Introduction
Pulled pork sandwiches with coleslaw are a classic comfort food, perfect for backyard barbecues, potlucks, or a satisfying weeknight dinner. The tender, flavorful pulled pork, paired with the creamy, tangy coleslaw, creates a delightful combination of textures and tastes that’s hard to resist. This guide will walk you through creating the perfect pulled pork sandwich from start to finish, ensuring a mouthwatering experience every time.
Making the Perfect Pulled Pork
Choosing Your Pork
The best cut of pork for pulled pork is the pork shoulder (also known as Boston butt). It has a good amount of fat marbling, which renders during the cooking process, resulting in moist and flavorful pulled pork.
Preparing the Pork Shoulder
- Trim Excess Fat: Trim away any excess fat from the outside of the pork shoulder, leaving about 1/4 inch for flavor.
- Season Generously: Use a dry rub consisting of paprika, brown sugar, garlic powder, onion powder, salt, pepper, chili powder, and cumin. Rub the mixture all over the pork shoulder, ensuring it’s well coated.
- Refrigerate Overnight (Optional): For best results, wrap the seasoned pork shoulder in plastic wrap and refrigerate it overnight. This allows the flavors to penetrate the meat.
Cooking Methods for Pulled Pork
Slow Cooker Pulled Pork
The slow cooker is a great option for hands-off cooking. Simply place the seasoned pork shoulder in the slow cooker, add about 1 cup of liquid (broth, apple cider vinegar, or even cola), and cook on low for 8-10 hours, or until the pork is easily shredded.
Oven-Baked Pulled Pork
Preheat your oven to 300°F (150°C). Place the seasoned pork shoulder in a Dutch oven or roasting pan, add about 1 cup of liquid, cover tightly, and bake for 5-7 hours, or until the pork is easily shredded.
Smoked Pulled Pork
Smoking pulled pork adds incredible flavor. Preheat your smoker to 225°F (107°C). Place the seasoned pork shoulder directly on the smoker grate and smoke for 8-12 hours, or until the internal temperature reaches 203°F (95°C) and the pork is easily shredded.
Shredding the Pork
Once the pork is cooked, let it rest for about 30 minutes before shredding. Use two forks or meat claws to pull the pork apart into bite-sized pieces. Discard any large pieces of fat.
Adding Sauce
Mix the shredded pork with your favorite barbecue sauce. Options include:
- Classic BBQ Sauce: A sweet and tangy tomato-based sauce.
- Vinegar-Based Sauce: A thinner, more acidic sauce, common in Eastern North Carolina.
- Mustard-Based Sauce: A tangy and spicy sauce, popular in South Carolina.
Crafting the Perfect Coleslaw
Choosing Your Cabbage
The base of most coleslaw is shredded cabbage. You can use green cabbage, red cabbage, or a combination of both. Pre-shredded coleslaw mix is also a convenient option.
The Coleslaw Dressing
The dressing is what makes coleslaw truly shine. A classic coleslaw dressing typically includes:
- Mayonnaise
- Apple Cider Vinegar
- Sugar (or honey)
- Dijon Mustard
- Celery Seed
- Salt and Pepper
Adding Texture and Flavor
Enhance your coleslaw with these optional additions:
- Shredded Carrots
- Diced Celery
- Chopped Onion
- Pineapple Chunks (for a sweeter coleslaw)
- Jalapeño (for a spicy kick)
Making the Coleslaw
- Combine Ingredients: In a large bowl, combine the shredded cabbage, carrots, celery, and any other desired additions.
- Whisk the Dressing: In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, salt, and pepper.
- Dress the Coleslaw: Pour the dressing over the cabbage mixture and toss to combine.
- Chill Before Serving: Refrigerate the coleslaw for at least 30 minutes before serving to allow the flavors to meld.
Assembling Your Pulled Pork Sandwiches
Choosing Your Buns
A soft, slightly sweet bun is the perfect complement to the pulled pork and coleslaw. Brioche buns, potato rolls, or even simple hamburger buns work well.
Building the Sandwich
- Toast the Buns (Optional): Toasting the buns adds a nice texture and prevents them from getting soggy.
- Pile on the Pulled Pork: Generously pile the saucy pulled pork onto the bottom bun.
- Top with Coleslaw: Add a generous scoop of coleslaw on top of the pulled pork.
- Add Extra Sauce (Optional): Drizzle a little extra barbecue sauce over the coleslaw for an extra burst of flavor.
- Top with the Bun: Place the top bun on the sandwich and serve immediately.
Conclusion
Making pulled pork sandwiches with coleslaw is a rewarding culinary experience. With a little patience and attention to detail, you can create a delicious and satisfying meal that’s perfect for any occasion. From the tender, flavorful pulled pork to the creamy, tangy coleslaw, every element contributes to a symphony of flavors that will leave you craving more. Enjoy!
