Pulled Pork Sandwich With Creamy Coleslaw

Ingredients:

Pulled Pork:
2 Tbsp Brown Sugar
2 tsp Paprika
1 tsp Mustard Powder
½ tsp Cumin
4 lb Boneless Pork Shoulder
2 tsp Oil
½ cup Apple Cider Vinegar
3 Tbsp Tomato Paste
6 Sandwich Buns
Bbq Sauce

Coleslaw:
1 Cabbage; Shredded
2 Carrots; Shredded
¾ cup Mayonnaise
2 Tbsp Sour Cream
2 Tbsp Sugar
2 Tbsp White Vinegar
2 tsp Celery Salt
Pepper

Directions:

Pork:

1.In a bowl, mix in 1 Tbs of brown sugar, paprika, mustard powder, cumin, 2 tsp of salt and ½ tsp pepper in a bowl. Then rub the mixture generously all over the pork shoulder.

2.Then heat some oil in a pan and put in the pork. Begin browning all sides of the pork with 5 minutes on each side.

3.Then remove the pork and set aside. Add about ¼ C of water to the pork juices in the pan and add that liquid to the crockpot.

4.Then add the vinegar, tomato paste, remaining sugar, and 2 C of water into the pot. Mix to combine then add in the pork. Cook on low for 8 hours.

5.After the time, remove the pork and strain the liquid out into a pan and bring that to a boil. Boil the liquid until it has reduced by half. Season with salt and pepper.

6.Chop the pork shoulder and toss it in a bowl with the liquid. Add seasoning to taste.

Coleslaw:

1.While the pork is cooking, make the coleslaw.

2.Combine all the ingredients in a bowl and mix well. Add more seasoning to taste. You can also add a tinge of lime juice for a tangier taste.

3.When it is ready, keep the coleslaw in the refrigerator till it is ready to be served.

Assembly:

1.Prepare the sandwich buns, add a scoop of the pulled pork on the bottom half. Drizzle on some barbecue sauce then adds two spoons full of the prepared coleslaw. Close the sandwich with the top bun and enjoy!