Serves 8
311 cal · 255 min
Pulled Pork Sandwich with Red Cabbage and Carrot Slaw
Recipe GLPR30d48658c84a7a
Tender, slow-cooked pulled pork seasoned with vinegar and spices, served on whole wheat rolls with a fresh, crunchy red cabbage and carrot slaw. Perfect for a satisfying meal that feeds a crowd.
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Ingredients
1 1/2 pounds boneless pork roast or pork shoulder
1 1/2 cups cider vinegar or white vinegar (or a mix of both)
1 teaspoon black pepper
1 teaspoon crushed red pepper flakes
1/2 teaspoon salt
8 whole wheat dinner rolls or slider buns
1 head red cabbage, shredded
2 carrots, shredded
1/4 cup canola oil
1/4 cup vinegar
1/4 teaspoon salt for slaw
1/4 teaspoon black pepper for slaw
Directions
Season the pork roast with black pepper, crushed red pepper flakes, and salt, rubbing the seasonings evenly over all sides.
Place the seasoned pork in a slow cooker or large Dutch oven. Pour the vinegar (cider, white, or a combination) over the meat.
If using a slow cooker, cover and cook on low for 8 hours or on high for 4 hours, until the pork is very tender and shreds easily. If using a Dutch oven, cover and braise in a 325°F oven for 3 to 4 hours until the pork reaches an internal temperature of 190°F and is fall-apart tender.
Remove the cooked pork from the liquid and let it cool slightly. Using two forks, shred the meat into bite-sized pieces. Return the shredded pork to the cooking liquid to keep it moist.
While the pork cooks, prepare the slaw by shredding the red cabbage and carrots into thin, even pieces.
In a large bowl, whisk together the canola oil, vinegar, salt, and black pepper for the slaw dressing.
Add the shredded cabbage and carrots to the dressing and toss well to coat evenly. Allow the slaw to sit for at least 15 minutes to soften slightly and develop flavor.
Toast the whole wheat rolls lightly if desired. Spoon the warm pulled pork onto each roll and top with a generous portion of the red cabbage and carrot slaw. Serve immediately.
