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Pulled Pork Sandwich with Coleslaw Salad

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Pulled Pork Sandwich with Coleslaw Salad

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Pulled Pork
1.5 kg Pork Shoulder It will give you around 2 big sandwiches per person
3 cloves Garlic
3 tbsp Paprika smoked paprika adds a special taste to it, that goes perfectly with the coleslaw
2 tsp Onion powder
1 tbsp Salt
3 Bay Leaves
1 tbsp Oregano
1/2 tsp Cayenne Pepper be very careful because this little ingredient is very hot!
1 tsp Black Pepper
1/2 tsp Thyme
4 tbsp Olive Oil
350 ml Dark Beer we like dark but sweet beers
2 tsp Worcester Sauce
150 gr Red Cabbage if you cannot find both of them just use plain white cabbage
150 gr White Cabbage
200 gr Carrot
1 tbsp Parsley
1 cup Mayonaise
1 tbsp Apple Cider Vinegar or just white vinegar
1 tbsp Crystal Sugar
1 tsp Paprika here I like to use the sweet one
1 tsp Salt

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This is Daniel’s pride! Every time I tell him that I crave for pulled pork he tries to do even better than the last time, adding new spices and new kinds of beer to it. All in all, is just his experiment, and I have to admit, it turns out to be JUST PERFECT, no matter what he does to it. I picked the one that I consider the best and I embellished it with my sweet and creamy coleslaw, stuffed it into a bun and just eat and eat and eat, until I need to unbutton my jeans. Goodbye diet! Secrets: We tried this recipe with red wine, sweet beer and even beef stock, but we will forever stick to the brown beer, because it gives that little kick that you expect to taste fom a good pulled pork. If you want you can skip the dry rub, add only salt and peper and load of BBQ sauce and it will turn out just fine. The most important thing is to have patience and to let it be for at least 4 hours. Thank you oh so Delicioso for the Coleslaw inspiration!

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Rubbing the pork

Preheat the oven at 150 C. Dry your meat with paper towels. In a bowl mix all the spices with salt and rub the pork very well on all sides.


Cooking on the stove

We live in the Netherlands and we are blessed with a Dutch oven that is just perfect. If you don't have such a tool use a deep pan for this step and than transfer to a tray that can go in the oven. Add the olive oil, let it heat and cook the meat on all sides until browned.


Cooking in the oven

Let the meat rest for 15 minutes. Pour the beer in the Dutch oven and be careful not to wash the rub. Put it in the oven for 1 hour without a lid. Take out after 1 hour, put the lid on and let it cook for at least 3 more hours. It is highly recommended to cook for another 5 hours, but if you dont have the time or you just can't wait anymore remove from the oven and thest with the fork. If the meat falls apart than you are safe. If not, put it back in the oven.


Resting the meat

After removing from the oven wrap the meat in aluminum foil and let it rest for 20 minutes. Meanwhile prepare the coleslaw.


Coleslaw Salad

Shred the cabbage, grate the carrot and chop the parsley. Combine everything in a bowl and rub with salt. In a separate bowl mix the mayo, vinegar, sugar and paprika until well combined. Pour as much sauce as you consider on top of the cabbage and the carrots (sometimes I add onions and apples to it, but Daniel says that is the most perfect recipe I have, so this is the one that I share with you) and mix together. Cover the salad and place it in the fridge, so all the tastes combine before serving.


Pulling the pork

Unwrap the pork, grab two forks and start pulling. After everything is in small pieces, add some butter to a pan and fry the meat until a bit crunchy. I like to add a little bit of the beer that's left in the Dutch oven, but you can also add BBQ sauce or enjoy it as it is.



Cut the buns, not all the way through, put a generous amount of pulled pork, sprinkle with BBQ sauce and top with coleslaw. If you have some red wine pour yourself a glass and enjoy! Just enjoy!


I am Adriana and I love food, as you can probably see from what I cook. I like to bake and I like to experiment with new tastes, and my 2016 resolution is to try to cook healthy and special meals every day.

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