Pulled Pork Sandwich with Black Pepper Vinegar Sauce and Green Onion Slaw

This delicious Pulled Pork Sandwich with Black Pepper Vinegar Sauce and Green Onion Slaw is a flavorful and satisfying meal. It’s easy to make, with tender pork and a tangy, creamy slaw that perfectly balances the smoky meat. Ideal for a casual dinner or a BBQ gathering, you can customize the slaw and sauce to your taste!

Ingredients Needed:

Dry Rub: 

• 1 cup ancho chili powder
• 1/3 cup Spanish paprika
• 3 tablespoons ground dried oregano
• 3 tablespoons ground coriander
• 3 tablespoons dry mustard
• 1 tablespoon ground cumin
• 1 tablespoon kosher salt
• 1 tablespoon freshly ground black pepper
• 2 teaspoons chile de Arbol
• 1 (6-pound) pork shoulder
• Salt and freshly ground black pepper 
• Salt and freshly ground black pepper
• Chicken stock, if needed

Black Pepper Vinegar Sauce:

• 1/4 cup rice wine vinegar
• 2 tablespoons Dijon mustard
• 2 teaspoons honey
• 1/2 teaspoon whole black peppercorns
• Salt
• 1/2 cup plus 2 tablespoons canola/olive oil blend
• Water, if needed

Green Onion Slaw:

• 1 cup coarsely chopped green onions
• 1/4 cup red wine vinegar
• 2 serrano chiles
• 2 tablespoons mayonnaise
• Salt and freshly ground black pepper
• Salt and freshly ground black pepper 
• 1/2 cup pure olive oil
• 1 head of purple cabbage, finely shredded
• 1 small red onion, halved and thinly sliced 
• 1/4 cup freshly chopped cilantro leaves
• Hamburger buns, for serving

How To Make Pulled Pork Sandwich with Black Pepper Vinegar Sauce and Green Onion Slaw Recipe?

1. Dry Rub: Mix all dry rub ingredients. Rub onto the pork and refrigerate for 7 hours.
2. Black Pepper Vinegar Sauce: Blend all sauce ingredients. Add water if needed.
3. Green Onion Slaw: Blend green onions, vinegar, chiles, mayonnaise, salt, pepper, and oil. Toss with cabbage, red onions, and cilantro. Season to taste.
4. Cook the Pork Shoulder: Preheat the smoker or barbecue to 107–121°C. Cook pork for 6 hours, turning every 45 minutes. After 2 hours, add chicken stock to keep it moist.
5. Shred and Toss: Let the pork rest, then shred it. Toss with most of the sauce, saving some for drizzling.
6. Assemble: Drizzle sauce on both bun halves. Add pulled pork, more sauce, slaw, and top with the other bun.

Recipe Tips:

• Let the Pork Rest: After cooking, let the pork rest before shredding. This helps it stay juicy and tender.
• Use a Meat Thermometer: To ensure the pork is perfectly cooked, use a meat thermometer to check for 74°C in the center.
• Add Stock to Keep Pork Moist: While smoking or grilling, add chicken stock to the pan to keep the pork from drying out.
• Blend the Sauce Well: Make sure the Black Pepper Vinegar Sauce is well-blended to ensure the flavors meld together perfectly.
• Customize the Slaw: You can adjust the level of heat in the slaw by adding more or less serrano chiles based on your preference.

How To Store & Reheat Leftovers?

• Refrigerate: Cool the leftovers to room temperature and store them in an airtight container in the fridge for up to 3 days.
• Freeze: Freeze the pulled pork for up to 3 months.
• Reheat: Heat the pork in a pan over medium heat with a little water or stock for 5-10 minutes, stirring occasionally, until heated through.

Nutrition Facts:

• Calories: 565 kcal
• Total Fat: 18.5 g
• Saturated Fat: 5.8 g
• Cholesterol: 153 mg
• Sodium: 3,030mg
• Potassium: 322mg
• Total Carbohydrate: 42.4 g
• Dietary Fiber: 3.6 g
• Sugars: 14.2 g
• Protein: 54.2 g

Try More Bobby Flay Recipes:

• Grilled Chicken Paillard with Lemon and Black Pepper and Arugula-Tomato Salad
• Bobby Flay Pulled Pork
• Ancho-red Pepper Sauce
• Grilled Skirt Steak with Green and Smokey Red Chimichurri