Chipotle Pulled Pork Sandwiches with Spicy Slaw

Chipotle Pulled Pork Sandwiches with Spicy Slaw




  • 2 tablespoons olive oil, divided
  • 3 tablespoons Lunds and Byerlys Signature Pork seasoning
  • 1 boneless pork shoulder roast, 2 pound
  • 1 large onion, sliced
  • 1 cup beer
  • 1 1/4 cups Lunds and Byerlys Chipotle Chile Barbecue Sauce
  • 1 (10ounce) package Fresh Express® Angel Hair Cole Slaw Mix
  • 1/2 cup diced red onion
  • 1 teaspoon Lunds and Byerlys Chipotle seasoning
  • 1 tablespoon freshly squeezed lime juice
  • 1/2 cup mayonnaise
  • 1 teaspoon Lunds and Byerlys Garlic Salt
  • freshly ground pepper to taste
  • 6 Lunds and Byerlys Big Buns, toasted


  1. Preheat oven to 325 F. Drizzle 1 tablespoon olive oil over roast; sprinkle with pork seasoning and rub into meat surface. Place roast in roasting pan; add sliced onions and beer. Roast until pork is falling apart when pulled with a fork (4-5 hours). Allow to stand 10 minutes. Using 2 forks, shred the pork by steadying the roast with 1 fork and pulling the pork away with the other. In large skillet heat barbecue sauce; stir in shredded pork and heat through.
  2. While pork is baking, combine cole slaw mix and red onion. In small bowl whisk together chipotle seasoning, lime juice, mayonnaise, garlic salt and pepper. Drizzle mixture over cole slaw; toss to coat.
  3. To assemble sandwiches: Spoon pork on bun bottoms, top with 2 tablespoons cole slaw; top with bun tops and serve. (There will be extra cole slaw to serve on the side or to use at a later time).
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.