How To Make Coleslaw For Pulled Pork Sandwiches?

What is the best recipe for pulled pork?

Directions Slice one onion and place in crock pot. Put in the roast and cover with the other onion, sliced. Pour over the ginger ale. Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin.

What do you serve with pulled pork sandwiches?

What to Serve with Pulled Pork Sandwiches (17 Tempting Sides)

Jalapeno Cornbread.
Mac & Cheese.
Corn Pudding.
Coleslaw.
Macaroni Salad.
Potato Salad.
Cucumber Salad.
Baked Beans.

What do you put on top of pulled pork sandwiches?

The Best Toppings for Pulled Pork Sandwiches

Horseradish Sauce: Mix together sour cream or Greek yogurt with prepared horseradish for a hot flavor bite.
Classic Coleslaw: A simple slaw with a vinegar tang gives a crunchy bite to these succulent sandwiches.

How do you make crispy shredded cabbage?

Bittman recommends tossing a head of shredded cabbage with about one tablespoon of salt and letting it sit in a colander for an hour or two. During that time, the cabbage seems to get soggy and wilted, but after all the moisture is squeezed out, it has a crisp bite that remains even hours after it’s dressed.

What is coleslaw mix made of?

A prepackaged mix of shredded cabbage (and occasionally carrot) allows coleslaw to come together quickly—you can just tear open the package, give the mix a rinse, and top with a simple dressing. If a store-bought mix isn’t your bag, just thinly slice your choice of green or red cabbage, carrots, and radish.

What kind of buns are best for pulled pork?

Brioche buns are arguably the best type of bread to use for a pulled pork sandwich due to its neutral flavor and usability factor.

Can you overcook pulled pork?

Can you overcook the pork? It’s hard to overcook the well-marbled and fatty shoulder cut. However, it can become mushy due to the acids in the sauce if the cooking continues too long beyond the recommended cook times. Make sure to keep an eye on the pork and take a bite for the best gauge of doneness.

Are pulled pork sandwiches served hot or cold?

It can be served alone and is great hot or cold. So if you want something simple, just pull it straight from the fridge and forget reheating or cooking. Just enjoy it cold! There are no steps to provide here for eating your pulled pork cold.

What do you put on a pulled pork sandwich Reddit?

If using BBQ sauce, you can always go with classics:

Coleslaw.
Macaroni/Potato Salad.
Corn.
More meat.

What cheese goes with pork?

Pork comes in many forms: pork roasts, medallions, fillets, chops and pulled pork. And many of these taste better with some cheese, whether the cheese is used to stuff pork, shredded on top of pork or added to a sauce. Cheeses that pair well with pork include blue, mozzarella, cheddar and fresh cheeses.

How do you keep coleslaw crisp?

With the shredded cabbage in a colander, mix in a tablespoon of salt per head of cabbage till it’s evenly distributed. The salt will draw out excess water from cabbage while helping preserve the crispiness. After letting it sit for an hour or two, rinse it with water to remove the salt.

Should I wash cabbage before making coleslaw?

The outer leaves of a cabbage generally keep the compact inner leaves clean, so washing is relatively easy. Do wait to wash the vegetable until just before you plan to use it or you’ll encourage quick deterioration of this otherwise long-lasting vegetable.

How do you keep homemade coleslaw from being watery?

To prevent this tear-jerking weeping effect, a little salt goes a long way. Place your shredded cabbage into a colander or a large mesh strainer over a large bowl. Sprinkle one teaspoon per pound of cabbage over the shreds and toss to evenly distribute the salt throughout the cabbage.

What kind of cabbage is used for coleslaw?

Cabbage: Use green cabbage, red cabbage, savoy cabbage or Napa cabbage. For a multi-colored or multi-textured coleslaw, use a combination of two varieties. Store-bought bagged coleslaw mix: You can buy bags of pre-shredded cabbage or coleslaw mix. They usually range between 10 and 16 ounces.

How long does homemade coleslaw last?

COLESLAW – HOMEMADE OR STORE-PREPARED Properly stored, coleslaw will last for 3 to 5 days in the refrigerator. How long can coleslaw be left at room temperature? Bacteria grow rapidly at temperatures between 40 °F and 140 °F; coleslaw should be discarded if left out for more than 2 hours at room temperature.

How long does homemade coleslaw dressing last?

Homemade coleslaw dressing will stay fresh in the refrigerator for at least 3-5 days. If the dressing has been left out at room temperature for more than 2 hours, it should be discarded.

Coleslaw For Pulled Pork Recipe

If you’re looking for coleslaw with pulled pork, this is the recipe to use. It’s the best you’ll find anywhere. Crunchy, acidic, not too creamy, with just a smidgeon of sweetness. The use of pre-made coleslaw mix or chopped cabbage makes this dish quick and simple to prepare. Mix in thinly sliced red onion and our homemade coleslaw dressing until everything is well-combined. Refrigerate for at least 1 hour, preferably 2 hours, after giving it a spin. It retains its crispness without becoming bogged down and heavy with an excessive amount of mayonnaise.

Preparing this traditional coleslaw today will allow you to enjoy it at all of your summer cookouts and celebrations, since this homemade version will not disappoint!

Ingredients For Coleslaw

The following ingredients are needed: bagged chopped cabbage mix (red cabbage, green cabbage, and carrots)
Red onion
Mayonnaise
Vinegar
Granulated sugar
Kosher salt peppercorns that have been freshly ground

If you’re from my husband’s family — or from many other Southern families — you’re probably familiar with the addition of celery seed to homemade coleslaw. That’s OK, you do you, but I’m not a fan of celery in coleslaw, so I’m skipping it this time. If you enjoy it, you may use it in the recipe below by adding 12 tsp. That should be sufficient to provide you with the flavor you desire!

How To Make Coleslaw For Pulled Pork

It doesn’t get any easier than this to make your own coleslaw! The important thing to remember is that it tastes best after it has been sitting for at least 1 hour. When the cabbage has had a chance to soak up the dressing, it will be easier to produce the finest coleslaw ever for pulled pork. In a large mixing bowl, combine the packaged coleslaw mix with 12 thinly sliced red onions, 34 cup mayonnaise, 3 tablespoons red wine vinegar, 2 tablespoons granulated sugar, 12 teaspoon Kosher salt, and a couple of pinches of black pepper.

Refrigerate for at least 1 hour or until required.

Other Ways To Enjoy Coleslaw

Instead of eating coleslaw on a sandwich (not only for pulled pork, but also on a reuben sandwich, rachel sandwich, or pulled chicken!) make your own coleslaw. Alternatively, you might offer it as a side dish at your next picnic or barbecue. Here are some other ideas:

Tacos are a good example of this. Ineggrolls
Used as a serving dish for shawarma or other grilled meats, such as askebabs
Cooked with charred salmon, mahi mahi, or chicken. On hot dogs or sausages, for example.

Honestly, we could go on and on about how delicious this is as a light, crispy side dish that goes great with just about everything that might benefit from a dash or two of vinegar!

Tips For The Best Coleslaw

Use a pre-made coleslaw mix or chopped cabbage instead of making your own! Simply said, chopping frozen cabbage is considerably easier than chopping fresh cabbage, and you get a little bit of everything (red cabbage, green cabbage, and carrots) without having to purchase a large quantity of each. Refrigerate for at least 1 hour before serving! As we’ve said before, coleslaw is best when it’s blended and then refrigerated for at least 1 hour before serving. Even better, 2 hours is preferable! If you want to prepare ahead of time, you may create this a day ahead of time. Don’t overdo it with the mayonnaise! It’s possible that this isn’t the recipe for you if you want a thick and creamy coleslaw. Instead, this coleslaw for pulled pork utilizes both mayonnaise and red wine vinegar in the dressing to produce a light, tangy, somewhat sweet coleslaw that is not overpowering in sweetness. It’s the nicest thing that’s ever happened
Don’t forget to include the sugar! The sweetness of the sugar will assist to balance out the sharpness of vinegar. You don’t have to worry about it being too sweet because it only contributes enough to balance everything out

Don’t forget to save this page for later reference! After one piece of our crisp coleslaw, we believe you’ll agree that it’s difficult to put it down! It truly is the ideal accompaniment to pulled pork sliders and sandwiches, and it will undoubtedly become a summertime classic at all of your summer cookouts! Let us know if you make this Traditional Coleslaw recipe by leaving a comment and rating in the section below.

Thank you. Also, be sure to subscribe to our newsletter and follow us on Instagram, Pinterest, and Facebook for more Well Seasoned recipes! DO NOT FORGET TO TAG US ON SOCIAL MEDIA WHEN YOU MAKE A RECIPE FROM WELLSEASONED STUDIOS. We always look forward to seeing what you’re up to in the kitchen!

More summer recipes to try!

Crispy grilled chicken wings, grilled lobster tails and clams, grilled peach salad, Deviled Egg Potato Salad, and Israeli Salad are some of the dishes on the menu.

Coleslaw For Pulled Pork

This light, crisp coleslaw for pulled pork is crunchy, somewhat sweet, and not overly creamy, making it a perfect complement to the pig. It is best consumed after at least 1 hour, although it will keep for several days. GF and Vegetarian diets are available. Preparation time: 10 minutes Cooking Time: 0 minutes 2 hours of downtime 2 hours and 10 minutes in total Side Dish is the course of action. Cuisine:American Keywords: finest coleslaw dressing, traditional coleslaw recipe, best coleslaw dressing Servings:8servings Calories:78kcal

14oz prepackaged coleslaw mix
12 medium red onion, thinly sliced
34oz mayonnaise
3 tablespoons red wine vinegar
2 tablespoonsgranulated sugar
12 teaspoon Kosher salt
Pinch of freshly crushed black pepper

In a large mixing basin, combine all of the ingredients. In a large mixing bowl, combine the packaged coleslaw mix with 12 thinly sliced red onions, 34 cup mayonnaise, 3 tablespoons red wine vinegar, 2 tablespoons granulated sugar, 12 teaspoon Kosher salt, and a couple of pinches of black pepper. Toss everything with tongs until everything is evenly distributed. Allow at least 1 hour (but 2 or 3 hours is preferable) in the refrigerator before using.

Use a pre-made coleslaw mix or chopped cabbage instead of making your own! It’s simple, the size is consistent, and you get a little bit of everything (red cabbage, green cabbage, and carrots)
Refrigerate for at least 1 hour before serving! Even better, 2 hours is preferable! If you want to prepare ahead of time, you may create this a day ahead of time. Don’t overdo it with the mayonnaise. Because of the mayonnaise, this dish does not store well and is best served fresh.

Pulled Pork Sandwiches with Crunchy Slaw

Slow Cooker Pulled PorkSandwiches

There’s no better option for easy food like pulled pork sandwiches when it comes to summer get-togethers or a laid-back game day gathering around the television. Because they’re simple to prepare and easily customisable, I seldom get anything except happy responses such as “Oh, that sounds so nice” from the people I’m creating them for. These sandwiches are made using my slow cooker pulled pork, which becomes even better the longer it sits in the fridge, making it a great option for make-ahead meals and weekday meal planning.

How to Make Pulled Pork Sandwiches

Using pork butt or pork shoulder roast that has been cooked in the Crock Pot, shred it and combine it with the sauce that has been made in it to make these sandwiches. As a result, the slow cooker tenderizes the meat to the perfect degree, making it a super simple alternative for busy people who yet want to have a good time—both inside and outside of the kitchen. Learn how to prepare my Easy Slow Cooker Pulled Pork recipe, along with all of the tips and tricks to make it a success every time, right here!

The Best Toppings for Pulled Pork Sandwiches

I adore a good pulled pork sandwich, but they’re made even better by the addition of toppings that I can’t get enough of, such as the following:

Using prepared horseradish, combine sour cream or Greek yogurt with a pinch of salt and pepper for a spicy taste hit. These delectable sandwiches are made even more delicious by the addition of classic cole slaw, which has a vinegar taste and adds crunch. BBQ Sauce: I save aside half of the sauce that the pork has been slow-cooked in and mix it into the shredded pork, then put the remainder in a blender to use as a dipping sauce if I’m really in the mood for it. Additionally, potato chips, fresh sliced or caramelized onions, melted cheese, handmade pickles, and even pickled jalapenos are all excellent additions to any meal.

When it comes to my favorite pulled pork sandwiches, I usually go for an extremely soft bread or roll. Simple hamburger buns from the grocery store work well for family dinners, and smaller rolls work well if you’re feeding a larger party audience and want to stretch the dish further. Further information may be found at: Make these 31 Days of Comfort Food Favorites Right Now!

Good Side Dishes with Pulled Pork Sandwiches

There are a variety of great sides to serve with these sandwiches to turn it into a dinner, including:

Heavenly Funeral Potatoes
How to Make the Best Potato Salad
Heavenly Funeral Potatoes
Classic Macaroni Salad Recipe
The Best Homemade Mac and Cheese Recipe
How to Make Classic Macaroni Salad Recipe
The Most Delicious BBQ Baked Beans

If you try this recipe, please let me know how it turned out! This recipe has been bookmarked, so please leave a comment below, or snap a photo and tag me on Instagram with the hashtag #foodiecrusheatsPrint

Slow Cooker Pulled Pork Sandwiches

Cook on low for 8 hours for the most soft, fall-apart chunks of pork butt roast, then use the sauce to season and flavor the shredded sandwich meat. Course Course I: The Main Course American CuisineKeywordporkPreparation time1 hourCooking time8 hours 9 hours is the total time allotted. Calories: 147kcal per serving (12 serves).

For the Slow Cooker Pulled Pork

A 15-pound bone-in pork butt (shoulder roast), 1 tablespoon canola oil, 3 cloves garlic, minced or pressed
2 teaspoons paprika
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon canola oil
1 medium white onionchopped
3 cloves garlic, minced or pressed
1 teaspoon freshly ground black pepper half-cup beef or chicken stock
Half-cup ketchup
Quarter-cup cider vinegar

For the Crunchy Coleslaw

A 16-ounce bag of shredded coleslaw mix
1/2 red onion, thinly sliced
1/3 cup canola oil
1/4 cup apple cider vinegar
1 tablespoon sugar
1 teaspoon caraway seeds
1 teaspoon celery seed
1 teaspoon kosher salt
1/2 teaspoon freshly crushed black pepper

For the Sandwiches

12-buns or rolls for hamburgers
1 cup sour cream
1/4 cup prepared horseradish (or more to taste)

For the Slow Cooker Pork

Preheat a 6 quart slow cooker on high for 10 minutes. Cook’s Note: Combine the brown sugar, paprika, cumin, coriander, kosher salt, and black pepper in a small mixing bowl until well combined. Rub half of the mixture onto the pork, reserving the remainder of the spice rub for later. Over medium-high heat, heat the oil in a large Dutch oven or high-sided pan until shimmering. Heat a large skillet over medium heat and brown the pork on both sides, about 5 minutes each side. Place the onion and garlic in the slow cooker and top with the pork butt. Cook on low for 8 hours. Combine the remaining spice rub with the stock, ketchup, and vinegar in a mixing dish or measuring cup, then pour over the pork. Cover and simmer on LOW for 8-9 hours or HIGH for 4-5 hours, or until the vegetables are soft when fork-tested
Cooking time: 20-30 minutes. Place the pork on a baking sheet or chopping board and allow to rest for 20-30 minutes, or until it is safe to handle. Slice or julienne the pork into small pieces and lay them in a dish or the slow cooker insert. Remove the fat from the cooking liquid and place it in a blender to puree. Stir in about a cup of the liquid until it is smooth, then pour it over the shredded pork and mix well.

