Pulled pork sandwiches
Today's Parent
* PLUS Braising Time: 20 minutes, Cooking time: 30 minutes
Jodi Pudge
Ingredients
-
1/2 cup
slow roasted
pork shoulder
, (about 4 cups shredded)
-
3/4 cups
leftover
gravy
, or barbecue sauce
-
4 to 6
buns
FOR COLESLAW
-
4 cups
cabbage
, shredded
-
1 cup
carrot
, shredded
-
1 tbsp
red
onion
, finely chopped
-
1/4 cup
mayonnaise
-
1 tbsp
cider vinegar
-
1 tbsp
lemon juice
-
1 tbsp
granulated sugar
-
salt
-
black pepper
Instructions
- Preheat oven to 350F. Place foilwrapped pork on a baking sheet and heat for 30 min or until warmed through. Discarding any fat and bone, use a fork to pull meat into shreds. You should have at least 4 cups.
- Heat gravy or barbecue sauce and toss with shredded pork.
- Combine cabbage, carrot and onion in a bowl. Set aside.
- Whisk together mayonnaise, cider vinegar, lemon juice and sugar, and season with salt and pepper to taste. Pour dressing over vegetables and toss to coat.
- Pile pork onto buns and top with coleslaw. Serve extra coleslaw on the side.
Nutrition (per serving)
- Calories
- 513,
- Protein
- 36 g,
- Carbohydrates
- 30 g,
- Fat
- 27 g,
- Fibre
- 3 g,
- Sodium
- 667 mg.