My daughter in law sent me a meme last week…it had a picture of coleslaw and it said “How to eat coleslaw: Throw it away”. While I do think this is hilarious I must say I do not agree. When we were in Ireland we ate a lot of coleslaw…it’s everywhere! And I grew to really love it. In Ireland the coleslaw is creamy and full of flavor…so I asked a few questions…per usual, and got some hints for making delicious classic coleslaw that I will share with you today along with this fantastic recipe for pulled pork sandwiches with BBQ sauce!
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I loved the Irish Coleslaw so much that I was inspired to make my own. To acheive that creamy texture I use mayo and sour cream. The perfect compliment to the savory pork and slightly sweet BBQ sauce.
The Pulled Pork:
You can make my pulled pork in the crock pot or an Instant Pot. The recipe is very simple. I love the convenience of a crock pot but the Instant Pot accomplishes the same result in about an hour! Either way, you don’t have to stand over a hot stove in the summer time. This recipe is super convenient because you can make the BBQ sauce as far as 2-3 days in advance. The smoky flavor in my sauce comes from liquid smoke. Liquid smoke is exactly what it sounds like. You can usually find it at grocery stores, if not here is a link. (The brand I buy is gluten free, affiliate link)
I serve my pulled pork on Brioche buns from a local bakery. Of course you can serve it over rice, quinoa, or simply serve with vegetables!
The Recipe: Pulled Pork Sammys
Tips and what you will need: I usually start the pork and immediately make the BBQ sauce and store in the fridge till the pork is done, but you can make the sauce 2-3 days in advance. You will need an instant pot or crock pot, sea salt and Wright’s liquid smoke (affiliate link). If you do not consume soy or gluten, substitute soy sauce with liquid aminos (affiliate links). My recipe for broth.
The Recipe: Traditional Creamy Coleslaw
This recipe does contain grainy mustard, if you are living grain free please omit. This recipe is gluten free. You will need sea salt, a good knife (my favorite) and a good quality mayo. I highly recommend making your own!
Tender pulled pork served on buns with creamy coleslaw. This pork feeds a crowd but don't worry, if you have leftovers reheat in a pan for breakfast with eggs! Be sure to cook the edges till crispy and browned. Or use them in my pulled pork tacos! Cook once, eat twice is my motto!
yellow onion, thinly sliced
- 4 cloves garlic, peeled and sliced
- 1 cup beef or chicken broth
- 1-4 pound pork shoulder, also known as pork butt, cut into fist size pieces
- 1 teaspoon each, sea salt and freshly ground black pepper
- 1 1/2-2 cups BBQ Sauce (your favorite and how much you use is entirely up to your preference)
- 2/3 head small green cabbage thinly sliced and then chopped
- 1/4 head small purple cabbage thinly sliced and chopped
- 1 large carrot grated finely
- 1 teaspoon grainy dijon mustard
- 1 Tablespoon fresh lemon juice
- 1 Tablespoon Honey
- 1/2 cup good quality Mayo
- 1/4 cup sour cream
- Sea salt and fresh pepper to taste
onions, garlic and broth in crock pot.
season pork shoulder with sea salt and pepper
pork on top of onions and set crock pot on low for 10 hours or high for 6
hours. I prefer low for 10, its a bit more tender.
pork is done, remove from crock pot and set on a large cutting board.
Discard liquid and onions.
it has a bone, remove it. Use two forks to shred meat, place back in crock
pot. Reheat BBQ sauce and add to pork, stir till well mixed. Serve!
onions, garlic and broth in inner lining of Instant Pot..
season pork shoulder with sea salt, pepper and garlic powder.
pork on top of onions
lid and make sure release valve is sealed.
'meat' option and set to 35 minutes. When meat is done, allow to rest in IP for 15 minutes on low, carefully release
valve with oven mitt or wooden spoon to release pressure.
bbq sauce while you shred pork.
meat from pot, discard liquid and onions. Place meat on large cutting
board, use two forks to shred pork, discarding fat along the way. Place
meat back in Instant Pot.
with heated bbq sauce and serve.
Prepare veggies as directed and toss in a bowl.
Whisk together dressing ingredients, drizzle over cabbage and carrots, toss. Season with sea salt and pepper if needed.
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