Pulled Pork Sandwich with Red Cabbage and Carrot Slaw
Pork shoulder is slow cooked and served on a whole wheat roll with tangy red cabbage and carrot slaw.
Prep Time: 30 minutes
Cook Time: 8 hours
Ingredients
- 2 pound bone-in pork shoulder
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon (plus 1/4 teaspoon) black pepper divided
- 1/2 teaspoon (plus 1/4 teaspoon) salt divided
- 1 1/2 cups apple cider vinegar
- 1/4 cup canola oil
- 1/4 cup white vinegar
- 1 head red cabbage shredded
- 2 carrots shredded
- 8 whole wheat hamburger buns
Instructions
- Season pork with re pepper flakes, 1 tsp. black pepper and 1/2 tsp. salt. Place in slow cooker and add apple cider vinegar. Cook, undisturbed, 8 hours, or until fork-tender.
- Meanwhole, in a large bowl, whisk oil, vinegar, 1/4 tsp. salt and 1/4 tsp. pepper. Add cabbage and carrots. Toss to mix well. Cover and refrigerate at least 30 minutes.
- Remove pork from slow cooker but keep the liquid. While hot, use two forks to shred the meat. Remove any fat found between the shreds.
- Skim as much fat as possible from the liquid in the slow cooker. Add about 1 cup of the cooking liquid to the shredded pork.
- Top buns with 1/2 cup pulled pork and 1/2 cup slaw.
