American Pulled Pork Sandwich with Apple Cider Coleslaw

Name: American Pulled Pork Sandwich with Apple Cider Coleslaw
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Yield: 6 servings
Ingredients: 1.8 kg Boneless pork shoulder (Boston butt); 25 g Brown sugar; 8 g Smoked paprika; 8 g Garlic powder; 8 g Onion powder; 2 g Ground cumin; 1 g Cayenne pepper (optional); 9 g Salt; 3 g Freshly ground black pepper; 120 ml Apple cider vinegar; 240 ml Chicken broth; 240 ml BBQ sauce; 400 g Green cabbage, thinly shredded; 200 g Red cabbage, thinly shredded; 150 g Carrots, grated; 120 ml Mayonnaise; 30 ml Apple cider vinegar (for coleslaw); 12 g Sugar; 5 g Dijon mustard (optional); 3 g Salt (for coleslaw); 0.7 g Black pepper (for coleslaw); 6 pieces Brioche buns; null to taste Pickles (optional)

Difficulty

easy

Time

8h 30m

Price Category

average

Calories

Medium

Bring authentic American flavors home with this slow-cooked pulled pork sandwich! The juicy, tender pork perfectly complements the fresh, crisp apple cider coleslaw, all served in a soft brioche bun. This recipe is guaranteed to delight your taste buds and is an ideal choice for family lunches, gatherings with friends, or a relaxed weekend dinner. Although it takes time to prepare, the effort is well worth it with every delicious bite.

Steps

Prepare the Pork

In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, ground cumin, cayenne pepper (if using), salt, and black pepper. Rub the pork shoulder thoroughly with this spice mixture. If you have time, let it sit in the refrigerator for at least 1 hour, or even overnight.

Slow Cook the Pork

Place the seasoned pork into a slow cooker. Pour in the apple cider vinegar and chicken broth. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the pork is easily shredded with a fork.

Shred the Pork

Remove the cooked pork from the slow cooker and place it in a large bowl. Using two forks, shred the pork into strands. Pour the BBQ sauce over the shredded pork and mix thoroughly to coat all the meat. If it seems too dry, you can add a little cooking liquid from the slow cooker.

Make the Coleslaw

While the pork is cooking, prepare the coleslaw. In a large bowl, combine the thinly shredded green and red cabbage and the grated carrots. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard (if using), salt, and black pepper until smooth. Pour the dressing over the vegetables and toss thoroughly to combine.

Assemble the Sandwich

Lightly toast the brioche buns. Place a generous amount of shredded pulled pork on the bottom bun, then pile on a serving of apple cider coleslaw. Cover with the top bun and serve immediately. You can also serve with pickles on the side.

Extra Tips

► For a more tender result, marinate the pork with the spice rub overnight in the refrigerator before cooking.

► If you don't have a slow cooker, you can make it in the oven: cover tightly with aluminum foil and bake at 150°C (300°F) for 4-6 hours, or until easily shredded.

	Per 100g	Per Serving 250g
Calories	280 kcal	700 kcal
Protein	20g	50g
Fat	18g	45g
Carbohydrate	10g	25g
Fiber	1g	3g
Sugar	6g	15g

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pork

slow-cooked

everyday

main course

tender

American

all seasons

Hot