Easy Pulled Pork Sandwiches
Many regions of the country have their own proud barbecue tradition, and in North Carolina, pulled pork rules. There, a hog is barbecued for hours, then the meat is pulled from the bones and slathered with a spicy sauce. Using our recipe, which calls for a slow cooker and our exclusive pulled pork starter, you can savor fork-tender, flavorful pork at home without the need to stoke a barbecue. If you make the optional coleslaw, you will have some left over for serving alongside the sandwiches.
Ingredients:
For the sandwiches:
- 2.5 lb. (1.25 kg) boneless pork shoulder, cubed
- Kosher salt and freshly ground pepper
- 2 Tbs. vegetable oil
- 1 jar pulled pork starter
- 4 to 6 hamburger buns, split and toasted
For the coleslaw (optional):
- 1/2 head green cabbage, cored, quartered and thinly sliced
- 1/2 head red cabbage, cored, quartered and thinly sliced
- Kosher salt and freshly ground pepper
- 1/2 cup (4 fl. oz./125 ml) mayonnaise
- 1 1/2 Tbs. sugar
- 1 Tbs. fresh lemon juice
- 1 tsp. celery seed
- 2 Tbs. cider vinegar
- 2 carrots, peeled and julienned
Pickled jalapeño slices for serving (optional)
Directions:
Put the pork in a large bowl. Season with salt and pepper and toss to coat.
In the flameproof insert of a slow cooker over medium-high heat, warm the oil until it is almost smoking. In batches, brown the pork on all sides, about 10 minutes per batch. Return all the pork to the insert and add the pulled pork starter. Cover and cook on high according to the manufacturer’s instructions until the meat is fork-tender, about 4 hours.
Meanwhile, make the coleslaw: Put both cabbages in a large bowl, sprinkle with 1 1/2 Tbs. salt and toss well. Transfer to a colander and let drain for 30 minutes. In a large bowl, whisk together the mayonnaise, sugar, lemon juice, celery seed and vinegar, and season with salt and pepper. Add the drained cabbage and carrots to the bowl and toss to coat evenly with the dressing. Cover and refrigerate for 2 to 3 hours before serving.
Transfer the pork to a large bowl. Skim the fat off the sauce. Using two forks, shred the meat, discarding any excess fat. Stir in the sauce. If pork isn’t as saucy as desired, add up to 1 cup (250 ml) water. To serve, heap the pulled pork and a spoonful of the slaw onto the bottom half of each bun, top with the pickled jalapeño slices and cover with the bun top. Serve immediately, passing the remaining coleslaw alongside. Serves 4 to 6.
Williams-Sonoma Test Kitchen