Pulled Pork Sandwiches With Pickled Onion Slaw |
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Prep Time: 15 Minutes Cook Time: 420 Minutes |
Ready In: 435 Minutes Servings: 8 |
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This was published in the September 2012 Ladies' Home Journal and I didn't want to lose the recipe! Fast and easy meal, especially when serving a large group of people. Ingredients:
1 tablespoon kosher salt |
4 lbs boneless pork shoulder, excess fat trimmed |
5 garlic cloves, crushed |
1 teaspoon cumin seed |
1/2 cup apple cider vinegar, divided |
1 tablespoon sugar |
1 teaspoon celery seed |
1 1/2 large red onions, thinly sliced root to tip |
1/2 cup cilantro, coarsely chopped |
1/3 cup barbecue sauce |
2 teaspoons tabasco sauce or 2 teaspoons hot sauce |
8 brioche bread or 8 hamburger buns |
Directions:
1. Sprinkle salt over entire pork shoulder and place in a slow-cooker with crushed garlic, cumin seeds and 1/4 cup vinegar. Cover and cook on low heat for 7 hours or high heat for 5 hours. Pork should shred easily and be very tender.
2. Meanwhile, make slaw by whisking together remaining 1/4 cup vinegar, sugar and celery seed; toss with onions. Let sit up to 3 hours. Stir in cilantro just before serving.
3. Remove pork from juices and cool slightly, then shred and cut into small pieces. Strain juices and pour off fat. Mix 1 cup of the juices with barbeque sauce and hot sauce to serve with pork; discard remaining juices.
4. Serve pork on brioche buns piled with onion slaw and drizzled with sauce. Pork can be made a day in advance.
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