Smoky BBQ pulled pork sandwich with tangy coleslaw

Allergens

Gluten (in buns), Wheat (in buns)

Ingredients

• 2 lbs boneless pork shoulder 1 cup BBQ sauce (store
• bought or homemade) 1/2 cup apple cider vinegar 1/4 cup brown sugar 1/4 cup Worcestershire sauce 1 tsp smoked paprika 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp cayenne pepper (optional, for spice) Salt and black pepper to taste 4 hamburger buns Coleslaw ingredients: + 3 cups shredded cabbage (green and red) + 1/2 cup mayonnaise + 1/4 cup apple cider vinegar + Salt and black pepper to taste

Instructions

1. In a large slow cooker, combine the pork shoulder, BBQ sauce, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Cook on low for 8 hours or high for 4 5 hours until the pork is tender and shreds easily with a fork.
2. Once the pork is cooked, remove it from the slow cooker and shred using two forks. Return the shredded pork to the slow cooker and stir well to coat with the sauce. Keep warm.
3. For the coleslaw, in a large bowl, combine the shredded cabbage, mayonnaise, apple cider vinegar, salt, and black pepper. Toss until evenly combined and chilled.
4. To assemble, split the hamburger buns and place the bottom half on a plate. Top with a generous portion of the pulled pork, then add the coleslaw, and finally, replace the top half of the bun.

Chef’s Insight

For extra smokiness, add a few drops of liquid smoke to the pork rub.

Notes

Adjust the spice level to taste by increasing or decreasing the cayenne pepper.