Pulled Pork Sandwiches with Carolina Slaw
Nutrition Information
  • Serves: 16 sandwiches
  • Serving Size: 1 sandwich
  • Calories: 360
  • Fat: 12 g
  • Carbohydrates: 33 g
  • Sodium: 590 mg
  • Fiber: 6 g
  • Protein: 34 g
  • Cholesterol: 90 mg
Type: Entree
Prep Time: 
Cook Time: 
Total Time: 
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Ingredients
Pulled Pork:
  • 5-pound pork shoulder, trimmed of visible fat
  • 2 cloves garlic, minced
  • 2 tablespoons brown sugar
  • 1 tablespoon salt
  • 3 teaspoons black pepper
  • 2 teaspoons paprika
  • 1 tablespoon caraway seeds
  • 1 tablespoon oregano
  • 2 tablespoon apple cider vinegar
Carolina Slaw:
  • 2 bags coleslaw mix
  • 1 large red bell pepper (or 2 small), sliced thinly
  • ½ sweet yellow onion, sliced thinly
  • ⅔ cup sugar
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • 1 teaspoon celery seeds
  • ⅔ cup canola oil
  • ⅔ cup apple cider vinegar
16 whole wheat buns
Instructions
  1. Place pork shoulder in a large bowl. In a small bowl, combine garlic, salt, black pepper, paprika, caraway seeds and oregano. Rub spice blend onto each side of the pork shoulder, until thoroughly coated. Place meat into slow cooker and add apple cider vinegar. Cover, and cook on low heat for 9-10 hours.
  2. About 1 hour before serving, prepare the slaw. In a large bowl, toss together coleslaw mix, bell pepper and onion. In a separate bowl, whisk together sugar, black pepper, dry mustard, celery seeds, oil and vinegar. Pour dressing over cabbage and toss to combine. Cover with plastic wrap and refrigerate until ready to serve.
  3. Remove cooked pork from slow cooker and shred, using 2 forks. Return shredded pork to the juices in the slow cooker. Portion pork onto buns and top with a large helping of coleslaw. Enjoy!
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