“Melt-In-Your-Mouth BBQ Pork Sandwiches”

Allergens

Soy (in some BBQ sauces), Wheat (in buns)

Ingredients

• 2 lbs boneless pork shoulder
• 1 cup BBQ sauce (store
• bought or homemade)
• 4 large hamburger buns
• 1 recipe Coleslaw (see below) Coleslaw:
• 1 small head green cabbage, shredded
• 1/2 red onion, thinly sliced
• 1 cup mayonnaise
• 1/4 cup apple cider vinegar
• 1/4 cup sugar
• Salt and pepper to taste

Instructions

1. Season the pork shoulder generously with salt and pepper. Place it in a slow cooker and pour BBQ sauce over it, ensuring it is fully covered. Cook on high for 5 hours or low for 7 hours, until the meat is tender and easily shreds with a fork.
2. When the pork is almost done, prepare the coleslaw by combining shredded cabbage, sliced red onion, mayonnaise, apple cider vinegar, sugar, salt, and pepper in a large bowl. Mix well and refrigerate until ready to use.
3. Remove the cooked pork from the slow cooker and shred it using two forks. Return it to the slow cooker and stir to combine with the remaining BBQ sauce.
4. Toast the hamburger buns on a griddle or in a pan until slightly crispy.
5. Assemble the sandwiches by placing the pork on the bottom half of each bun, adding a generous portion of coleslaw, and finishing with the top half of the bun. Serve immediately.

Chef’s Insight

To make your own BBQ sauce, combine ketchup, brown sugar, apple cider vinegar, molasses, Worcestershire sauce, paprika, chili powder, garlic powder, and onion powder in a saucepan. Cook over medium heat until thickened and slightly reduced.

Notes

Adjust the BBQ sauce to taste; add more if you prefer a saucier sandwich.