Pulled Pork Sandwich with Southwest Coleslaw

Pulled Pork Sandwich with Southwest Coleslaw

Prep Time1 hour
Cook Time2 hours
Total Time3 hours
Course: Entree
Cuisine: American


  • 1 large onion chopped
  • 6 garlic cloves peeled
  • 1 jalapeno pepper seeded and chopped
  • 2 tsp chile powder
  • 1 TBSP tomato paste
  • 2 TBSP Dijon mustard
  • 3/4 cup distilled white vinegar
  • 1 TSP paprika
  • 1/3 cup ketchup
  • 2 TSP Worcestershire sauce
  • 1/4 cup light brown sugar
  • 1 bay leaf
  • Salt
  • 3 lbs pork shoulder roast trimmed of excess fat
  • Hamburger buns
  • 3 cups cored green cabbage julienne
  • 2 cups cored red cabbage julienne
  • 1/2 red bell pepper julienne
  • 1/2 yellow bell pepper julienne
  • 1/2 carrot julienne
  • 1/2 cup chopped cilantro
  • 1 cup mayonnaise
  • 2 jalapenos diced
  • 1 clove garlic chopped
  • 1 TBSP honey
  • 1/2 TBSP vinegar
  • 1/2 TBSP yellow mustard
  • 1/2 TBSP Worcstreshire sauce
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1 tsp salt
  • 2 TBSP fresh lime juice



  • Puree all of the sauce ingredients (everything except bay leaf, pork and buns) in a blender until smooth. If you have extra time, marinate the pork in the sauce overnight or for several hours before cooking;
  • Put sauce, bay leaf and pork into a large pot and add 1 quart of water. Bring mixture to a boil; simmer, covered, turning frequently for 2 hours or until the meat pulls apart easily with a fork.
  • Remove from heat and cool pork in the sauce. When cool, remove the pork from the sauce and shred into small pieces. Set aside.
  • Reduce the sauce by two thirds. Add the pork back to the sauce. Salt to taste. Remove bay leaf before serving. Serve hot over open-faced hamburger buns. Stack Coleslaw on top of shredded pork.


  • In a large bowl, combine cabbages, red and yellow peppers, carrot and fresh cilantro. Process remaining ingredients in blender until smooth. Adjust seasoning with salt and lime juice. Pour dressing over vegetables and toss to combine.