Pulled Pork Sandwiches With Pickled Onion Slaw - cooking recipe

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
Preparation
    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.
    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.
    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.
    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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