For the Coleslaw

Toss the coleslaw mix and red onion with the canola oil, apple cider vinegar, sugar, caraway seeds, celery seeds, kosher salt, and freshly ground black pepper in a large mixing bowl until everything is well combined. For best results, cover and refrigerate for 1 hour to allow flavors to mix

To Assemble the Sandwiches

Combining the coleslaw mix and red onion with the canola oil, apple cider vinegar, sugar, caraway seeds, celery seeds, kosher salt, and freshly ground black pepper, toss until the coleslaw has a creamy consistency. Refrigerate for 1 hour to let the flavors to mix
Cover and store in the refrigerator.

More Slow Cooker Recipes to Feed a Crowd

Slow Cooker Butternut Squash Beef Stew (can be made in an Instant Pot, pressure cooker, or slow cooker)
Slow Cooker Corned Beef and Cabbage
Slow Cooker Chicken Fajita Chili
Slow Cooker Hatch Green Chile Verde
Vegetarian Crockpot Lasagna Soup
Slow Cooker Mexican Pot Roast
Slow Cooker Butternut Squash Beef Stew (can be made in an Instant Pot, pressure cooker, or slow cooker).

More Pork Recipes to Try for Dinner Too

Braised Pork Roast with Almond Milk
Quick and Easy Homemade Chile Verde Burritos
Grandma’s Easy German Schnitzel
Baby Back Ribs in the Instant Pot
Slow Cooker Smoky Pulled Pork Tacos
Grilled Pork Chops with Spicy Balsamic Grilled Peaches
Braised Pork Roast with Almond Milk
Braised Por

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The BEST Slow Cooker BBQ Pulled Pork and Coleslaw Sandwiches Recipe

This recipe for Slow Cooker BBQ Pulled Pork Sandwiches is really simple, and the crisp, creamy coleslaw elevates the dish to a whole new level. This is the ideal dish to prepare for gatherings of friends and family since it yields a large amount of food. Despite the fact that I have always enjoyed a nice BBQ pulled pork sandwich, it wasn’t until lately that I found what elevates pulled pork sandwiches to an entirely new level: COLESLAW. It seems like whenever we have a large family gathering, some sort of BBQ pulled pork is always on the menu.

Who knows why it has taken me so long to do this!

There is no way I can ever go back to eating a simple BBQ pulled pork sandwich ever again.

It’s quite simple to put together.

How to make BBQ pulled pork in the slow cooker:

This dish is simple and excellent even if you don’t include the coleslaw. Preparation takes less than 5 minutes total. Pork Shoulder or Pork Butt are the most frequently asked about cuts of meat when it comes to making this dish; either can be used. From there, it’s as simple as following these steps:

To make the rub, combine the ingredients in a small dish and massage them on the exterior of the pork roast. Placing the pork roast in the slow cooker is a good idea. Pour beef broth around the bottom of the slow cooker (do not pour it directly on the roast or it will wash away all of the seasonings)
Place the roast in the slow cooker. Cook on a low heat for 8-10 hours (or on a high heat for 5-6 hours, although I find that the pork is more tender if you cook it on a low heat). Using two forks, shred the meat and pour in a bottle of your favorite barbecue sauce to taste. Combine all of the ingredients and serve on a bun with coleslaw.

“I have so much time!” -No mom ever

Combine the spices in a small dish and massage them all over the exterior of the pork roast to seal in the flavor. In a slow cooker, place the pork roast. Pour beef broth around the bottom of the slow cooker (do not pour it directly on the roast or it will rinse away all of the spices); place the roast in the slow cooker. Allow 8-10 hours on a low heat (or 5-6 hours on a high heat, although I think the pork is more tender if you cook it on a low heat). Add a bottle of your favorite BBQ sauce to the meat after shredding it with 2 forks.

All of the ingredients should be combined and served on a bun with coleslaw.

What is the best BBQ sauce to use in this BBQ Pulled Pork and Coleslaw Recipe?

It’s totally up to you what you want to do! Sweet Baby Ray’s Original BBQ sauce is a personal favorite of mine, but my husband loves Famous Dave’s Devil’s Spit (which is a touch too spicy for me and the kids, so I have him add it to his own ration of barbecue sauce). If you want to improve the flavor of a bottle of simple store-bought BBQ sauce, mix in the following ingredients:

4/4 cup brown sugar
1/4 cup ketchup
2 teaspoons molasses
1 1/2 teaspoons cider vinegar
1 teaspoon onion powder
1 teaspoon hot sauce
4/4 cup water

In a large saucepan, combine the bottled sauce and the brown sugar. Allow the mixture to come to a gentle boil. Reduce the heat to low and let it simmer for 2 to 3 minutes, stirring every now and then. Combine the ketchup, molasses, cider vinegar, onion powder, and spicy sauce in a large mixing bowl. Continue to cook for another 5 to 6 minutes after stirring everything together. Remove from the heat and put to use. If you’re cooking the sauce ahead of time, bring it to room temperature before storing it in an airtight container.

Check out our Slow Cooker Smoky BBQ Pulled Pork Sandwiches for a similar recipe.

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What to serve with these Pulled Pork sandwiches:

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The BEST Slow Cooker BBQ Pulled Pork and Coleslaw Sandwiches Recipe

This recipe for Slow Cooker BBQ Pulled Pork Sandwiches is really simple, and the crisp, creamy coleslaw elevates the dish to a whole new level. Preparation time: 30 minutes Cooking Time: 8 hours Time allotted: 8 hours and 30 minutes.

12 hamburger buns
3tablespoonspaprika
12tablespoonssalt
12tablespoonspepper
1 teaspoon garlic powder
1 teaspoon dry mustard
4poundpork shoulder butt roastboneless or bone in
1cupbeef broth
18ouncesBBQ Sauce1 bottle

Coleslaw

4 to 5 cups shredded coleslaw mix (found in the produce area)
1 cup shredded purple cabbage
1 cup shredded carrots
1 cup light mayonnaise
14 cup white vinegar
1 teaspoon celery seed
3 teaspoons sugar (adjust amount depending on how sweet you want it)
Salt and pepper to taste

Nonstick cooking spray should be sprayed into the slow cooker. Season the exterior of the pork roast with the ingredients (paprika, salt, pepper, garlic powder, and dry mustard) in a small dish and press it in with your fingers. Placing the pork roast in the slow cooker is a good idea. Pour beef broth around the bottom of the slow cooker (do not pour it directly on the roast or it will wash away all of the seasonings)
Place the roast in the slow cooker. Cook on a low heat for 8-10 hours (or on a high heat for 5-6 hours, although I find that the pork is more tender if you cook it on a low heat). Using two forks, shred the meat and pour in a bottle of your favorite barbecue sauce to taste. Combine all of the ingredients and serve on a bun with coleslaw. To create the coleslaw, combine the coleslaw, cabbage, and carrots in a large mixing basin until everything is well combined. Make the dressing in a smaller dish by mixing the mayonnaise, vinegar, celery seed, sugar, salt, and pepper in a blender. Toss the dressing into the cabbage mixture and place in the refrigerator until ready to serve.

