BBQ Pulled Pork and Coleslaw Sandwiches

I don’t know about you, but after a day of skiing (er, even a few hours of skiing), I’m ready scarf down a pot of chili, several burgers, or a plateful of tacos – pronto. All I can think about at the end of the day, besides ripping off my boots and jumping into the hot tub, is what I’m going to eat. With a little prep time before you head out for the day, you and your skiing posse can clamour home and bite into these tasty pulled pork sandwiches.

Pulled Pork
4 pounds boneless pork butt (a.k.a. shoulder), cut into 4 pieces
1 1/2 tablespoons vegetable oil
salt and pepper
1 bottle of your favorite BBQ sauce (I used Christina’s recipe)

Coleslaw
1 head savoy cabbage (you can use green cabbage too)
2 carrots, grated
1 small onion, grated
3 tablespoons apple cider vinegar
1/2-3/4 cup mayo (I like to go light on the mayo, so start out with 1/2 a cup and work your way up)
salt
cayenne pepper

12 hamburger buns

Pork
1.  Heat oil in a large fry pan over medium-high heat. Rinse and pat dry pork. Cut into 4 chunks and generously season with salt and pepper. Brown each piece in frying pan, about 3-4 minutes per side.

2. Add pork to slow cooker. Pour 3/4 of the bottle of BBQ sauce over pork, tossing so each piece is coated. The BBQ sauce should cover the pork about halfway.

3. Cover with lid and cook on low for 7-8 hours.

4. Remove pork from pan and, using two forks, shred the meat.

5. Turn the slow cooker to high and simmer until the BBQ sauce is thickened to your likening. Add shredded pork back to slow cooker and heat through. Note: If you don’t want to lug a slow cooker to your ski spot, you can make the pork ahead of time and reheat it in a large sauce pan or stock pot.

Coleslaw
Remove tough, outer leaves and cut away the hard, inner core of the cabbage. Thinly slice cabbage. Mix all ingredients together in a large bowl and season with salt and a few pinches of cayenne pepper. Allow coleslaw to sit at room temperature for 30 minutes so flavors blend. Note: Prep all of these ingredients the night before so all you have to do is combine them in a bowl.

Lightly toast each hamburger bun, pile on pulled pork and coleslaw, and serve remaining BBQ sauce on the side. Enjoy!

Tagged as: bbq, coleslaw, pork, pulled pork, sandwich