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Pulled Pork Sammys withTraditional Creamy Irish Coleslaw

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!

Course Side Dish
Cuisine Irish
Keyword classic recipe, easy side dish recipe, summer recipe
Prep Time 5 minutes
Cook Time 1 hour 5 minutes
Total Time 10 minutes
Servings 8 servings
Author Linda Spiker

Ingredients

For Pork:

  • 1 large


    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)

For Cole Slaw:

  • 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

Instructions

For Pork in Crock Pot:




  1. Place
    onions, garlic and broth in crock pot.
    Generously
    season pork shoulder with sea salt and pepper
    Set
    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.
    When
    pork is done, remove from crock pot and set on a large cutting board.
    Discard liquid and onions.
    If
    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!





For Pork In Instant Pot




  1. Place
    onions, garlic and broth in inner lining of Instant Pot..
    Generously
    season pork shoulder with sea salt, pepper and garlic powder.
    Set
    pork on top of onions
    Close
    lid and make sure release valve is sealed.




    Press
    '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.
    Heat
    bbq sauce while you shred pork.
    Remove
    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.
    Mix
    with heated bbq sauce and serve.









When meat is almost finished, prepare Cole Slaw:

  1. Prepare veggies as directed and toss in a bowl.

  2. Whisk together dressing ingredients, drizzle over cabbage and carrots, toss. Season with sea salt and pepper if needed.