406 kcal, 48 g carbohydrate, 24 g protein, 13 g fat, 3 g saturated fat, 1 g trans fat, 65 mg cholesterol, 1823 mg potassium, 3 g fiber, 22 g sugar, 2085 IU vitamin A, 20 mg vitamin C, 130 mg calcium, 3 mg iron

Recipe Details

The Main Course is the first course in the sequence. Cuisine:American Recipe for cole slaw borrowed from Food Network. Make sure you don’t miss out on another dish! Follow Six Sisters’ Stuff on social media platforms such as Instagram, Facebook, Pinterest, and YouTube.

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Serious Eats’ Pulled Pork Sandwiches With Coleslaw

If you’ve put your grill away for the season, thesePulled Pork Sandwiches with Coleslawfrom theSerious Eats bookmay be just the thing to convince you to bring it back out of storage. Cooking over smoldering coals and wood chips until the pork belly or butt is completely pull-apart is the key to achieving that wonderful slow-cooked smokiness. With its sweet-tangy cider vinegar, spicy sauce, and chile flakes sauce, our pulled pork comes pretty darn close to the real thing. It’s even better when topped with finely chopped coleslaw and served on a squishy white bread bun, which is exactly what you want for a pulled pork sandwich.

This recipe is adapted fromEd Levine’s Serious Eats: A Comprehensive Guide to Making and Eating Delicious Food Wherever You Are, which was published in 2012.

The year 2011 is the year of the copyright. Clarkson Potter is the publisher of this book. The book is available anywhere books are sold. All Intellectual Property Rights Are Reserved.

For the Pulled Pork: 3 tablespoons light brown sugar
3 tablespoons paprika
2 tablespoons chili powder
1 teaspoon garlic powder
2 teaspoons freshly ground black pepper
2 teaspoons ground coriander
1 tablespoon kosher salt
2 large slabs (about 7 pounds) rib-on, skin-on pork belly, 2 inches thick (see Note)
3 tablespoons light brown sugar
2 teaspoons freshly 5 to 6 cups wood chips that have been soaked in water for at least 30 minutes are needed. For the sauce, combine 1 cup cider vinegar, 1/4 cup light brown sugar, packed, 2 tablespoons red pepper flakes, 2 tablespoons hot sauce (such as Frank’s), 2 teaspoons kosher salt, and 2 tablespoons hot sauce (such as Frank’s)
Set aside. In order to make the Coleslaw, you’ll need: 1 head green cabbage, cored and finely sliced or chopped (about 8 cups chopped)
1 medium red onion, finely sliced or chopped (about 1 cup)
1 large carrot, grated on large holes of box grater (about 1 cup)
1 tablespoon table salt, plus additional salt to taste Cider vinegar, 1 tablespoon Dijon mustard, 1 3/4 cup mayonnaise, 2 tablespoons granulated sugar, 2 teaspoons freshly ground black pepper, and more to taste 8 to 10 soft buns are recommended for serving.

In a small mixing bowl, combine the brown sugar, paprika, chili powder, garlic powder, black pepper, coriander, and salt. Pour the mixture over the pulled pork and mix well. Remove the spice mixture from the oven and set it aside. Spread one-fourth of the mixture on each slab of pork belly and massage it in evenly. Place both slabs of pork belly on a chopping board, rind side down. Using the first slab, lay it rind side up on the second slab to form a single 4-inch-thick slab of belly with rind on both the top and bottom of the slab. Secure the slabs in this position using butcher’s rope to keep them in place. Rub the remainder of the spice rub on the outside of the knotted pork belly. In this state, the belly can be kept in the refrigerator, uncovered, for up to 24 hours at room temperature.
Prepare one side of a charcoal grill by placing a disposable aluminum baking sheet on the rack below one half of the grill. Light a huge chimney starter half-filled with charcoal and set it ablaze (about 50 coals). Remove coals from one half of the grill and spread them evenly on the other half of the grill until they are completely coated with gray ash. 2 cups of soaking wood chips should be placed directly on top of the coals. Place the cooking rack on the grill and close the lid with the vents completely open for about 5 minutes, or until the wood begins to smoke strongly. Placing the pork belly on the cold side of the grill and keeping it as far away from the hot coals as possible is recommended. Cover the grill
Every hour, for a total of 6 to 8 hours, turn and rotate the belly, and add 12 coals and 1/2 cup of wood chips to the grill pan. After 30 minutes of grilling, remove the pork belly from the grill, tent it with foil, and allow it to rest for 30 minutes before carving it into pieces. Once pig is simmering in the pan, prepare sauce and coleslaw. To make the sauce, combine the following ingredients: In a medium-sized mixing bowl, combine the vinegar, brown sugar, red pepper flakes, spicy sauce, and salt. Whisk until the sugar is completely dissolved
For the Coleslaw, prepare the following: In a large mixing bowl, add the cabbage, onion, carrot, salt, vinegar, mustard, mayonnaise, sugar, and freshly ground pepper. Toss to blend well. Allow the slaw to rest in the refrigerator for at least 1 hour, covered, before tossing it again if necessary. Taste and season with salt, pepper, and sugar to your liking. When the pig has finished resting, shred the flesh with heatproof gloves or two forks into 1-inch pieces, removing the bones, fat, and rind, if preferred, before serving. Season the pulled pork with salt and pepper to taste after tossing it with the sauce. Toss immediately on soft buns and top with coleslaw to serve. Note: Look for two huge slabs of pork belly that are still connected to the rib bones and rind of the animal. Pork shoulder can be used in place of the belly if desired. Boiled pork shoulder is commonly referred to as “Boston butt” or “pig butt.” If you’re utilizing shoulders, look for ones that are bone-in and skin-on.

Pulled Pork with Coleslaw – A Family Friendly Instant Pot Meal!

With a smoky spicy rub and barbecue sauce, this simple recipe for Pulled Pork with Coleslaw is a crowd-pleasing classic!

Easy Instant Pot Barbecue Pulled Pork with Coleslaw

With a smoky spicy rub and barbecue sauce, this simple dish for Pulled Pork with Coleslawis a crowd-pleasing favorite!

What You’ll Need

All of the greatest ingredients are used in this classic American pulled pork dish, which results in a meaty barbecue taste. Everything from brown sugar to ground mustard is available in this section. And the coleslaw recipe couldn’t be much more straightforward! Let’s go to work in the kitchen!

For the Pulled Pork

This recipe prepares one 3-pound pork loin roast, or one 3-pound pork shoulder roast. Garlic: You may either mince two cloves of fresh garlic or use roughly half a teaspoon of garlic powder in place of the fresh garlic. In order to develop pressure in the Instant Pot, you’ll need to use broth or some other liquid to help it along. I used half a cup of chicken broth for this recipe. The addition of half a cup of barbecue sauce enhances taste while also providing more liquid to assist develop pressure. 1 / 4 cup brown sugar lends a classic sweetness to the meal with a classic flavor. If you like, you may substitute honey or maple syrup for the sugar. Spices such as paprika, which is created from dried and powdered peppers, serve as the base of the spice combination that I use. The pepper doesn’t have a fiery kick to it, but it does give depth of taste and a beautiful color to the dish. A teaspoon of sea salt and a teaspoon of black pepper will be needed for this recipe. a mild yet tasty ingredient, chile powder imparts a typical barbecue flavor to the meat. Cumin:You’ll need around a teaspoon of ground cumin for this recipe. Ground mustard is a seasoning that is far too often overlooked! It has a strong taste that is hard to resist. If you don’t have any fresh mustard on hand, you may substitute prepared mustard for a comparable flavor. Pepper (cayenne): If you like a mild meal, you can omit the cayenne pepper altogether.

