Pulled Pork Sandwich with Homemade Coleslaw

Name: Pulled Pork Sandwich with Homemade Coleslaw
Total time: 10800 s
Yield: 8-10 servings
Cuisine: American
Ingredients: 1 (4 pound) boneless pork shoulder roast; Kosher salt and freshly ground black pepper; 2 tablespoons olive oil or canola oil; 2 red onions peeled and quartered; 2 large carrots peeled and cut into 1 inch chunks; 1 whole garlic head split in half horizontally; 1 cup dry red wine; 2 1/2 cups chickenstock; Small handful fresh thyme sprigs; 1 bay leaf; 1 orange quartered; Warm Barbecue sauce; 8-10 slices pineapple; Crusty rolls; 14 ounce bag of coleslaw; 1/2 cup Miracle whip salad dressing; 1/4 cup heavy cream; 1 1/2 teaspoons sugar; 1 teaspoon lemon juice; 1/2 teaspoon celery seed; Black pepper

cindybear @cindybearcooks

I think this is a Tyler Florence recipe from the Cooking Channel. I know it is a favorite at our house.

cindybear @cindybearcooks

I think this is a Tyler Florence recipe from the Cooking Channel. I know it is a favorite at our house.

Saved

Ingredients

3 hours

8-10 servings

1 (4 pound)boneless pork shoulder roast
Kosher salt and freshly ground black pepper
2 tablespoonsolive oil or canola oil
2red onions peeled and quartered
2large carrots peeled and cut into 1 inch chunks
1whole garlic head split in half horizontally
1 cupdry red wine
2 1/2 cupschickenstock
Small handful fresh thyme sprigs
1bay leaf
1orange quartered
Warm Barbecue sauce
8-10 slicespineapple
Crusty rolls
Coleslaw
14 ouncebag of coleslaw
1/2 cupMiracle whip salad dressing
1/4 cupheavy cream
1 1/2 teaspoonssugar
1 teaspoonlemon juice
1/2 teaspooncelery seed
Black pepper

Saved

Steps

3 hours

1

Preheat oven to 275 degrees Fahrenheit. Sprinkle pork shoulder all over with kosher salt and fresh ground black pepper.
2

Heat a heavy large wide pot over high heat until it is very hot. Add the oil and then add the pork. Cook until the pork is golden brown on the bottom about 5 minutes. Turn the pork and continue browning on all sides, about 10 minutes. Transfer the pork to a baking sheet and pour off all but 2 tablespoon of the oil from the pot.
3

Add the onions, carrots, celery, and garlic to the pot and cook until the onions are golden brown all over about 5 minutes. Return the pork to the pot. Add the wine and simmer until it is reduced by half stirring to scrape up the browned bits on the bottom of the pot about 3 minutes. Add the stock, thyme, orange, bay leaf and pepper. Bring the liquids to a simmer then cover the pot and place it in the oven.
4

While the pork is cooking prepare the coleslaw. Mix the Miracle whip, cream, sugar, lemon juice, and celery seed and pour over the slaw. Add pepper, toss to coat and place in refrigerator.
5

Cook in the oven until the pork is fork tender 2 1/2 to 3 hours. Remove the pot from the oven. Let stand uncovered at room temperature for 30 minutes to cool slightly.
6

Transfer the pork to a baking dish and pull the meat apart with a fork and knife. Toss the shredded pork with some warm barbecue sauce. Cover with foil to keep warm.
7

Preheat a grill pan over medium heat. Grill the pineapple slices until they are heated and softened slightly about 2 minutes per side. Grill the bread slices until lightly toasted.
8

Spoon the coleslaw over the bread bottoms. Top with pork and pineapple slice. Spoon more barbecue sauce over and add top. Serve warm.