Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Pulled Pork Sandwiches with Cabbage Slaw

From the Culinate Kitchen collection by
Serves 4

Introduction

We are blessed in Portland to have Sheridan Fruit Company, a local grocer with an excellent meat counter. To make these sandwiches — an easy and popular dinner at my house — I buy the Carlton Farms smoked pulled pork sold at Sheridan’s and mix it with barbecue sauce.

If you’d rather make your own pulled pork, I suggest following Melissa Clark's recipe for small-batch pulled pork. I made it recently while vacationing in the Midwest, and was delighted with the results.

Ingredients

For the sandwiches

1 lb. pulled pork
1 cup Spicy Barbecue Sauce or your favorite prepared sauce; feel free to use more if you like saucier meat
4 onion buns

For the slaw

½ cup mayonnaise
2 to 3 Tbsp. apple-cider vinegar
1 garlic clove, minced
~ Salt and freshly ground pepper, to taste
1 tsp. celery seed or 1 Tbsp. finely chopped pickled or fresh jalapeños (optional)
1 small cabbage, or half of a large one, core removed and leaves thinly sliced
1 large carrot, peeled and grated coarsely or cut into thin slices
½ cup thinly sliced onion or 1 bunch of green onions (whites and light greens), thinly sliced

Steps

  1. In an 8-by-8-inch baking dish, mix together (either with your hands or a large spoon) the pulled pork with the barbecue sauce, adding as much sauce as you like. Cover with foil and warm in a preheated 350-degree oven for 20 to 25 minutes.
  2. While the meat is warming, prepare the slaw. In a large bowl, whisk together the mayonnaise and the apple-cider vinegar, garlic, salt, pepper, and, if using, the celery seed or chopped jalapeños. Season to taste, adding more vinegar, salt, pepper, and/or jalapeño until it tastes the way you like it (I like my slaw on the vinegary side with lots of black pepper). Add the sliced cabbage, carrot, and onions; toss with your hands until the dressing is evenly distributed.
  3. To serve: Split and toast the buns. Divide the meat evenly between the four bottom halves, smother each with about a half-cup of slaw, and top with the remaining buns. Eat immediately.

This content is from the Culinate Kitchen collection.

Subscribe
Comments
There are no comments on this item
Add a comment
Unrated
Rating

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


Advertisement
Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice