Tender Pulled Pork: The Ultimate Sandwich Filling
Ready to plan your first outdoor gathering in May? Consider making tender, slow-cooked pulled pork the centerpiece of your next event. This recipe ensures the pork, which cooks to perfection over several hours in the slow cooker, is irresistibly juicy and richly flavored, making it perfect for hearty sandwiches to satisfy a crowd.
Pulled Pork Sandwiches
Serves 10
Ingredients
¼ cup mayonnaise
3 tablespoons apple cider vinegar
2 tablespoons packed brown sugar
¼ teaspoon salt
4 cups coleslaw mix
For the Pulled Pork
3 tablespoons chili powder
3 tablespoons packed brown sugar
2 teaspoons salt
½ teaspoon freshly ground black pepper
3 ½ pounds boneless pork shoulder, trimmed and cut into 2-inch pieces
½ cup apple cider vinegar, divided
¾ cup chicken broth
½ to 1 cup barbecue sauce
Buns
10 burger buns
Directions
For the ColeslawPlace the mayonnaise, apple cider vinegar, brown sugar, and salt into a medium bowl; stir to combine. Add the coleslaw mix to the bowl; stir to combine. Cover the bowl and refrigerate for at least 30 minutes but no more than 4 hours.
For the Pulled PorkPlace the chili powder, brown sugar, salt, and black pepper into a small bowl; stir to combine. Rub the mixture all over the pork, then place the pork into a 5-quart slow cooker. Pour ¼ cup of the apple cider vinegar and all of the chicken broth over the pork. Cover the slow cooker and cook pork on high for 4 hours.
Transfer the cooked pork to a cutting board, reserving 1 cup of the cooking liquid from the slow cooker. Discard any additional cooking liquid from the slow cooker. Using 2 forks, shred the pork. Place reserved 1 cup of cooking liquid into a medium bowl, along with the remaining ¼ cup of the apple cider vinegar and all of the barbecue sauce; stir to combine. Transfer the mixture to the slow cooker, along with the shredded pork. Cover the slow cooker and cook shredded pork on Low for about 20 minutes.
Spoon some of the pork onto the bottom buns. Top the pork on each bun with ¼ cup of coleslaw. Cover with the top buns. Note: The pork mixture can be kept warm in the slow cooker on Low heat for up to 2 hours; stir occasionally.
Note: This recipe can be made ahead of time and refrigerated, covered, for a day or two.
