Every time I make this pulled pork sandwich recipe, I’m pretty sure my wife wants to marry me all over again. That’s how good these sandwiches are. (or just how much she loves pulled pork)
I sometimes think when people think pulled pork sandwich, what comes to mind is long and complicated. But not so with this recipe! It really could not be easier!
The only part of this slightly complicated recipe is making the slaw – and that’s because there is a lot of chopping involved.
The ‘pickled’ onions are a snap to throw together if you have a mandolin.
Sometimes I serve these sandwiches with a side of sweet potato fries, but you can always go for your favourite chips for the sake of convenience.
Easy Pulled Pork Sandwich With Apple Slaw And Pickled Onions
Print RecipeIngredients
- Pulled Pork
- One boneless or bone-in pork shoulder
- 16 ounces of root beer
- 1 cup of your favourite BBQ sauce
- Apple Slaw
- 1 green apple, cored and cut into matchsticks
- 1 bag of slaw mix
- 1/2 cup of plain Greek yogurt
- 2 tablespoons of apple cider vinegar
- 3 tablespoons of honey
- 2 teaspoons of dijon mustard
- salt and pepper to taste
- Pickled Onions
- 1 red onion
- 2 tablespoons of red wine vinegar
- 2 tablespoons of honey
Instructions
PULLED PORK:
- Put the pork in a slow-cooker and pour the root beer on top. Set the slow cooker onto low and let cook for at least 8 hours.
- Drain the slow-cooker and shred the pork.
- Pour the bbq sauce into the slow cooker along with the pork and stir. Let cook for another 15 minutes.
- Add more bbq sauce to your liking or right onto the sandwich.
APPLE SLAW:
- Mix yogurt, vinegar, honey, dijon and salt and pepper together.
- In a large bowl, mix the apple and slaw mix. Pour dressing on top and mix well.
- Let your apple slaw sit in the fridge for at least an hour before serving.
PICKLED ONIONS:
- Cut the red onion into skinny slices.
- Put into a mason jar and add the vinegar and honey.
- Put the lid on and shake well until all the onions appear covered in honey and vinegar.
- Put the jar inside the fridge for at least an hour before serving.
We’re calling the onions ‘pickled’ because technically, they are not and won’t store like an actual pickled vegetable but taste very similar.
To assemble, we recommend toasting your favourite hamburger bun and then piling the pork, slaw and onion on top. Enjoy!
