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 - WOODBURY (+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
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.