For the Coleslaw

Use half a cup of mayonnaise, or if you like a sweeter taste, use “salad dressing” spread instead of regular mayonnaise. Sweetener: A couple of teaspoons of sugar will help to sweeten up this tart dressing, which is otherwise rather sour. Again, you may use honey or syrup in place of the sugar. Lemon Juice with Vinegar (optional): This coleslaw is enhanced by the addition of a tablespoon each of apple cider vinegar and freshly squeezed lemon juice. Salt and pepper: You just need a quarter teaspoon of salt, but you’ll need a quarter teaspoon of ground black pepper to cut through the richness of the mayonnaise. Using four cups of fresh coleslaw mix makes for a super-easy prep
You can also use plain shredded cabbage if you want to make it even easier.

Extras for Serving

Grilled pulled pork with extra barbecue sauce to serve as a side dish. -Bundles: You may use whatever you want: Hawaiian rolls, hamburger buns, pretzel buns, Kaiser rolls, pieces of focaccia, etc.

How to Make Pulled Pork and Coleslaw

There are multiple components to this recipe, but they are all relatively simple to prepare. First, we’ll get the pork started by combining our rub ingredients and seasoning the pork with them, as seen in the photo. Afterwards, the pork is braised in the Instant Pot while we prepare the coleslaw. It’s just that simple!

Make the Pulled Pork

Make the Seasoning Rub according to package directions. To prepare the dry rub seasoning combination, combine all of the spices, the salt, and the pepper in a small dish
Set aside. Season the pork with salt and pepper. Place the pork roast on a baking sheet or big dish and bake for 30 minutes. Remove the roast from the oven and generously rub it with the full batch of spice mixture. Place the ingredients in the Instant Pot in the following order: Combine the chicken broth and barbecue sauce in a small mixing bowl until well combined. Make a mental note to put it away. Place the pork roast in the Instant Pot and set the pressure cooker to high (if the roast is very large, you may have to cut it into two or more pieces). Pour the broth mixture into the saucepan and sprinkle the roast with the minced garlic
Cook until the meat is done. Cook the Pork Roast to your liking. Then, move the valve to the “sealed” position and close and lock the Instant Pot cover. Then, using the “Manual” option, set the timer for 90 minutes on the highest setting. If you want to quick release the pressure, move the valve to the Quick Release position, pull the pork and place it back in the pot. When the pressure has been completely released and the safety indication has been turned off, open the lid. Transfer the cooked roast to a chopping board or a wide dish to cool somewhat. Using two forks, shred the meat, and then return it to the saucepan to absorb the cooking liquid

Make the Coleslaw

Combine the dressing ingredients in a separate bowl. Combine the mayonnaise, lemon juice, sugar, vinegar, pepper, and salt in a large mixing bowl until well blended. Toss in the Coleslaw Mix or Cabbage to taste. Pour the dressing over the coleslaw mix or the shredded cabbage and toss well to incorporate
Enjoy! Alternatively, you may serve your fresh coleslaw on the side of a pulled pork sandwich.

Tips for Success

Take a moment to consider these helpful suggestions for preparing pulled pork before you get started cooking. They’ll guide you through the process of creating the ultimate simple main meal!

Trim the Fat. Pork shoulders and roasts may be quite fatty, which is fantastic for flavor but not always the best choice for presentation on the plate. Allow yourself the freedom to cut away any superfluous fat from the outside of the roast, and to remove any excess fat (as well as the bone) while shredding the cooked pig. Make use of a thermometer. When preparing big amounts of meat, such as a hog shoulder or roast, an instant-read thermometer is a must-have tool. Place the thermometer into the flesh at the thickest area, but don’t let it touch the bone (this will create an erroneous reading) (this will cause an inaccurate reading). The meat should reach between 195°F and 205°F for the finest pulling consistency. It can be pressure cooked for ten-minute intervals until it is done if it isn’t up to temperature. Substitute the Broth. With the exception of chicken broth, you could use just about any cooking liquid, including apple cider, beer, and even cola.

Serving Suggestions

A pulled pork sandwich with coleslaw may be considered a complete meal in and of itself! However, if you want to spice things up a bit and add some new flavors and textures, try one or more of these super-easy side dishes.

These delectableGrilled Potato Wedges are crispy on the exterior and fluffy on the inside, and they are seasoned with a scrumptious spice combination! So far, so good
Cowboy Caviar: Extremely fresh caviar. Tex-Mex-inspired Caviaris stuffed with fresh chopped vegetables, beans, black-eyed peas, and plenty of Tex-Mex flavoring. The salsa, relish, or even side salad that goes perfectly with pulled pork is created with this recipe. Salad de macaroni: Macaroni Salad is a delicious alternative to coleslaw for people who do not care for it. It’s got all of the cold, crisp freshness, but instead of cabbage, it’s made with pasta, which is more kid-friendly.

How to Store and Reheat Leftovers

Refrigerate leftover pulled pork in sealed containers for up to four days if you have any leftovers. Leftover coleslaw may be stored in sealed containers in the refrigerator for up to three days. Before serving, give it a good stir. If you have left-over pork, reheat it in a covered skillet or saucepan over low heat. Cook until the food is barely heated through.

Can I Freeze Pulled Pork?

The answer is yes, pulled pork freezes nicely. Place any leftovers in freezer bags and push out as much air as possible before sealing the bags to prevent freezer burn. The pork may be kept frozen for up to six months at a time. Reheating after being frozen requires an overnight thawing in the refrigerator.

Pulled Pork with Coleslaw

This quick pulled pork dish, which is seasoned with a smoky, spicy rub and barbecue sauce, and served with fresh coleslaw, is a crowd favorite! Preparation time: 15 minutes Cooking time: 1 hour and 30 minutes Time allotted: 1hr45mins Course:Dinner Cuisine:American The following are keywords: pulled pork, pulled pork on the BBQ, quick pot pulled pork, pulled pork on the grill Servings:8 Calories:410kcal Per Serving:

For the Pork:

Roasted 3 pound pork loin roast or pork shoulder roast 2 cloves garlic, chopped or squeezed
2 teaspoons salt 12 cup of chicken broth 12 cup barbecue sauce, plus more sauce for serving

For the Coleslaw:

2 tablespoons mayonnaise, or salad dressing spread
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
12 teaspoon freshly crushed black pepper
14 teaspoon salt
4 cups packaged coleslaw mix, or shredded cabbage

For Serving:

In a small mixing dish, combine the ingredients for the dry rub spice mix
Set aside. Place the pork roast on a baking sheet or big dish and bake for 30 minutes. Toss the pork roast well with a generous amount of the spice mixture and put it aside. Toss the chicken stock and barbecue sauce together in a small mixing basin until well combined. Remove from consideration
Pork roast should be placed in the bottom of the inner pot of the Instant Pot. If your roast is very large, you may need to chop it into two or more pieces in order to put it in the oven. Pour the broth mixture into the roasting pan with the meat. Garlic, minced, should be sprinkled over the roast. Secure the Instant Pot’s lid by twisting it clockwise. Set the valve to the “sealed” position. Press the Manual button, then set the timer for 90 minutes on High to begin the process. After the 90-minute time limit has expired, move the valve to the Quick Release position. Transfer the roast to a chopping board or a big dish and set aside. Two forks are used to shred the meat. Return the meat to the Instant Pot and swirl it around to ensure that all of the cooking liquid has been absorbed. Serve the pulled pork on buns with coleslaw on the side.

