Chipotle Pulled Pork Sandwiches with Spicy Slaw
Addictive pulled pork sandwiches featuring a scrumptious maple chipotle barbecue sauce, crunchy coleslaw and rich, buttery brioche buns.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Chipotle Pulled Pork Sandwiches with Spicy Slaw
Prep Time15 Minutes
Servings6
Cook Time5 Minutes
Ingredients
2 tablespoons olive oil, divided
3 tablespoons L&B Signature Pork Seasoning
1 L&B Duroc Premium All-Natural Pork Boneless Shoulder Roast
1 large onion, sliced
1 cup beer
1 1/4 cups Stonewall Kitchen Maple Chipotle Grille Sauce
10 ounces cole slaw mix
1/2 cup diced red onion
1 teaspoon L&B Ground Chipotle Chile Pepper
1 tablespoon freshly squeezed lime juice
1/2 cup mayonnaise
1 teaspoon L&B Garlic Salt
Freshly ground pepper, to taste
6 L&B Brioche Burger Buns, toasted
Directions
- Preheat oven to 325°F.
- Drizzle 1 tablespoon of olive oil over the roast.
- Sprinkle the pork seasoning over the roast and rub it into the surface of the meat.
- Place the roast in a roasting pan and add sliced onions and beer.
- Roast until the pork is falling apart when pulled with a fork, which should take about 4-5 hours.
- Allow the roast to stand for 10 minutes.
- Using 2 forks, shred the pork by steadying the roast with 1 fork and pulling the pork away with the other.
- In a large skillet, heat barbecue sauce; stir in shredded pork and heat through.
- Combine cole slaw mix and red onion in a bowl.
- In a small bowl, whisk together chipotle seasoning, lime juice, mayonnaise, garlic salt, and pepper.
- Drizzle the mixture over the cole slaw and toss to coat.
- TO ASSEMBLE SANDWICHES: Spoon pork onto bun bottoms.
- Top with 2 tablespoons of cole slaw.
- Top with bun tops and serve.
TIP: To cut the heat, reduce the amount of L&B Ground Chipotle Chile Pepper used in the coleslaw dressing.
TIP: Go tropical and subsitute Bronco Bob's Roasted Mango Chipolte Sauce for the Stonewall Kitchen Maple Chipotle Grille Sauce.
15 minutes
Prep Time
5 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$10.99 was $12.99$0.65/oz
L&B Signature Pork Seasoning, 3.4 Ounce
Huge Deal
$5.99 was $7.99$1.76/oz
L&B Duroc Premium All-Natural Pork Boneless Shoulder Roast, 3.5 Pound
$24.47 avg/ea$6.99/lb
Red Onions, 1 Pound
$2.49 avg/ea$2.49/lb
Age restricted item
Corona Extra Beer, 6 Each$9.49$1.58 each
Stonewall Kitchen Maple Chipotle Grille Sauce, 11 Ounce
$8.99$0.82/oz
Fresh Express 3-Color Deli Cole Slaw, 14 Ounce
$2.69$0.19/oz
Red Onions, 1 Pound
$2.49 avg/ea$2.49/lb
L&B Ground Chipotle Chile Pepper, 2.3 Ounce
$7.79$3.39/oz
Limes, 0.33 Pound
Huge Deal
$0.66 avg/ea was $0.82 avg/ea$1.99/lb
Hellmann's Real Mayonnaise, 15 Ounce
$4.99$0.33/oz
L&B Garlic Salt, 4.4 Ounce
$5.99$1.36/oz
L&B Cracked Black Pepper, 1.7 Ounce
$6.89$4.05/oz
L&B Brioche Burger Buns, 4 Each
$4.99$1.25 each
Directions
- Preheat oven to 325°F.
- Drizzle 1 tablespoon of olive oil over the roast.
- Sprinkle the pork seasoning over the roast and rub it into the surface of the meat.
- Place the roast in a roasting pan and add sliced onions and beer.
- Roast until the pork is falling apart when pulled with a fork, which should take about 4-5 hours.
- Allow the roast to stand for 10 minutes.
- Using 2 forks, shred the pork by steadying the roast with 1 fork and pulling the pork away with the other.
- In a large skillet, heat barbecue sauce; stir in shredded pork and heat through.
- Combine cole slaw mix and red onion in a bowl.
- In a small bowl, whisk together chipotle seasoning, lime juice, mayonnaise, garlic salt, and pepper.
- Drizzle the mixture over the cole slaw and toss to coat.
- TO ASSEMBLE SANDWICHES: Spoon pork onto bun bottoms.
- Top with 2 tablespoons of cole slaw.
- Top with bun tops and serve.
TIP: To cut the heat, reduce the amount of L&B Ground Chipotle Chile Pepper used in the coleslaw dressing.
TIP: Go tropical and subsitute Bronco Bob's Roasted Mango Chipolte Sauce for the Stonewall Kitchen Maple Chipotle Grille Sauce.