There were so many requests for Steve’s Pulled Pork with Snap Pea Slaw that I needed to dedicate an entire post to it.
These little sandwiches from heaven went so fast that I never had a chance to snap a picture! So here goes…
Pulled Pork Sandwiches with Sugar Snap Pea Slaw
Oven Roasted Pulled Pork (click on link for printable PDF)
Dry Rub:
1 pork shoulder, bone-in, Approx 10-12lbs
6 tbsp Kosher salt
2 tbsp garlic powder
2 tbsp whole coriander seeds
2 tbsp chili powder
2 tbsp mustard seeds
1 tbsp freshly ground pepper
Cider Vinegar Sauce:
2 cups apple cider
1 cup apple cider vinegar
1/2 cup organic ketchup
1/2 cup local honey
1) Toast coriander and mustard seeds until fragrant (approx. 1 minute). Coarsely grind in a spice grinder or with a mortar and pestle. Combine with the rest of the dry rub ingredients and sprinkle on top of the pork shoulder, massaging the mixture into the meat. This should be done a few hours in advance or the night before.
2) Preheat oven to 350 degrees. Place pork in roasting pan and put pan in oven, uncovered. Check pork frequently until it begins to turn brown, then cover loosely with aluminum foil. Cook for approximately 6 hours, or until the pork is falling apart and the roast reads 170 degrees on an instant thermometer.
3) While pork is cooking, combine all ingredients for the cider vinegar sauce in a small saucepan and bring to a simmer for 5 minutes. Remove from heat and set aside.
4) Once the pork is cool enough to handle, use 2 forks to ‘pull’ the meat into shreds, being careful to remove all bones and larger pieces of fat. Dress the pork with the sauce and keep warm.
5) To serve, spoon pork onto the bottom of a brioche roll and top with sugar snap pea slaw. Serve with fresh pickles.
Sugar Snap Pea Slaw (Click on link for printable PDF)
Veggies:
4 cups sugar snap peas
2 cups carrots
1 cup green cabbage
1 cup red cabbage
1/2 cup red onion
1 bunch cilantro, stems removed, coarsely chopped
Kosher salt and freshly ground pepper, to taste
Vinaigrette:
1/2 cup apple cider
1/4 cup apple cider vinegar
1 cup olive oil, NOT extra virgin
2 tbsp local honey
2 tbsp stone ground mustard
Kosher salt and freshly ground pepper, to taste
1) Slice sugar snap peas and carrots lengthwise into long, thin stripes. Shred the green and red cabbages and thinly slice the red onion. Season with salt and pepper and set aside until you are ready to serve.
2) Combine apple cider, apple cider vinegar, honey and mustard into a large bowl. Slowly drizzle the olive oil in mixture while whisking, Season with salt and pepper.
3) Combine the veggie mixture with the cilantro and mix just enough of the vinaigrette to coat the mixture. Toss the veggies and adjust the seasoning.
Ok, I’m starving. Now, all of you who requested this recipe, please go forth and make these amazing sandwiches. If you take a a picture of your creation, I will post it!