To Make the Coleslaw:

In a small mixing bowl, whisk together the mayonnaise, sugar, lemon juice, apple cider vinegar, pepper, and salt until well combined. Combine the coleslaw or cabbage with the mayonnaise mixture by pouring it over it and stirring it in.

Pulled Pork Serving Ideas:

Served on a toasted bun with creamy coleslaw in the Memphis style
Grilled chicken breasts served over a bed of fresh greens for a barbecue-inspired salad Grilled chicken breast served on a slice of Texas toast or garlic bread with a dab of barbecue sauce Using tortillas or taco shells, create a taco inspired by barbeque.

served on a toasted bun with creamy coleslaw (Memphis-style), Grilled chicken breasts served over a bed of fresh greens for a barbecue-inspired salad Grilled chicken breast served on a slice of Texas Toast or garlic toast with a dab of barbecue sauce Using tortillas or taco shells, make a taco inspired by barbeque.

More Instant Pot Recipes

Instant Pot Pot Roast with Carrots and Potatoes
Quick and Easy Instant Pot Ribs
Quick and Easy Instant Pot Corn Chowder
And more.

Pulled Pork Sandwiches with Homemade BBQ Sauce & Cole Slaw

Slow-cooker pulled pork sandwiches with homemade BBQ sauce and coleslaw are a delicious family-friendly supper that everyone will enjoy! Obviously, every food blogger, and especially every food blogger from Texas, is adamant that their pulled pork dish is the finest, and I get that. But, believe it or not, this one is GOOD. Actually, I think it’s about as nice as it gets without spending a lot of money on a sophisticated smoker, and you can make it in your regular old slow cooker. Hoorah! It is not necessary to sear your spiced pork shoulder before slow cooking it; nevertheless, I highly recommend that you do it before slow cooking it.

I believe the secret to this recipe is in the homemade BBQ sauce, which integrates some of the cooking liquid and imparts a deep, almost smoky taste without the use of smoke extract, which I personally do not like for.

You can easily serve a large group of people with this dish, and if you have a large slow cooker, you can easily double the amount. Put this recipe on your to-do list for your next summer barbecue or game day party.

Pulled Pork Sandwiches with Homemade BBQ SauceColeslaw

Introduction to the CoursePrinciples of the CoursePreliminary Course CuisineAmerican

Pulled Pork Rub

4 to 6 pound boneless pork shoulder
1-2 tablespoons olive oil
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon mustard powder
12 teaspoons dried oregano
12 teaspoons cumin
12 teaspoons cayenne pepper

Pulled Pork Braising Sauce

2 cloves garlic, thinly sliced
1 cupketchup
14 cup brown sugar
14 cup apple cider vinegar
1 tbsp Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon salt
1/12 teaspoon black pepper
12 cups chicken or beef broth
1 bay leaf
12 onions, chopped (any type of onion works)
2 cloves garlic, thinly sliced

For the BBQ Sauce (optional)

12 cup ketchup
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
12 teaspoons salt
12 teaspoons garlic powder
12 teaspoons onion powder
14 teaspoons cayenne pepper optional
1 cup pork braising liquid

For the Coleslaw (optional)

12oz coleslaw mix
14 cup mayonnaise
1 tablespoon milk
2 tablespoons white vinegar
1 tablespoon sugar
1 teaspoon Dijon mustard
12 teaspoon celery seeds

Make the Pulled Pork

Remove the pork shoulder from the refrigerator and, if necessary, chop it into a few large pieces that will fit into your slow cooker. Set aside. In a small mixing bowl, combine all of the rub ingredients except the olive oil. Set aside
In a separate bowl, combine the ketchup, brown sugar, vinegar, Worcestershire sauce, Dijon mustard, salt, pepper, and broth to produce the pulled pork braising sauce by mixing the ingredients listed above. Whisk until everything is fully blended, then add the onions, garlic, and bay leaf and whisk well to incorporate. Set aside
In a nonstick pan, heat a couple of teaspoons of olive oil over medium high heat until extremely hot, stirring constantly. Rub the spice mixture all over the pork shoulder, including the bone. Pork should be seared for about 2 minutes on each side in a hot pan over medium high heat until it has a good golden-brown color and is cooked through. Continually brown the pork on both sides, then transfer it to a slow cooker, where you’ll pour braising sauce over the top. Pork should be cooked in a slow cooker on low for 8-10 hours or on high for 5-6 hours, or until it falls apart when you cut it. Transfer the cooked pork to a skillet lined with aluminum foil, reserving about 1-2 cups of the braising liquid (if you’re preparing homemade barbecue sauce). To pull the meat apart, use two forks to do so. Serve on toasted brioche buns with homemade BBQ sauce, coleslaw, sliced onions, and pickles, if preferred. Enjoy

Make the Homemade BBQ Sauce

Combine all of the ingredients in a large mixing bowl until well blended. With pulled pork and coleslaw, this dish is perfect.

Make the Coleslaw

Combine the mayonnaise, milk, white vinegar, sugar, dijon mustard, celery seeds, and a pinch of salt and pepper in a mixing bowl until well-combined and smooth. Whisk until everything is well-combined. Pour the dressing over the coleslaw cabbage mix in a mixing bowl or serving dish and mix well. Note: If you want a lot of coleslaw on your sandwiches, you may want to double this recipe
Otherwise, make half and store the other half in the fridge for at least 15-30 minutes before serving.

Summer, Tailgate, Coleslaw, Feeding a Crowd, Pulled Pork, Slow cooker, Summer

Reader Interactions

A lot can be done with coleslaw that most people don’t even consider doing it with coleslaw. Coleslaw is a common sandwich topping in barbecue, as well as a side dish for grilled chicken or pork. This is a very adaptable salad that may be served either rich and creamy or light and nutritious. These recipes offer a variety of options for creating a delicious coleslaw.

Simple Slaw

The Spruce Tree Traditionally prepared Carolina barbecue was topped with coleslaw long before it was conceived of to put tomatoes and lettuce on a burger—in fact, long before there were even burgers! This easy slaw recipe is excellent for serving as a side dish to a barbecue sandwich (or even as a side dish). The basic coleslaw components give the proper balance of tangy tastes to create a fantastic barbeque dish
Nevertheless,

Sandwich Slaw

Hungry Dudes / Photo courtesy of Flickr.com This BBQ sandwich slaw is drier than usual, making it a fantastic topping for a grilled cheese sandwich. This means you won’t have any saucy drips that may stain your clothing. The tastes are well-balanced, with sweetness and tanginess bringing out the smokiness of the barbecue sauce to its fullest extent. As a side dish, it’s also rather delicious

Creamy Mayo-Less Coleslaw

Molly Watson is a writer for The Spruce. You may make a coleslaw that is less heavy on the mayonnaise by omitting it. Classic creamy coleslaw made without mayonnaise mild dressing made with a little amount of cream and malt vinegar (whose acidic nature automatically thickens the cream to a dressing-like consistency) for gently dressing shredded cabbage If you like it creamier, you may increase the quantity of dressing used.

