2 years ago

Chipotle Pulled Pork Sandwiches with Zesty Slaw

Barbecue pork sandwiches with a
kick! A satisfying meal your whole family will love.

6 servings
Preparation time: 5 hours

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 (2-pound) boneless pork shoulder
    roast
  • 3 tablespoons Lunds & Byerlys
    Signature Pork Seasoning
  • 1 large onion, sliced
  • 1 cup beer
  • 1 ¼ cups Lunds & Byerlys
    Chipotle Chile Barbecue Sauce
  • 1 (10-ounce) package coleslaw mix
  • ½ cup diced red onion
  • 1 teaspoon Lunds & Byerlys
    Chipotle Seasoning
  • 1 tablespoon freshly squeezed lime
    juice
  • ½ cup mayonnaise
  • 1 teaspoon Lunds & Byerlys
    Garlic Salt
  • Freshly ground pepper, to taste
  • 6 Lunds & Byerlys Big Buns,
    toasted

Directions

  1. Heat oven to 325 F.
  2. Drizzle 1 tablespoon olive oil over
    roast; sprinkle with pork seasoning and rub into meat surface.
  3. Place roast in roasting pan; add
    sliced onions and beer.
  4. Roast until pork is falling apart
    when pulled with a fork (4-5 hours). Allow to stand 10 minutes.
  5. While pork is baking, combine coleslaw
    mix and red onion.
  6. Using 2 forks, shred the pork by
    steadying the roast with 1 fork and pulling the pork away with the other.
  7. In large skillet heat barbecue
    sauce; stir in shredded pork and heat through.
  8. In small bowl whisk together
    chipotle seasoning, lime juice, mayonnaise, garlic salt and pepper. Drizzle
    mixture over coleslaw; toss to coat.
  9. To assemble sandwiches: Spoon pork
    on bun bottoms, top with 2 tablespoons coleslaw; top with bun tops and serve.
    (There will be extra coleslaw to serve on the side or to use at a later time.)