Carolina Pulled Pork Sandwiches with Vinegar Slaw
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Ingredients
- 800 g diced pork shoulder
- 3 tbsp cider vinegar
- 3 tbsp bbq sauce
- 300 g white cabbage, finely shredded
- 4 burger buns
- 1 tbsp brown sugar
- 1 tsp mustard powder
Nutrition (per serving)
- Calories
- 660 kcal
- Protein
- 42.7 g
- Carbohydrate
- 42.4 g
- of which sugars
- 14 g
- Fat
- 35.1 g
- of which saturates
- 12 g
- Fibre
- 3.3 g
- Salt
- 1.37 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Brown the pork shoulder in a large pot for 6-7 minutes.
- 2
Add 1 tablespoon of the cider vinegar, the bbq sauce, brown sugar, mustard powder and 150ml water. Cover and simmer for 70-75 minutes until the pork is very tender and shreds easily with a fork, with no pink remaining.
- 3
Shred the pork in its juices.
- 4
Mix the cabbage with the remaining cider vinegar to make the slaw.
- 5
Toast the buns and fill with the pulled pork and vinegar slaw.
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