Pulled Pork & Coleslaw Sandwiches

Making pulled pork takes a long time, but for pork lovers, it is well worth the wait. If time is not on your side, there are some excellent precooked and sauced pulled pork and pulled chicken products on the market that can be used instead. Serve with a side of beans and there is nothing better on these transition days between winter and summer.

Pulled Pork and Coleslaw Sandwiches
(Serves 4.)

• 2 cups pulled pork, recipe follows
• 1/4 cup barbecue sauce
• 2 tablespoons mayonnaise
• Creamy coleslaw
• 4 sandwich buns

Pulled Pork and Coleslaw Sandwiches

Toss the pork with barbecue sauce to generously coat the meat.

Mix 2 tablespoons of the barbecue sauce and the mayonnaise together in a small bowl.

Spread the sauce/mayonnaise mixture on top half of bun. Add the sauced pork on the bottom half and top with the coleslaw.







Pulled Pork
(Serves 8 to 10.)
Rub:
• 1 tablespoon garlic powder
• 1 tablespoon dried oregano
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon dried thyme
• 1 teaspoon salt

• 1 6 to 8 pound Boston butt or pork shoulder
• 1 beer
• Barbecue sauce

Preheat the oven to 225°F.

Pulled Pork with Sauce

Combine the 6 rub ingredients in a bowl and mix well.

Massage the rub into the pork. Place the rubbed pork in a roasting pan and pour the beer into the pan. Cover the pan with foil and roast for 6 hours, turning the meat every 2 hours.

Remove the foil and roast until the pork has reached an internal temperature of 190°F, about another 2 hours

Remove pork from the oven, cover it loosely with foil, and let it rest for 30 minutes.

Using your hands or two forks, start to "pull" the pork into long pieces. Discard the fat and bone.

Add barbecue sauce to the pulled pork.

Use this basic recipe to make the above pulled pork sandwiches, bruschetta, egg rolls, pizza and many other tasty treats. You are only limited by your imagination.