Pulled Pork Sandwich
In the previous recipe we got the juiciest pulled pork, so now the question is - how do we eat it? With a side of mashed potato, rice or in a sandwich?
The most popular way definitely has to be as a sandwich!
The pulled pork sandwich began to appear in the early 20th century. As roadside barbecue stands and diners became more popular, the sandwich emerged as a convenient way to serve this delicious slow-cooked meat. The pork shoulder meat was shredded or "pulled" after hours of cooking and mixed with a tangy, sometimes spicy, barbecue sauce. Different regions and countries developed their own unique takes on the pulled pork sandwich. In North Carolina, for instance, vinegar-based sauces are common, while in Tennessee, you might find a sweeter, tomato-based sauce.
And how can we have a pulled pork sandwich without a coleslaw? This coleslaw is creamy with a hint of tanginess from the mustard and vinegar. It's a perfect topping for the pulled pork sandwich, adding a refreshing crunch and balancing the rich, savoury flavours of the pork.
And that’s it! That’s all you need for this super yummy sandwich! (Well, that and 3.5hrs for simmering the pork before, but who’s counting?)
Finely dice the onions and grate half a cucumber, then combine with cabbage, a pinch of salt, mayonnaise, sour cream, mustard and 2 teaspoons of vinegar.
Slice the buns and add about a ladle onto the bottom side of the buns. For the juiciest and easiest pulled pork, visit the previous recipe or follow the link below.
Top with the salad and close with the top sides of the buns and serve warm.
Pulled Pork Sandwich
Ingredients
Instructions
- Finely dice the onions and grate half a cucumber, then combine with cabbage, a pinch of salt, mayonnaise, sour cream, mustard and 2 teaspoons of vinegar.
- Slice the buns and add about a ladle onto the bottom side of the buns. For the juiciest and easiest pulled pork, visit the link below.
- Top with the salad and close with the top sides of the buns.
