Pulled pork sandwiches are one of my favorite things to eat. I made these the other day using this recipe. It's the perfect meal to eat out on our porch.
BBQ Pulled Pork
3 lb boneless pork shoulder
about 12 oz. bbq sauce
memphis style coleslaw
Rinse pork roast well in cold water and trim of excess fat. Pat dry. Sprinkle roast with liquid smoke and seasonings and place in your slow cooker. Add about 1/2 inch of water and cook on low for 8-10 hours.
When the roast has cooked, drain liquid and then return to the slow cooker and shred. Pour enough sauce over the meat so it’s well-incorporated but not soupy. Return the lid to the crockpot and heat through.
When ready to serve, slice rolls and add meat. Top with coleslaw.
Memphis Style Coleslaw
1 c. mayonnaise
2 Tbsp. Dijon or whole-grain mustard
2 Tbsp. apple cider vinegar
2 Tbsp. sugar
1/2 heaping tsp. Kosher salt (or an even 1/2 tsp. of table salt)
1 Tbsp. grated onion
2-2 1/2 tsp. celery seed (absolutely essential for classic coleslaw flavor)
1 16-oz. bag shredded cabbage with carrots (stay away from the very fine shreds because they’ll get too soggy) I used a half a head of purple cabbage sliced thin.
1/2 minced green bell pepper
1 carrot, peeled and grated
Combine mayo, mustard, vinegar, sugar, salt, onion, and celery seed. In a large bowl, combine shredded cabbage, carrots, and green pepper.
Toss with dressing and refrigerate for at least 2-3 hours.