Pulled Pork Sandwiches
Published: Friday, September 13, 2024
2 c. BBQ Sauce (recipe follows)
1 c. chicken stock
2 lbs. leftover pork in 2" thick slices
Cole Slaw (recipe follows)
1 can baked beans
In a large saucepan over high heat, stir together BBQ Sauce and chicken stock. Add leftover pork. Bring to a boil, lower to simmer, cover and cook about 1½ hours, or until the pork is falling apart.
Remove from liquid, let cool about 5 minutes. Using 2 forks, pull the pork apart. Return to pan and stir.
Heat beans. Place about ½ cup of leftover pork onto bun, add beans and cole slaw.
Cole Slaw
½ head of cabbage, thinly sliced
2 carrots, grated
½ c. mayonnaise
3 or 4 scallions roughly chopped, or half red onion thinly sliced
2 Tbsp. cider vinegar
Pinch sugar
In a large bowl, combine ingredients and stir well. Cover and refrigerate until ready to use.
BBQ Sauce
2 Tbsp. vegetable oil
1 onion, thinly sliced
2 cloves garlic, minced
1 jalapeño chile, minced (add more or less depending on how much heat you like)
1 large can chopped tomatoes (or 3 medium tomatoes, chopped)
½ c. ketchup
1 c. cider vinegar
2 Tbsp. brown sugar
2 tsp. cumin
2 tsp. coriander
1 bay leaf
1 c. chicken stock or water
In a large saucepan over medium heat, heat oil. Add onion, garlic and chile and slowly cook until onion becomes translucent.
Add tomatoes, ketchup, vinegar, brown sugar, cumin, coriander, bay leaf and chicken stock. Bring to a boil, then lower to a simmer and cook for about 30 minutes. Adjust seasoning.
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