Quick Pulled Pork Sandwiches

May 29, 2019
Created by Harmons
3 hours 30 minutes
Serves 8
  • Pork
  • 1/4 cup firmly packed brown sugar
  • 1/-1 tsp cayenne pepper
  • Salt and freshly ground pepper
  • 3 lb boneless pork shoulder
  • 1 1/2 cups cider vinegar
  • 4 cloves garlic, minced
  • 1/2 cup water
  • Sauce
  • 2 cups cider vinegar
  • 1 1/3 cups water
  • 1/2 cup plus 2 Tbsp ketchup
  • 1/4 cup firmly packed brown sugar
  • 5 tsp salt
  • 4 tsp hot red pepper flakes
  • 1 tsp freshly ground black pepper
  • 1 tsp freshly ground white pepper
  • Cabbage
  • 1 small green cabbage, cored
  • 1/2 small red cabbage, cored
  • 2 cups Vinegar Sauce
  • Salt
  • 8 Harmons Hamburger Buns, split

Preheat oven to 350° and position racks in lower and upper positions in oven.

In a small bowl, combine sugar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper.

Place pork in a 5-quart Dutch oven or large heavy-bottomed pot. Rub with spice mixture.

In a medium bowl, combine vinegar, garlic, and 1/2 cup water and pour over pork. Cover pot, and place in oven on lower rack. Bake until pork is very tender and separates easily when pulled with a fork, 2-2 1/2 hours.

Transfer pork to a work surface, reserving pan juices. With 2 forks, shred meat. Transfer to a large bowl, and toss with pan juices to moisten.

To make the sauce, in a saucepan over medium heat, add vinegar, water, ketchup, brown sugar, salt, hot pepper flakes, and peppers and whisk until sugar and salt are dissolved. Cook for 5 minutes. and let cool.

To make the coleslaw, using a food processor with the grater attachment, chop cabbages into a bowl. Add some sauce and season with salt and toss to combine. Let sit 10 minutes, season and toss again. Serve pork on buns with sauce and slaw.