Blue Cheese Coleslaw

Leah Maroney is the author of The Spruce Eats. Atop its own, blue cheese coleslaw is delicious, but it’s also great on BBQ sandwiches. The recipe is straightforward, and it starts with a bag of pre-made coleslaw mix. Simply combine the sour cream, mayonnaise, blue cheese, garlic, lemon juice, parsley, and Worcestershire sauce in a mixing bowl until well-combined and creamy. Continue to the fifth of nine sections below.

Everything Slaw

Regarding BBQ, Inc. is owned and operated by Sabrina S. Baksh. Not only is this everything slaw visually appealing, but it is also quite tasty. A tangy Granny Smith apple is added to the mix, along with red cabbage, white cabbage, carrots, onions, and jicama. Toss it all together with honey and Dijon mustard for a very unique coleslaw.

South Carolina Coleslaw

Courtesy of Joe Cicak / Getty Images This South Carolina coleslaw is drier than others and is ideal for use in sandwiches. It features tastes such as bell pepper and sweet onion, which are ideal for accompanying a pulled pork sandwich. The dressing is both sweet and tangy at the same time. Make it early in the day to allow the flavors to mix while the pig is on the smoker.

Napa Cabbage Coleslaw

Photograph by Brian Hagiwara / Getty Images The tastes of this Napa cabbage coleslaw are influenced by Asian spices, and it is drizzled with sesame oil. It also contains bok choy and sweet peppers. It lacks the creaminess of typical coleslaws, instead relying only on the tanginess of vinegar. It makes an excellent side dish for any grilled entrée, such as chicken, pig, or beef flank steaks.

Granny Smith Apple Slaw

Regarding BBQ, Inc. is owned and operated by Sabrina S. Baksh. Half of this vibrantGranny Smith apple slaw is made up of thinly sliced apple chunks and half of it is made up of shredded cabbage, with some unexpected spices such as cilantro and thyme added in. It’s a welcome change from the same old coleslaw recipe. 9 of 9 will be covered in the next section:

Lexington Red Coleslaw

With Regards to BBQ, Inc. / Sabrina S. Baksh Half of this vibrantGranny Smith apple slaw is made up of finely sliced apple slices and half of it is made up of shredded cabbage, with some unexpected spices like cilantro and thyme thrown in. Having something different from the usual coleslaw is a nice change of pace. 9 of 9 will be covered in the following sections:

Ww BBQ Pork Sandwiches With Homemade Cole Slaw Recipe – Food.com

The following is taken from the WW website. These are a hit with everyone (including those who aren’t on a diet). For those of us who keep count, a sandwich is worth 6 points per serving.

4 medium mixed-grain hamburger buns
3 tablespoons barbecue sauce, divided (equals 3 tablespoons + 1 teaspoon of Sweet Baby Ray’s), cups prepared coleslaw mix
Medium whole grain hamburger buns or 4 medium mixed-grain hamburger buns

NUTRITION INFO

Size of a serving: 1 (147) g Servings per recipe: 4 AMT. PER SERVING percent of the total AMT. PERFORMANCE ON A DAILY BASIS The calories are 202.9, with 90 g45 percent of the calories coming from fat. 10.1 g (15 percent) of total fat Total Carbohydrate2.9 g 0 percent Saturated Fat2.7 g 13 percent Total Fat 2.7 g 13 percent Dietary fiber (0.3 g1 percent of total calories) Sugars 1.1 g4 percent of the total

DIRECTIONS

Preheat the oven to 450 degrees Fahrenheit. Nonstick foil should be used to line a shallow roasting pan (for easy clean-up). Alternatively, spray the pan with cooking spray. Place the pork in a pan and brush with 2 tablespoons of barbecue sauce, then bake for 30 minutes. Roast for about 30 minutes, or until an instant read thermometer placed in the middle of the pork reads 160oF for medium-rare. Cover loosely with foil and let aside for 10 minutes after transferring the pork to a chopping board. In the meantime, whisk together the mayonnaise, water, vinegar, and pepper in a medium-sized mixing bowl until smooth. Toss in the coleslaw mix and scallions until well combined and coated. Pork should be cut into 20 pieces. Place 5 slices of pork on the bottom half of each bun and sprinkle with 1 teaspoon of barbecue sauce
Top with 1/2 cup of coleslaw and cover with the top half of the roll to make a sandwich. This recipe makes one sandwich per serving.

RECIPE MADE WITH LOVE BY

“taken from the WW website. These are a hit with everyone (including those who aren’t on a diet). “For those of us who keep score, a sandwich is worth 6 points.”

recipes

Whole coriander seed
1 12teaspoon whole cumin seed
1 12teaspoon whole black peppercorns
2 14teaspoon coarse kosher salt
1 12teaspoon dry mustard powder
1 12teaspoon chile powder
3tablespoons dark brown sugar
3 12 pounds boneless pork shoulder

For the Barbecue Sauce

14 cup packed dark brown sugar, 2 tablespoons molasses, 2 garlic cloves, chopped or grated, 14 cup apple cider vinegar, 2 tablespoons Worcestershire sauce, 2 teaspoons sweet or spicy paprika, 1 teaspoon black pepper, 1 teaspoon dry mustard powder, pinch of cayenne pepper a dash of spicy sauce, and more to your liking

For the Slaw

1 small head green cabbage, outer leaves removed, shredded (about 1 1/2 pounds)
12 tiny red onion, thinly sliced
1 small red pepper, thinly sliced thinly sliced 1 large jalapeno, seeded if preferred
1 large onion, thinly sliced a quarter-cup mayonnaise, two tablespoons cider vinegar, two tablespoons extra-virgin olive oil, one teaspoon coarse kosher salt, and black pepper

Preparation

Prepare the spice rub for the pork by combining the following ingredients: In a small dry skillet over medium-low heat, roast the coriander, cumin, and peppercorns until fragrant, 1 to 2 minutes. Remove from heat and set aside. To make a fine powder, pound roasted spices in a spice grinder or mortar and pestle until they are powdery. Transfer to a mixing dish and combine with the salt, mustard powder, chili powder, and sugar
If your roast is knotted, untie it now! Spice rub should be applied liberally to the meat. Allow the meat to rest for an hour or two at room temperature, or refrigerate for many hours or overnight if you have the luxury of time. Preheat the oven to 300 degrees Fahrenheit. In a baking pan, place the pork and roast it for 3 to 4 hours, or until the flesh is fall-apart tender and an internal temperature of 200 degrees is reached using a meat thermometer. Allow the meat to cool for at least 30 minutes before tearing it apart with your hands or two forks and shredding it into small pieces. Ideally, the meat should be warm but not hot when doing this.
Preparing the barbecue sauce consists of the following steps: In a medium-sized saucepan, combine all of the ingredients. Cook, stirring periodically, over medium-low heat for 15 to 20 minutes, or until the sauce has thickened and deepened in color. If desired, season with more spicy sauce. Stir in about two-thirds of the sauce to coat the meat, adding more if necessary to achieve the desired consistency. It will keep for at least 2 weeks in the refrigerator if there is any leftover sauce.
Preparing the slaw is simple: In a large mixing basin, combine the cabbage, onion, and jalapeo. In a small mixing bowl, whisk together the mayonnaise, vinegar, olive oil, salt, and pepper until well combined and smooth. Toss the cabbage with the dressing until it is completely coated. Put out the pulled pork, slaw, buns, and spicy sauce on the side, and let folks to put together their own sandwiches.

