Pulled pork sandwiches

8

Makes

4 Servings

* PLUS Braising Time: 20 minutes, Cooking time: 30 minutes
Pulled pork sandwiches

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.

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