TANGY COLESLAW FOR PULLED PORK
This tangy coleslaw is great used as a topping for pulled pork sandwiches.
Provided by Karen Koppy
Categories Salad Coleslaw Recipes No Mayo
Time 1h25m
Yield 12
Number Of Ingredients 8
Steps:
- Combine cabbage and red onion in a large bowl.
- Stir sugar, vinegar, vegetable oil, salt, dry mustard, and celery seed together in a saucepan. Bring to a boil; remove from heat.
- Pour sugar and vinegar mixture over the cabbage and red onion. Toss mixture. Let cool, about 10 minutes. Refrigerate for at least 1 hour.
Nutrition Facts : Calories 202.3 calories, Carbohydrate 23.3 g, Fat 12.4 g, Fiber 2.6 g, Protein 1.5 g, SaturatedFat 1.9 g, Sodium 212.2 mg, Sugar 20.2 g
TANGY PULLED PORK SANDWICHES
The slow cooker not only makes this an easy meal but keeps the pork tender, saucy and loaded with flavor. -Beki Kosydar-Krantz, Mayfield, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 4h10m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cut the tenderloin in half; place in a 3-qt. slow cooker. Combine the ketchup, brown sugar, vinegar, Worcestershire sauce, mustard and pepper; pour over pork. , Cover and cook on low for 4-5 hours or until meat is tender. Remove meat; shred with 2 forks. Return to slow cooker; heat through. Serve on toasted rolls or buns, with coleslaw if desired.
Nutrition Facts : Calories 402 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 1181mg sodium, Carbohydrate 56g carbohydrate (18g sugars, Fiber 2g fiber), Protein 29g protein.
PULLED PORK SANDWICH WITH BBQ SAUCE AND COLESLAW
Provided by Amanda Freitag
Categories main-dish
Time 9h45m
Yield 15 sandwiches
Number Of Ingredients 23
Steps:
- For the BBQ sauce: Combine the ketchup, mustard, brown sugar, garlic, cider vinegar, Worcestershire, Cajun seasoning and 1/2 cup water in a small saucepan over medium heat. Bring to a boil, stirring until ingredients are completely incorporated. Reduce the heat to low and simmer gently until the flavors have melded and sauce has thickened enough to coat the back of a spoon, 30 to 40 minutes.
- Remove from the heat and let cool to room temperature. If not using right away, cover and refrigerate for up to 2 weeks.
- For the pulled pork: Preheat the oven to 275 degrees F.
- Spread out the onions and garlic in an even layer in a roasting pan and pour in the chicken stock. Combine the Cajun seasoning and brown sugar in a small bowl. Pat the pork shoulder dry with paper towels and then rub all over with the spice mixture. Set the pork on top of the onions and garlic and cover the roasting pan with foil. Transfer to the oven and cook until the pork is fork tender, 6 to 8 hours.
- Remove the pork to a cutting board to cool. Strain the cooking liquid through a fine-mesh sieve and reserve.
- If the pork has a bone, remove and discard it. With two forks, shred the meat into bite-size pieces, discarding any large pieces of fat. Return the shredded meat to the roasting pan. Add 2 cups of the BBQ sauce and a bit of the reserved cooking liquid if too dry.
- For the coleslaw: Combine the red and green cabbage, carrots and red onions in a large bowl. Whisk together the mayonnaise, cider vinegar, sugar, and some salt and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine. Taste for seasoning; adjust with more salt, pepper or sugar as needed.
- Serve the pulled pork on buns topped with coleslaw.
TANGY PORK SANDWICHES WITH SPICY SLAW
Steps:
- Place onions in the bottom of a 5-quart slow cooker. Season pork butt with salt and pepper. Place in slow cooker on top of onions, fat side up.
- In a medium bowl, stir together barbeque sauce, mustard, tomato paste, chicken broth and lime juice. Pour over pork. Cover and cook on LOW setting for 6 to 8 hours.
- Remove pork and let rest for 5 to 10 minutes.
- In a large bowl whisk together sour cream, mayonnaise, lime juice, and hot sauce. Add coleslaw blend and toss to coat. Season with salt and pepper. Place in refrigerator for 1 hour before serving. Serve on top of pork sandwich.
- Slice pork and serve on buns with spicy coleslaw.
More about "tangy coleslaw for pulled pork recipes"
COLESLAW FOR PULLED PORK RECIPE - WELL SEASONED STUDIO
From wellseasonedstudio.com
Ratings 20Category Side DishCuisine AmericanTotal Time 2 hrs 10 mins
TANGY COLESLAW WITH VINEGAR DRESSING RECIPE - THE …
From thespruceeats.com
4.1/5 (124)Total Time 2 hrs 17 minsCategory Side Dish, SaladCalories 307 per serving
SOUTHERN STYLE COLESLAW - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
TANGY COLESLAW RECIPE FOR PULLED PORK RECIPES
From stevehacks.com
4.7/5 Category LunchServings 4Total Time 4 hrs 10 mins
BEST COLESLAW FOR PULLED PORK - SAVOR THE BEST
From savorthebest.com
4.5/5 (4)Total Time 15 minsCategory SaladsCalories 197 per serving
BBQ PULLED PORK TACOS WITH VINEGAR COLESLAW - PARADE: …
From pilon.qc.to
TANGY COLESLAW FOR PULLED PORK RECIPE REVIEW BY G – REDCIPES
SLOW COOKER PULLED PORK WITH TANGY APPLE SLAW - KILLING THYME
From killingthyme.net
SPICY & SWEET JALAPENO COLESLAW - NO SPOON NECESSARY
From nospoonnecessary.com
PULLED PORK WITH SPICY COLESLAW RECIPE - BBC FOOD
From bbc.co.uk
TOP 41 PULLED PORK WITH COLESLAW RECIPE RECIPES
From hola.churchrez.org
CREAMY AND TANGY COLESLAW RECIPE - INQUIRING CHEF
From inquiringchef.com
5 INGREDIENT COLESLAW {PERFECT FOR PULLED PORK!} - THRIVING …
From thrivinghomeblog.com
OPEN-FACED PULLED PORK SANDWICH WITH SPICY COLESLAW RECIPE
From myrecipes.com
HOISIN & GINGER PULLED PORK BAO BUNS — FARM TO FORK
From farmtofork.com.au
PULLED PORK SANDWICH WITH TANGY CAROLINA COLESLAW | KINGSFORD®
From kingsford.com
BBQ SHREDDED PORK WITH TANGY COLESLAW RECIPE WITH SOUR CREAM
From daisybrand.com
SLOW COOKER HAWAIIAN PULLED PORK
From slowcookermeals.com
TANGY COLESLAW FOR PULLED PORK RECIPE | ALLRECIPES
From stage.element.allrecipes.com
VINEGAR BASED COLESLAW RECIPE FOR PULLED PORK RECIPES
From hola.churchrez.org
BEST TANGY COLESLAW RECIPE - HOW TO MAKE TANGY …
From thepioneerwoman.com
JOHN RELIHAN'S PULLED PORK, CORNBREAD & COLESLAW: TODAY
From rte.ie
TANGY COLESLAW FOR PULLED PORK RECIPE REVIEW BY SHALIE – REDCIPES
From redcipes.com
You'll also love