Instant Pot Pulled Pork Sandwiches with Coleslaw

Pulled pork is one of those magical foods that always appears to be in vogue and is a good complement for every occasion you can think of. Whether you’re throwing a party, holding an outside barbeque, or inviting guests over for the big game, this is a meat that can be served for every occasion and to suit any palate. Although it is traditionally served as a pulled pork sandwich, it may also be used to stuff lettuce wraps, tacos, baked potatoes, and even pizza crusts. I’ll provide you with some basic dishes that are simple to adapt to any dietary restrictions that your guests may have.

To give it a spicy kick, throw in some jalapenos.

What Is the Difference Between Pork Shoulder and Pork Butt
Coleslaw for Everyone
Feel-Good Condiments
Which Bun is the Best
Recipes and Testimonials

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What’s the Difference Between Pork Shoulder and Pork Butt? A Coleslaw for Everyone; Feel-Good Condiments; Which Bun is the Best; Recipe; Reviews;

Pork Shoulder or Pork Butt – What’s the Difference?

Considering that both pieces originate from the shoulder and cook beautifully in a slow-cooker to produce delicate, juicy meat, you may use either one. Pork butt is more equally formed, which means it will cook more evenly as well. Additionally, it is often packaged with a fat cap, which results in a fuller flavor. If you have the option, this is the cut I’d recommend if it is available. Boneless pork shoulder, on the other hand, is more widely accessible and is the cut I use the most frequently at home.

This implies a liberal coating of kosher salt for my Instant Pot Three Ingredient Pork Shoulder, which is a traditional dish in my family.

You should salt the night before no matter what flavor you choose! You’d be surprised at how much extra flavor it adds to the dish.

A Coleslaw for Everyone

Coleslaw provides the right crunch in pulled pork sandwiches, which contrasts nicely with the soft bread and delicate meat. There are a plethora of pre-prepared coleslaw mixes available at your local supermarket, but making your own is quite simple. Coleslaw is usually made up of a mixture of green cabbage, purple cabbage, and carrots, among other ingredients. Add a drizzle of your favorite dressing and you’re finished. Dressings made with vinegar are suitable for practically all diets, including vegan and vegetarian.

If you want a creamy coleslaw, a little mayonnaise can do the trick.

It is simple to season coleslaw.

When it comes to mixing BBQ sauce with pork, you can’t go wrong.

Feel-Good Condiments

There are a plethora of sauces and condiments that complement savory pork dishes. What’s more, there’s at least one for every dietary requirement:

The delicious pork may be paired with a plethora of sauces and seasonings. There are at least one for every nutritional necessity, which is an added bonus.

Which Bun is Best?

While the classic pulled pork sandwich is often served on soft hamburger buns, here are a few alternative options for you to consider:

Onion Kaiser Rolls or Hamburger Buns- these are similar to the classic recipe, but the onions add a little umami to each mouthful
Onion Kaiser Rolls or Hamburger Buns- they are similar to the original method, but the onions add a little umami to each bite
King’s Hawaiian Bread is my particular favorite for serving with pulled pork! With the flavorful pork and tangy barbecue sauce, the sweetness of the Hawaiian bread pairs perfectly, and the crunch of the coleslaw shines out against the soft bread. Not only can you utilize their sliders, but they also create a variety of different buns these days
Potato Bread- if you haven’t had potato bread yet, you’re missing out on something delicious. In our house, it’s a standard for Thanksgiving leftovers, but it’s also fantastic for pulled pork sandwiches. The bread is a little thicker than ordinary white bread, and the slices are often bigger than traditional white bread. If you’re searching for something unusual, it’s simple to find and can be found in practically every grocery shop. Schleicher Bread is a gluten-free loaf of bread that can be found at various grocery shops including Walmart. Their bread is available in a variety of styles, including soft hamburger buns.

Recipe

This pork dish is guaranteed to become a family favorite, whether it’s served on a standard pulled pork sandwich, barbecue pork pizza, or in any other preparation. You’ll be hard pushed to find any leftovers with this recipe! Preparation time: 30 minutes 1 hour to prepare Course Sandwiches and barbecue are on the menu. The following cuisines are available: American, Barbecue 8Calories441kcal

Pressure Cooker
Metal Trivet or Steamer Basket
Medium-sized mixing bowl
Small knife
Large saucepan

Ingredients for Pulled Pork

Pork shoulder, 2 tablespoons kosher salt, 8 whole garlic cloves, 1 cup water: 3 pounds boneless pork shoulder

Ingredients for Coleslaw

4 tablespoons apple cider vinegar
14 cup whole grain mustard
1 teaspoon salt
2 14-ounce packages cabbage and carrot coleslaw

Ingredients for BBQ Sauce

12 cups sugar (or brown sugar)
28 ounces ketchup
1 small onion
8 cloves garlic
3 tablespoons chili powder
3 tablespoons Worcestershire sauce
1/4 cup tarragon vinegar
1 cup salt pork cooking liquid (simmer 1 12 cup water with 2-3 strips of bacon)
12 cups sugar (or brown sugar)

Season the pork roast with salt and pepper to taste. Refrigerate uncovered until you’re ready to use it (leaving overnight is recommended for the best flavor). Remove the chicken from the fridge one hour before cooking
In the meantime, make the coleslaw as directed. Add the shredded cabbage and carrots to a medium-sized mixing bowl and stir well. In a small mixing bowl, whisk together the vinegar, mustard, salt, and black pepper until well combined. Toss the cabbage mixture with the dressing once it has been drizzled over it. Wrap the container with plastic wrap and place it in the refrigerator. Small slits should be made into the meat with a very sharp knife, and the garlic cloves should be stuffed into them. Prepare the instant pot or pressure cooker by placing a trivet in the bottom and adding a cup of water before placing the pork shoulder roast on top. Place the lid on top and turn the pressure valve to the sealing position. Set the pressure cooker to high for 90 minutes, and while the pork is cooking, make the BBQ sauce according to package directions. In a large sauce pan, melt the butter over medium-high heat until melted. For 5 minutes, cook the onions and garlic until the onions are transparent and the garlic is beginning to color faintly on the edges. Add the chili powder and cayenne pepper (if you want it hot) and cook for approximately 30 seconds, or until the spices are aromatic. Stir in the other ingredients until everything is well-combined. Reduce the heat to low and continue to cook until you’re ready to serve
After the timer for the pork has sounded, manually release the pressure on the meat (turn valve to venting). Check to see whether the pork shreds readily, which indicates that it is perfectly tender. If the pork is not cooked through, return it to the pot and pressure cook on high for another 30 minutes. Remove the pork from the cooker, shred it, and serve it right away.

Pork roast should be liberally salted before being cooked. Allow it sit in the refrigerator until you’re ready to use it (leaving overnight is recommended for the best flavor). Remove the chicken from the fridge one hour before cooking; in the meantime, prepare the coleslaw ingredients. Add the shredded cabbage and carrots to a medium-sized mixing bowl. Pour the vinegar mixture into a small mixing dish and whisk in the mustard. Toss the cabbage mixture with the dressing once it has been drizzled over.

Small incisions should be made into the flesh using a very sharp knife, and the garlic cloves should be stuffed into the meat.

Place the lid on top, with the pressure valve set to the sealing position.

While the meat is cooking, make the BBQ sauce.

For 5 minutes, cook the onions and garlic until the onions are transparent and the garlic is beginning to color a little bit.

In a large mixing bowl, add the remaining ingredients.

Verify that the pork is readily shredded, which indicates that it is well cooked.

To serve, immediately remove pork from cooker and shred it.