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Comfort Food: Slow-Roasted Pork Sandwich with Cole Slaw

Comfort Food: Slow-Roasted Pork Sandwich with Cole Slaw

Serves: 4-6


Pulled Pork:
One 5 pound bone in pork shoulder
4 cups chicken stock
5 bay leaves
2 tablespoons canola oil
2 teaspoons celery salt
2 teaspoons salt
1 teaspoon black pepper

Cole Slaw:
1 pound bag of coleslaw mix
¾ cup mayonaisse
2 T cider vin
1 T sugar
1 t kosher salt
½ t black pepper
¼ t celery seed

BBQ Sauce:
1 cup cider vinegar
1 cup ketchup
1/3 cup spicy brown mustard
1/2 cup packed brown sugar
½ cup chopped white onions
2 tablespoon butter
Dash of Worcestershire sauce
¼ teaspoon chili powder
Pinch of cayenne pepper
Salt to taste
Black pepper to taste


Pulled Pork:
1. In a large sauté pan, heat the oil on high heat.
2. Season the pork with salt and pepper.
3. Once oil is hot, sear all sides of the pork to caramelize and seal in the juices.
4. Once pork is caramelized, place in a medium-roasting pan. Pour the chicken stock over the pork. Top with celery salt and baby leaves. Cover with a foil lid.
5. Cook at 300° F for 10 hours or till pork melts off bone.
6. Shred with forks.

Cole Slaw:
Place all ingredients in a stainless steel mixing bowl, mix thoroughly, reserve chilled.

BBQ Sauce:
1. Place all the ingredients in a small saucepan and bring the mixture to a boil over high heat.
2. Allow sauce to cook at a rolling boil, stirring occasionally, for 3-4 minutes until the sauce is reduced by 1/3.
3. Remove the sauce from the stove and season with salt and pepper.
4. Refrigerate until ready to use.

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