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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Carolina Pulled-Pork Sandwiches Recipe

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This recipe for Carolina Pulled-Pork Sandwiches is from Our Johnson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
PORK
1 boneless pork shoulder roast or picnic roast, skin removed, trimmed (about 3 1/2 pounds)
1 t. season salt
1 t. paprika
2 T. oil
SAUCE
1 T. oil
1 small onion, diced
1 cup vinegar
3/4 cup ketchup
1/3 cup packed light brown sugar
2 T. spicy brown mustard
8 seedless sandwich buns
COLESLAW
3/4 cup mayo
3 T. cider vinegar
1 T. sugar
1/4 t. celery salt
1/4 t. pepper
1 bag deli shredded coleslaw mix
Directions:
Directions:
PORK
Rub pork all over with season salt and paprika. Heat oil in a large nonstick skillet over medium high heat. Brown pork on all sides, 12 minutes.
SAUCE
Heat oil in a large saucepan over medium heat. Add onion and cook 5 minutes. Stir in vinegar, ketchup, brown sugar and mustard. Bring to a boil, then reduce heat and simmer 5 minutes. Transfer pork to slow cooker; add sauce. Cover and cook on high for 6 hours or on low for 8 hours. Meanwhile, prepare coleslaw.
COLESLAW
Whisk mayo, vinegar, sugar, celery salt and pepper together. Pour over slaw mix. Refrigerate until serving.
Remove pork from slow cooker and allow to cool slightly. With 2 forks or your hands, shred meat, discarding fat and bones. Stir pulled pork into sauce in cooker. Divide evenly among sandwich buns, top with coleslaw, if desired.
Number Of Servings:
Number Of Servings:
8

 

 

 

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