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Pulled Pork Sandwiches with Cabbage Slaw

(recipe, Carrie Floyd)

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Introduction

We are blessed in Portland to have Sheridan Fruit Co., a local grocer with an excellent meat counter. To make these sandwiches — an easy and popular dinner at my house — I buy the Carleton Farms smoked, pulled pork from Sheridan's and mix it with barbecue sauce. For those not so fortunate to have access to high quality prepared meat, I suggest following Melissa Clark's recipe for small batch pulled pork http://www.nytimes.com/recipes/1014733/Pulled-Pork-Sandwiches-With-Spicy-Jalapentildeo-Slaw.html; I made it recently while vacationing in the midwest was delighted with the results.

Introduction

We are blessed in Portland to have Sheridan Fruit Co., a local grocer with an excellent meat counter. To make these sandwiches — an easy and popular dinner at my house — I buy the Carlton Farms smoked, pulled pork from Sheridan's and mix it with barbecue sauce (usually I make my own, but in a pinch I like Rufus Teague Touch O' Heat or Stubb's Smokey Mesquite). For those not so fortunate to have access to high quality prepared meat, I suggest following Melissa Clark's recipe for small batch pulled pork; I made it recently while vacationing in the midwest and was delighted with the results.

Introduction

We are blessed in Portland to have Sheridan Fruit Company, a local grocer with an excellent meat counter. To make these sandwiches — an easy and popular dinner at my house — I buy the Carlton Farms smoked pulled pork sold at Sheridan's and mix it with barbecue sauce. If you'd rather make your own pulled pork, I suggest following Melissa Clark's recipe for small-batch pulled pork. I made it recently while vacationing in the Midwest, and was delighted with the results.

Ingredients

1. 1 lb. pulled pork

For the sandwiches

For the sandwiches

1. 1 lb. pulled pork
2. 1 lb. pulled pork
3. 1 cup Spicy Barbecue Sauce or your favorite prepared sauce; feel free to use more if you like saucier meat
4. 4 onion buns

For the slaw

1. ½ cup mayonnaise
2. 2 to 3 Tbsp. apple-cider vinegar
3. 1 garlic clove, minced
4. Salt and freshly ground pepper, to taste
5. 1 tsp. celery seed or 1 Tbsp. finely chopped pickled or fresh jalapeños (optional)
6. 1 small cabbage, or half of a large one, core removed and leaves thinly sliced
7. 1 large carrot, peeled and grated coarsely or cut into thin slices
8. ½ cup thinly sliced onion or 1 bunch of green onions (whites and light greens), thinly sliced

Steps

1. In an 8-by-8-inch baking dish, mix together (either with your hands or a large spoon) the pulled pork with the barbecue sauce, adding as much sauce as you like. Cover with foil and warm in a preheated 350-degree oven for 20 to 25 minutes.
2. While the meat is warming, prepare the slaw. In a large bowl, whisk together the mayonnaise and the apple-cider vinegar, garlic, salt, pepper, and, if using, the celery seed or chopped jalapeños. Season to taste, adding more vinegar, salt, pepper, and/or jalapeño until it tastes the way you like it (I like my slaw on the vinegary side with lots of black pepper). Add the sliced cabbage, carrot, and onions; toss with your hands until the dressing is evenly distributed.
3. To serve: Split and toast the buns. Divide the meat evenly between the four bottom halves, smother each with about a half-cup of slaw, and top with the remaining buns. Eat immediately.