BBQ Pulled Pork Sandwiches

BBQ Pulled Pork Sandwiches

7

"Slow cooking makes for a tender, flavorful pulled pork and, served on kaiser rolls and topped with creamy cole slaw, it will feed a happy, hungry crowd."
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Ingredients

10 h 20 m servings 336 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 336 kcal
  • 17%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 28.2g
  • 9%
  • Protein:
  • 19.4 g
  • 39%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 495 mg
  • 20%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat oil over medium-high heat in a very large skillet. Brown pork in hot oil on all sides.
  2. [Cleaning tip: Once the stove top is cool, wipe up any oil splatters with Clorox(R) Disinfecting Wipes*. Rinse hands once complete.]
  3. Place browned pork and onions in a 5- to 6-quart slow cooker. Combine tomato sauce, vinegar, brown sugar, the 1/2 teaspoon salt, cayenne pepper, and black pepper in a medium bowl. Pour over pork and onions. Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours.
  4. Transfer pork to a cutting board; reserving cooking juices and onions. When cool enough to handle, cut pork off bones and coarsely chop. Combine pork, onions, and as much of the juices as desired to moisten in a bowl. Serve pork on buns with Creamy Coleslaw.
  5. For Creamy Coleslaw: Combine mayonnaise, sour cream, vinegar, sugar, celery seed, and the 1/4 teaspoon salt in a large bowl. Stir in cabbage and carrot. Cover and chill for at least 2 hours before serving. Store in the refrigerator up to 24 hours. Stir before serving. Makes 3 1/2 cups.

Footnotes

  • Tip:
  • If desired, serve your favorite barbecue sauce on the side
  • *Use as directed. For surfaces that may come in contact with food, a potable water rinse is required.

Reviews

7
  1. 9 Ratings

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Most helpful positive review

My family loved this recipe! I omitted the cayenne because it would be too spicy for the kids - still turned out great! We especially liked the cole slaw, which I made in advance so I basically ...

Most helpful critical review

This was very bland as written. After I had pulled it apart, I tested it, and it had no flavor. I added some BBQ sauce, mustard, and garlic and it turned out fairly well. I have a feeling a l...

My family loved this recipe! I omitted the cayenne because it would be too spicy for the kids - still turned out great! We especially liked the cole slaw, which I made in advance so I basically ...

Very good. You can just use your favorite BBQ sauce if tight on time. Cook the meat in slow cooker w Onions, vinegar and some seasonings from the recipe and I throw in a little liquid smoke. Add...

Overall good. Next time I will add BBQ sauce after cooking.

Great base, added celery,mushrooms, and 2 tablespoon of worstshire sauce. Used a tablespoon of rock salt. Smells delicous.

This was very bland as written. After I had pulled it apart, I tested it, and it had no flavor. I added some BBQ sauce, mustard, and garlic and it turned out fairly well. I have a feeling a l...

Loved the slaw on this. Followed the recipe exactly, but added BBQ sauce to it at the end. (Tip: don't add too much or it overpowers the slaw)

I really enjoyed the recipe. It was easy to make and my family loved it. I do add a little bbq sauce for extra flavor and garlic salt (because I use it in everything), but other than that we l...