PULLED PORK SANDWICHES

PULLED PORK SANDWICHES

4-7 pound pork shoulder

Salt and pepper

Salt and pepper the pork shoulder.  Place pork in a roasting pan or Dutch oven.  Cover tightly with foil or a lid and roast pork at 

300°F for seven hours, turning once every hour.  When it is fork tender, remove pork from pot and shred with two forks. 

Brioche burger buns spilt; buttered and toasted (this is a must!)

Dead Simple Slaw (recipe follows)

BBQ Sauce 

Dead Simple Slaw

2 ½ pounds green cabbage, cored and cut into 3-inch chunks, then finely chopped or shredded

1 medium onion, finely chopped

1 large green bell pepper, finely chopped

1 large carrot, coarsely grated

1 ¼ cups mayonnaise

1/3 cup apple cider vinegar

2 teaspoons sugar

Toss all vegetables in a large bowl with 1 teaspoon each of salt and pepper.  Whisk together mayonnaise, vinegar, and sugar, then toss with the slaw.  Chill, covered, stirring occasionally, at least 1 hour (for flavors to blend).

Assemble sandwich:  Take buttered, toasted bun and place shredded pork on bottom half.  Top with barbecue sauce and coleslaw.  Top with top half of bun and eat (it will be deliciously messy).