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Pulled Pork-Slaw Sandwich Recipe
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.
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.