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Pulled Pork and Apple Coleslaw Sandwiches

Apple adds sweetness and crunch to coleslaw. Use the coleslaw to top a beer-braised pork sandwich for a backyard gathering.

Pulled Pork:

  • 5 to 7 pounds pork butt or bone-in pork shoulder roast
  • 1 tablespoon paprika
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 onion, quartered
  • 2 carrots, peeled and halved
  • 2 cups light beer
  • 2 cups chicken broth

Apple Coleslaw:

  • 1 cup shredded green cabbage
  • 1/2 cup peeled and thinly sliced Golden Delicious apple
  • 1 medium carrot, shredded (1/2 cup)
  • 1/4 cup shredded red cabbage
  • 2 tablespoons thinly sliced fresh basil
  • 1 green onion, thinly sliced (2 tablespoons)
  • 2 tablespoons mayonnaise
  • 2 tablespoons white wine vinegar
  • 1 teaspoon coarse grain mustard
  • 1/4 cup vegetable oil
  • Salt and freshly ground black pepper


  • 8 Brioche or Hawaiian buns or 16 cocktail buns
  • 1 Golden Delicious apple, cored and cut crosswise into 8 thin slices, halved if desired

For Pulled Pork, preheat oven to 350°F. Trim fat from pork. Pat dry with paper towels. In small bowl combine paprika, salt, and freshly ground black pepper. Coat all sides of pork with paprika mixture. Drizzle with 1 tablespoon oil. In oven-going 8-quart Dutch oven or roasting pan with lid, brown roast in remaining 1 tablespoon oil, turning often to brown roast on all sides. Add onion and carrots to roasting pan. Cook and stir 2 minutes. Add beer. Simmer, uncovered, 2 minutes. Add broth.

Cover Dutch oven with lid; place in oven. Roast 1-1/2 hours. Uncover; carefully cut pork into quarters. Cover; roast 2 hours more or until meat is very tender. Remove meat from cooking liquid. When meat is cool enough to handle, using 2 forks pull pork apart, removing any large pockets of fat as you pull. Strain cooking liquid, reserving onion wedges. Skim off fat from cooking liquid; discard carrots. Add cooked onion wedges and enough cooking liquid to moisten pork.

For Apple Coleslaw, in medium bowl combine green cabbage, 1/2 cup apple, carrot, red cabbage, basil, and green onion; set aside. In small bowl whisk together mayonnaise, vinegar, and mustard until combined. Slowly add vegetable oil to make thick dressing. Season with salt and pepper. Pour over cabbage mixture. Toss to combine. If desired, cover and chill up to 4 hours.

For Sandwiches, layer bottom halves of buns with two apple slices, pulled pork, and coleslaw. Top with bun tops. Makes 8 servings.