingredients and whisk. Stir into cabbage and refrigerate for 24 hours.
• Place pork butt in oven heated to 250 degrees and cook until internal temperature reaches 190 degrees. About 10-12 hours. I start it before I go to bed.
• Carefully take pork butt out of cooking vessel and place on a cutting board. Reserve pan drippings.
• Cover with aluminum foil and let rest for 1/2 hour.
• Shred pork by pulling it with two forks. Place in serving dish and pour pan drippings (some or all) on the pork.
• Smack some pork on a bun, top it off with the cole slaw and enjoy.

Steps:

• 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.