Pulled Pork Sandwiches
ingredients
ingredients
method
step-by-step directions

Clinton Kelly's Slow Cooker Pork Picnic Sandwiches

  • For the Pork Sandwiches:
  • Potato Rolls; French Bread; or Flour Tortillas to serve
  • Cheddar (shredded) to serve
  • 1 jar Pickles
  • BBQ Sauce to serve
  • Honey Mustard to serve
  • 1 4-5 pound Pork Shoulder
  • Salt
  • freshly ground Pepper
  • 2 Onions (sliced)
  • 4 cloves Garlic (smashed)
  • 1 tablespoon Brown Sugar
  • 1 tablespoon Chili Powder
  • 1 tablespoon Cumin
  • 2 bottles Beer

For the Cole Slaw:

  • 1/2 head Green Cabbage (sliced thinly)
  • 1/2 head Purple Cabbage (sliced thinly)
  • 1 large Carrot (finely shredded)
  • 3/4 cup Mayonnaise
  • 3 tablespoons Apple Cider or Rice Wine Vinegar
  • 2 teaspoons Celery Seed
  • 2 tablespoons Sugar
step-by-step directions
  • For the Pork Sandwiches: In the slow cooker, create a bed of onions and garlic. Season the pork shoulder generously with salt and pepper. In a large cast iron pan, sear the pork on all sides and transfer to slow cooker. Deglaze the pan with some beer, scraping up brown bits. Pour contents of the pan into the slow cooker. Add the sugar, spices and remaining beer and cover. Cook the pork on low for 4 to 6 hours. Shred the pork and transfer to a clean jar with some of the cooking liquid.
  • For the Cole Slaw: Combine the cabbages and carrot in a large bowl. In another small bowl, combine the mayonnaise, apple cider vinegar, celery seed, sugar, and season with a pinch of salt and freshly ground pepper, and mix to thoroughly combine. Add the dressing to the cabbage mixture and toss to coat. Chill in refrigerator until ready to picnic. When ready, transfer enough for 4 sandwiches (about 2 to 3 cups) to a clean jar.
  • Put all of the components into clean jars. Slice bread and lightly toast. Put everything in your picnic basket. Assemble open faced sandwiches with pork, cole slaw, shredded cheddar, bbq sauce, honey mustard, and pickles.
Similar categories: Dinner Courses & Meals Lunch
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