Pulled Pork Sandwiches With Pickled Onion Slaw

I can still remember the aroma wafting from my grandmother’s kitchen on summer afternoons. The sweet tang of vinegar, mingling with the rich, smoky scent of slow-cooked pork, was a siren’s call to a hungry kid. She’d serve it up on soft, pillowy buns, the kind that practically melted in your mouth. This recipe is my homage to those memories, a slightly elevated take on a classic that brings comfort and joy with every bite.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 7 hours
• Total Time: 7 hours 20 minutes
• Servings: 8
• Yield: 8 sandwiches
• Dietary Type: Not specified

Ingredients

• 1 tablespoon kosher salt
• 4 lbs boneless pork shoulder, excess fat trimmed
• 5 garlic cloves, crushed
• 1 teaspoon cumin seed
• ½ cup apple cider vinegar, divided
• 1 tablespoon sugar
• 1 teaspoon celery seed
• 1 ½ large red onions, thinly sliced root to tip
• ½ cup cilantro, coarsely chopped
• ⅓ cup barbecue sauce
• 2 teaspoons Tabasco sauce or 2 teaspoons hot sauce
• 8 brioche bread or 8 hamburger buns

Equipment Needed

• Slow-cooker
• Whisk
• Large bowl
• Strainer

Instructions

1. Begin by generously sprinkling the kosher salt over the entire pork shoulder. This helps to season the meat deeply as it cooks and tenderizes it beautifully.
2. Place the salted pork shoulder in your slow-cooker. Add the crushed garlic cloves, cumin seeds, and ¼ cup of the apple cider vinegar. The garlic and cumin will infuse the pork with warm, aromatic notes, while the vinegar contributes to its tenderness.
3. Cover the slow-cooker and cook on low heat for 7 hours, or on high heat for 5 hours. The pork is ready when it shreds easily with a fork and is incredibly tender. Check periodically, though it is best to avoid opening the lid too often, as this releases heat and prolongs the cooking time.
4. While the pork shoulder is cooking, prepare the pickled onion slaw. In a large bowl, whisk together the remaining ¼ cup of apple cider vinegar, sugar, and celery seed. This mixture will form the pickling brine for the onions.
5. Add the thinly sliced red onions to the bowl with the vinegar mixture and toss to coat evenly. Allow the onions to sit for up to 3 hours, allowing them to soften and absorb the tangy flavors of the brine. The longer they sit, the milder and more flavorful they become.
6. Just before serving, stir in the coarsely chopped cilantro to the pickled onions. The cilantro adds a fresh, herbaceous note that complements the richness of the pork.
7. Once the pork is cooked and easily shredded, remove it from the slow-cooker and allow it to cool slightly. Shred the pork with two forks or your hands, and cut it into small pieces. This will make it easier to pile onto the buns.
8. Strain the juices from the slow-cooker through a strainer and pour off the excess fat. Reserve 1 cup of the strained juices.
9. In a separate bowl, mix together the reserved 1 cup of strained juices with the barbecue sauce and Tabasco sauce (or hot sauce). This mixture will serve as the flavorful sauce for the pulled pork. Discard any remaining juices.
10. To assemble the sandwiches, serve the shredded pork on brioche buns or hamburger buns, piled high with the onion slaw and drizzled generously with the prepared sauce.

Expert Tips & Tricks

• For an even deeper flavor, toast the cumin seeds in a dry pan for a minute or two before adding them to the slow cooker. This will release their aromatic oils and enhance their flavor.
• If you don’t have brioche buns, any soft, slightly sweet bun will work well. Consider using Hawaiian rolls for a sweeter twist.
• To save time, the pork can be cooked a day in advance. Shred it and store it in the refrigerator, then reheat it in the sauce before serving. The pickled onion slaw can also be made a day ahead and stored in the refrigerator.
• If you prefer a spicier slaw, add a pinch of red pepper flakes to the pickling brine.
• If you find the acidity of the pickled onions too strong, rinse them lightly under cold water before adding the cilantro.

Serving & Storage Suggestions

Serve these pulled pork sandwiches immediately while the pork is warm and the slaw is crisp. They are fantastic on their own, but also pair well with classic sides like coleslaw, potato salad, or corn on the cob.

Leftover pulled pork and pickled onion slaw should be stored separately in airtight containers in the refrigerator. The pulled pork will last for up to 3-4 days, and the pickled onion slaw will last for up to 2-3 days.

To reheat the pulled pork, simply warm it gently in a saucepan over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave. Add a little extra of the reserved juices or water if the pork seems dry.

I don’t recommend freezing the pickled onion slaw as the texture will change once thawed. The pulled pork can be frozen for up to 2-3 months. Thaw it overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	800.5 kcal	N/A
Calories from Fat	424 g	53%
Total Fat	47.2 g	72%
Saturated Fat	16.2 g	81%
Cholesterol	161.2 mg	53%
Sodium	1453.8 mg	60%
Total Carbohydrate	45.1 g	15%
Dietary Fiber	2.2 g	8%
Sugars	7.2 g	28%
Protein	46 g	91%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Spicy Pulled Pork: Add a chopped jalapeño or a few dashes of your favorite hot sauce to the slow cooker for a spicier kick.
• Sweet and Tangy Pulled Pork: Use a barbecue sauce with a molasses base for a sweeter flavor profile.
• Vinegar-Based Pulled Pork: Omit the barbecue sauce altogether and use a vinegar-based sauce instead. This is a popular style in the Carolinas.
• Coleslaw Variation: Instead of pickled onions, make a traditional coleslaw with shredded cabbage, carrots, and mayonnaise-based dressing.
• Gluten-Free Option: Use gluten-free hamburger buns and ensure your barbecue sauce is gluten-free.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of pork?
A: While pork shoulder is ideal due to its high fat content which keeps it moist during slow cooking, you can use pork butt (also known as Boston butt), which is another cut from the shoulder region. Avoid leaner cuts like pork loin, as they tend to dry out during slow cooking.

Q: Can I make this in an Instant Pot?
A: Yes, you can adapt this recipe for an Instant Pot. Sear the pork shoulder on all sides, then add the garlic, cumin, vinegar, and about 1 cup of water or broth. Cook on high pressure for about 60-75 minutes, followed by a natural pressure release for 15 minutes.

Q: How do I know when the pork is done?
A: The pork is done when it easily pulls apart with a fork. If it’s still tough, it needs to cook longer.

Q: Can I use pre-made barbecue sauce?
A: Absolutely! Using pre-made barbecue sauce is a great time-saver. Choose a sauce that complements your preferred flavor profile, whether it’s sweet, smoky, or spicy.

Q: What can I serve with these sandwiches?
A: Classic sides like coleslaw, potato salad, macaroni and cheese, baked beans, or corn on the cob are all excellent choices. For a lighter option, consider a green salad or grilled vegetables.

Final Thoughts

Now it’s your turn to recreate this classic comfort food in your own kitchen. The slow-cooked pork, tangy pickled onions, and flavorful sauce create a symphony of flavors that will have everyone coming back for seconds. Don’t be afraid to experiment with variations and make it your own. Share your creations and feedback – I’d love to hear how it turns out! Perhaps serve alongside homemade sweet potato fries and a refreshing iced tea for the perfect summer meal. Enjoy!