American by KitchenFeed
Pulled Pork Sandwiches
Prep 30 min
Cook 40 min
Total 1 h 10 min
Serves 6 Steps
Step-by-step
1 Heat 2 teaspoons of the oil in a large Dutch oven over medium heat. 2 Add the garlic and onion, season with salt and pepper, and cook until softened and lightly browned, about 5 minutes. 3 Add the chili powder, cumin, cinnamon and cayenne and cook 1 minute until toasted. 4 Stir in the chicken broth, ketchup, molasses and 1/3 cup of the vinegar. 5 Bring to a simmer, add the pork, cover, and simmer until the pork is just cooked through and tender, about 20 minutes. 6 Meanwhile, whisk the mustard with the remaining 1 teaspoon oil and 1 tablespoon vinegar in a bowl. 7 Add the broccoli slaw, toss well, season with salt and pepper, and set aside. 8 Remove the pork to a cutting board and let stand 5 minutes. 9 Increase the heat to medium high and cook the sauce until thickened, about 5 minutes. 10 Shred the pork into large chunks with 2 forks and return it to the thickened sauce. 11 Toss to coat and simmer 10 minutes, tossing occasionally, until the pork absorbs the sauce. 12 Serve on the buns with the slaw on the sandwiches or on the side. Notes Total time about 1 hour 10 minutes including 5 minutes resting. Uses pork tenderloin instead of pork shoulder for a fast weeknight version, so no long braise is needed. Rest the pork 5 minutes before shredding while you reduce the sauce. Regular coleslaw mix can stand in for broccoli slaw; any sturdy hamburger roll works.
Photo: vagueonthehow · Wikimedia Commons · CC BY 2.0
Source: Food Network
