{RECIPE} Pulled Pork Sandwich with Spicy Asian Slaw (2024)

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My husband really loves pulled pork sandwiches, so I thought I’d post our favorite pulled pork recipe that goes beautifully with our yummy spicy Asian slaw.

This dish would be perfect to serve at a Super Bowl party!!

PULLED PORK

Directions:

Prepare the rub by mixing together the brown sugar, salt, paprika, chili powder, garlic powder, and dry mustard.

Cut through the fat on the top of the shoulder in a 1 inch crosshatch pattern. Cut through the fat, but try not to cut into the meat.

Rub the mixed seasoning on the entire shoulder and into the cuts on the top.

Wrap tightly in plastic wrap and put in the refrigerator over night (at least 12 hours). We put ours on a cookie sheet to catch any drippings.

When you are ready to cook, preheat the oven to 325 degrees and lower the rack to its lowest position.

Unwrap the shoulder, and wipe of any excess rub off that hasn’t been absorbed into the meat. Place the shoulder on a greased rack in a roasting pan with 3-4 cups of water in the bottom to keep the drippings from burning.

You can baste the shoulder a few times with the liquid during the cooking process. We refilled the water once about half way through.

Cook until the internal temp is at least 190 degrees. If you take it out too soon, the meat won’t be tender. A probe thermometer is very helpful as the cooking time can vary depending on the size of the shoulder and the over. Our 7lb. shoulder took 8 hours to reach 190 degrees.

Here it is right out of the oven.

Let the shoulder rest foran hour, then use two forks to pull it apart. It should shred easily.

SPICY ASIAN SLAW

Ingredients

▢ 1 bone-in pork butt 6 to 8 pounds
▢ ⅓ cup kosher salt
▢ ½ cup brown sugar
▢ 2 teaspoons paprika
▢ 2 teaspoons chili powder
▢ 1 tablespoon dry mustard
▢ 1 tablespoon garlic powder

Slaw

▢ 2 cups napa cabbage about half a head
▢ 2 cups radicchio about half a head
▢ 1 grated carrot
▢ ¼ cup chopped cilantro
▢ ½ cup chopped green onion
▢ 1 tablespoon toasted sesame seeds

Dressing

▢ 2 teaspoons dry Chinese or English Coleman's mustard
▢ ¼ cup rice wine vinegar
▢ 1 teaspoon soy sauce
▢ 1 tablespoons light sesame oil
▢ 2 tablespoons peanut oil
▢ ½ teaspoon chili oil
▢ Salt
▢ Freshly ground black pepper

Instructions

Prepare the rub by mixing together the brown sugar, salt, paprika, chili powder, garlic powder, and dry mustard.
Cut through the fat on the top of the shoulder in a 1 inch crosshatch pattern. Cut through the fat, but try not to cut into the meat.
Rub the mixed seasoning on the entire shoulder and into the cuts on the top.
Wrap tightly in plastic wrap and put in the refrigerator over night (at least 12 hours). We put ours on a cookie sheet to catch any drippings.
When you are ready to cook, preheat the oven to 325 degrees and lower the rack to its lowest position.
Unwrap the shoulder, and wipe of any excess rub off that hasn’t been absorbed into the meat. Place the shoulder on a greased rack in a roasting pan with 3-4 cups of water in the bottom to keep the drippings from burning.
You can baste the shoulder a few times with the liquid during the cooking process. We refilled the water once about half way through.
Cook until the internal temp is at least 190 degrees. If you take it out too soon, the meat won’t be tender. A probe thermometer is very helpful as the cooking time can vary depending on the size of the shoulder and the over. Our 7lb. shoulder took 8 hours to reach 190 degrees.
Let the shoulder rest for an hour, then use two forks to pull it apart. It should shred easily.

Coleslaw

Quarter the cabbage and radicchio, and cut out the hearts. Slice thinly and mix with the onions, cilantro, and carrots.
Mix together the dressing ingredients.
Add the dressing to the chopped vegetables.
Toss with the sesame seeds to taste.

Notes

Set out sliced jalapeño peppers and extra dressing for everyone to make their own sandwiches.

Nutrition

Tried this recipe?Let us know how it was!