Pulled Pork Sandwich with Red Cabbage and Carrot Slaw

Name: Pulled Pork Sandwich with Red Cabbage and Carrot Slaw
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 8
Cuisine: American
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

Recipe GLPR30d48658c84a7a

American

Main Course

255 min

311 cal

Servings: 8

Slow Cooker

Stovetop

Oven

SNAP eligible

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.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

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.

Comments

Grocery List Plus Editorial Staff4.5

This is an honest Carolina-style pulled pork that doesn't disguise its time commitment—255 minutes accounts for the slow cook, and it will actually deliver tender meat if you respect it. Every ingredient is a staple at any Charlotte grocer; a pork shoulder runs $2–3 per pound, cabbage and carrots are cheap year-round, and the whole dish costs roughly $1.50–2 per serving depending on roast size and roll choice. The slaw reheats poorly but is meant to stay fresh and crisp alongside the warm meat, which suits weeknight sandwiches since you build them as you eat. A real drawback is that this is not a set-it-and-forget-it meal if you're in the house—the pork needs checking and possibly liquid adjustment after the first 90 minutes, and it's not forgiving if your oven runs hot or cold.