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Pulled Pork-Slaw Sandwich Recipe

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By From the Capper’s Farmer recipe archives | Mar 24, 2020

Learn how you can ddd pizazz to traditional pulled pork sandwiches by adding a spoonful of homemade coleslaw, and serving on crusty rolls.

Getty Images/GMVozd
  • Yields 8



  • 1 cup mayonnaise
  • 2 tablespoons Dijon-style mustard
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons sugar
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon grated onion
  • 2 teaspoons celery seeds
  • 4 to 5 cups shredded cabbage
  • 1 carrot, peeled and grated
  • 1/2 green bell pepper, minced, optional
  • 4 to 5 cups leftover pulled pork
  • Barbecue sauce, to taste, optional
  • 8 crusty buns


  • In a large bowl, whisk together mayonnaise, mustard, vinegar, sugar, salt, pepper, onion, and celery seeds. Add cabbage, carrot, and bell pepper, if using, and toss to blend.
  • Cover and refrigerate for at least 2 hours, to allow flavors to meld.
  • If you want to coat the pulled pork with barbecue sauce, do so now, and stir to combine.
  • Split buns in half, and arrange, split sides up, on a baking sheet. Bake in an oven preheated to 250 F until warm and toasted.
  • Top each bottom half of the buns with barbecue sauce, if desired. Cover with a heaping spoonful of pulled pork and a spoonful of coleslaw. Cover with top buns, and serve immediately.

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