Southern-Style Pulled Pork Sandwiches with Creamy Coleslaw

Southern-Style Pulled Pork Sandwiches with Creamy Coleslaw ingredients

• 4 lbs Pork shoulder (Boston butt, boneless)
• 1/4 cup Brown sugar, packed
• 2 tbsp Paprika
• 1 tbsp Garlic powder
• 1 tbsp Onion powder
• 1 tbsp Salt
• 1 tsp Black pepper
• 1/2 tsp Cayenne pepper (optional)
• 1 cup Apple cider vinegar
• 2 tbsp Worcestershire sauce
• 1 tsp Liquid smoke (optional)
• 1.5 cups BBQ sauce (your favorite brand)
• 4 cups Green cabbage, shredded
• 1 cup Carrot, shredded
• 1/2 cup Mayonnaise
• 2 tbsp Apple cider vinegar
• 1 tbsp Sugar
• 1 tsp Dijon mustard
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 8-10 Hamburger buns

How to make Southern-Style Pulled Pork Sandwiches with Creamy Coleslaw

1. Trim any large pieces of excess fat from the 4 lbs pork shoulder, but leave some marbling to ensure a moist and flavorful result. Pat the pork thoroughly dry with paper towels.
2. In a small bowl, combine the 1/4 cup packed brown sugar, 2 tablespoons paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon salt, 1 teaspoon black pepper, and 1/2 teaspoon optional cayenne pepper.
3. Generously rub the spice mixture all over the pork shoulder, ensuring every side is fully coated.
4. Place the seasoned pork shoulder into a large slow cooker. Pour the 1 cup apple cider vinegar, 2 tablespoons Worcestershire sauce, and 1 teaspoon optional liquid smoke around the pork; avoid pouring directly over the rub.
5. Cover the slow cooker and cook on low for 7-8 hours, or on high for 4-5 hours, until the pork is incredibly tender and can be easily shredded with two forks.
6. Carefully remove the cooked pork shoulder from the slow cooker and transfer it to a large bowl. Reserve 1 cup of the cooking liquid from the slow cooker and discard any large pieces of rendered fat.
7. Using two forks, shred the pork completely into bite-sized pieces. Return the shredded pork to the bowl.
8. Stir in the 1.5 cups of your favorite BBQ sauce and 1/2 cup of the reserved cooking liquid. Mix until the pork is evenly coated and saucy. If the pork appears too dry, add more reserved liquid, 1/4 cup at a time, until it reaches your desired consistency.
9. While the pork is cooking or setting, prepare the coleslaw. In a large bowl, combine the 4 cups shredded green cabbage and 1 cup shredded carrot.
10. In a separate small bowl, whisk together the 1/2 cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon sugar, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until the dressing is smooth and creamy.
11. Pour the prepared dressing over the cabbage and carrot mixture. Toss well to ensure all the vegetables are evenly coated. Cover and refrigerate for at least 30 minutes to allow the flavors to meld and the cabbage to soften slightly.
12. Toast the hamburger buns if desired. Spoon a generous amount of the warm pulled pork onto the bottom half of each bun.
13. Top the pulled pork with a scoop of the creamy coleslaw, then cap with the top bun. Serve immediately for best flavor and texture.

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