Is there anything better than a pulled pork slaw sandwich? Sweet, smoky, melt-in-your-mouth pulled pork piled high on a toasted bun, topped with tangy, crunchy coleslaw… It’s a true taste sensation! And because it’s relatively easy to make for a crowd, it’s the perfect meal for potlucks, barbecues, and even just a casual weeknight dinner.
In this article, we’ll break down the key components of the perfect pulled pork slaw sandwich: the pork and the slaw. We’ll also explore some fun variations and tips for customizing this classic sandwich to suit your own tastes.
Understanding Pulled Pork: The Heart of the Sandwich
At the heart of any great pulled pork sandwich is, of course, the pulled pork. And at the heart of great pulled pork is choosing the right cut of meat and preparing it properly.
Pork Shoulder vs. Pork Butt: Choosing the Right Cut
Although it might seem counterintuitive, pork butt actually comes from the upper shoulder of the pig, while the cut known as pork shoulder comes from the lower shoulder. Pork butt, sometimes called Boston butt, is often preferred by chefs because of its even shape and fat cap, which allows for more even cooking.
That said, pork shoulder, also known as picnic shoulder, is often easier to find at your local grocery.
Preparing the Pork: Seasoning and Rubs
Whatever cut you choose, you’ll need to season it well. A dry rub will penetrate the meat and create a flavorful “bark” as it cooks.
Some of the most common spices used in a dry rub for pulled pork are chili powder, brown sugar, cumin, salt, paprika, oregano, garlic powder, black pepper, cayenne pepper, onion powder, cinnamon, and cloves.
Many cooks swear by salting the pork overnight, because salting ahead of time enhances the flavor and helps the meat retain its moisture as it cooks.
As the pork cooks, the fat will render, keeping the meat moist and flavorful. If you’d like, you can trim off any excess fat after cooking.
Cooking the Pulled Pork: Slow Cooker vs. Instant Pot
You’ve got two main options when it comes to cooking the pulled pork for your sandwich: the slow cooker and the Instant Pot. Both are great, but they offer different advantages.
Slow Cooker Method
If you’re looking for convenience and tenderness, the slow cooker is your friend. It’s a hands-off way to cook the pork, and it results in super-tender, fall-apart meat.
Here’s how to do it:
- Rub the pork shoulder with the spice mixture. Really get it in there!
- Place the pork in the slow cooker. No need to add any water.
- Cook on low for 8-10 hours, or on high for 5-6 hours.
- Once it’s done, shred the pork using two forks. Discard any large chunks of fat.
Instant Pot Method
Want pulled pork, but don’t have all day? The Instant Pot is your answer. It significantly cuts down on cooking time.
Here’s the Instant Pot approach:
- Sear the pork shoulder on all sides using the saute function.
- Add about a cup of water or broth to the pot.
- Cook on high pressure for 90 minutes. You may need to adjust the time depending on the size of your pork shoulder.
- Let the pressure release naturally.
Crafting the Perfect Coleslaw: A Crunchy Counterpoint
The coleslaw is what really makes this sandwich sing. You want a cool, crisp contrast to the savory, smoky pork.
Coleslaw Base: Cabbage and More
Coleslaw usually starts with shredded cabbage. If you’re short on time, the pre-shredded coleslaw mix from the grocery store works just fine. But if you want a really fresh taste, shred your own cabbage. Green cabbage is the standard, but you can add some red cabbage for color.
To bump up the texture and flavor, consider adding other veggies like shredded carrots, thinly sliced red onion, diced bell peppers, or even some chopped celery.
Dressing Variations: Creamy vs. Vinegar-Based
Now, for the dressing. You’ve basically got two options: creamy or vinegar-based. Creamy dressings usually rely on mayonnaise or sour cream for that rich, coating texture. Vinegar-based dressings are lighter and tangier, letting the flavor of the cabbage shine through.
For a classic creamy coleslaw dressing, whisk together mayonnaise, a splash of apple cider vinegar, a pinch of sugar, salt, and pepper to taste.
If you’re leaning towards a vinegar-based slaw, try a mix of apple cider vinegar, a bit of sugar, a touch of mustard, celery seed, and a drizzle of oil.
No matter which route you choose, taste as you go! Add more sugar if you like it sweeter, or more vinegar if you want that extra tang.
Assembling the Ultimate Pulled Pork Slaw Sandwich
Ready to build your pulled pork masterpiece? Here’s how to layer your ingredients for the perfect bite:
Bun Selection: The Foundation of the Sandwich
Your bun is the vehicle for all that deliciousness, so choose wisely! Hamburger buns, Kaiser rolls, Hawaiian rolls, and potato rolls all work well. Toasting the bun is key — it adds flavor and texture, and it also keeps the bun from getting soggy under the weight of the pork and slaw.
Condiment Considerations: BBQ Sauce and Beyond
BBQ sauce is the classic choice, adding sweetness, tanginess, and a touch of smokiness. But don’t be afraid to experiment! Mustard, horseradish, or a dash of hot sauce can add a surprising kick.
Sandwich Assembly: Layering for Success
- Start with the bottom bun and pile on a generous heap of pulled pork.
- Top the pork with a mountain of your favorite coleslaw.
- Drizzle with BBQ sauce or your condiment of choice.
- Crown your creation with the top bun and get ready to dig in!
Conclusion
The pulled pork slaw sandwich is a delightful, versatile dish that’s sure to become a family favorite. And the best part? It’s so easy to customize to your liking. Swap out the slaw for your favorite toppings, experiment with different sauces, or try a new kind of bread.
Don’t be afraid to get creative and put your own spin on this classic sandwich. Once you make it your own, you’ll want to make it again and again.
Try the recipe today, and be sure to share your creations with friends and family!