Braised Pulled Pork Sandwiches with Kale Slaw
Braised Pulled Pork Sandwiches with Kale Slaw is fall-apart tender, juicy, and packed with flavor from the perfect seasoning!
Servings 16 seasoning
- 4 to 5 pound bone-in pork shoulder
- 1 tablespoon brown sugar
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ tablespoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon olive oil
- 12 ounce bag kale slaw
- 6 tablespoons olive oil
- 3 tablespoons apple cider vinegar
- 3 - 4 tablespoons honey
- ½ teaspoon salt
- ½ teaspoon cracked black pepper
- 1 package buns hamburger or slider
- barbecue sauce your favorite
Preheat the Dutch oven to 325°F.
Trim the fat off the pork shoulder.
Combine the brown sugar, cumin, paprika, salt, and pepper in a small bowl. Rub the pork thoroughly with the spice mixture. Allow the pork to sit on the countertop for about 30 minutes.
Heat the olive oil in a large dutch oven over medium-high heat. Brown the pork on all sides, about 3 minutes per side.
Cover and put in the oven for 3 ½ to 4 hours until the meat is extremely tender and pulls away from the bone easily. Shred the pork in the pot with the juices.
In a small, jar with a lid combine the olive oil, apple cider vinegar, honey, salt, and pepper. Shake until the vinaigrette is emulsified.
Pour kale slaw mix into a large bowl. Pour dressing over slaw and toss to combine.
Build your sandwich
Layer as much meat on the bottom bun as you want. Top with Barbecue Sauce (This is my favorite slow cooker bbq sauce recipe.) then slaw (and pickle if you want) Enjoy!
Calories: 194kcal | Carbohydrates: 10g | Protein: 14g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 46mg | Sodium: 349mg | Potassium: 282mg | Fiber: 1g | Sugar: 9g | Vitamin A: 87IU | Vitamin C: 8mg | Calcium: 19mg | Iron: 1mg