Slow-Roasted Pulled Pork Sandwiches With Buttermilk Slaw

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 255 min · Pork · high-protein

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Ingredients

• 1 1/4 lb boneless pork shoulder
• 1/4 cup light brown sugar
• 1/2 tbsp smoked paprika
• 1/4 tbsp garlic powder
• 1/4 tbsp onion powder
• 1/4 tbsp black pepper
• 1/4 cup barbecue sauce
• 1/4 cup apple cider vinegar
• 2 potato hamburger buns
• 1 14 oz bag shredded coleslaw mix
• 1/4 cup mayonnaise
• 1/4 cup buttermilk
• 1/2 tbsp granulated sugar
• 1/4 tsp celery seed

Method (tap to check — screen stays awake)

1. Heat the oven to 300F. Mix the brown sugar, paprika, garlic powder, onion powder, black pepper, and 1 tablespoon of salt into a rub.
2. Pat the pork shoulder dry and press the rub into every surface, working it into the crevices. Set it fat side up in a roasting pan and pour a cup of water into the bottom of the pan, not over the meat.
3. Cover tightly with foil and roast for 3 hours. Then pull the foil off and roast 45 to 75 minutes more, until the exterior is dark and crusted and a fork pushed into the thickest part twists with no resistance. Internal temperature should be around 200F.
4. Rest the pork, loosely tented, for 20 minutes. Meanwhile whisk the mayonnaise, buttermilk, granulated sugar, 2 tablespoons of the vinegar, celery seed, and a good pinch of salt in a large bowl.
5. Toss the coleslaw mix through the dressing and refrigerate. It softens and improves while the pork rests.
6. Pull the pork apart with two forks, discarding any thick pads of unrendered fat. Skim the fat off the pan juices and pour a few ladles of the remaining liquid back into the meat so it stays wet.
7. Fold in the barbecue sauce and the last 2 tablespoons of vinegar, tasting as you go. The vinegar is what keeps it from tasting merely sweet.
8. Toast the buns cut-side down in a dry skillet until golden, then pile on the pork and top each sandwich with a heap of the cold slaw.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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