Pulled Pork Sandwich with Blue Cheese Slaw
Pork shoulder is a tender cut that becomes succulent after slow roasting. The blue cheese slaw adds depth to stand up to a bold red blend.
- 1 3-pound boneless pork shoulder, cut into 3 equal pieces
- ¼ cup packed brown sugar
- 1 tablespoon sweet paprika
- 1 teaspoon cayenne pepper
- 1 cup cider vinegar
- 5 garlic cloves, minced
- ½ head each red and green cabbage, shredded
- 1½ cups blue cheese
- 1 cup mayonnaise
- ¼ cup Dijon mustard
- 2 tablespoons cider vinegar
- 2 tablespoons sugar
- Salt and fresh ground pepper
- 6 soft sandwich rolls
- Barbecue sauce, if desired
Preheat oven to 350 degrees, with rack in the lowest position. In a small bowl, combine paprika, cayenne, sugar, 1 tablespoon salt, and 1 teaspoon pepper. Place pork in a large Dutch oven. Rub with spice mixture.
In a medium bowl, combine garlic, vinegar and ½ cup water; pour over pork. Cover pot and place in oven on lower rack. Bake until pork is tender and separates easily, approximately 2 ½ hours.
While pork is cooking, in a medium bowl, whisk together mayonnaise, mustard, vinegar, salt and pepper to taste. Add dressing to cabbage and toss to coat. Add the crumbled blue cheese and toss together.
When pork has finished cooking, transfer to a work surface. Shred meat with two forks and transfer to a large bowl, using leftover juices to moisten.
Lightly toast the sandwich rolls then pile pork and slaw on rolls and top with barbecue sauce, if desired.